Go Back
–+ servings
A wedge slice of strawberry poke cake with a fork having cut off the first bite, while the rest of the cake is in the background.

Strawberry Poke Cake Recipe

Saffron Hodgson
0
reviews
Camping there always seems to be a cake that goes hard, now there’s a way to turn what may have been thrown away into a strawberry poke cake for dessert.
Preparation 30 minutes
Cook 30 minutes
Ready in 1 hour
Servings 12 Servings
CourseDessert
InfluenceGlobal
DifficultySeasoned
MethodNo Cook
Similar Recipes

Ingredients

Poke Cake

  • 1 plain cake
  • 1 packet strawberry jello (jelly)

Frosting

  • 1/2 cup cream cheese
  • 1/2 cup butter softened
  • 1 teaspoon vanilla essence
  • 2 cups confectioners sugar (powdered sugar or icing sugar)

Equipment

  • wooden spoon
  • cake tin
  • plastic wrap

Directions

Poke Cake

  • Line the cake tin that the cake was cooked in with plastic wrap then return the cake.
  • Use the handle end of a wooden spoon handle to poke holes in the cake at even intervals.
  • Make the strawberry jello (jelly) and let it cool until starting to thicken.
  • Gently pour the red jello over the cake and into the holes until they seem to fill.
  • Chill until the gelatin is set.

Frosting

  • Whip together the cream cheese and butter until well combined and smooth. Stir in the vanilla.
  • Slowly add the confectioner's sugar in half cup intervals combining before adding the next until it is all absorbed into the creamy mixture.
  • Thinly spread the frosting over the top of the cake.
  • Slice and serve, aiming for the cuts to be through the holes for the best visual presentation.

To Serve

  • Remove the cake from the cake tin and plastic and place it on a serving plate.
  • Slice the cake aiming for the red jello-filled holes to create the decorative red lines down to the base. Serve while still cold.