We slept in and took it easy this morning and plan to BBQ later in the day. How great to live in this country where we can spend the day as we please, in peace and prosperity - God Bless America! To go with our cookout, I wanted to make a patriotic poke cake that includes strawberries and cream cheese - a little different than the ones I usually make. And I think I created a new hit!
Strawberry Icebox Poke Cake
1 box white cake mix, prepared in a 13x9 deep dish
1 box berry blue Jell-o
1 qt. fresh strawberries
1 small tub Cool Whip
1 8 oz. brick cream cheese
1/2 c. powdered sugar
3/4 cup granulated sugar
2 1/2 T. cornstarch
1 cup water
red food coloring
After your cake has cooled a little from the oven, poke it all over with a fork. Mix the jell-o with 3/4 cup boiling water til dissolved and pour over the warm cake. Set aside.
Don't worry - it will turn out looking blue!
Set the cream cheese out to soften and wash and quarter the strawberries.
In a medium saucepan over medium heat, combine 3/4 c. granulated sugar, the cornstarch, and 1 cup water. Cook til thick and clear. Turn off the heat and stir in a few drops of red food coloring, then add the strawberries.
Pour them over the cake.
Let it cool. This will ensure that your frosting won't get mixed up in your strawberry glaze.
Then mix up the frosting: Beat the cream cheese with the powdered sugar til smooth and fold in the Cool Whip. Spread over the cake, then refrigerate it for a couple of hours.
Happy 4th of July!