Strawberries and Cream Poke Cake Recipe

Name: Strawberries and Cream Poke Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 15 servings
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; 1 1/4 cups half-and-half; 1 tablespoon vegetable oil; 4 eggs; 1/2 cup strawberry syrup; 1 container (8 oz) frozen whipped topping, thawed; 3 cups fresh whole strawberries, sliced; 1/4 cup strawberry jam; 2 tablespoons sugar; Lime peel twists

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups half-and-half
1 tablespoon vegetable oil
4 eggs
1/2 cup strawberry syrup
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
2 tablespoons sugar
Lime peel twists

PREP TIME 15m	COOK TIME 1h10m	TOTAL TIME 1h35m
YIELD 15 servings

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan).
Spray bottom and sides of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes.
Poke cake every inch with tines of meat fork or a table knife.
Pour syrup slowly over cake, allowing syrup to fill holes in cake.
Cool completely, about 35 minutes longer.
Spread whipped topping over cake.
In medium bowl, gently mix strawberries, jam and sugar.
Top each serving with strawberry mixture; garnish with lime peel twist.
Store covered cake and strawberry mixture separately in refrigerator.