Homemade Strawberry Poke Cake for Family Gatherings

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

Cook Time 35

Cool & Chill Time 4 45

Total Time 5 50

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

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

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.