Best No Jello Strawberry Supreme Poke Cake Millies Recipes
STRAWBERRY POKE CAKE
While this is certainly one of our prettiest poke cakes, don't let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that's truly ready to party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
- Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
- Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.
Nutrition Facts : Calories 291, Carbohydrate 59 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 363 mg
NO JELLO STRAWBERRY SUPREME POKE CAKE, MILLIE'S
I was making a cheesecake and talking at the same time and added way too much liquid, so a cream cheese glaze was born. That meant a cake was in order... a strawberry one to be exact ! Now, usually that means opening a box of cake mix and Jello, but not now. I'm trying to make most of our food from scratch. Time to get creative...
Provided by Millie Johnson
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. ~*~*~ I put a cream cheese glaze on this cake, but it would be excellent with sweetened whipped cream or cool whip instead. ~*~*~
- 2. * Preheat oven to 350 degrees F.
- 3. Wash and hull strawberries. Cut in half into food processor. Pulse 8 short bursts for a rough chop.
- 4. Remove 1 cup of the strawberries and set aside. Now add the agave nectar or corn syrup and process till a nice and smooth puree.
- 5. Pour the puree into a fine strainer to remove seeds. Work puree back and forth with a spatula to push liquid on through. Set puree to the side.
- 6. Into a large bowl sift flour, sugar and baking powder. Add salt and mix well with a spoon or whisk to blend.
- 7. Make a hole in the center .
- 8. Now add the milk, coconut oil, eggs and vanilla.
- 9. Using a mixer, mix for about 1 minute. Now add in the rough chopped strawberries and mix just to blend together.
- 10. Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake 20-25 minutes @ 350F until toothpick comes out clean.
- 11. While cake is still hot, poke holes into cake. I use the handle end of a wood spoon. Slowly pour the strawberry puree over cake. Cover and refrigerate.
- 12. Once cake is cold you can top with your favorite cream cheese icing, glaze or cool whip or homemade sweetened whipped cream. Store in refrigerator.
- 13. **** For an easy cream cheese glaze, use soften cream cheese (2 pks.) , mixed till smooth then add 1 tsp. of vanilla and 2 tbsp. lemon juice and a dash of salt. Mix well then add in 1 box of powdered sugar a little at a time, mixing on low. Add enough agave nectar or corn syrup to thin into a glaze.
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