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Posted by / Sunday, March 1, 2015

Strawberry Shortcake Poke Cake

Strawberry Shortcake Poke Cake
I've been dreaming of Strawberry Shortcake all winter, so when I finally found really ripe amazing smelling strawberries at the market I decided to make this  Strawberry Shortcake Poke Cake because I wasn't in the mood to make traditional biscuits and roll them out.
I made a moist and light yellow lemon buttermilk cake for the base because I knew it would be the perfect flavor combo.
 Then filled it with fresh strawberry puree, diced strawberries and smothered it in freshly whipped cream.
My Dad who never eats dessert decided to have a slice and said it was the best ever.
He even wanted to have a piece for breakfast the next morning and let me tell you that is way out of his normal.
I don't think I've ever seen him eat sweets for breakfast, the man even drinks his morning coffee black! 
So I know if he loves it as much as the rest of the family you'll love it too! 


Strawberry-Shortcake-Poke-Cake-Butter-Sugar-Lemon-Zest.jpg
To make the cake layer in a large mixing bowl cream together 3/4 cup Butter, 1 2/3 cup Sugar and 1 teaspoon Lemon Zest until mixture is light and fluffy.
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Add 3 whole Eggs, 1 at a time beating well between each addition.
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Add 1 tablespoon Vanilla Extract, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda and 1/2 teaspoon Sea Salt. Mix until well combined.
Strawberry-Shortcake-Poke-Cake-Flour-Buttermilk.jpg
Add 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour and 1 1/2 cups Buttermilk.
Strawberry-Shortcake-Poke-Cake-Batter.jpg
Mix until combined being careful not to over mix, scrape sides of bowl as needed.
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Butter a 9"x13" pan and line with parchment paper and butter parchment paper.
Pour cake batter into prepared pan.
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Bake in a 350 degree preheated oven for 35-40 minutes until a tooth pick inserted into the center of cake comes out clean. 
Allow cake to cool for 20 minutes and then use a 1/4" round handle of a wooden spoon to poke holes all over the cake.
Strawberry-Shortcake-Poke-Cake-Water-Gelatin.jpg
To make the strawberry filling in a small saucepan combine 1/3 cup Water and 1 package Unflavored Gelatin. Heat over low heat until gelatin dissolves and becomes clear. 
Watch closely.
Strawberry-Shortcake-Poke-Cake-Strawberries-Gelatin.jpg
Place 2 cups Diced Strawberries in blender. Add Gelatin mixture, 3 tablespoons Sugar, Juice of 1/2 a Lemon and puree until smooth.
Taste puree and add additional sugar if needed.
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      Stir in 2 cups Diced Strawberries into strawberry puree.
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Spread strawberry mixture evenly over cake, work into holes and gentle shake pan to work strawberry mixture into holes.
Refrigerate for 2 hours or until ready to serve.
Strawberry-Shortcake-Poke-Cake-Heavy-Whipping-Cream-Sugar-Vanilla.jpg
Whip 1 cup Heavy Whipping Cream, 1 tablespoons Sugar and 1/2 teaspoon Vanilla Extract.
Taste whipping cream and add additional sugar to taste.
A light lemon buttermilk yellow cake filled strawberries and covered in whip cream. Strawberry Shortcake Poke Cake is perfect for gatherings.
Spread Whipped Cream evenly over cake.
Garnish with a whole strawberry if desired when serving.
I promise you this will knock your socks off! 



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Strawberry Shortcake Poke Cake

Recipe by Serena Bakes Simply From Scratch
Strawberry Shortcake Poke Cake
A light lemon buttermilk yellow cake filled with pureed and chopped strawberries then covered in whip cream.
Prep time: PT25M
Cook time: PT40M
Total time: PT3H5M
Yield: 12 Slices
Ingredients
  • 3/4 cup Cold Butter Plus Soft Butter For Greasing Pan
  • 1 2/3 cup Sugar
  • 1 teaspoon Lemon Zest
  • 3 whole Eggs
  • 1 tablespoon Vanilla Extract
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 1/4 cup All-Purpose or Whole Wheat Pastry Flour
  • 1 1/2 cups Buttermilk
  • 1/3 cup Water
  • 1 packet Unflavored Gelatin
  • 4 cups Strawberries, Finely Chopped
  • 3 tablespoons Sugar Or To Taste
  • 1/2 whole Lemon, Juiced
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Sugar
  • 1/2 teaspoon Vanilla Extract
  • For Serving: Additional Whole Strawberries
Cooking Directions
  1. Preheat oven to 350 degrees. Butter a 9"x13" pan and line with parchment paper. Butter parchment paper well, set aside.
  2. Cream together butter, sugar and lemon zest.
  3. Beat in eggs one at a time, scraping sides of bowl until light and fluffy.
  4. Add 1 tablespoon vanilla, baking powder, baking soda and salt. Mix until well combined.
  5. Add flour and buttermilk. Stir until just combined.
  6. Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of cake comes out clean.
  7. Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over cake.
  8. In a small pan combine water and unflavored gelatin. Cook over low heat until clear.
  9. In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar and cooked gelatin. Puree until smooth.
  10. Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing strawberry mixture into holes.
  11. Refrigerate for 2 hours or until ready to serve.
  12. When ready to serve make whip cream. Beat heavy whipping cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form. Taste whipping cream and add additional sugar if desired.
  13. Spread whip cream over the top of strawberries.
  14. Garnish cake slices with whole strawberries if desired.

Things that you might need or want to make this recipe:

32 comments:

  1. This looks so delicious, I could eat a slice right now!

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  2. Your desserts are always so awesome. Love the poke part.

