Every slice of this poke cake with fresh strawberry puree in its middle, instead of the usual gelatin, gets tastier with every bite!
– yellow or white box cake mix – whole milk – cream cheese – eggs – fresh strawberries
Preheat oven to 325°F. Spray a 10-cup volume cake pan (Bundt, round, or other) with baking spray. Set aside. Line a baking sheet with parchment paper. Also set aside.
Empty strawberries into a large bowl and add two tablespoons of apple cider vinegar. Toss so all are coated in the vinegar.
Fill the bowl with cool water and soak the fruit for 15 minutes. Drain, rinse, and use a pairing knife to hull and slice.
In the barrel of a food processor, add 1 1/2-cups of the berries, sugar, lemon zest and lemon juice.
Pulse 6 to 8 times or until the fruit is liquid enough to be drawn up into a turkey baster. Set the puree aside. Save the remaining sliced fruit for garnishing the cake.