This Strawberry Poke Cake is a delicious dessert, combining a moist, fluffy cake with a luscious strawberry sauce and a creamy frosting. Perfect for any occasion, it’s easy to make and absolutely delicious!
Quick confession: Sometimes I crave a dessert that’s both refreshing and scrumptious, and this Strawberry Poke Cake is just that. It’s a classic poke cake that never goes out of style, and it’s a breeze to put together. The combination of the tender cake, the sweet and tangy strawberry sauce, and the rich, creamy filling is simply irresistible. Trust me, this cake will be a hit at your next gathering! So, heat your oven and get ready to create a masterpiece with my Strawberry Poke Cake recipe.
For more July cake recipes, here are some you should make
- Season’s Best Triple Berry Cake
- Easy Lemon Loaf Cake With Blueberry Glaze Recipe
- Blueberry Muffin Cheesecake With Crumble Topping
3 Reasons Why I Love This Recipe
1. Moist and Fluffy Cake: The combination of sour cream and buttermilk makes the cake incredibly moist and tender, while the butter adds a rich flavor.
2.Best Strawberry Sauce: Fresh strawberries are transformed into the best, sweet-tart sauce that makes the cake this amazing summer flavor.
3. Creamy Frosting: The frosting is made with cream cheese, butter, and whipped cream, is light yet decadent, perfectly complementing the cake and strawberry sauce.
Pantry Essentials
- Butter: Unsalted and at room temperature for perfect creaming with sugar.
- Granulated Sugar: For both the cake and the strawberry sauce.
- Eggs: Room temperature for better mixing.
- All-Purpose Flour: The base for our fluffy cake.
- Baking Powder and Baking Soda: Ensures the cake rises beautifully.
- Salt: Enhances all the flavors.
- Sour Cream and Buttermilk: Both at room temperature for a moist and tender crumb.
- Vegetable Oil: Adds moisture to the cake.
- Pure Vanilla Extract: Adds rich flavor to both the cake and frosting.
- Strawberries: Fresh for the luscious strawberry sauce.
- Lemon Juice: Adds brightness to the strawberry sauce.
- Cornstarch: Helps thicken the strawberry sauce.
- Sweetened Condensed Milk: Adds sweetness and creaminess to the strawberry sauce.
- Heavy Cream: For the light and fluffy frosting.
- Cream Cheese and Butter: Both softened, for a creamy frosting base.
- Powdered Sugar: For the perfect sweetness in the frosting.
- Kosher Salt: Just a pinch, to balance the sweetness.
Step-by-Step: Strawberry Poke Cake
Here’s a brief overview of what you’ll need to do. For detailed instructions, check out the recipe card at the bottom of the page!
- Heat Oven: Preheat oven to 325° f. spray with cooking spray, grease a 9×13 metal pan, line with parchment paper, and spray again.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy and smooth, about 3 minutes.
- Add Eggs: Add eggs one at a time, beating for 20 seconds after each addition. Stir in vanilla extract on low.
- Combine Wet Ingredients: In a medium bowl, mix together sour cream, buttermilk, vanilla extract, and vegetable oil.
- Combine All: Add half the flour mixture to the wet ingredients, and mix on low speed. Then add the rest of the wet ingredients and mix until just combined.
- Pour Batter: Pour batter into prepared pan and spread evenly. Bake for 38-40 minutes, until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
- Poke Holes: Once cooled, use the handle of a wooden spoon or the back of a wooden spoon to poke about 20 holes across the cake, three-quarters of the way through the depth. This will allow the strawberry filling to infuse the cake.
Sauce And Assemble
- Prepare Strawberries: Hull and slice fresh strawberries, or thaw slightly if using frozen.
- Cook Sauce: In a medium saucepan, combine strawberries, granulated sugar, ¼ cup water, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 5-7 minutes.
- Puree: Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a regular blender, blend, and return to the saucepan.
- Thicken Sauce: Whisk together cornstarch and ¼ cup cold water until smooth. Return strawberry puree to the stove, stir in cornstarch mixture and remaining ¾ cup water. Cook, stirring constantly, until thickened and gently boiling, about 3-5 minutes.
- Finish Sauce: Remove from heat, stir in sweetened condensed milk, and allow to cool slightly. Pour strawberry mixture into the poked holes on top of cake.
- Whip Cream: In a medium bowl, beat heavy cream until stiff peaks form. Set aside.
- Mix Base: In a large bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and salt, beating until smooth.
- Combine: Gently fold in whipped cream until well combined. Spread the frosting evenly over top of the cake.
- Frost: Spread frosting evenly over the cake. Let it sit for 20 minutes before serving for the best texture.
Tips and Tricks – Strawberry Poke Cake
- Use the handle of a wooden spoon or the back of a large fork to poke holes evenly across the cake. This ensures the strawberry sauce seeps into every bite.
- For the best flavor, use ripe strawberries. If using frozen, let them thaw slightly for easier slicing.
