MAY 20TH: QUICHE LORRAINE and PICK STRAWBERRIES

Strawberry Poke Cake

1 pkg. white cake mix

1 ¼ c. water

2 eggs

2 (10 oz.) pkg. frozen sweetened sliced strawberries, thawed

¼ c. canola oil

1 (12 oz.) carton frozen whipped topping, thawed, divided

2 (3 oz.) pkg. strawberry JELL-O®

Fresh strawberries, optional

In large bowl, beat cake mix, water, eggs & oil; beat on LOW for 30 seconds. Beat on MEDIUM for 2 minutes. Pour into 2 greased and floured 9” round baking pans. Bake at 350° for 25-35 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire racks to coo completely. Using serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9” round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2” intervals. Drain juice from strawberries into 2 cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into small saucepan. Bring to boil; stir in gelatin until dissolved. Chill for 2-3 hours. Dip bottom of one pan in warm water for 10 seconds. Invert cake onto serving platter. Top with reserved berries & 1 c. whipped topping. Place second cake layer over topping. Frost with remaining topping. Chill at least 1 hour. Serve with fresh berries, if desired. Refrigerate leftovers. Yield: 10-12.