When life hand you lemons you make lemon curd. With that lemon curd you make this cake!
I call this the supermarket ponzi scheme because every once in a while a recipe book will call to you at the check stand. Like this one – The Poke Cake Cookbook. Seems innocent, right?
$40s in boxed ingredients later and suddenly the kitchen looks like we’re prepping for end times with cake mixes, pudding and Jell-O. Actually, I think the Author, Jamie Sherman, may just own a ton of stock in Jell-O. She’s a crazy mad poke cake GENIUS. Once you start baking these delicious cakes, you can’t stop. Here is one of the favorites so far.
Strawberry Lemon Shortcake Poke Cake
1 lb, fresh strawberries, hulled and sliced (reserving a few for garnish)
Juice of 1 lemon
1/4 cup granulated sugar
1 box yellow cake
1 3 oz package strawberry Jell-O mix
2 cups boiling water
1 10 oz jar lemon curd
8 oz whipping cream, freshly made, from a can or from a tub
Combine strawberries, lemon juice and sugar in a medium bowl. Mix well and set aside.
Prepare and bake cake according to package directions, using a 13×9 cake pan. Let cake cool in the pan for 15-20 minutes. Leave cake in pan. Using a wooden skewer or wooden spoon handles, poke holes all over the cake.
Empty Jell-O packet in to a bowl and add to hot water. Stir around 2 minutes or until Jell-O is dissolved and pour evenly over the cake.
Mix lemon curd with the strawberry mixture and spread over cake. Let cake cool completely and refrigerate.
Once cake is chilled, spread whipped cream over the top and garnish with fresh strawberries.
Store cake covered in plastic wrap in refrigerator.
You can find the author of the Poke Cake Cookbook, Jamie Sherman at Love Bakes Good Cakes.