Description
A delicious strawberry cheesecake poke cake with a creamy filling and fresh strawberries.
Ingrédients
L'échelle
- 1 box of vanilla cake mix
- 3 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup strawberry puree
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to the package instructions.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then poke holes all over the top with a fork.
- Mix the cream cheese and powdered sugar until smooth.
- Add the whipped topping and mix until combined.
- Spread the cream cheese mixture over the cake.
- Pour the strawberry puree over the cream cheese layer.
- Top with fresh strawberries.
- Refrigerate for at least 2 hours before serving.
Notes
- Use fresh strawberries for best flavor.
- Store leftovers in the refrigerator.
- Can substitute with other fruits if desired.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 20g
- De Sodium: 180mg
- La graisse: 10g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 40mg
Mots-clés: strawberry cheesecake poke cake