There is nothing quite like enjoying a piece of cake. It doesn’t matter if it is for a special occasion or if you’re just having a slice after dinner, it is a sweet treat that is unlike any other. Of course, there are many different choices when it comes to types of cakes and this recipe is going to be a keeper.
It is for a strawberry cheesecake poke cake and it is so easy to make, you will want to do it on a regular basis. Put this one in front of even the pickiest dessert eater and they are going to practically lick the plate. It is better than delicious, it is dessert cake perfection.
Ingredients:
1 box yellow cake mix, plus ingredients required on the box
1 pound strawberries, sliced
½ cup sugar
8 ounces cream cheese, softened
½ cup milk
½ cup graham cracker crumbs
2 tablespoons butter, melted
8 ounces frozen whipped topping, thawed
12 whole fresh strawberries
Directions:
Heat oven to 350 degrees. Spray 13×9-inch (3-quart) baking dish with cooking spray.
Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
Poke holes in cooled cake with the end of a wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
Heat oven to 350 degrees. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.