Strawberry Shortcake Poke Cake
This modern twist on the traditional strawberry shortcake combines the richness of a fluffy white cake with homemade strawberry sauce, all topped with fresh, pillowy whipped cream. This Strawberry Shortcake Poke Cake is the perfect dessert for any occasion, from casual family dinners to holiday gatherings, and it's surprisingly simple to make.
I can't think of a better combination than vanilla cake, strawberries and whipped cream. If you are needing a go-to cake for special occasions, this is it! This cake receives rave reviews every time I make it. It’s indulgent without being overly heavy, and it’s so refreshing with the burst of strawberry in every forkful.
This easy-to-make, crowd-pleasing dessert takes strawberry shortcake to a new level.
STEP 1
In the bowl of a mixer fitted with a paddle begin creaming the softened butter and granulated sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
STEP 2
In a separate bowl whisk together the flour, baking powder, baking soda and salt. Set aside. In a separate bowl combine the milk and sour cream. Set aside.
STEP 3
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
STEP 4
Pour into a prepared 9x13 pan and bake for 40-45 minutes or until done. Cool completely before decorating.
Tips For Making Strawberry Shortcake Poke Cake
Allow the milk, butter, sour cream and eggs to come up to room temperature before making the cake.
Assemble the cake just before serving it.
Combine the strawberries, sugar and cornstarch slurry in a small saucepan. Cook on medium, stirring often, until thickened. Remove from the heat and transfer to bowl. Cool completely before using.
In the bowl of a mixer add the heavy cream. Begin whipping until slightly thickened. Add in the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Poke holes all over the cake. Make sure the holes are big enough for the sauce to drip down in. Fill the holes with the strawberry sauce. Spread the whipped cream over the cake. Enjoy!
This Strawberry Shortcake Poke Cake combines fluffy white cake, homemade strawberry sauce, and fresh whipped cream. It’s a simple, delicious dessert for any occasion!
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 1/2 teaspoons vanilla extract
- 1 cup buttermilk (room temperature)
- 1/4 cup sour cream (room temperature)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pound fresh strawberries (finely chopped)
- 1/4 cup granulated sugar
- 4 tablespoons water
- 1 tablespoons cornstarch
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
In the bowl of a mixer fitted with a paddle begin creaming the softened butter and granulated sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, baking soda and salt. Set aside. In a separate bowl combine the milk and sour cream. Set aside.
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
Pour into a prepared 9x13 pan and bake for 40-45 minutes or until done. Cool completely before decorating.
Mix together the cornstarch and water to make a cornstarch slurry. Combine the strawberries, sugar and cornstarch slurry in a small saucepan.
Cook on medium, stirring often, until thickened. Remove from the heat and transfer to bowl. Cool completely before using.
In the bowl of a mixer add the heavy cream. Begin whipping until slightly thickened. Add in the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Poke holes all over the cake. Make sure the holes are big enough for the sauce to drip down in. Fill the holes with the strawberry sauce. Spread the whipped cream over the cake. Enjoy!
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