Real Strawberry Poke Cake
A from scratch version of the nostalgic Jell-O poke cake. Loaded with real strawberry flavor and topped with pretty, pink whipped cream.
This recipe contains , butter (unsalted), flour, baking powder, salt, milk, vanilla extract, eggs, sugar, , strawberries (frozen), sugar, lemon juice, water, gelatin (strawberry), heavy cream
serves 6-9 servings
Prep time: 30 min
Cook time: 30 min
- 6 T. unsalted butter, softened
- 1 c. plus 2 T. all purpose flour
- 2 t. baking powder
- 1/2 t. salt
- 1/2 c. milk
- 1 t. vanilla extract
- 3 large egg whites
- 3/4 c. plus 2 T. sugar
- 2 c. frozen strawberries, divided
- 3 T. sugar, divided
- 2 t. lemon juice
- 1/4 c. water
- 1 T. plus 2 t. strawberry-flavored Jell-O powder, divided
- 1 c. heavy cream
- 1. Prepare the cake:
- 2. Preheat oven to 350º f. Grease and flour a 8x8-inch baking dish.
- 3. Combine flour, baking powder and salt in a bowl.
- 4. Whisk milk, vanilla and egg whites in a measuring cup.
- 5. Using an electric mixer, beat together the butter and sugar until fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- 6. Add in the flour mixture and milk mixture alternately, thoroughly mixing after each addition (about 30 seconds). Give the batter a final stir with a rubber spatula and scrape into the prepared pan.
- 7. Bake the cake until a toothpick inserted near the center of the cake comes out clean, about 30 minutes. Cool the cake completely in the pan.
- 8. Make the berry topping:
- 9. In a saucepan, heat 1 1/2 c. of the frozen berries, 1 T. sugar, lemon juice and water over medium-low heat. Cover and cook until the strawberries are softened, about 10 minutes.
- 10. Strain the liquid in to a bowl, reserving the solids, then whisk the Jell-O powder into the liquid. Let the syrup cool to room temperature, at least 20 minutes.
- 11. Using a skewer, poke 25-30 holes evenly into the cooled cake, twisting the skewer to make a clean hole, but being sure not to poke all the way through the bottom of the cake.
- 12. Evenly pour the syrup over the top of the cake. Cover with plastic wrap and refrigerate until the gelatin is set, at least 3 hours.
- 13. Pulse the reserved strawberry solids, 1 T. sugar and the remaining 1/2 c. berries in a food processor until it's a jam-like consistency. Spread this evenly over the chilled cake.
- 14. In a medium bowl combine heavy cream, the remaining 2 t. of the strawberry Jell-O powder and 1 T sugar. Let it sit for a few minutes to dissolve the gelatin. Then beat the cream to soft peaks. Spread the whipped cream over the strawberries. Serve.