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Easy Firecracker Poke Cake Recipe with Fresh Strawberry and Blueberry Topping

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A simple and festive vanilla poke cake soaked with sweetened condensed milk, topped with a creamy whipped cream and cream cheese mixture, and fresh strawberries and blueberries. Perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 1 box vanilla cake mix (about 15.25 oz / 432g)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup heavy whipping cream (240 ml), chilled
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup powdered sugar (30g), sifted
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced (about 150g)
  • 1 cup fresh blueberries (about 150g)
  • Optional: Fresh mint leaves
  • Optional: Red and blue sprinkles

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray, then dust with flour.
  2. In a large bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
  3. Pour the batter evenly into the prepared pan. Tap the pan gently to release air bubbles. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  4. Remove the cake from the oven and let cool for 10 minutes. Using a wooden skewer or toothpick, poke holes all over the cake about 1 inch apart, going deep but not through the bottom.
  5. Slowly pour the entire can of sweetened condensed milk evenly over the cake, letting it seep into the holes. Let the cake cool completely to room temperature (about 30 minutes) or chill in the fridge for 15 minutes.
  6. In a chilled bowl, beat the heavy whipping cream until soft peaks form. In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fluffy.
  7. Spread the whipped topping evenly over the cooled cake. Arrange the sliced strawberries and whole blueberries on top. Add optional mint leaves and sprinkles if desired.
  8. Refrigerate the cake for at least 1 hour before serving. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use room temperature eggs for better batter texture. Poke holes deeply but avoid piercing the pan. Chill mixing bowl and beaters for whipping cream to get stiff peaks faster. Fold whipped cream gently into cream cheese mixture to preserve fluffiness. Use a sharp knife dipped in hot water for clean cake slices. Frozen berries can be used if thawed and drained. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives.

Nutrition

Keywords: poke cake, vanilla cake, strawberry topping, blueberry topping, easy dessert, summer dessert, poke cake recipe, firecracker cake

Find it online: https://clunkcook.com/easy-firecracker-poke-cake-recipe-with-fresh-strawberry-and-blueberry-topping/