Long name for a recipe huh? I didn’t want to call it a lemon frosting because I feel like frosting makes it sound so sweet when it was my goal to make a not so sweet topping. So here is what I came up with! It was my brother’s birthday and I wanted to make him a cake – it was a success! His brothers enjoyed the cake more than him but eh…as long as it was being eaten, it’s fine! Let me share some pictures and the recipe!
I was running out of icing to write the words so excuse the messy handwriting. Admire the fresh fruit. 🙂
My recipe makes a lot of whipped topping! So I think you could make a layered cake but it’s hard to do that with this cake…since there’s jello in it. I guess you could do it after the jello sets!
Strawberry Poke Cake with Lemon Whipped Topping
1 pkg. (2-layer size) white cake mix (I used this one)
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
Lemon Whipped Topping:
1 tub (12 oz) Cool Whip Whipped Topping, thawed
3 lemons worth of squeezed juice
2/3 can of condensed milk (7 oz. can)
1 6 oz. container of blueberries
1 16 oz. container of strawberries
Prepare cake batter and bake as directed on package for 13×9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
Gently combine lemon whipped topping ingredients in a bowl and frost cake in the pan. Decorate cake with sliced strawberries and blueberries as desired. Refrigerate at least one hour before serving.
– The frosting has the perfect amount of lemon juice, the condensed milk adds a sweet touch. I really like the frosting because it complements the cake, doesn’t overpower it.
– The fruits should definitely be used, makes a big difference in the taste of the cake! Delicious.
– Strawberry Poke Cake recipe courtesy of Kraft Recipes, frosting by me! 🙂