Strawberries and Cream Poke Cake

• Vegetarian

• Produce

  • 2 cups Strawberries

• Refrigerated

  • 1 Eggs

• Condiments

  • 1/2 tsp Lemon juice

• Baking & Spices

  • 8 oz Cool whip
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 1 White cake mix

Found on lmld.org

Description

Ingredients

• 1 white cake mix
• eggs, oil/butter, and water as called for on cake mix box
• 8 oz cool whip
• 2 cups chopped strawberries
• ½ cup sugar
• ½ tsp vanilla
• ½ tsp lemon juice

Directions

• Prepare cake mix and bake according to package directions in a 9x13 pan.
• Blend strawberries in a blender or food processor until smooth.
• Add pureed strawberries, sugar, vanilla and lemon juice to a small sauce pan over medium high heat.
• Heat until sugar is dissolved and strawberry sauce is thickened a bit, for about 5 minutes. Set aside.
• When cake is done cooking, allow to cool for about 5 minutes.
• Poke cake all over with a wooden spoon or fork.
• Pour strawberry sauce over the top of the cake and spread evenly to fill all the holes.
• Cover cake and allow to cool in fridge for about an hour.
• Top cake with cool whip and spread evenly.
• Place cake back in the fridge for another 4 hours, up to overnight.
• Slice and serve.