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Strawberries and Cream Poke Cake

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By Betty Crocker Kitchens
Updated Mar 2, 2016
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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
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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

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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.
  • Step 
    4
    Spread 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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