Strawberries And Cream Poke Cake – This strawberries and cream poke cake may look complicated but, it’s not. You can be as creative as you like decorating the top. For me, it often depends on the day I make it, as to how I finish it off. If time is an issue and I’m in a hurry, just before serving I slice fresh strawberries and pile them on top with a dusting of powdered sugar. Add a couple of sprigs of mint and voila…magic.
The truth is, one bite of this masterpiece and no one will care it’s so darn tasty. You can start this cake with a cake mix or use a white buttermilk cake recipe if you prefer baking from scratch. This luscious cake really shows the baking love to those you serve it to, and I always enjoy the reaction when I pull it out at the end of our meal. Strawberries and cream remain a family favorite at my house any day of the year.
Ingredients you’ll need:
1 [16.25] oz box white cake mix, plus eggs, oil and water to prepare
1 [14] oz can sweetened condensed milk
2 [8] oz cream cheese, softened
1 tsp pure vanilla extract
2 quarts fresh strawberries, divided
4 cup sweetened fresh whipped cream or 16 oz frozen whipped topping, thawed
4 oz white chocolate, grated
few drops pink or red food coloring [optional]
1 [16.25] oz box white cake mix, plus eggs, oil and water to prepare
1 [14] oz can sweetened condensed milk
2 [8] oz cream cheese, softened
1 tsp pure vanilla extract
2 quarts fresh strawberries, divided
4 cup sweetened fresh whipped cream or 16 oz frozen whipped topping, thawed
4 oz white chocolate, grated
few drops pink or red food coloring [optional]
Directions:
Prepare the white cake in a 9 x 13 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.
Prepare the white cake in a 9 x 13 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.
In a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in 1 cup of sweetened whipped cream. Add a few drops of food coloring, if desired.
Spread half of the whipped cream cheese filling onto the warm cake filling the holes. Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top. Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread this over the top.
Place the cake into the fridge to cool completely. After cooled, frost with the remaining whipped cream and decorate as desired with grated white chocolate and the reserved whole strawberries. Yield: 16 pieces
Cook’s note:
1) To prepare the cake from scratch use this a White Buttermilk cake recipe….
2) To decorate the cake as pictured additional whipped cream or whipped topping will be needed.
1) To prepare the cake from scratch use this a White Buttermilk cake recipe….
2) To decorate the cake as pictured additional whipped cream or whipped topping will be needed.
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