STRAWBERRY SHORTCAKE POKE CAKE

I openly admit my favorite flavor and berry is strawberry, and I try to take advantage of all the sales. Strawberries freeze well therefore, I always have a bag or two on hand in my freezer.
Having so many strawberries on hand, I’ve been looking for things to do with them that are different. While this cake only uses them as a garnish, you still get a blast of fresh-berry taste!
For the sake of stability in desserts such as this, I usually opt for whipped topping. Whipped topping is a lot more stable than simple whipped cream.
Bur recently I discovered a great product that stabilizes whipped cream. It’s called Instant Clear Gel. The first time I tried it, I was impressed with the results. For one thing, it doesn’t impart any flavor–which was my basic problem with the cream cheese stabilization method.

INGREDIENTS

• 1 box (2-layer size) white cake mix (plus ingredients called for on the box)
• ½ cup cold water
• 1 cup boiling water
• small pkg (1) strawberry flavored gelatin mix
• Topping:
• 2 cups whipped topping -OR- 2 cups stabilized real whipped cream (recipe in notes)

INSTRUCTIONS

1. Make cake as directed on box, then let it cool completely.
2. Using a fork with large tunes (a meat serving fork is perfect), poke holes at 1-inch intervals over the top of the cake all the way to the bottom.
3. In a small bowl, mix the gelatin mix with the boiling water. Stir until sugar and gelatin are dissolved. Stir in the cold water.
4. ...................

for full instruction please see : bakeatmidnite.com

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