As promised, here is the easy peasy recipe for the Strawberry Poke Cake I made on Easter. Also known as Refrigerator Cake, this type of baking method is perfect for those Spring and Summer get-togethers. It tastes cool, fresh and moist, but this version also tastes very similar to strawberry shortcake, but with less fuss. Some people make it with white cake, but I prefer using strawberry to bring out the flavor all the more. Give this version a try to use any cake/gelatin combo that suits your taste!
STRAWBERRY POKE CAKE
1 Box Strawberry Cake Mix
1 cup Boiling Water
1 pkg. (3 oz) Strawberry Jello
1/2 cup Cold Water
1 tub (8 oz) Whipped Topping, thawed
1 pint Fresh or Frozen Strawberries
Bake cake as directed on package in 13x9 inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
Frost cake with whipped topping and top with fresh strawberries.