Strawberry Poke Cake
This poke cake with strawberries and sweetened whipped cream takes boxed cake mix to another level. Once chilled, cut into servings and top each piece with sweetened whipped cream. Garnish with strawberry slices, if desired. Store leftovers in the refrigerator.
white cake mix (such as Pillsbury)
1
(15.25 ounce) package
white cake mix extender
3
ounces
water
1 ¼
cups
egg whites
4
large
vegetable oil
⅓
cup
sliced fresh strawberries, pureed
1 ½
cups
strawberry preserves
1
(10 ounce) jar
confectioners' sugar
1
tablespoon
lemon juice
1
teaspoon
 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.
  Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.
  Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.
  Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.
