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  1. Home
  2. Baking

No Bake Strawberry Jelly Poke Cake

The ultimate summer dessert! - by Jane Ash
  • 18 Dec 2019
No Bake Strawberry Jelly Poke Cake
Prep: 35 Minutes - Easy - Serves 10
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TIP! We used a Coles double unfilled rectangular sponge. Undecorated cake can be made up to one day ahead. Keep, covered in the fridge. Decorate with strawberries, whipped cream, reserved jelly and almonds just before serving. 

Ingredients

85g packet strawberry-flavoured jelly crystals

450g packet rectangular unfilled double sponge cake

1 tablespoon strawberry jam

300ml tub thickened cream

1 teaspoon vanilla essence

½ x 250g punnet strawberries, thinly sliced

Toasted flaked almonds, to decorate

Method

  1. Place jelly crystals in a medium heatproof jug. Add 1 cup boiling water. Stir until crystals are dissolved. Stir in ½ cup cold water. Refrigerate, stirring occasionally for about 1 hour and 30 minutes, or until jelly is partially set.  

  2. Meanwhile, place one sponge layer on a serving plate. Spread evenly with jam. Top with remaining sponge layer. Using the round handle of a wooden spoon, poke holes in the top of sponge through to base, about 2cm apart. 

  3. Stir jelly to loosen, then carefully fill holes. Reserve remaining jelly in fridge. Cover sponge. Refrigerate for about 3 hours, or until jelly is set. 

  4. Beat cream and vanilla in a small bowl with an electric mixer until soft peaks form. Chop reserved jelly into small pieces.

  5. Arrange strawberries over top of cake. Spread cream to cover top and sides of cake. Sprinkle with jelly pieces and almonds.

  6. Cut into slices to serve. 

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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