Strawberries 'N Cream Poke Cake
Strawberries 'N Cream Poke Cake
Strawberries & Cream Poke Cake Is The It Dessert Of Spring
BRANDON BALES
Summer is beckoning.
YIELDS:12
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:1 HOUR 0 MINS
INGREDIENTS
- 1 box vanilla cake mix (plus ingredients called for on box)
- 4 c. chopped strawberries, plus sliced strawberries for garnish
- 1/4 c. water
- 1/4 c. sugar
- 1 tbsp. lemon juice
- 2 tsp. lemon zest, divided
- 1 tsp. pure vanilla extract
- 8 oz. cool whip
DIRECTIONS
- Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper and grease with cooking spray. In a large bowl, prepare cake batter according to package instructions. Pour into prepared pan and bake until a toothpick inserted into the middle of the cake comes out clean, about 35 minutes. Cool completely.
- In a medium saucepan over medium-high heat, combine strawberries, water, sugar, lemon juice, 1 teaspoon lemon zest, and vanilla. Bring mixture to a boil then reduce heat to medium. Cook, stirring often, until the strawberries break down and the mixture has thickened slightly, about 8 minutes. Remove from heat and let cool completely.
- Using the back of a wooden spoon, poke holes all over. Pour strawberry sauce over holes. Use an offset spatula to spread Cool Whip on top.
- Garnish with strawberry slices and remaining lemon zest.
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