Strawberries & Cream Poke Cake
User Reviews
4.4
Strawberries & Cream Poke Cake
Description
Strawberries & Cream Poke Cake combines a strawberry cake base with a rich, creamy topping enhanced by fresh berries. The strawberry cake mix provides a consistent and sweet sponge that is punctured with holes to absorb warmed strawberry jam, allowing the jam’s fruity taste to permeate the cake layers. Once cooled, a smooth cream cheese-based topping mixed with powdered sugar, milk, and whipped topping is folded together and spread evenly on top, balancing the sweetness with a silky texture.
The final garnish of fresh strawberry slices adds a fresh and vibrant note as well as appealing color contrast. Chilling the cake before serving allows the flavors to meld and the topping to set, yielding a dessert that is tender, moist, and creamy throughout.
This dessert is ideal when fresh strawberries are available and is best served chilled. It can be stored covered in the refrigerator for up to one week, making it convenient for preparing ahead or enjoying as leftovers.
Ingredients
- 15.25 ounces Strawberry Cake Mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 egg
- ¾ cup strawberry jam warmed
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 2 tablespoons milk
- 8 ounces whipped topping thawed
- 1 pint strawberry hulled and sliced, fresh
Instructions
- Preheat your oven to 350 degrees F. Spray a 9-inch x 13-inch baking dish with non-stick baking spray. Set aside.
- Whisk together the cake mix, water, oil, and eggs in a large mixing bowl. Pour the cake batter into the prepared pan. Bake according to the package directions. (about 30-35 minutes) The cake is done when a toothpick inserted comes out clean. Transfer to a wire rack.
- While the cake is still hot, use the back of a wooden spoon to poke holes all over the cake about 1-inch apart.
- Warm the strawberry jam in the microwave for 30-60 seconds and stir. Pour the jam into the holes in the cake and then let the cake cool completely.
- Once the cake is cooled, use a hand mixer to beat together the cream cheese and powdered sugar in a large mixing bowl. Add the milk and beat until it has a smooth consistency. Add the container of whipped topping and fold it in just until combined.
- Spread the whipped topping mixture in an eve layer over the cake. Add the sliced strawberries to the top of the cake and cut the cake into 15 slices. Refrigerate until ready to serve.
Notes
- Keep the cake covered in the refrigerator; it will stay fresh for up to one week.
- Use fresh strawberries that are hulled and sliced for the best texture and appearance.
- Warm the strawberry jam before pouring it into the cake holes to help it absorb better.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 362kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 49mg | 16% |
| Sodium | 318mg | 13% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 42mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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