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.
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.