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Strawberry Shortcake Poke Bundt Cake

Name: Strawberry Shortcake Poke Bundt Cake
Prep time: 35 min
Total time: 4 h 15 min
Yield: 12
Ingredients: 1 box Betty Crocker™ SuperMoist™ golden cake mix; 1 cup (250 mL) milk; 4 oz (125 g) brick-style cream cheese, softened (half 250 g pkg); 3 eggs; 1 1/2 cups (375 mL) sliced fresh strawberries; 1/4 cup (50 mL) granulated sugar; 2 teaspoons (10 mL) lemon juice; 3/4 cups (175 mL) icing sugar; 2 tablespoons (30 mL) butter, softened; 1 oz (30 g) cream cheese, softened (about 1/8 cup); 1 to 2 tablespoons (15 to 30 mL) milk; 1/4 teaspoon (1 mL) vanilla; 1 cup (250 mL) sliced fresh strawberries

Prep 35 min
Total 4 hr 15 min
Servings 12

This fun poke bundt cake puts a whole new spin on strawberry shortcake!

January 19, 2017

Ingredients

1 box Betty Crocker™ SuperMoist™ golden cake mix
1 cup (250 mL) milk
4 oz (125 g) brick-style cream cheese, softened (half 250 g pkg)
3 eggs

1 1/2 cups (375 mL) sliced fresh strawberries
1/4 cup (50 mL) granulated sugar
2 teaspoons (10 mL) lemon juice

3/4 cups (175 mL) icing sugar
2 tablespoons (30 mL) butter, softened
1 oz (30 g) cream cheese, softened (about 1/8 cup)
1 to 2 tablespoons (15 to 30 mL) milk
1/4 teaspoon (1 mL) vanilla

1 cup (250 mL) sliced fresh strawberries

Steps

1

Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
2

In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
3

Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes.
4

Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
5

Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
6

In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries. Keep refrigerated.

Slice and refrigerate strawberries ahead of time, and your cake will be ready to garnish when it’s time to serve your guests.
Keep cake refrigerated until ready to serve.