Are you craving a sweet treat that's both incredibly delicious and surprisingly simple to make? Then look no further! This Strawberry Shortcake Poke Cake is the perfect answer. Forget complicated baking projects; this recipe delivers a burst of fresh strawberry flavor with minimal effort. It's the ideal dessert for a summer barbecue, a casual weeknight treat, or even a sophisticated gathering. Get ready to impress your family and friends with this stunning and easy-to-make homemade cake!
Ingredients:
For the Cake:
- 1 box (15.25 ounces) white cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup water
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional sliced strawberries for garnish (optional)
Instructions:
Step 1: Baking the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Prepare the cake batter according to the instructions on the cake mix box, using the oil, eggs, and water. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 2: Making the Strawberry Filling
While the cake is cooling, prepare the strawberry filling. In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
Step 3: Poking the Cake
Once the cake is completely cool, use a wooden skewer or the handle of a wooden spoon to poke holes all over the top of the cake. Try to create evenly spaced holes for even distribution of the filling.
Step 4: Adding the Filling
Pour the cooled strawberry filling evenly over the poked cake, allowing it to seep into the holes. You might not use all of the filling, depending on how many holes you made.
Step 5: Whipping the Cream
In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Step 6: Frosting and Garnishing
Spread the whipped cream evenly over the top of the strawberry-filled cake. Garnish with additional sliced strawberries, if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cake to chill.
Tips and Variations:
- For a richer flavor, use buttermilk instead of water in the cake batter.
- Add a teaspoon of almond extract to the cake batter for a subtle almond flavor.
- Use frozen strawberries for the filling if fresh ones are not available. Just make sure to thaw them completely and drain any excess liquid before cooking.
- If you want a more intense strawberry flavor, increase the amount of strawberries in the filling.
- Feel free to experiment with other berries like raspberries or blueberries.
- For a fun twist, drizzle melted chocolate over the whipped cream before serving.
Nutritional Information (Approximate per serving):
Calories: Approximately 350-400 Serving Size: Varies depending on how many slices you cut
This Strawberry Shortcake Poke Cake is a delightful blend of textures and flavors—a moist and fluffy cake, sweet and tangy strawberry filling, and light and airy whipped cream. It’s a recipe that’s sure to become a favorite in your recipe book! Enjoy this easy and delicious dessert any time of year, but it's especially perfect for spring and summer gatherings. Happy baking!