I am sharing a real summer cake with you today!

Happy first day of summer!

As I have always mentioned, I only make simple recipes, and this one really does fall into that category.

Simple, but so yummy this time of the year.

Strawberry Cake

Strawberries and Cream Poke Cake
Ingredients:

Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-O
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, diced

Directions:
Make cake as directed on the back of the box for a 9×13″ pan.

Let the cake cool for 20 minutes and “poke” the cake with a large fork. Do it until the entire surface of the cake is covered.

Mix together the boiling water and Jell-O until the Jell-O is completely dissolved.

Pour in the cold water and mix well then pour over the cake.

Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth.

Spread on top of cake.

Keep in the refrigerator until ready to serve and add strawberries.

If you need a quick dessert try this one!

It would be great to serve for the 4th of July.

This recipe was given to me by a neighbor years ago!  I know there are lots of variations of this cake out there, one just using cool whip for the topping.  I have done that, but the original frosting, is the best.

Enjoy!

I think I will go and have a piece right now.

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