Today I am sharing my Poke cake that I love to take to church events. Its everyone’s favorite treat when Strawberries are in season.

  • 15.25 ounces strawberry cake mix (1 box)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3/4 cup strawberry jam warmed
  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 8 ounces whipped topping thawed
  • 1 pint fresh strawberries hulled and sliced

Preheat your oven to 350 degrees F. Spray a 9-inch x 13-inch baking dish with non-stick baking spray. Set aside

Whisk together the cake mix, water, oil, and eggs in a large mixing bowl. Pour the cake batter into the prepared pan. Bake according to the package directions. (about 30-35 minutes) The cake is done when a toothpick inserted comes out clean. Transfer to a wire rack. While the cake is still hot, use the back of a wooden spoon to poke holes all over the cake about 1-inch apart. Warm the strawberry jam in the microwave for 30-60 seconds and stir. Pour the jam into the holes in the cake and then let the cake cool completely. Once the cake is cooled, use a hand mixer to beat together the cream cheese and powdered sugar in a large mixing bowl. Add the milk and beat until it has a smooth consistency. Add the container of whipped topping and fold it in just until combined. Spread the whipped topping mixture in an eve layer over the cake. Add the sliced strawberries to the top of the cake and cut the cake into 15 slices. Refrigerate until ready to serve.

Tip : You can keep this cake up to a week in the fridge…..Lisa


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