In all my years of baking, I still haven’t really made just a plain, normal cake. Well, friends, I have to say that today? I still haven’t.
![](https://flourandsunflowers.com/wp-content/uploads/2022/05/PXL_20220520_024915278-1024x768.jpg)
I’ve always been a bit hesitant to make a cake, though. It’s just so easy to leave them tasting bland, or dry, or just not good. That’s why I usually either go with a tea cake, or cupcakes, or just cookies instead.
What is a poke cake? It’s intrigued me ever since I saw some neat examples on Facebook. It’s basically just a cake that you poke holes in, and then cover with a fruit puree. The fruit sinks into the holes and absorbs into the cake around them, infusing it with more flavor.
If you take a poke cake as a whole, it seems pretty overwhelming. But, if you divide it into its component parts, it turns out it’s actually pretty easy. So, that’s what I did! It worked pretty well, and I have to say, it’s a fairly delicious twist on the strawberry-and-cream pound cake that’s popular this time of year.
![](https://flourandsunflowers.com/wp-content/uploads/2022/05/PXL_20220519_194025599-1024x768.jpg)
![](https://flourandsunflowers.com/wp-content/uploads/2022/05/PXL_20220519_202716858-1024x768.jpg)
![](https://flourandsunflowers.com/wp-content/uploads/2022/05/PXL_20220520_022637873-1024x768.jpg)
The three parts are, as you might expect:
- The cake.
- The whipped cream topping.
- The fruit puree.
I used strawberry, both because strawberries are coming into season so I’m craving them, and because it’s simple and easy to make.
The cake is a cake, there’s not a lot to say there. Somehow, when you cover a cake with fruit and cream, it’s tasty no matter how you slice it.
The fruit puree is also pretty simple. I didn’t even bother to make a compote this time, though I could have. The trick is to thicken it a bit with some corn starch to prevent it from fully soaking into the cake and making it a soggy mess.
The whipped cream is the tricky part. Whipped cream — just pure cream, air, and sugar — will collapse over time. It’s still tasty, of course, but when your cake gets soggy with cream, it’s no longer nice and fluffy and photogenic.
![](https://flourandsunflowers.com/wp-content/uploads/2022/05/PXL_20220520_024638155-1024x768.jpg)
There are two ways you can solve this problem, at least that I’ve found.
The first is to use gelatin in your whipped cream. This makes it a bit thicker and more like a cream Jello, though it’s still very much whipped cream. I didn’t have any plain gelatin on hand, though, so I used the second option.
The second option is to mix in some cream cheese. The end result is still light and fluffy like whipped cream, but it has a slightly thicker texture and tastes almost like a fluffed up cream cheese frosting. It’s definitely delicious, but if you don’t want the altered flavor, try the gelatin method instead.
Want to know how I make it? Here you go.
![](https://flourandsunflowers.com/wp-content/uploads/2022/05/PXL_20220520_024915278-scaled.jpg)
Strawberry Poke Cake
Equipment
- Stand Mixer
- Sheet Cake Pan 9×13"
- Wide Round-Handled Spoon Or dowel of some kind, to poke holes.
- Mixing Bowls
- Immersion Blender
- Sauce Pan
- Parchment Paper
- Cooling Rack
Ingredients
For the Whipped Cream
- 8 Oz. Cream Cheese
- ⅔ Cup Powdered Sugar
- 2¼ Cups Heavy Whipping Cream
- 1 Tsp Vanilla Extract
For the Strawberry Puree
- 3 Cups Fresh Strawberries Frozen works too.
- ¾ Cup Water
- ½ Cup Sugar
- 1 Tbsp Corn Starch
- 1 Pinch Salt
- 2 Tsp Lemon Juice
For the Cake
- 1⅔ Cup Sugar
- ½ Cup Vegetable Oil
- ½ Cup Unsalted Butter Melted.
- 1 Tbsp Vanilla Extract
- 3 Eggs Room Temperature.
- 1¾ Cup Buttermilk Room Temperature.
- 3 Tsp Baking Powder
- ¾ Tsp Baking Soda
- ½ Tsp Salt
- 2⅔ Cups Cake Flour
Instructions
Make the Strawberry Puree
- Heat a medium sauce pan on medium-high heat. Stir together the strawberries, water, sugar, corn starch, and salt.
- Stir occasionally as it cooks for about 5 minutes.
- Reduce heat to medium and simmer for around 10 minutes, until the berries are starting to break down and the sauce starts to thicken.
- Remove from the heat and let cool for 5 minutes.
- Use the immersion blender to blend the puree until it's a thick and pour-able strawberry sauce. Mix in the lemon juice and set aside until needed.
Make the Cake
- Preheat oven to 350°F. Grease your baking pan and line with parchment paper.
- In your mixer, whisk together sugar, oil, butter, and vanilla until well combined.
- Add two eggs, plus the yolk from the third, and combine.
- Add in the buttermilk and combine.
- Add in the baking powder, baking soda, and salt, and combine.
- Sift in the flour and mix until almost, but not quite, smooth.
- Pour your batter into your pan. Bake for 30-35 minutes, or until a knife or toothpick comes out clean but moist.
- Move your cake to a cooling rack to cool and use your spoon handle or dowel to poke holes in the cake. I like a wooden spoon for this.
- Carefully pour most of the strawberry puree in the holes and over the top of the cake, reserving a couple of tablespoons (3-4) for the finishing touch.
- Put the cake in the fridge to chill for 2-3 hours.
Make the Whipped Cream
- In your stand mixer, using a whisk attachment, whip the cream cheese and powdered sugar until fluffy.
- On slow speed, slowly add the heavy cream. Once fully added, add the vanilla extract and whip on medium until stiff peaks form.
- Spread a generous layer of whipped cream over top of the cake.
- Drizzle and swirl the remaining puree into the whipped cream layer.
- Chill until ready to serve, or slice and enjoy immediately.