Strawberry rosé poke cake is a light and fluffy strawberry cake topped with a sweet rosé strawberry puree and melt in your mouth cream cheese/cool whip frosting. This cake is perfect for an easy Memorial Day or summer backyard BBQ dessert.
I love a good slice of cake. Obviously. I named my blog “I Only Came for the Cake”. So that has to mean something, right?
This strawberry rosé poke cake is one that I could seriously eat the whole 9″x 13″ pan. I’m not even kidding, I had three slices in one day.
Since it was Mother’s day this past weekend, which I hope all of you mamas out there had a great one. Or you got to spend time with your own mother. I decided to make this cake for a nice Mother’s day dinner.
My in-laws came to my parent’s house and we had an amazing dinner. And since I always bring dessert, I knew this would be the perfect way to end our dinner.
Making Strawberry Rosé Poke Cake
Poke cakes are super simple to make, and this one is no exception. I started with a strawberry cake mix, subbing Greek yogurt for oil and adding a little vanilla for extra flavoring.
While your cake bakes, blend fresh strawberries {perfect for natural sweetness and summer-time} and rosé. I used the same Target brand for this cake as the Rosé Sangria and Strawberry Rosé Basil Frozen Yogurt. The bottle is only $5, so you really can’t go wrong here.
Poke it out
When the cake finishes baking and it’s still warm, use a large straw to poke holes throughout the cake.
Spread the rosé puree over the top of the warm cake and place in the refrigerator to cool. While this delectable cake starts to cool, it’s time to make the best frosting you may ever have.
Cool whip/cream cheese frosting baby
If you’re not much of a frosting person, then you need to try this frosting. It’s like whipped frosting and cream cheese had one delicious baby.
It’s light and fluffy and pairs perfectly with the strawberry rosé cake. Plus the chunks of fresh diced strawberry mixed in to the frosting create the perfect textural balance.
We all devoured our slices of cake after our Mother’s day dinner. I forced myself not to have a second, even though I really wanted one.
Cut these pieces big so that you feel okay about eating “just one”.
- 1 box strawberry cake mix
- ½ cup plain whole milk greek yogurt
- 1 cup water
- 3 eggs
- 1 tsp. vanilla
- 2 cups strawberries hulled
- ½ cup rosé
- 8 oz cream cheese softened
- ¼ cup rosé
- 8 oz tub lite cool whip thawed
- 1 cup strawberries hulled and diced
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Preheat oven to 350°F and grease a 9”x13” pan with cooking spray.
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In a medium-size bowl, stir together the cake mix, yogurt, water, eggs and vanilla. Pour into the prepared pan and spread in an even layer.
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Bake for 28-32 minutes, until cake starts to pull away from the sides of the pan. Remove cake and let cool slightly.
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Meanwhile, in a small food processor, add the strawberries and the rosé. Blend until smooth.
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Using a large hole straw, poke into the warm cake to create a hole. Create five pokes across and about 9-10 down.
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Pour the strawberry rosé mixture over the cake. Cover and refrigerate for 1 hour.
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Meanwhile, in a large bowl, whip the cream cheese with a hand mixer until smooth. Beat in the rosé until well combined. Fold in the cool whip. Fold in the strawberries.
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Remove the cake from the refrigerator and spread the cream cheese frosting over the top.
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Slice and enjoy! Refrigerate any leftovers.
