Strawberries and Cream Poke Cake - strawberry cake soaked with strawberry ice cream topping and sweetened condensed milk then topped with fresh strawberries and whipped cream. SO delicious! Great cake for a crowd. Gets better as it sits!
1boxstrawberry cake mix, plus ingredients to make cake
1(11.75-oz)jar Strawberry ice cream topping
1(14-oz)can sweetened condensed milk
1cupchopped fresh strawberries
1cupheavy whipping cream
Bake cake in a 9x13-inch pan according to direction on the package.
While cake is baking, mix milk and strawberry topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Sprinkle chopped strawberries over cake.
In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Spread over cake. Keep refrigerated until ready to serve.
I used Duncan Hines cake mix.I used Smucker's ice cream topping.Can substitute cool whip for fresh whipped cream.You can make this poke cake a day in advance and refrigerate until serving.