This easy strawberry poke cake is made with all-natural mixes and fresh berries! The recipe was sponsored by Pillsbury, but the content and opinions are my own.
Do you usually make your own cakes for birthday parties or buy them from a bakery? The fun colors, characters, and decorations available at grocery store bakeries are hard to pass up, but don’t you wonder what they are actually made of? I’m never very proud of serving up plates or artificial colors and who knows what else to the guests at birthday parties no matter how festive the cake looks. It always feels better to serve homemade cake.
Take this pretty pink strawberry cake for example. It’s so moist and full of sweet frosting and strawberry flavor. Would you believe it’s made with cake and frosting mix but has no artificial colors, flavors, or preservatives? I made it with Pillsbury’s new Purely Simple white cake and buttercream frosting mixes (available at Target) plus fresh strawberries. This icebox cake would be perfect for any birthday party or potluck.
Sadly, I couldn’t eat more than a couple bites of this delicious strawberry cake since it’s made with wheat. (That witch doctor treatment to “cure” my gluten intolerance didn’t really work…) My boys (including my husband) weren’t complaining since that meant more for them! Believe me when I say that I savored the luscious bites of cake that I did have. So flippin’ good! This easy dessert bursting with REAL strawberry flavor is better than any artificially-flavored cake mix you might have tried. Plus, it’s just as easy with just one extra step of pureeing the berries.
- 1 box Pillsbury Purely Simple white cake mix
- 2 sticks butter softened (divided)
- 3 eggs
- 3/4 cup milk (note this amount is different than package instructions)
- 24 strawberries fresh or thawed from frozen
- 1 package Pillsbury Purely Simple buttercream frosting mix
- 1/4 cup water
- Preheat oven to 350 degrees F. Spray a 9 x 13″ pan with cooking spray. Blend strawberries in blender or food processor until liquified.
- Prepare and bake cake mix according to package directions, but reduce the milk to 3/4 cup. Add half of the pureed strawberries when you add the milk.
- Allow cake to cool in pan. With the handle of a thick wooden spoon or spatula, poke 1/2″ holes all over the cooled cake.
- Prepare frosting according to package instructions. Whisk together the remaining strawberry puree and half of the prepared frosting until smooth.
- Spread the strawberry frosting over the top of the prepared cake, pressing it into all the holes and allowing it to drizzle over the edges of the cake. Spread the white buttercream frosting over the top of the cake. (The strawberry frosting will be a bit slippery, but just keep spreading until the cake is evenly covered.) Loosely cover and store in refrigerator until ready to serve.
- Prep Time: 15
- Cook Time: 35
Want more cake recipes? Ok, if you insist!
Thanks again to Pillsbury for sponsoring this fun recipe.