Strawberry Cream Poke Cake
Experience the irresistible delight of a homemade strawberry cream cake. This moist and fluffy treat is bursting with fresh strawberry flavor.
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Servings: 12 servings
Calories: 621kcal
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
Directions
- Preheat oven to 350 degrees F. Grease a 9x13-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.
Nutrition Facts
Serving: 100 g | Calories: 621 kcal | Carbohydrates: 61 g | Protein: 7 g | Fat: 39 g | Saturated Fat: 21 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Trans Fat: 0.004 g | Cholesterol: 129 mg | Sodium: 433 mg | Potassium: 248 mg | Fiber: 0.5 g | Sugar: 48 g | Vitamin A: 1490 IU | Vitamin C: 15 mg | Calcium: 222 mg | Iron: 1 mg
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