Strawberry Poke Cake

As many of you may know, cooking is one of my passions in life. I guess you could say it's one of my big stress relievers. It makes me feel like I have really accomplished something when I see my end results. Of course it doesn't always work out good, but then I just try, try again!



This recipe is my Strawberry Poke Cake. I think this is one of my most requested recipes so I'll put this on here so you all have it. It is my hubby's all-time favorite cake and I have to make it for his birthday every year. It's my father-in-law's favorite too. It has just the right blend of strawberry and cream.


Strawberry Poke Cake:

Ingredients:

Cake:
1 pkg. white cake mix (and oil, water, and eggs listed on box)
1 16oz. pkg. frozen sweetened sliced strawberries, thawed
2 3oz. or 1 6oz. pkg. strawberry Jell-o

Whipped Cream Icing:
2 c heavy whipping cream
2 tsp. unflavored gelatin
8 tsp. cold water
1/2-3/4 c powdered sugar
1 tsp. vanilla extract

**If you prefer you can use Cool Whip instead of whipped cream icing**

Directions:

Bake cake according to package directions in 2 9-inch round pans. Cool for 10 minutes and then remove from pans. Level if necessary. When cool return to clean baking pans. Pierce cakes with a meat fork at 1/2 inch intervals.

Drain juice from strawberries into a 2-cup measuring cup. Refrigerate berries. Add enough water to make 2 cups. Bring to a boil in small saucepan. Stir in Jell-o until completely dissolved. Chill for 30 minutes in the refrigerator. Gently spoon over cakes and chill for at least 2-3 hours.

Meanwhile you can make the whipped cream icing. Mix the gelatin and cold water in a small saucepan and let stand until thick. Place over LOW heat, stirring constantly, until the gelatin is dissolved. Cool slightly. Mix whipping cream, vanilla and sugar until slightly thickened. Gradually add gelatin mixture while beating slowly. Beat on high speed until stiff. Store in refrigerator.

Dip bottom of the pans in warm water for 10-15 seconds to loosen from pan. Invert one cake onto serving platter. Top with strawberries and 1 cup of icing. Place second cake on top and ice cake with remaining icing. Chill at least one hour. Garnish with fresh strawberries if desired. Serves 10-12. ENJOY!