Strawberry Crunch Poke Cake (Page 3 ) | August 8, 2024
Annonce:

Instructions:

1. Prepare the Cake:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. Mix the cake batter: Prepare the cake batter according to the package instructions. Pour the batter into the prepared baking dish and smooth the top.
  3. Bake the cake: Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

2. Prepare the Strawberry Layer:

  1. Dissolve the gelatin: In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until the gelatin is fully dissolved.
  2. Add cold water: Stir in 1 cup of cold water and mix well.
  3. Add strawberries: Gently fold in the diced fresh strawberries or strawberries in syrup.

3. Poke the Cake:

  1. Poke holes: Once the cake has cooled completely, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, about 1 inch apart.

4. Add the Strawberry Layer:

  1. Pour gelatin mixture: Slowly pour the prepared strawberry gelatin mixture over the cake, making sure it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the gelatin to set and soak into the cake.

5. Prepare the Crunch Topping:

  1. Mix the topping: In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and crushed freeze-dried strawberries (if using). Mix until the mixture is well combined and resembles wet sand.

6. Assemble the Cake:

  1. Spread whipped topping: Once the gelatin layer has set, spread the whipped topping evenly over the top of the cake.
  2. Add crunch topping: Sprinkle the strawberry crunch topping evenly over the whipped topping.

7. Serve:

  1. Chill and serve: Refrigerate the cake for an additional 30 minutes to allow the crunch topping to set. Slice and serve chilled.

Tips for the Perfect Strawberry Crunch Poke Cake:

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