Latest
Cake Pops Recipe Makes 30 Magical Birthday Treats Peanut Butter Cookies with Golden Edges and Soft Centers Tiramisu Cake with Silky Mascarpone and Espresso Bliss Potato Salad with 3 Secrets to a Perfect Picnic Bowl Deviled Eggs with Creamy Filling and a Tangy Twist Green Bean Casserole with Creamy Mushrooms Sangria with Juicy Fruits and Refreshing Citrus Bliss Wild Rice Soup with Velvety Cream and Cozy Herbs Cake Pops Recipe Makes 30 Magical Birthday Treats Peanut Butter Cookies with Golden Edges and Soft Centers Tiramisu Cake with Silky Mascarpone and Espresso Bliss Potato Salad with 3 Secrets to a Perfect Picnic Bowl Deviled Eggs with Creamy Filling and a Tangy Twist Green Bean Casserole with Creamy Mushrooms Sangria with Juicy Fruits and Refreshing Citrus Bliss Wild Rice Soup with Velvety Cream and Cozy Herbs

Homemade Strawberry Poke Cake for Family Gatherings

TahiraJaved
Homemade Strawberry Poke Cake for Family Gatherings
Jump to Recipe Print Recipe

Whole Strawberry Poke Cake Slice
TahiraJaved

Homemade Strawberry Poke Cake for Family Gatherings

This Strawberry Poke Cake Recipe bakes a tender vanilla cake, pokes it with holes, and soaks it with a thick, homemade fresh strawberry sauce. A cold chill sets the cake, and a stable cream cheese whipped topping stays fluffy for days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cool & Chill Time 4 hours 45 minutes
Total Time 5 hours 50 minutes
Servings: 15 People
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cake:
  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 tsp alcohol free vanilla extract
  • 1 cup whole milk at room temperature
For the Strawberry Sauce:
  • 3 cups fresh strawberries hulled and chopped
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp cold water
For the Whipped Topping:
  • 4 oz full fat cream cheese softened
  • 1/4 cup powdered sugar
  • 2 cups cold heavy cream
  • 1 tsp alcohol free vanilla extract
For Garnish:
  • 1 cup fresh strawberries sliced
  • Freeze dried strawberry crumbs optional

Equipment

  • 1 9 by 13 inch baking pan bakes the cake in an even layer for easy poking
  • 1 Wooden spoon handle pokes wide holes that hold the sauce
  • 1 Blender or immersion blender purees the strawberries into a smooth sauce
  • 1 Medium saucepan cooks and thickens the sauce
  • 1 Hand or stand mixer creams the butter and whips the cream
  • 1 Offset spatula spreads the topping in a smooth, even layer

Method
 

  1. Preheat the oven to 350°F, grease and line a 9 by 13 inch pan, and whisk the flour, baking powder, and salt.
  2. Beat the butter and sugar for 3 minutes, then add the eggs and vanilla.
  3. Mix in the flour and milk in three parts, then pour into the pan.
  4. Bake for 30 to 35 minutes until a toothpick comes out clean.
  5. Simmer the strawberries, sugar, and lemon juice for 6 minutes, blend, then thicken with the cornstarch mixture for 2 minutes.
  6. Cool the cake for 15 minutes, poke holes every 1/2 inch, and spoon in the sauce in two rounds.
  7. Cool, cover, and chill for at least 4 hours.
  8. Whip the cream cheese, sugar, cream, and vanilla to stiff peaks, spread over the cake, and garnish with strawberries.
    9. Make the sauce thick enough to coat a spoon and pour it in two rounds; a thin sauce is the main cause of a soggy bottom.

Notes

  • Poke the holes while the cake is still warm.
  • Chill the cake for the full 4 hours before adding the topping.
  • Use cold cream and a chilled bowl for the best whipped topping.
  • Add the fresh strawberry garnish just before serving.
STORAGE: Refrigerate covered up to 4 days; freeze the plain, unsoaked cake up to 2 months.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating