Strawberries and Cream Poke Cake
Ingredients:
For the Cake:
1 box (15.25 ounces) white or vanilla cake mix
Ingredients called for on the cake mix box (usually eggs, oil, and water)
1 cup fresh strawberries, finely chopped (or you can use frozen, thawed, and drained)
For the Filling:
1 cup fresh strawberries, sliced (or you can use frozen, thawed, and drained)
1/4 cup granulated sugar
1/4 cup water
For the Cream Topping:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced (for garnish)
Instructions:
Prepare and Bake the Cake:
Preheat your oven according to the cake mix instructions.
Prepare the cake batter according to the package directions, and fold in the finely chopped strawberries.
Pour the batter into a greased 9×13-inch baking dish.
Bake according to the package instructions or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Prepare the Strawberry Filling:
In a small saucepan, combine the sliced strawberries, granulated sugar, and water.
Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened slightly, about 5-7 minutes.
Remove from heat and let cool.
Poke the Cake:
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