This easy Strawberry Cheesecake Poke Cake topped with fresh strawberries and blueberries will make you the star of the picnic when you show up carrying it.
Ok, so a dessert topped with strawberries and blueberries this week is totally not original. This week as I was surfing Pinterest or Facebook, I saw so many delicious fruit topped recipes. Today I am jumping on that bandwagon with a cake topped with none other then strawberries and blueberries.
By now you know that I am slightly obsessed with poke cakes. It started with this Chocolate Coconut Cake and has been going strong with the Orange Creamsicle Poke Cake. Every time I post a poke cake recipe, I get emails and comments asking what exactly is a “poke” cake.
It’s exactly like it sounds.
You bake the cake and then poke the heck out of it with a fork or the end of a wooden spoon. Nothing complicated about it at all. After you have a cake full of holes, you drizzle it with sweetened condensed milk and top it with Cool Whip. Easy peasy right?
If you want to get a little bit crazy with the cake, you can add extra ingredients to the sweetened condensed milk and Cool Whip. This particular cake gets an extra shot of strawberry from the strawberry ice cream topping in the milk. The topping also has pudding and cream cheese folded into the Cool Whip. It is seriously so delicious!
My oldest son is my best judge of desserts. He inhaled a piece of this in record time and declared it the best poke cake yet. I would have to agree with him too. So take our word for it and make one for your family this week. I think they will love it just as much as we did.
- 1 strawberry cake mix
- 1 - 14 ounce can sweetened condensed milk
- 1 - 11.75 ounce jar strawberry ice cream topping
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 - 3.3 ounce box instant cheesecake pudding
- 1 - 8 ounce container Cool Whip, thawed
- fresh strawberries and blueberries
- Preheat the oven to 350. Spray a 9x13 pan with nonstick spray.
- Mix the strawberry cake according to the back of the package. Bake for about 28 minutes.
- Cool for 3-4 minutes and then poke the top of the cake with the end of a wooden spoon handle, creating a grid of holes over the entire top.
- Mix together the sweetened condensed milk and the strawberry ice cream topping. Spoon all of the milk slowly over the top of the cake.
- Use the back of a spoon to move the mixture back and forth so it seeps into the holes made from the fork or spoon. Let cool completely.
- In a mixing bowl, beat the cream cheese and yogurt until creamy. Mix together the pudding mix and milk. Add to the cream cheese and beat again.
- Fold in 2 cups Cool Whip gently using a spatula to turn the mixture over and over until incorporated. Spread over the top of the cooled cake. Keep refrigerated until serving. Top with fresh berries, if desired.
Amount Per Serving:Calories: 179 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 21mg Sodium: 77mg Carbohydrates: 23g Fiber: 0g Sugar: 18g Protein: 4g
Other fun berry recipes to make for the Fourth of July: