Strawberry Poke Cake

Strawberry Poke Cake

This chilled sheet cake carries strawberry flavor through every slice. Holes in a tender vanilla cake channel a fresh strawberry sauce below the surface, and a lightly sweet whipped topping balances the fruit. Cooling each component before assembly prevents a heavy or melted topping.

Equipment and timing

• 9-by-13-inch metal baking pan
• Two mixing bowls
• Electric mixer
• Medium saucepan
• Wooden spoon handle or wide skewer

Yield: 15 pieces
Preparation: 30 minutes
Baking: 27 to 33 minutes
Chilling: 3 hours
Oven: 350°F/175°C

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup milk

Strawberry layer:

• 3 cups diced strawberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Topping:

• 1 1/2 cups cold heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries

Method

1. Heat the oven to 350°F/175°C. Grease the pan. Whisk flour, baking powder, and salt.
2. Beat butter and sugar until pale. Beat in eggs one at a time and add vanilla. Mix in dry ingredients in three additions, alternating with milk, just until smooth. Spread in the pan.
3. Bake 27 to 33 minutes, until the center springs back and a tester has no wet batter. Cool 20 minutes.
4. Meanwhile simmer diced strawberries, sugar, and lemon for 6 minutes. Stir in cornstarch slurry and simmer 1 minute until glossy. Cool 10 minutes.
5. Poke holes about 1 inch apart through the warm cake. Spoon sauce slowly over it. Cool fully, then refrigerate 1 hour.
6. Whip cream, powdered sugar, and vanilla to medium peaks. Spread over the cold cake, add sliced berries, and chill another 2 hours.

Cues and troubleshooting

Make holes wide enough to accept fruit sauce but do not tear the cake into channels. Pour gradually, pausing so sauce can soak in. A thin sauce puddles; cornstarch should make it coat a spoon. If berries are very juicy, simmer an extra minute before adding the slurry.

Measure flour lightly and stop mixing once combined. Overmixing produces a tough cake that absorbs poorly. Never spread whipped cream over a warm surface. If the topping softens, chill the bowl and cake before continuing.

Storage and substitutions

Raspberries can replace half the strawberries. Frozen berries work in the cooked sauce after thawing, but use fresh fruit on top. A stabilized whipped topping may be used if its labeling and ingredients suit the audience.

Refrigerate at 40°F/4°C or colder and use within 3 days. Do not leave out longer than 2 hours, or 1 hour in hot conditions. Cover without pressing wrap into the topping. Freezing is not recommended because berries release water when thawed.