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  3. sounds absolutely perfect! I love a good cake recipe with strawberries!!

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  4. What a gorgeous recipe! I love that the sauce is homemade and doesn't use jello (which is hard to get in the UK and really expensive). As soon as I can get some nice strawberries I want to give this lovely cake a try!

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  5. This sounds wonderful and it's so pretty too!

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  6. This looks like a taste of springtime!

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  7. Tried this cake last weekend for a family gathering and it was pretty much all gone by the end of the evening. Thank you for a wonderful recipe. One comment though. The ingredient list mentions "the juice of half a lemon" and "three tablespoons of sugar" but the directions don't say when to add them in. I added them to the strawberry mixture and I'm assuming that's correct, since the cake was amazing.

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    Replies
    1. Hi! I'm so glad that your family loved this recipe as much as mine! You are correct the lemon juice and sugar are to be mixed into the strawberries! I'm so sorry I missed that in my steps but will be going back to correct the recipe! Have a wonderful evening!

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  8. Would this cake keep well in the refrigerator for a couple of days without the whipped cream or would it get too soggy? It looks fabulous!

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    Replies
    1. It will store in the refrigerator for a couple of days without becoming overly soggy. The gelatin added to the strawberries seems to help it hold up well. This photo was actually taken 24 hours after it was assembled.

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  9. I made this cake today, and my family and I will be having it tomorrow. I did a few things differently...I substituted strawberry Jello (with 1/3 cup of water) instead of 1 package unflavoured gelatin with 1/3 cup water. I also found that it took more whipping cream to cover the cake than the 1 cup that the recipe called for. I needed 1 1/2 cups of whipping cream. I also added only 1 heaping teaspoon of sugar to the strawberry puree, rather than 3 tablespoons + additional sugar, to account for the sugar in the Jello. The cake looks amazing, and I can't wait to try it!

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    Replies
    1. The cake turned out beautifully. The only comment I have is that a lot of the strawberries/Jello seemed to end up on the corner and side pieces of the cake. I am not sure if this is due to me using a disposable foil pan. Otherwise, my family and I was thrilled with the cake.

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  10. Do you think two of these stacked on each other would hold up?

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    1. My first thought made me cringe that it would fall apart but the cake does slice really nicely. It probably would hold but would be really thick. I don't think it would transport well due to it being so thick and I think my biggest worry would be the top layer trying to slide off the bottom layer due to filling. If you decide to try it I would love to hear how it turns out. I'm sure it would be possible and maybe a few skewers to try and hold the layers in place.

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  11. Hi-great recipe. I wanted to serve this as a birthday cake. Do you know if I can add the whip cream a couple of hours before the party starts? Also, can I substitute the sugar for honey or maple syrup? Thanks.

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  12. Hi-great recipe. I wanted to serve this as a birthday cake. Do you know if I can add the whip cream a couple of hours before the party starts? Also, can I substitute the sugar for honey or maple syrup? Thanks.

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    Replies
    1. Hi! I wouldn't substitute the sugar in the cake because it would significantly change the texture but you could use honey or maple syrup in the strawberries and whip cream for a sweetener. You can add the whip cream ahead of time if it's really a long time it might weep a little one way to get around this is to stabilize it by 1 tablespoon Water and 1/2 teaspoon Gelatin in a small saucepan until gelatin turns clear. It's a small amount of liquid so you will need to make sure it doesn't burn. When you beat the whip cream slowly pour in the gelatin mixture once the whipping cream starts to get volume and then beat until desired consistency being careful not to over beat.

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  13. This takes me back to being a child. My mother made poke cakes all the time. Each one was a surprise. I had forgot all about them. Thanks for the delicious reminder. I've printed out your recipe to give it a whirl. I would need to change up the flour to my gluten-free flour mix I make and then I think I'll keep the first one made for me...*evil grin* and then share the next one! :)

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  14. I love strawberry cake! This looks delish!

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  15. This beautiful cake screams "Welcome Spring." Looks so delish!

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  16. This looks gorgeous! I've always wanted to try making a poke cake! Love the strawberry shortcake flavors!

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  17. Looks so amazing. I can't wait to grab some fresh berries and make this. Pinned for later. Thanks for the recipe Serena!

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  18. It is so delicious! Thank you for this recipe, my new favorite with strawberries

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  19. Hello is the all purpose flour you use just regular or is it pastry flour. Just a asking cause want sure and not rising agent used. Can't wait to make!

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    Replies
    1. Hi! Just regular, no rising agent. Make sure to fluff the flour before measuring! Have a great weekend! Whole Wheat Pastry Flour is a softer wheat then whole wheat but the flour has no additional additives and is close to regular flour.

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    2. Hi! Just regular, no rising agent. Make sure to fluff the flour before measuring! Have a great weekend! Whole Wheat Pastry Flour is a softer wheat then whole wheat but the flour has no additional additives and is close to regular flour.

      Delete
  20. Hi Serena,
    This cake looks so good and I'm going to make it soon. You say to use a 9"x13" pan but the one in the photo looks like a 9"x9" square pan. Is the photo deceiving or is it 9"x9"?

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    Replies
    1. Hi Sherry, The pictures desceiving it is a 9x13 pan. Thanks, Serena

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    2. Hi Sherry, The pictures desceiving it is a 9x13 pan. Thanks, Serena

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  21. This was absolutely delicious. I put blueberries on top, too, to have a red, white, and blue 4th of July cake. Unbelievable!

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  22. Holy Strawberries! This Cake looks amazing, I can't wait to try it! Strawberries are everything!

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Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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