Strawberries & Cream Layered Poke Cake

Name: Strawberries & Cream Layered Poke Cake
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup (244 ml) whole milk, room temperature.; 6 egg whites, room temperature; 2 teaspoons vanilla extract; 2¼ cups (281.25 g) cake flour; 1¾ cups (350 g) granulated sugar; 4 teaspoons baking powder; 1 teaspoon salt; ¾ cup (170.25 g) unsalted butter, cut into 12 pieces, softened but still cool; 3 cups (432 g) strawberries, hulled; 1 cup (250 ml) water; 2 tablespoons granulated sugar; 2 tablespoons strawberry-flavored gelatin; 2 cups (476 ml) heavy cream; 1 cup (200 g) + 2 tablespoons granulated sugar; 1 teaspoon vanilla extract

8 steps

Prep:1hCook:20min

Note: Be VERY generous when pouring the strawberry syrup into the cake holes, even if it looks like a lot. I made the mistake of not pouring as much as I should've because the cake looked moist enough. It was really dry by the time I cut into it.

Updated at: Sun, 10 Sep 2023 19:33:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories597.1 kcal (30%)

Total Fat29.2 g (42%)

Carbs79.7 g (31%)

Sugars58.2 g (65%)

Protein6.3 g (13%)

Sodium444.5 mg (22%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

11 servings

Instructions

Step 1

Bake the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.

Step 2

Whisk together the milk, egg whites, and vanilla in a 2-cup liquid measuring cup. Using an electric mixer, mix the flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.

Step 3

Add half of the milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Using a rubber spatula, give the batter a final stir by hand.

Step 4

Divide the batter evenly between the prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Place the pans on a wire rack and cool completely, about 2 hours.

Step 5

Make the Strawberry Syrup: Cook the strawberries, water, and sugar in a medium saucepan over medium-low heat, covered, until strawberries are softened, about 8 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Whisk the strawberry-flavored gelatin into the juices and cool slightly, about 15 minutes.

Step 6

Using a skewer, poke 25 holes in top of each cake, twisting gently to form slightly larger holes. Pour half of the cooled strawberry syrup over 1 cake layer. Repeat with the remaining syrup and second layer cake. Cover the cakes with plastic wrap and refrigerate for at least 3 hours, or up to 1 day.

Step 7

Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick.

Step 8

Assemble the Cake: Run a thin knife along the interior of pans. Invert one layer onto wire rack, then flip cake right side up onto serving platter. Spread 1 cup whipped cream over top. Invert second layer and place, right side up, on whipped cream. Spread remaining whipped cream over top and sides of cake. Garnish with additional strawberries, as desired. Leftover cake can be stored in the refrigerator for up to 2 days.

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