Strawberry Cheesecake Poke Cake

• Vegetarian

• Produce

  • 16 oz 1 lb strawberries

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 2 cup Powdered sugar
  • 1/4 cup Sugar
  • 1 pint Whipped cream, Heavy
  • 1 box White or vanilla cake mix

• Dairy

  • 1 can Condensed milk, sweetened
  • 1 pkg Cream cheese

• Liquids

  • 1/4 cup Water

Found on beyondfrosting.com

Description

Ingredients

• 1 box White or vanilla cake mix
• Ingredients on the box (water, oil, eggs, etc)
• 1 can Sweetened condensed milk (14 oz)
• For the strawberry sauce
• 1 lb Strawberries (16 oz), rinsed
• ¼ C Water
• ¼ C Sugar
• 1 tbsp Lemon juice
• 1 tbsp All-purpose flour
• For the whipped cream
• 1 pkg Cream cheese (8 oz)
• 1 pint Heavy whipping cream (16 oz)
• 2 C Powdered sugar

Directions

• Preheat oven to 350°F.
• Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
• Bake cake in 9x13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
• While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the can of sweetened condensed milk all over top of the cake.
• To prepare the strawberry sauce, rinse the strawberries and cut of the stems. Chop into quarters.
• In a medium-sized sauce pan, combine strawberries, water, sugar, lemon juice and flour; stir well. Cook over medium-high heat until mixture starts to boil and strawberries are softened. Gently smash strawberries to create a sauce. Allow to cool for 15 minutes. Pour strawberries sauce over top of the cake and refrigerate until cake and toppings are cooled.
• Remove the cream cheese from the refrigerator 15-20 minutes before preparing the whipped topping. At the same time, put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
• Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
• Add remaining heavy whipping cream and beat on medium-high speed. Slowly added remaining powdered sugar and beat until still peaks form. Spread over cooled cake. This cake must be refrigerated.