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Berry Cheesecake Poke Cake

from the video Easy Poke Cake 4 Ways ▶︎

by Matthew Johnson

Ingredients

for 12 servings

  • 1 freshly made vanilla cake, prepared from scratch or using a packaged mix
  • 2 cups (300 g) strawberry, stems removed
  • 8 oz cream cheeses, softened
  • 14 oz can of sweetened condensed milk
  • 1 cup (145 g) blackberries, mashed
  • 1 cup (125 g) raspberries, mashed
  • 8 oz (225 g) frozen whipped topping, thawed
  • crumbled graham crackers, for topping
  • Sliced strawberries, blackberries, or raspberries, for topping

Preparation

  1. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  2. In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp. Add the cream cheese and condensed milk, whisking until there are no large lumps. Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated. Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  3. Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries. Chill the cake for at least 3 hours or up to overnight.
  4. Enjoy!
 
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