Description
A delicious and moist strawberry poke cake, perfect for summer gatherings and special occasions.
Ingredients
Scale
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup oil
- 1 cup strawberry puree
- 1 cup sweetened condensed milk
- 1 container whipped topping
- 1 cup crushed strawberry-flavored crunch cookies or Graham crackers
- as needed pieces fresh strawberries for garnish
Instructions
- Preheat the oven as directed on the cake mix box.
- In a large mixing bowl, combine the cake mix with eggs, water, and oil as instructed on the box. Mix until smooth.
- Pour the batter into a 9×13-inch baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for ten minutes in the pan, then use a fork to poke holes all over the surface.
- In a bowl, mix together the strawberry puree and sweetened condensed milk until well blended.
- Carefully pour the strawberry mixture over the cooled cake, ensuring it seeps deeply into the holes.
- Cover and chill the cake in the refrigerator for at least two hours.
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle crushed cookies or Graham crackers on top for added texture and garnish with fresh strawberries.
- Cut into squares and serve chilled.
Notes
- Opt for a high-quality brand of cake mix for the best flavor and texture.
- Fresh strawberries blended create depth in flavor; frozen strawberries work in a pinch.
- Make the whipped topping homemade for a richer taste.
- Use fresh strawberries for a stunning presentation and extra pop of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg