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Recipe Category: Dessert
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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
- Preheat the oven to 350°F
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract
- Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes
- Scrape down the bowl as needed
- Next mix in the sour cream and beat until well combined
- Combine the dry ingredients in a separate bowl
- Add half dry ingredients followed by half of the milk and mix just until the flour starts to incorporate
- Finally add the remaining dry ingredients and milk and continue beating until all of the ingredients are well combined
- 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
- Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes
- Test the cake for doneness by inserting a toothpick into the center of the cake
- If the toothpick comes out clean, your cake is done
- Cool completely
- Take a fork poke holes over the top of the cake
For the filling:
- In a small mixing bowl, combine the instant jello with the water and whisk together until the powdered mix is dissolved
- Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix
- Refrigerate the cake until the pudding is firm, about 10 minutes or so
For the whipped topping:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
- 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
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form
- Spread the whipped cream over the top of the cake
- Garnish with fresh strawberries
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