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Strawberry Poke Cake

A sheet cake poked full of holes, topped with strawberry puree, and covered in rich whipped cream.
Servings 1 Cake
Prep Time 50 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes

Equipment

  • Stand Mixer
  • Sheet Cake Pan 9x13"
  • 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
  • Cup Powdered Sugar
  • 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.
  • 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.
Course: Dessert
Cuisine: American
Keyword: Cake, Strawberry