Strawberry Short-Lemon Poke Cake
Ingredients
- 1 box Lemon Cake Mix
- 1 quart Strawberries
- 1/4-1/3 cup sugar
- 1 tub Cool Whip
Instructions
- Prepare cake mix according to directions.
- Slice strawberries and add sugar and mix completely. Let it rest in the fridge.
- When cake comes out of the oven, poke holes in it with a spoon handle (or whatevs)
- Remove strawberries from the fridge and pour sugar juice into holes and dump strawberries on top of cake.
- You can either spread the Cool Whip on top or save it and add a generous scoop to each serving.
Strawberry Short-Lemon Poke Cake Mash-Up… now, say that fast 3 times in a row! That is a mouthful on several different levels!
It is strawberry time here and fresh strawberries are just so tasty- you can just about taste the sun. So, I took myself right on down to the farmer’s market and got about a gallon or so of fresh strawberries picked only hours before I bought them.
In the back of my head, I knew I wanted to get some fresh strawberries because I am thinking that strawberry pepper jelly this summer, when the hot peppers come in, would be so tasty. I wanted to get some strawberries to freeze for that purpose. So stay tuned for that later in the summer.
But, also- my dear friend Claire has this signature dessert- she does this strawberry shortcake that is just to die for. So, I decided with all the fresh strawberries I would do a version of her cake- as best I could remember the recipe. I just happened to have a lemon cake mix on hand and thought that the lemon would be a great compliment to the strawberries. I knew Claire would cook a cake and then poked holes in it. So, that’s what I did. And I believe Claire puts an instant pudding mix in the batter too- not mixed up, just added to the cake mix. Initially, I thought I had one but I didn’t so, I skipped this step.
While the cake was cooking (according to package directions) I sliced some strawberries- maybe a little more than a quart and then covered them in about 1/4 cup of white sugar. I put them in the fridge to let me make strawberry sugar water while the cake cooked.
When the cake came out of the oven, I used a wooden spoon handle to poke holes all in it, then I got the strawberries out of the fridge and decided I needed just a little more liquid, so I added about 1/4 cup of water.
And I poured the strawberry juice down in the holes I poked.
Next, I just poured the strawberries on top of the cake.
Now, I can’t exactly remember if Claire pours the strawberries directly on the cake or if she puts Cool Whip directly on the cake and the strawberries on top of the Cool Whip. I decided to just stop here and add Cool Whip to each piece.
Let me tell you, this is a winner!
- 1 lemon cake mix prepared
- 1 quart of strawberries
- 1/4-1/3 cup of sugar
- cool whip
- Prepare cake mix according to directions
- Slice strawberries and add sugar and mix completely and let rest in fridge
- When cake comes out of the oven, poke holes in it with a spoon handle or whatev
- Remove strawberries from fridge and pour sugar juice into holes and dump strawberries on top of cake
- You can either spread the cool whip on top or save it and add a generous scoop to each serving
This is a wonderful summertime dessert- enjoy!
