Strawberry Jello Poke Cake Recipe

Strawberry Jello Poke Cake Recipe

Ingredients

Makes : 15 slices

For the cake:

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (14.8 ml) vanilla extract
• ½ cup(118 ml) light sour cream
• 2 ½ cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¼ cups (296 ml) milk

For the toppings:

• 1 package (3.4oz) instant Strawberry Jello
• 3/4 cups (177ml) hot water
• 1 ½ cups (354ml) heavy whipping cream
• ½ cup + 2 tablespoons (81g) powdered sugar
• fresh strawberries for garnish

Method

1. Preheat the oven to 350°F
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract
3. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes
4. Scrape down the bowl as needed
5. Next mix in the sour cream and beat until well combined
6. Combine the dry ingredients in a separate bowl
7. Add half dry ingredients followed by half of the milk and mix just until the flour starts to incorporate
8. Finally add the remaining dry ingredients and milk and continue beating until all of the ingredients are well combined
9. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed
10. Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes
11. Test the cake for doneness by inserting a toothpick into the center of the cake
12. If the toothpick comes out clean, your cake is done
13. Cool completely
14. Take a fork poke holes over the top of the cake

For the filling:

1. In a small mixing bowl, combine the instant jello with the water and whisk together until the powdered mix is dissolved
2. Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix
3. Refrigerate the cake until the pudding is firm, about 10 minutes or so

For the whipped topping:

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
2. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens to soft peaks
3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form
4. Spread the whipped cream over the top of the cake
5. Garnish with fresh strawberries

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