Strawberry Poke Cake!

It does not have to be the 4th of July to enjoy this delicious strawberry poke cake recipe. Poke cakes are all the rage these days, as they provide the eater with a delicious combination of cake and sauce, without the cake being too dry or too much sauce on top. Poke cake recipes really are the best of both worlds when you want your cake and icing too! The basic premise of a poke cake is to bake the cake and then after it cools down you poke holes through it before pouring your pudding or topping on top.

This recipe uses strawberries, which in the winter you can find frozen more often than fresh. The fresh ones will quickly go bad and have to be throw out, but with a poke cake since you are making a sort of coulis with your fruit, it won't matter if they are fresh or not. It is nice however, to have some fresh strawberries and fruit on top if you can find some. This strawberry poke cake is so colorful and lovely looking you will have fun making it!

The ingredients you will need for the cake recipe include boxed white cake mix, boiling water, strawberry flavoured Jell-O, and cold water. The ingredients you will need for the frosting recipe include Cool Whip non dairy whipped topping, softened cream cheese, sugar, and vanilla. The ingredients you will need for the topping recipe include strawberries cut into triangles, and blueberries.

To start make the cake according to the package directions for a 9-inch by 13-inch pan. Then let the cake cool for about 20 minutes, and poke holes in the cake with a large fork until the entire surface of the cake is covered in holes. Then mix together the boiling water and Jell-o until the Jell-o is completely dissolved in the bowl. Then pour in the cold water and mix well to then pour over top of the cake. Then cover the cake with some plastic wrap and refrigerate for about three hours. Then combine the Cool-Whip, the cream cheese, powdered sugar, and vanilla and beat with an electric mixer until smooth. Then spread on top of cake. Top the cake with strawberries and blueberries and keep in the refrigerator until ready to serve.

The Mom Spark blog is created by Amy Bellgardt, who is a wife and work-at-home mother of two boys. She created the MomSpark.net site as a way to connect with fellow moms, share stories, and exchange cooking tips and kitchen tips. She was looking for an outlet as a stay-at-home mom and quickly found the community that she needed in the social media and blogging world.

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