Wow your guests with this delectable Strawberry Cream Cake recipe! This delicious poke cake with loads of real strawberries will become your new go-to dessert for any special occasion. Find out how to create this show-stopping dessert that will have your guests craving more.
Are you ready to elevate your baking game with a show-stopping dessert?
Look no further than this Strawberry Cream Cake recipe that will have everyone begging for seconds.
Picture this: a moist strawberry-infused cake, topped with a decadent layer of sweetened condensed milk, and finished off with a light and fluffy cream cheese topping.
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Key to Success #1 – Give the Strawberry Cake a Flavor Boost With Real Strawberries
To give the Strawberry Cream Cake a flavor boost, start by using real strawberries.
Thaw the frozen strawberries and mash them very well, or put them in a blender until they are liquid.
This step is crucial in infusing the cake with the fresh, natural taste of strawberries that will truly elevate the overall flavor profile of the dessert.
By using real strawberries, you guarantee that each bite is bursting with delicious strawberry goodness.
Key to Success #2 – Top the Poke Cake with Sweetened Condensed Milk
Top the Poke Cake with Sweetened Condensed Milk to add a layer of sweetness and creaminess that perfectly complements the strawberry-infused cake.
While the cake is still hot, poke holes all over the top with a fork and then generously spread sweetened condensed milk over the top.
The sweetened condensed milk will melt into the cake.
This step ensures that every bite is rich and moist, creating a truly indulgent dessert experience.
Key to Success #3 – Light and Fluffy Cream Cheese Topping
For the finishing touch on this luscious dessert, whip up a light and fluffy cream cheese topping that will elevate the flavors of the cake.
Blend together cream cheese, powdered sugar, heavy whipping cream, and vanilla until thick and creamy, then spread the topping over the cake.
We’re only using four ounces of cream cheese in the topping to keep things light and airy.
Key to Success #4 – Top it All Off With Sliced Strawberries for a Pretty Presentation
One thing that really sets this strawberry cake apart is the layer of fresh sliced strawberries that are atop the beautiful white topping.
Wash the strawberries well, then pat them dry before you slice them.
I like to wash my strawberries in a salad spinner with plenty of cold water and a little bit of baking soda.
Slice the strawberries in half, then quarter them to maximize the pretty red color for a beautiful presentation.
Tips for Serving and Storing
To ensure the best experience when serving the sensational strawberry cream cake, it’s recommended to chill it in the refrigerator for at least an hour before slicing.
This will help the light and fluffy cream cheese topping set and make it easier to cut clean, beautiful slices of the cake.
When it comes to storing leftovers, cover the cake with plastic wrap or store it in an airtight container in the refrigerator.
This will help keep the cake fresh and prevent it from drying out.
The cake can be stored for up to 3 days in the refrigerator, but trust me, it probably won’t last that long before being devoured by your friends and family.
Wrapping This Up
Indulge in the sweet and luscious flavors of a homemade Strawberry Cream Cake by following the key steps outlined in this article.
From giving the cake a flavor boost with real strawberries to topping it off with a light and fluffy cream cheese topping, this recipe is sure to impress.
Now that you have all the steps laid out for you, don’t hesitate to try it out and share the love and joy of baking with your friends and family.
Get ready to receive compliments on your culinary skills as you serve up this sensational dessert.
Happy baking!
Strawberry Cream Poke Cake
Ingredients
For the Cake
- 15 oz box Strawberry Cake Mix
- 2 cups frozen strawberries
- 1/2 cup water
- 1/2 cup butter melted
- 3 large eggs
- 14 oz can sweetened condensed milk
For the Topping
- 4 oz cream cheese
- 1 cup powdered sugar
- 3 cups heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch cake pan.
- Thaw the frozen strawberries (I did this in the microwave) and mash them very well or put them in a blender until they are liquid. You should end up with 1 cup of liquid.
- In a large bowl, blend together cake mix, mashed strawberries, water, melted butter, and eggs for two minutes. Spread the batter into the prepared pan. It will be very thick.
- Bake uncovered for 23-28 minutes until a toothpick inserted into the center comes out clean.
- While the cake is still hot, poke holes all over the top with a fork.
- Spread sweetened condensed milk over the top of the cake. Cool the cake completely then refrigerate for 2 hours.
- In a large bowl using a hand mixer, blend together cream cheese, powdered sugar, heavy whipping cream, and vanilla until thick and creamy, about 3-4 minutes.
- Spread the topping over the cake then top with sliced strawberries.
Notes
- The frozen strawberries in the cake can be omitted.
- If omitting the strawberries in the cake, bake the cake according to package directions.
- I prefer the Pillsbury strawberry cake mix in this recipe
- Cream cheese in the frosting can be doubled to 8 ounces.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.