Description
This strawberries and cream poke cake bakes up soft and fluffy, then soaks up a strawberry gelatin mixture for juicy flavor in every bite. A light cream topping and fresh strawberries make it the ultimate crowd-pleasing summer dessert.
Ingredients
1 box white or vanilla cake mix (plus eggs, oil, water per box)
1 box (3 oz) strawberry gelatin mix
1 cup boiling water
1/2 cup cold water
1/2 cup strawberry puree (optional)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups heavy whipping cream (or 8 oz whipped topping)
2 cups fresh strawberries, sliced
1 tsp lemon juice (optional)
2 tbsp sugar for berries (optional)
Instructions
1. Bake the cake in a 9×13-inch pan according to the package directions.
2. Cool the cake for 15 minutes, then poke holes all over using the handle of a wooden spoon.
3. Whisk the strawberry gelatin with boiling water until dissolved, then stir in cold water. Stir in strawberry puree if using.
4. Pour the strawberry mixture slowly over the cake so it sinks into the holes.
5. Cover and refrigerate for at least 2 hours.
6. Beat cream cheese with powdered sugar until smooth.
7. Whip heavy cream to soft peaks, then fold into the cream cheese mixture (or fold in whipped topping).
8. Spread the cream layer over the chilled cake.
9. Top with sliced strawberries and serve cold.
Notes
Chill time helps the cake slice clean and keeps the soak inside the cake.
If you use fresh strawberries on top, add them close to serving time for the best texture.
Add a spoon of Meyer lemon marmalade to the strawberry topping if you want a bright citrus twist.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg