Strawberry Poke Cake

Strawberry Poke Cake

Strawberry season is here!  What better way to use strawberries than a Strawberry Poke Cake.  Traditionally, poke cakes start with a cake then little holes are poked into the top and filled with strawberry jello.  Finally, it’s covered with whipped cream and slices of fresh strawberries.

Cool down on a hot summer day with this ice cream poke cake.  It’s great as a light summer treat and will leave you wanted more.  This poke cake is for bakers of all skill levels and is so simple to make.  Plan to make this cake with the kids and let them use different poke fillings as listed above.

That classic summer treat of cake takes on a wonderful new twist with this delicious recipe.  This cake is moist and reminded me of eating strawberry shortcake or angel food cake with fresh strawberries.

Easy Alternative

Want to make this cake but don’t have all the ingredients?

This cake can be made with a pre-made store bought white cake mix.  Simply follow the box directions for the white cake mix and use the ingredients listed.  Then, poke holes as directed and follow the directions for the strawberry syrup and topping.  Also, this cake does not require that you use ice cream.  If you don’t want to use ice cream, simply add another 1/2 cup cold water.

For the topping, simply use pre-made store bought, whipped topping with 1/3 cup powdered sugar.

Slice strawberries for the topping and refrigerate.

The Recipe

Strawberry Poke Cake

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A moist strawberry poke cake with a homemade white cake mix and strawberry syrup poured into poked hole in the cake. Topped with a homemade whipped cream frosting and sliced strawberries.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 12 -18

Ingredients

  

1x2x3x

• ▢ [b]For the White Cake
• ▢ [/b]2 1/4 cups cake flour
• ▢ 1 Tablespoon baking powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 1/4 cups buttermilk , at room temperature
• ▢ 4 extra large egg whites , at room temperature
• ▢ 1 1/2 cups granulated sugar
• ▢ 8 Tablespoons (4-ounces) unsalted butter, at room temperature
• ▢ 1 1/2 teaspoons pure vanilla extract
• ▢ [b]For the Syrup
• ▢ [/b]
• ▢ 1 cup boiling water
• ▢ 1 {3 oz.} packet Strawberry Jello
• ▢ 1/2 cold water
• ▢ 1 cup strawberry ice cream , melted, see below
• ▢ Topping
• ▢ 2 cups heavy cream or 8 oz cool whip
• ▢ 1/3 cup powdered sugar
• ▢ Sliced strawberries

Instructions

 

• Preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
• In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.
• Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour.
• Once cake has cooled, in a small saucepan on medium heat, boil 1 cup water then pour jello packet in a stir until dissolved. Stir in water. Stir in ice cream.
• Using a wooden spoon or pen, poke holes into cake and pour jello mixture into the holes. Refrigerate for 3 hours. 7. In a bowl fitted with a mixer, whip heavy cream until it peaks. Add powdered sugar. If using pre-made whipped topping, beat powdered sugar and whipped cream on low speed for 1 minute. Spread topping evenly over cake and place sliced strawberries on top.

Notes

This cake can be made an alternative way:
Use a store bought, pre-made white cake mix and make cake according to directions. A store bought, pre-made whipped topping can be used as well with 1/3 cup powdered sugar.
***This cake does not need ice cream if preferred. Simply add 1/2 cup more of cold water to jello after it cools.

Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.

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