White cake is an attractive contrast to the vivid strawberry syrup stripes. Get ready for recipe requests!
Strawberries and Cream Poke Cake
- Prep Time 15 min
- Total 1 hr 35 min
- Servings 15
- Ingredients 10
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1 1/4 cups half-and-half
- 1 tablespoon vegetable oil
- 4 eggs
- 1/2 cup strawberry syrup
- 1 container (8 oz) frozen whipped topping, thawed
- 3 cups fresh whole strawberries, sliced
- 1/4 cup strawberry jam
- 2 tablespoons sugar
- Lime peel twists
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
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Step2In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
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Step4Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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