- Make sure your cream cheese and butter are fully softened before beating to achieve a smooth, creamy frosting.
- Fold the whipped cream gently into the cream cheese mixture to maintain the light, airy texture.
- Garnish with fresh strawberry slices or mint leaves for an extra touch of elegance.
- Serve chilled or at room temperature, depending on your preference.
Kitchen Essentials for Strawberry Poke Cake
- 9×13 Metal Pan: For baking the cake evenly.
- Stand Mixer: For creaming the butter and sugar to perfection.
- Medium and Large Mixing Bowls: For mixing dry and wet ingredients.
- Measuring Cups and Spoons: For accurate measurements.
- Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
- Parchment Paper: To line the baking pan.
- Immersion Blender: For pureeing the strawberry sauce.
- Whisk: For mixing the cornstarch and water smoothly.
Frequently Asked Questions
Can I use a different fruit for the sauce?Absolutely! This recipe works well with raspberries, blueberries, or a mix of berries.
Can I make this cake ahead of time? Yes, you can make the cake and strawberry sauce a day in advance. Store the cake in the fridge and assemble just before serving.
What if I don’t have an immersion blender?A regular blender works just fine. Blend the sauce until smooth and return to the saucepan to thicken.
How do I store leftovers? Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
Can I freeze this cake?Y es, you can freeze the cake without the frosting for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Storing and Freezing
To Store this Strawberry Poke Cake, cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. Add the frosting just before serving for the best texture.
To Freeze this Strawberry Poke Cake, cool the cake completely and skip the frosting. Wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
This Strawberry Poke Cake is a perfect dessert for any occasion, with it’s vanilla cake batter, and fresh strawberry flavor, this perfect especially for summer gatherings or the Fourth of July. It’s a delicious poke cake that combines a moist, tender cake with a creamy strawberry cheesecake filling and a light whipped cream frosting. Try it for your next gathering, and it will surely become one of your favorite dishes!
Remember to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!
- Best Cinnamon Roll Poke Cake From Scratch
- Best Strawberry Cheesecake Cookies Recipe
- The Best Snack Size Strawberry Coconut Cake
MORE SIMPLE RECIPES LIKE THIS ONE
Recipe
Strawberry Poke Cake
Ingredients
FOR THE CAKE
- 1 cup butter room temperature
- 1 ¾ cups granulated sugar
- 5 large eggs room temperature
- 3 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup sour cream room temperature
- ¾ cup buttermilk room temperature
- ⅓ cup vegetable oil
- 2 teaspoon pure vanilla extract
FOR THE STRAWBERRY SAUCE
- 1 pound Strawberries fresh or frozen
- 2 tablespoons granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
- ¾ cup water
- 2 tablespoons cornstarch
- 1 can sweetened condensed milk
FOR THE FROSTING
- ¾ cup heavy cream
- 1 8- oz. block cream cheese room temperature
- 4 tablespoon soften. butter softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, and sugar on medium speed until fluffy and smooth, about 3 minutes.
- With a rubber spatula, scrape the bottom and sides of the bowl. Add the eggs, one at a time, on medium speed, beating for 20 seconds after each addition. Stir in the vanilla extract on low.
- In a medium size bowl, mix together the sour cream, buttermilk, vanilla extract and vegetable oil.
- Add HALF the flour mixture to the wet ingredients, and mix on the lowest speed. Then add the wet ingredients and mix on low until just combined. Add the rest of the dry ingredients and mix on low until smooth and creamy
- Pour the batter into the prepared baking pan and with the back of a spoon, spread it out evenly across the pan.
- Bake for about 40-43 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan on a wire rack. Once cooled, use the handle of a wooden spoon to poke about 20 holes across the cake, about three-quarters of the way through the depth of the cake.
FOR THE STRAWBERRY SAUCE
- If using fresh strawberries, hull and slice them. If using frozen strawberries, allow them to thaw slightly so they can be sliced easily.
- In a medium saucepan, combine the strawberries, granulated sugar, ¼ cup of water, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
- Once the strawberries are softened, remove the saucepan from the heat. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can transfer the mixture to a regular blender, blend until smooth, and then return it to the saucepan.
- In a small bowl, whisk together the cornstarch and the other ¼ cup of water until smooth.
- Return the strawberry puree to the stove over medium heat. Stir in the cornstarch mixture and the remaining ¾ cup of water.
- Cook the mixture, stirring constantly, until it begins to thicken and comes to a gentle boil. This should take about 3-5 minutes.
- Once the sauce has thickened, remove it from the heat. Add the whole can of sweeten condensed milk and mix until combined. Allow it to cool slightly before using. The sauce will continue to thicken as it cools.
FOR THE FROSTING
- In a medium bowl, beat the heavy cream until stiff peaks form. Set aside.
- In a separate large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and salt, and beat until smooth.
- With a rubber spatula, gently fold in the whipped cream until well combined.
- Spread the frosting evenly over the cooled sheet cake. Let the cake sit for 20 minutes before serving!
Leave a Reply