Strawberries and Cream Poke Cake
This cake literally gets better overnight. You poke holes in warm vanilla cake, then flood it with sweetened condensed milk and strawberry syrup.
The next day you’ve got something that tastes like strawberry shortcake but way easier.
White Cake Mix Works Best
Skip homemade cake here. Box mix creates the perfect tender crumb that soaks up liquid without falling apart. White cake lets the strawberry flavor shine through, while yellow cake competes with it. The extra stabilizers in box mix actually help for poke cakes.
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Poke Timing Changes Everything
Wait exactly 30 minutes after the cake comes out of the oven. Too hot and the holes collapse when you poke. Too cool and the cake won’t absorb the liquid properly. Use a wooden spoon handle to make holes every inch. Go three-quarters deep, not all the way through.
Layer Your Liquids Slowly
Pour the condensed milk mixture first, then wait 10 minutes before adding strawberry syrup. This creates distinct layers of flavor instead of everything mixing together. Pour from a measuring cup with a spout for even distribution across all the holes.
Fresh Berries Need Salt
Toss sliced strawberries with a pinch of salt 15 minutes before using them. Salt draws out natural juices and concentrates the berry flavor. These salted berries mixed into your whipped cream topping create pockets of intense strawberry taste throughout each bite.
Preventing Soggy Cake Bottom
- Place a kitchen towel under the baking pan while poking holes to catch any liquid that seeps through and prevent counter mess.
- Make this cake two days ahead for parties – the flavors meld together even better and the texture becomes perfectly creamy throughout.
Frequently Asked Questions
Will frozen strawberries work for this recipe?
Fresh strawberries work best since frozen ones release too much liquid and make the whipped cream watery. If using frozen, thaw completely and drain well first.
How long does this cake stay fresh?
Covered in the refrigerator, this cake stays delicious for up to 4 days. The texture actually improves on day two as flavors continue developing.
Should I use homemade whipped cream or store-bought?
Homemade whipped cream tastes much better and holds its shape longer on this cake. Store-bought tends to deflate and become watery after a few hours.
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Strawberries and Cream Poke Cake
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Wooden spoon
- Measuring cups with spouts
- Large mixing bowls
Instructions
- Prepare pan: Preheat oven to 350°F. Grease a 9×13 inch baking pan with butter or cooking spray.
- Make cake batter: Mix cake mix, water, oil, and eggs in a large bowl according to package directions. Beat with electric mixer on medium speed for 2 minutes until smooth.
- Bake cake: Pour batter into prepared pan and bake for 22-25 minutes, until a toothpick inserted in center comes out clean.
- Poke holes: Let cake cool in pan for exactly 30 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. Push holes three-quarters of the way through the cake.
- Add cream mixture: Whisk together sweetened condensed milk, 1/2 cup heavy cream, and vanilla extract. Pour slowly over cake, making sure mixture fills all the holes.
- Add strawberry syrup: Wait 10 minutes, then slowly pour strawberry syrup over the cake, focusing on the holes. Some syrup will pool on top – that’s normal.
- Prepare topping: Toss sliced strawberries with salt and let sit for 15 minutes. Meanwhile, whip 2 cups heavy cream with powdered sugar until soft peaks form.
- Finish and chill: Fold salted strawberries into whipped cream. Spread evenly over cooled cake. Refrigerate for at least 4 hours or overnight before serving.
Nutrition Facts
Per Serving (1 serving)
