Sweet Treats

Recipe—Strawberries & Cream Poke Cake

Strawberries & Cream Poke Cake

Fourth of July is right around the corner and that means it is summer party season! I absolutely love this time of year. Days sat around the pool, getting together with friends, and the awesome party food. Burgers, hot dogs, potato salad, garlic bread… yumm! But what is a summer BBQ without an amazing summer dessert? Crap. That’s what it is. I kid! I kid! For real though, every good bbq needs a good dessert. Like this one.

Beings that strawberries are in season this makes it the perfect summer dessert. If you have never made a poke cake then this recipe is a must try. It is so easy to make! You literally just poke holes into the baked cake and all the Jello just fills in the holes and soaks into the cake. It is incredibly moist and it just looks so pretty once you cut into it. Almost too pretty to eat. Almost. 😉

INGREDIENTS
1 box white cake mix (as well as any ingredients it requires)
3 oz package strawberry Jello
1 pint heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
fresh strawberries, sliced

STEPS

  • Prepare white cake per the package instructions in a 9” x 13” large square or rectangular baking dish and allow it to cool.
  • Bring one cup of water to a boil and remove from heat.
  • Add Jello to the hot water and stir until completely dissolved.
  • Add one more cup of cold water to the Jello mix, continue to stir, and set aside.
  • Using a fork, poke several holes into the cake.
  • Pour the Jello evenly over the top of the cake.
  • Cover the cake with plastic wrap and place in the fridge for a minimum of 3 hours.
  • After the cake has set, combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • Spread the whip cream over the top of the cake and then garnish with sliced strawberries as desired.
  • Serve and enjoy!

 

 

Recipe adapted from Chef in Training.

Advertisements
Sweet Treats

Recipe—Leprechaun Pie

This is a pie my mom used to make on St Patty’s day. There is nothing Irish about it but it’s green and it is darn tasty! This no-bake pie literally takes minutes to make and just a couple of hours to chill. It is so easy I even recruited my own little leprechaun to help me out in the kitchen. Gather the kiddos and make preparing this leprechaun pie a family affair. Keep this recipe in mind during the hot summer months since it is so cool and refreshing.

It freezes great so feel free to make an extra one for later and you will have any easy desert next time you have company over. Wellah!

Note: While I normally advocate for making whip cream from scratch the cool whip really does work best with this pie. It does not separate and will hold up for several days. If you freeze your pie take it out about 45–60 minutes before serving. For a healthier alternative use sugar free Jello, fat free Cool Whip, and a premade graham cracker crust.

INGREDIENTS
2 c graham crackers
1/2 c butter, melted
2/3 c sugar
16 oz tub Cool Whip, thawed and divided
3.4 oz box Jello pistachio pudding
8 oz can crushed pineapple (undrained)

STEPS

  • Mix together graham crackers, butter, and sugar.
  • Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
  • In a large mixing bowl combine half of the Cool Whip, the box of dry pudding powder, and your can of crushed pineapple (juices included).
  • Pour pie mixture into crust.
  • Top with remaining Cool Whip.
  • Chill for at least 2 hours before serving.
  • For added flare, garnish with extra graham crackers crumbs or chopped pistachios.

Happy St. Patty’s day!