Strawberries And Cream Poke Cake

1. 1

   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.

2. 2

   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.

3. 3

   Spread half of the whipped cream cheese filling onto the warm cake filling the holes.

4. 4

   Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.

5. 5

   Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread this over the top.

6. 6

   Place the cake into the fridge to cool completely.

7. 7

   After cooled, frost with the remaining whipped cream and decorate as desired with grated white chocolate and the reserved whole strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.