Lemon Strawberry Poke Cake
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PREP TIME: 45 minutes
SERVES: 12
TOTAL COOKING TIME: 50 minutes
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INGREDIENTS
- 1 box lemon cake mix, prepare according to box directions
- ½ cup vegetable oil
- 1 cup milk
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 pint frozen strawberries in liquid, thawed
- 1 pint heavy cream
- sprinkles for topping
DIRECTIONS
- Preheat the oven according to cake box directions. Spray a 9×13 baking pan with baking spray and set aside.
- In a large mixing bowl, whisk the cake mix, vegetable oil, milk and egg according to cake box directions.
- Pour the cake batter into the prepared cake pan and bake according to cake box directions or until a toothpick inserted comes out clean.
- Chop strawberries into small pieces and set aside.
- Remove cake from the oven and place onto a cooling rack to cool for 15 minutes.
- Using a chopstick, poke holes in top of cake every 1 inch.
- Pour condensed milk over the surface of the cake.
- Pour the strawberries over surface of the cake.
- Beat heavy cream until stiff peaks form; frost cake.
- Decorate cake with sprinkles.