How To Make Strawberry Poke Cake - Easy Strawberry Poke Cake Recipe
This strawberry poke cake is so soft and spongy. The cake is filled with delicious strawberry filling which gives the cake its unique look, and all that covered with beautiful whipped cream.
The sponge cake is very soft and rich, you can use it for any other filling you like. You can use jam, chocolate cream, Nutella and more.
The most important part of this recipe is to prepare the cake one day before serving it. The cake needs time to soak all the liquid from the filling and then absorb all the whipped cream when you cover the top layer of the cake. For a successful dessert I recommend using heavy whipping cream with at least 36% fat content.
How To Make Strawberry Poke Cake
Poke cakes are always a success. They look so delicious and inviting, and their taste is just amazing. The best part of this cake is that you can prepare it very quickly and easily.
The base of the cake is vanilla sponge cake which is filled with strawberry filling. The filling is prepared very quickly with just a few ingredients, but it is so delicious. It gives the cake its unique look and taste.
The whole cake is covered with whipped cream which makes it perfect for children's parties, birthdays, holidays or any other occasion.
This strawberry poke cake id the dream cake of any child. Soft and rich vanilla cake, filled with delicious strawberry filling which gives the cake its unique look, and all that covered with beautiful whipped cream.
Ingredients:
- Ingredient 1 For the cake:
- 4 Eggs, large
- 1¾ cups (220g) Flour
- 1½ teaspoons Baking powder
- 3/4 cup (150g) Sugar
- ¾ cup (180ml) Oil
- 3/4 cup (180ml) Milk
- 1 tablespoon Vanilla extract
- 1/4 teaspoon Salt For the strawberry mixture:
- 1/2 pound (225g) Strawberries
- 1/3 cup (80ml) Heavy cream/milk
- 1/4 cup (g) Sweetened condensed milk For the whipped cream:
- 1 cup (240ml) Heavy cream, cold
- 1/4 cup (g) powdered sugar
- 1 teaspoon Vanilla extract For decoration:
- Fresh strawberries
- Make the cake: Preheat the oven to 350˚F (180C˚). Grease the bottom of a 9×13 baking dish and set aside.
- In a large bowl, whisk eggs and sugar, whisk until light and pale. Add oil, milk, vanilla extract and beat on low speed until incorporated.
- Sift flour, baking powder and salt, stir just until incorporated.
- Pour into prepared pan and bake for 25-30 minutes. Remove from the oven and allow to cool.
- Make the strawberry mixture: in a food processor or a blender, blend the strawberries until smooth, and milk, condensed milk and bled until combined.
- Using the bottom of a wooden spoon or a straw, poke holes all over the cake, 1 inch apart. Pour the strawberry mixture over the cake. Cover and refrigerate for at least 3 hours.
- Make the whipped cream: in a large bowl whip heavy cream, vanilla extract and powdered sugar. whip to stiff peaks.
- Spread the whipped cream over the cake and chill in the fridge until ready to serve.
- Before serving decorate with fresh strawberries.
