Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Strawberry Shortcake Poke Cake Recipe
a General Mills Recipe
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INGREDIENTS:
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1 box Betty Crocker Super Moist white cake mix
1 1/4 cups half-and-half
1 tablespoon vegetable oil
4 eggs
1/2 cup strawberry syrup (look in coffee aisle or near ice cream toppings)
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour (or just grease and flour the pan).
2: In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3: Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
4: Spread whipped topping over cake. In medium bowl, gently mix strawberries and jam. Top each serving with strawberry mixture. Store covered cake and strawberry mixture separately in refrigerator.
Darlene’s Tips: The half and half that this recipe calls for probably gives the cake a creamier taste, but you could do this the easy (and cheaper) way by just baking a white or yellow cake according to the directions on the box then poke and add the syrup. Instead of syrup, can thin strawberry jam with some water and use that to fill the holes in the cake then just top with whipped topping. Let the recipe inspire you to do your own thing!
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