Strawberry Gelatin Cake
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This recipe is most commonly known as a "strawberry Jell-o cake" recipe (to make a true strawberry Jell-o cake, you need to use strawberry Jell-o brand gelatin, of course). However, it is also widely known as a "strawberry poke cake". Whatever else you call it, you'll definitely call it "yummy" after you try it! Let's begin with the ingredient list for making one of these cakes from scratch (a faster recipe using pre-blended cake mix also follows the ingredient list):
Strawberry Gelatin Cake Dessert Recipe
- 2 Cups (500 mL) All-Purpose Flour
- 1/2 Cup (125 mL) Cooking Oil
- 1 Cup (250 mL) 2% (Reduced Fat) Milk
- 1 1/2 Cups (375 mL) Granulated White ("Table") Sugar
- 1 Tablespoon (15 mL) Baking Powder
- 1 Teaspoon (5 mL) Salt
- 1 Teaspoon (5 mL) Vanilla Extract
- 3 Large Eggs
- 6 Ounce (170 g) Strawberry Gelatin Powdered Mix
- 2 Cups (500 mL) Your Favorite Frosting (Optional)
Rather than making this strawberry gelatin cake recipe a "from scratch" recipe, you can instead bake a regular white cake using any pre-blended cake mix that you like. Or, you could even simply buy some plain, un-frosted 9 x 13 inch (23 x 33 cm) cake at a store (other sizes will require adjustment of the amount of gelatin and frosting, of course).
If you want to bake this strawberry cake from scratch, begin by mixing the milk, oil, eggs and vanilla extract. Follow this by adding in the sugar, salt and baking powder. Lastly, add the flour, a little at a time, until all of it has been mixed in. That's all it takes to make the cake batter.
To bake the cake, pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Pour the cake batter into a 9 x 13 inch (23 x 33 cm) rectangular cake pan which has been pre-oiled or sprayed with baking spray. Bake the cake for about 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
After removing the cake from the oven and setting it aside to cool, prepare the gelatin according to the instructions on the package and set it aside, too.
Once the cake has cooled down enough to handle with your bare hands (be very careful not to burn yourself!), it's time to poke the holes in the cake. Traditionally this is done with a toothpick. This is fine, but it is possible to get better penetration of the cake by the gelatin if you use a drinking straw to make the holes, as was done with the cake in the picture on this page. If you decide to use a drinking straw, you will remove a bit of the cake to make each hole that you poke; this piece of cake should be removed after each hole by simply blowing gently into the straw from the opposite end. Whether you use a toothpick or a straw, be sure to make several well-spaced pokes into the cake.
As soon as the holes have been poked into the cake, it's time to use the strawberry gelatin (don't wait, because you want the gelatin to still be totally liquid when you use it). Hold the gelatin slightly above the cake's surface and slowly pour the liquid onto the cake, being careful to pour some of it into each of the holes that you have made. When all of the gelatin has been poured onto the cake, place the cake into a refrigerator for about 4 hours to allow the gelatin to set up.
Once the gelatin is set, you can eat the cake as it is, or cover it with your favorite frosting (click here for the StrawberriesForStrawberryLovers.Com strawberry frosting recipe, which will open in a new window). If you used a straw to make the holes in the cake, it will be easier to fill the holes in the cake with frosting if you heat the frosting first (just until the frosting is slightly runny).
Share your cake with your friends! And also share where you got this strawberry gelatin cake recipe: StrawberriesForStrawberryLovers.Com, Home of the World's Happiest Fruit!
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