Why You’ll Love This Strawberry Poke Cake Recipe
You’ll absolutely love this Strawberry Poke Cake recipe because it’s not only delicious but also incredibly fun to make.
Imagine this: a light, fluffy cake infused with sweet strawberry flavor, and the excitement of poking holes to let that vibrant gelatin seep in! The bright red topping makes it a showstopper at any gathering.
I love how the combination of textures—from the moist cake to the creamy whipped topping—creates an unforgettable dessert experience. Plus, it’s perfect for any occasion, whether it’s a summer picnic or a cozy family dinner.
Trust me, you’ll find it hard to resist a slice!
Ingredients of Strawberry Poke Cake
When it comes to baking a delicious Strawberry Poke Cake, having the right ingredients is key to creating that light, fluffy texture and mouthwatering flavor. You’ll be surprised at how simple and accessible these ingredients are, making it easy to whip up this delightful dessert in no time.
So, let’s gather everything you need to get started on this tasty treat.
Ingredients for Strawberry Poke Cake:
- 3 cups frozen strawberries
- 1/4 cup sugar (for cooking strawberries)
- 2 tablespoons orange juice
- 1/2 cup water
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon table salt
- 4 teaspoons baking powder
- 1 cup milk
- 6 egg whites
- 2 teaspoons vanilla extract
- 1 3/4 cups white sugar (for the cake)
- 12 tablespoons butter, at room temperature
- 2 tablespoons strawberry gelatin
- 1 cup frozen strawberries (for topping)
- 2 tablespoons sugar (for topping)
- Whipped cream (for serving)
Now, before you dash off to the kitchen, it’s worth noting a couple of things about these ingredients.
First off, using frozen strawberries isn’t only convenient but also allows you to make this cake any time of the year, even when fresh strawberries aren’t in season. Plus, the orange juice adds a lovely brightness to the flavor profile, so don’t skip that.
If you’re feeling adventurous, you can experiment with different flavors of gelatin or even mix in some lemon juice for a zesty twist.
And hey, if you’re not a fan of whipped cream (gasp!), feel free to switch it up with a light, fluffy frosting or even a scoop of vanilla ice cream.
After all, this cake is all about making it your own, so have fun with it.
How to Make Strawberry Poke Cake
Making a Strawberry Poke Cake is like starting a delightful culinary adventure, and trust me, you’re going to love the outcome. First things first, gather your 3 cups of frozen strawberries, 1/4 cup of sugar, 2 tablespoons of orange juice, and 1/2 cup of water in a saucepan. You’ll want to cook this mix over medium heat until those strawberries break down and become soft. It’s almost like a fruity magic show, watching them transform. No need to thaw the strawberries beforehand; they’ll warm up just fine in the pan.
While that’s bubbling away, preheat your oven to 350°F and butter and flour a 13x9x2 baking pan. This will give your cake the perfect backdrop to emerge from once it’s baked.
Next up, in a large bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon of table salt, and 4 teaspoons of baking powder. In another bowl, combine 1 cup of milk, 6 egg whites, and 2 teaspoons of vanilla extract. You want to mix these just until the egg whites are broken up, so don’t overdo it.
Now, here comes the fun part: grab your stand mixer (or an electric hand beater if that’s more your style) and cream together 1 3/4 cups of sugar and 12 tablespoons of butter until it’s fluffy—think clouds, but tasty. Reduce the mixer speed to low and alternate adding half of the wet ingredients and dry ingredients, then repeat with the remaining portions. It’s essential to do this step right; it guarantees that your cake rises beautifully and stays nice and flat.
Once your batter is ready, pour it into the prepared pan and spread it evenly. Bake it on the middle rack of your preheated oven for about 35 minutes.
While that’s baking, you can separate the strawberry solids from the liquid you cooked earlier and stir in 2 tablespoons of strawberry gelatin into that delicious syrup. Once the cake is cool (after about an hour), poke it about 50 times with a large skewer—don’t go all the way to the bottom, or you’ll have a gelatin pool instead of a poke cake. Pour that luscious gelatin mixture all over the top, and then pop it in the fridge for at least three hours (or even overnight if you can wait that long).
Finally, blend the reserved strawberry solids with 1 cup of frozen strawberries and 2 tablespoons of sugar until it resembles strawberry jam. Spread this over the cake and finish with a generous layer of whipped cream. Voilà! You’re now the proud creator of a Strawberry Poke Cake that’s sure to impress. Enjoy every bite.
Strawberry Poke Cake Substitutions & Variations
While the classic Strawberry Poke Cake is delicious on its own, there are plenty of substitutions and variations to contemplate that can enhance or adapt the recipe to your tastes.
For a twist, try using different fruits like blueberries or raspberries instead of strawberries. You can also swap the milk for almond or coconut milk for a dairy-free version.
If you want a richer flavor, consider adding a layer of lemon curd under the whipped cream.
For a cake with a bit more texture, mix in chopped nuts or shredded coconut into the batter.
Get creative and enjoy the process!
What to Serve with Strawberry Poke Cake
After experimenting with different variations of Strawberry Poke Cake, you might wonder what to serve alongside it.
I love pairing it with a scoop of vanilla ice cream; the creaminess complements the cake’s fruity sweetness perfectly. Fresh whipped cream is another delightful addition, enhancing the cake’s texture.
For a revitalizing touch, consider serving it with a side of fresh berries—strawberries, blueberries, or raspberries work well. If you want to elevate the experience, a light drizzle of chocolate sauce can add a nice contrast.
Trust me, these options make your dessert spread even more enticing! Enjoy!
Additional Tips & Notes
To guarantee your Strawberry Poke Cake turns out perfectly, keep a few key tips in mind.
First, make sure to poke the cake gently, so the holes aren’t too deep; this helps the gelatin soak in without leaking through.
Also, refrigerating the cake overnight enhances the flavor and texture, but a minimum of three hours will suffice.
If you prefer a more intense strawberry flavor, feel free to add more strawberry gelatin or fresh fruit to the topping.
Finally, always serve chilled for the best taste and presentation.
Enjoy making your delicious cake!