Strawberry Poke Cake

A mix of fresh and preserved strawberries turns boxed white cake mix into a delicious poke cake that's sure to please!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 311 Calories

Ingredients

• 4 egg whites
• 1 teaspoon lemon juice
• 1 tablespoon confectioners' sugar
• 1 (15.25 ounce) package white cake mix (such as Pillsbury®)
• 3 ounces white cake mix extender
• 1 (10 ounce) jar strawberry preserves
• 0.33333334326744 cup vegetable oil
• 1.25 cups water
• 1.5 cups sliced fresh strawberries, pureed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

Step 2

Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.

Step 4

Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.

Step 5

Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.

Step 6

Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.