Strawberries And Cream Poke Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword strawberries-and-cream-poke-cake

Prep Time 25

Cook Time 35

Chilling time 4

Total Time 5

Servings servings

Calories 412kcal

Author Melissa Sperka

Ingredients

1 15.25 oz box white cake mix plus eggs, oil and water to prepare [See Cook's note]
1 14 oz can sweetened condensed milk
2 8 oz block cream cheese softened
1 tsp pure vanilla extract
2 quarts fresh strawberries divided
4 cups sweetened fresh whipped cream OR 16 oz frozen whipped topping thawed, divided use
4 oz white chocolate grated
few drops pink or red food coloring [optional]

Instructions

Prepare the white cake mix according to the package instructions using the amount of water, eggs and oil called for in a 13x9 inch baking pan.
Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.
Meanwhile, in a medium size mixing bowl use a mixer to whip together the sweetened condensed milk, cream cheese and vanilla. Whip for 2 minutes or until fluffy and fully blended.
To the filling add 1 cup of sweetened whipped cream OR Cool Whip. Add a few drops of food coloring, if desired to make it pink. Whip to combine.
Spread half of the whipped cream cheese filling onto the warm cake pressing gently into the holes.
Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.
Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread on top. Place the cake into the fridge for 4 hours.
Just before serving frost with remaining whipped cream or Cool Whip and decorate as desired with grated white chocolate and the reserved whole strawberries.
Cut and serve. Store leftovers in the refrigerator for up to 3 days.

Notes

1) To prepare the cake from scratch use White Buttermilk Cake recipe here.
2) To decorate the cake as pictured additional fresh whipped cream or whipped topping will be needed.

Nutrition