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Strawberry Crunch Poke Cake

1. Preheat oven to 350°F (175°C). Grease a 9 x 13 inch baking pan.

2.Prepare the white cake mix according to package directions. Pour the batter into the prepared pan and bake as

directed. Allow to cool completely.

3. Use a fork to poke holes all over the cake.4. In a small jug, dissolve the first packet of strawberry gelatin in

boiling water. Add cold water and pour evenly over the cake. Refrigerate for at least 4 hours or overnight.

5.For the glaze, stir the cream cheese until smooth. In a separate bowl, beat heavy cream, powdered sugar, and

vanilla until stiff peaks form. Stir in cream cheese until well combined. Spread over the cooled cake.

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