Strawberry Poke Cake

 My two-week food Blog update

for my two-week blog, I am posting about my gluten-free strawberry poke cake. This cake recipe brings back a memory for me. For my 18th birthday before my Grandma sadly passed away I wanted a gluten-free strawberry poke cake, Gluten-free cakes are always very dry and always have a cornbread kind of texture to them. My Grandma and I decided to look up some recipes for a strawberry poke cake. But we couldn't find any recipes. So, we decided to use a Betty Crocker recipe using a Gluten-Free cake mix.

Here is what you need:

Pillsbury Gluten Free Classic Yellow Premium Cake Mix

 1 cup of boiling water 

1 box of (4-serving size) Jell-O strawberry-flavored gelatin 

Betty Crocker Gluten-Free whipped fluffy white frosting 

12 fresh strawberries, cut in half

Steps

• 1
  Heat oven to 350°F. Make sure you spray the bottom of the 13x9-inch pan with cooking spray. Get a large bowl, beat the cake mix, water, oil, and egg whites with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan.
• 2
  Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool on the cooling rack for 20 minutes.
• 
  
• 3
  Meanwhile, in a medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with a handle of a wooden spoon or the tines of a meat fork halfway into the cake. Carefully pour strawberry gelatin evenly over the top of the cake. Cool completely, about 1 hour.
• 4
  Spread frosting over the top of the cake. you can also add any food coloring of your choice. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.