0 from 3 votes
Strawberry Crunch Poke Cake
Discover a delightful baking journey with our Strawberry Crunch Poke Cake. This recipe seamlessly blends the sweetness of strawberries with the richness of cream and the unique texture of a poke cake.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 Slices
Calories: 465 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 225 g self raising flour
- 225 g butter Unsalted, softened
- 225 g sugar
- 4 eggs
- 1 tsp vanilla
- 225 g strawberries Hulled and chopped
- 300 ml double cream
- 2 tbsp icing sugar
- 200 g digestive biscuits Crushed
- 150 g strawberry jelly crystals
- 300 ml water Boiling
Instructions
- Preheat your oven to 180°C (160°C fan) and grease a 9x13-inch baking dish.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually fold in the self-raising flour until the batter is smooth.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for about 25 minutes or until a toothpick inserted into the centre comes out clean.
- While the cake is baking, prepare the jelly mixture. Dissolve the strawberry jelly crystals in 300ml of boiling water, stirring until completely dissolved. Allow it to cool to room temperature.
- Once the cake is done, remove it from the oven and use the handle of a wooden spoon to poke holes all over the cake.
- Pour the cooled strawberry jelly mixture evenly over the cake, ensuring it fills the holes.
- Let the cake cool completely, then refrigerate for about 30 minutes to allow the jelly to set.
- Whip the double cream and icing sugar together until it forms stiff peaks.
- Spread the whipped cream over the chilled cake.
- In a separate bowl, mix the crushed digestive biscuits with any remaining chopped strawberries.
- Sprinkle the strawberry and biscuit mixture over the top of the whipped cream.
- Slice, serve, and enjoy your delicious Strawberry Crunch Poke Cake!
Cup of Yum
Notes
- This cake is best served chilled and on the day it's made for optimal freshness.
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Calories
465kcal
(23%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
118mg
(5%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
920IU
(18%)
Vitamin C
11mg
(12%)
Vitamin D
1µg
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 465
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 118mg | 5% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 11mg | 12% |
| Vitamin D | 1µg | 5% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.