What makes this poke cake so special?
After this lightened-up cake is baked and cooled, it’s poked with holes (hence the name!)
that are filled with fresh pureed strawberries thickened with gelatin to prevent the cake from getting soggy.
Sweet strawberry flavor inside and out!
Sift together flour and baking powder in a medium bowl; set aside.
Gradually add 2 cups sugar, beating on medium speed.
Gradually add the milk-butter mixture, beating on low speed until combined.
Remove the bowl from the mixer and place it on a work surface.
Pour the mixture into the prepared pan; smooth the top.
Let cool in the pan on a wire rack, about 30 minutes.
Add the remaining 1/2 teaspoon vanilla and 1/4 cup sugar to the strawberries; toss to evenly coat.
Let stand for at least 30 minutes or up to 1 hour.
Drain, reserving the juices.
Set aside 3 cups strawberries.
(You will have about 2 cups strawberry sauce.)
Set aside until ready to use.
Pour the strawberry sauce over the cake, letting the sauce fill the holes.
Chill the cake for at least 30 minutes or up to 4 hours.
Arrange the reserved 3 cups strawberries in rows over the chilled cake; sprinkle the cake with mint.
Dollop with yogurt (or whipped cream), if desired, and serve.
Dollop with yogurt or whipped cream just before serving, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
