Description
A delicious and easy-to-make dessert combining the flavors of strawberry and cheesecake in a moist poke cake form.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping, thawed
- 1 cup fresh strawberries, chopped
- Strawberry syrup or glaze (optional, for topping)
Instructions
- Preheat the oven and prepare the white cake mix according to the package instructions. Bake in a 9×13-inch pan.
- Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake.
- In a bowl, mix the strawberry gelatin with 1 cup boiling water until dissolved. Stir in 1/2 cup cold water.
- Carefully pour the gelatin mixture over the cake, making sure it goes into the holes. Refrigerate for at least 1 hour.
- In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until well combined.
- Fold in the whipped topping until smooth and spread over the chilled cake.
- Top with chopped fresh strawberries and drizzle with strawberry syrup or glaze if desired.
- Refrigerate the cake for at least 2 more hours before serving.
Notes
- Use a fork to poke smaller holes for a more even distribution of gelatin.
- You can use flavored whipped topping for extra strawberry flavor.
- Best served cold for a refreshing dessert.