Strawberry Poke Cake
A moist and flavorful cake infused with a luscious strawberry filling, topped with creamy frosting and fresh strawberries. Perfect for parties, gatherings, or when you want a sweet and fruity dessert.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 cups fresh strawberries for filling
- ½ cup water for filling
- ½ cup sugar for filling
- Frosting: whipped cream cheese or vanilla buttercream
Instructions
Bake the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix flour, baking powder, and salt. In another bowl, cream sugar and butter until fluffy.
- Add eggs one at a time, then mix in vanilla. Gradually add the dry ingredients and milk alternately until smooth.
- Pour batter into the pan and bake for 30-35 minutes. A toothpick should come out clean.
Make the Strawberry Filling:
- Blend strawberries into a puree. Mix with water and sugar in a saucepan over medium heat until slightly thickened.
Assemble the Cake:
- Let the baked cake cool slightly. Poke holes across the surface using a spoon handle or straw.
- Pour the strawberry mixture over the cake, ensuring it soaks into the holes. Let the cake cool completely.
Frost the Cake:
- Spread whipped cream cheese or vanilla buttercream evenly over the top. Decorate with fresh strawberries if desired.
Chill and Serve:
- Refrigerate for at least 4 hours before serving.
Notes
- Store the cake in the refrigerator, covered, for up to 4-5 days.
- For a variation, try raspberry or blueberry puree instead of strawberry.
- Ensure the cake is completely cooled before adding frosting to prevent melting.