Strawberries & Cream Layered Poke Cake
User Reviews
4.7
48 reviews
Excellent
Strawberries & Cream Layered Poke Cake
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A two-layer strawberry poke cake with the most amazing fresh sweet whipped cream!
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Ingredients
For the Cake:
- 1 cup whole milk, at room temperature
- 6 egg whites at room temperature
- 2 teaspoons vanilla extract
- 2¼ cups cake flour
- 1¾ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, cut into 12 pieces, softened but still cool
For the Strawberry Syrup:
- 3 cups strawberries hulled
- 1 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons strawberry-flavored gelatin
For the Whipped Cream:
- 2 cups heavy cream
- 1 cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Bake the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.
- Whisk together the milk, egg whites, and vanilla in a 2-cup liquid measuring cup. Using an electric mixer, mix the flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
- Add half of the milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Using a rubber spatula, give the batter a final stir by hand.
- Divide the batter evenly between the prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Place the pans on a wire rack and cool completely, about 2 hours.
- Make the Strawberry Syrup: Cook the strawberries, water, and sugar in a medium saucepan over medium-low heat, covered, until strawberries are softened, about 8 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Whisk the strawberry-flavored gelatin into the juices and cool slightly, about 15 minutes.
- Using a skewer, poke 25 holes in top of each cake, twisting gently to form slightly larger holes. Pour half of the cooled strawberry syrup over 1 cake layer. Repeat with the remaining syrup and second layer cake. Cover the cakes with plastic wrap and refrigerate for at least 3 hours, or up to 1 day.
- Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick.
- Assemble the Cake: Run a thin knife along the interior of pans. Invert one layer onto wire rack, then flip cake right side up onto serving platter. Spread 1 cup whipped cream over top. Invert second layer and place, right side up, on whipped cream. Spread remaining whipped cream over top and sides of cake. Garnish with additional strawberries, as desired. Leftover cake can be stored in the refrigerator for up to 2 days.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
658kcal
(33%)
Carbohydrates
85g
(28%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Cholesterol
104mg
(35%)
Sodium
303mg
(13%)
Potassium
357mg
(10%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
1170IU
(23%)
Vitamin C
25.7mg
(29%)
Calcium
144mg
(14%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 85g | 28% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 104mg | 35% |
| Sodium | 303mg | 13% |
| Potassium | 357mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 144mg | 14% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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