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If you’re craving a dessert that’s bursting with fresh, sweet flavors and a luscious creamy finish, you’ve got to try this Strawberries and Cream Poke Cake Recipe. It’s one of those magical cakes where every bite is moist and flavorful thanks to a simple “poke and pour” technique that infuses the strawberry gooeyness right into the crumb. This cake perfectly balances the bright juiciness of strawberries with the dreamy richness of whipped cream, making it an absolute showstopper for any gathering or a delightful treat to brighten an ordinary day.
Ingredients You’ll Need
Getting started with this Strawberries and Cream Poke Cake Recipe is wonderfully straightforward. Each ingredient plays a crucial role — from the strawberry cake mix that sets the fruity foundation to the homemade whipped cream topping that adds smooth, velvety indulgence.
- 1 box strawberry cake mix: The base flavor that makes this cake irresistibly fruity and moist.
- Ingredients to make cake: Typically eggs, oil, and water as per the cake mix box instructions, essential for the perfect crumb.
- 1 (11.75-oz) jar strawberry ice cream topping: This luscious sauce soaks into the cake, infusing it with intense strawberry flavor and moisture.
- 1 (14-oz) can sweetened condensed milk: Adds a creamy richness and subtle sweetness that complements the strawberry topping beautifully.
- 1 cup chopped fresh strawberries: Fresh strawberries bring brightness and texture, making every bite pop with natural sweetness.
- 1 cup heavy whipping cream: For whipping into a fluffy, dreamy topping that finishes the cake perfectly.
- ¼ cup powdered sugar: Sweetens the whipped cream just enough without overpowering the fresh flavors.
- 1 teaspoon vanilla extract: Enhances the whipped cream with a warm, comforting note that rounds out the flavors.
How to Make Strawberries and Cream Poke Cake Recipe
Step 1: Bake the Strawberry Cake
Start by preparing your strawberry cake mix following the directions on the box. Pour the batter into a 9×13-inch baking pan, and bake until the cake is golden and a toothpick comes out clean. This base is your canvas, bursting with strawberry flavor and perfectly baking into a tender, spongy texture.
Step 2: Prepare the Strawberry Milk Mixture
While the cake is baking, mix together the sweetened condensed milk and the strawberry ice cream topping until well combined. This mixture will be poured into the cake to soak up all that beautiful strawberry syrupy goodness, making the cake incredibly moist and flavorful.
Step 3: Poke the Cake and Pour the Mixture
As soon as the cake comes out of the oven and is still warm, take a fork or straw and poke holes all over the surface. These holes act like little flavor traps. Slowly pour the strawberry milk mixture evenly over the cake, letting it seep deep inside. Then, allow the cake to cool completely so it can absorb all the delicious liquid.
Step 4: Add Fresh Strawberries
Once the cake has cooled, sprinkle the chopped fresh strawberries generously over the top. This adds a fresh burst of color and juicy texture, balancing the sweetness with natural strawberry vibrance.
Step 5: Whip and Spread the Cream
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form — about 1 to 2 minutes. This whipped cream is light, fluffy, and perfect for spreading over the cake, creating the perfect creamy crown for your masterpiece. Refrigerate the cake until you’re ready to serve.
How to Serve Strawberries and Cream Poke Cake Recipe
Garnishes
To elevate the look and flavor, garnish your poke cake with a few whole strawberries or a sprig of fresh mint on top. A light dusting of powdered sugar over the whipped cream can add that extra touch of elegance. These small details make the cake feel festive and inviting.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lemon curd for a bright contrast. If you want a lighter touch, serve alongside a simple green tea or a chilled glass of sparkling water with lemon to refresh the palate.
Creative Ways to Present
Try serving this Strawberries and Cream Poke Cake Recipe in individual glass trifle bowls layered with extra chopped strawberries or crushed shortbread cookies for texture. You can also cube the cake for easy finger-food portions at parties or decorate with edible flowers to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Leftover poke cake should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It keeps well for up to 3 days, during which the flavors meld even more, making the cake moist and delicious each time you dig in.
