Everyone loves this one! It's so light and refreshing in the middle of summer. I chill my cake in the fridge while I'm preparing the strawberries and also used the handle of a wooden spoon to make big holes for the berries. I make this (and other poke cakes) often in the summer so I bought a clear plastic, ketsup type squeeze bottle and cut the end down so it has a very large opening. This makes it so much easier to fill the holes. It works great for cupcakes and layer cakes also. I store the cake in the fridge while I make the frosting. When making the frosting, I make the pudding first and allow it to thicken a bit before gently folding in an 8 oz container of cool whip. In the summer "Cool Whip" does sell a strawberry flavor, but if that isn't available, I add a bit of strawberry extract and a drop of red food coloring to the frosting because if you use the vanilla instant pudding without it, it's sort of yellow looking and not very pretty looking on a pink cake. Before frosting the cake I go back and refill the holes as the cake will absorb some of the berries. Try this one you will love it!
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Everyone loves this one! It's so light and refreshing in the middle of summer. I chill my...