Strawberry Poke Cake

This poke cake with strawberries uses a mix of fresh and preserved berries mixed with boxed white cake mix for a yummy dessert that's sure to please!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 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 together cake mix plus extender, water, egg whites, and oil in a large bowl with 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 cake comes out clean, 26 to 32 minutes.

Step 4

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

Step 5

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

Step 6

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