Freezing
You can freeze the cake before adding the whipped cream topping by wrapping it securely in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and whip fresh cream to top before serving for the best texture and taste.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. If preferred, simply let the cake sit at room temperature for 20 minutes before serving to take the chill off while keeping its moist texture intact.
FAQs
Can I use fresh strawberries instead of the strawberry ice cream topping?
The strawberry ice cream topping is key to creating that signature moist texture and concentrated flavor inside the cake, but you can mix fresh strawberries with a bit of sugar and cook them down to create a similar syrupy topping if you prefer a homemade touch.
Is it necessary to use sweetened condensed milk in this poke cake?
Yes, sweetened condensed milk adds a creamy sweetness that balances the tartness of the strawberries and helps create a luscious texture. Skipping it would change the cake’s moistness and richness.
How long does the cake need to cool before adding whipped cream?
The cake should be completely cooled to room temperature before you spread the whipped cream topping. If the cake is warm, the cream can melt and lose its fluffy texture.
Can I make this cake gluten-free?
Absolutely! Use your favorite gluten-free strawberry cake mix and ensure that all other ingredients are gluten-free certified. The method and delicious results will be just as fantastic.
What’s the best way to chop strawberries for this cake?
Chop strawberries into small, bite-sized pieces for an even distribution of flavor and texture. Avoid cutting them too finely to keep that wonderful juicy sensation in every forkful.
Final Thoughts
I can’t recommend this Strawberries and Cream Poke Cake Recipe enough — it’s a delightful harmony of juicy fruit, sweet cream, and tender cake that often becomes everyone’s favorite once they try it. Whether for a family celebration or a spontaneous dessert craving, this recipe is a winner every time. Go ahead and give it a whirl; your taste buds will thank you!
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Strawberries and Cream Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Strawberries and Cream Poke Cake combines a moist strawberry-flavored cake infused with a sweet strawberry and condensed milk mixture, topped with fresh strawberries and a luscious whipped cream topping. Perfect for spring and summer gatherings, this easy-to-make dessert delivers vibrant flavor and a creamy texture that’s sure to impress your guests.
Ingredients
Cake
- 1 box strawberry cake mix (plus ingredients required to make the cake as per box instructions)
Filling and Topping
- 1 (11.75-oz) jar strawberry ice cream topping
- 1 (14-oz) can sweetened condensed milk
- 1 cup chopped fresh strawberries
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Bake the Cake: Preheat your oven and prepare the 9×13-inch pan as directed on the strawberry cake mix package. Bake the cake according to the package instructions until a toothpick inserted in the center comes out clean. Allow it to remain hot once removed from the oven.
- Prepare the Strawberry Mixture: While the cake is baking, combine the sweetened condensed milk and strawberry ice cream topping in a bowl. Stir until the mixture is smooth and well blended.
- Poke and Soak the Cake: Using a fork or a straw, poke holes all over the warm cake to allow the strawberry mixture to soak in. Pour the strawberry and milk mixture evenly over the hot cake. Set aside and let the cake cool completely so the flavors meld and it becomes moist.
- Add Fresh Strawberries: Once the cake has cooled, evenly sprinkle the chopped fresh strawberries over the surface for a fresh fruity layer.
- Whip the Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer set to high speed, whip the cream for about 1-2 minutes until soft peaks form.
- Top and Chill: Spread the whipped cream evenly over the cake and place the cake in the refrigerator. Chill until ready to serve, allowing the topping to set and flavors to develop.
Notes
- Using a fork or straw to poke holes allows the sweetened mixture to deeply infuse the cake, keeping it moist and flavorful.
- For best results, use freshly chopped strawberries to add a bright, fresh contrast to the sweet topping.
- Chilling the bowl before whipping the cream helps achieve better volume and stiff peaks more quickly.
- This cake is best served chilled and within 2-3 days of preparation for optimal freshness.
