Key Lime Poke Cake Recipe

Prepare and bake cake according to package directions for a 9×13-inch pan. Remove from oven, cool for 5 minutes and then poke holes all over the cake using the handle of a wooden spoon, being careful not to poke all the way to the bottom; set aside.

In a medium bowl, whisk together the sweetened condensed milk, whipping cream, lime zest and food coloring. Last, stir in the key lime juice.

Pour filling over the top of the cake, spread back and forth so it fills the holes. Refrigerate for at least 1 hour or up to overnight.

Add the whipping cream to a medium bowl that has been chilled in the freezer. Using a hand mixer, mix cream until frothy. Add the vanilla and gradually add the sugar while mixing.

Mix until peaks form. Spread over cake and garnish with sliced strawberries, sliced limes and grated lime zest, if desired.