Strawberry Shortcake Poke Cake
An easy no-bake poke cake that starts with frozen pound cake.
Servings 12 slices
Cost 5
Ingredients
- 16 oz frozen pound cake Or use a homemade loaf
- 1 cup water
- 1 box strawberry gelatin 3 oz box
- 1 cup frozen sliced strawberries in syrup see note about making your own
- ½ tub whipped topping
- 2 cups fresh berries
Instructions
- Remove the lid from frozen pound cake and keep it nearby. Using a straw, poke holes evenly over the cake poking through all the way to the bottom. Note: You can also try using the handle of a wooden spoon, which is what I used. Stripes will be wider, but the strawberry mixture flows better.
- Put a cup of boiling water in a large (4 quart) bowl and stir in the gelatin letting it dissolve.
- Puree strawberries in syrup and add to gelatin.
- Spoon or pour the strawberry mixture over the cake letting it fall down into the holes. This is a slow and gradual process. Do it a little at a time until all your little holes are full. Again, this takes a while so be patient.
- Put the lid back over the cake and chill for at least 5 hours or overnight. Overnight is preferable!
- Peel away the lid. Using scissors, cut away the box from the pound cake. Frost the cake with whipped topping and serve with fresh berries.
Notes
You can do this with a homemade pound cake. Before poking, set the pound cake on a big sheet of plastic wrap and then fit it all back into the loaf pan so that the plastic is between the cake and sides of pan. Poke the holes in the cake as directed, then cover the top with the plastic wrap before chilling. When ready to serve, just lift from pan and peel down the plastic wrap.
To make your own strawberries and syrup, weigh out 9 oz of frozen strawberries (they don't have to be sliced) and put them in a bowl or plastic container. Add a generous tablespoon of sugar, then let the strawberries thaw with the sugar. Puree as directed in recipe.
