Strawberries & Cream Poke Cake
This Strawberries and Cream Poke Cake takes full advantage of Strawberry season with tons of fresh strawberries in the filling and the frosting. It’s a strawberry lovers dream dessert!
Servings: 12 servings
Ingredients
Cake and Filling
- 1 box vanilla/white cake mix + required ingredients
- 1 cup diced strawberries pureed with 1 tablespoon water
- 1 can sweetened condensed milk
- 1 cup strawberries sliced or diced for garnish
Strawberry Cream Cheese Frosting
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup diced strawberries pureed with 1 tablespoon water
Instructions
Cake and Filling
- Bake cake according to package directions in a 9”x13” baking dish.
- Meanwhile, in a medium sized bowl, stir together sweetened condensed milk and strawberry purée. Set aside until cake is finished baking.
- Remove cake from the oven and poke holes all over the top of the hot cake with the end of a small wooden spoon (don't use a fork for this one - you want the larger holes). Pour the strawberry purée mixture over the hot cake, spreading gently to cover the entire surface evenly.
- Refrigerate for at least 4 hours or overnight.
- Frost with the Strawberry Cream Cheese Frosting (recipe below) and top with sliced strawberries.
Frosting
- In a large, cold metal bowl, using an electric mixer, beat cream cheese and butter until smooth and creamy. Beat in powdered sugar until fluffy and smooth. Stir in the pureed strawberry mixture until combined. Chill until ready to use.
Notes
Try blueberries instead of strawberries for a new dessert!
Nutrition
Calories: 418kcal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 432mg | Potassium: 219mg | Fiber: 1g | Sugar: 48g | Vitamin A: 456IU | Vitamin C: 22mg | Calcium: 205mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
