So many layers of strawberry deliciousness in an easy to make poke cake. Topped with a scrumptious homemade strawberry whipped cream.
Check out the surprising ingredients I use to amp up the strawberry flavor!
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Let me first say, I’m alergic to strawberries. So this recipe is just for you. A big “thank you” to my family for taste testing it for me. I know what a huge imposition it was.
But, hey, that’s ok. It’s not always about what I like anyway. And I have to say, I really love the way strawberries smell. As long as I don’t actually eat them, I’m fine.
Before you start with the cake, go ahead and put your mixing bowl and beaters (or whisk attachment, if you’re using a KitchenAid) in the fridge to get cold. It will make the cream whip better later.
The “secret ingredients ” I’m using are strawbery flavored milk and strawberry yogurt.
Use the milk in place of the water that your cake mix says to use. For instance, I’m using a Betty Crocker strawberry cake mix that calls for 1 cup of water. So I’m substituting 1 cup of the milk.
The yogurt goes in place of the oil. My mix takes 1/2 cup of oil so I’ll use 1/2 cup of yogurt.
I promise it doesn’t taste like pepto-bismol.
Mix that all up with the eggs and pour it into a 9 x 13 inch pan that you sprayed with baking spray or cooking spray.
Baking spray has flour mixed in and I’ve found it works a little better for cakes than plain cooking spray. Baker’s Joy and Pam for Baking are good brands. Don’t be tempted to save a few pennies and get a store brand. They just aren’t the same quality.
Bake the cake according to the directions on the box. A toothpick inserted in the center should come out clean or with a few moist crumbs.
It smells heavenly!
Let it cool on a wire rack. Then poke it full of holes with the handle of a wooden spoon or something similar. You can do neatsy-poo rows or go crazy freestyle, doesn’t matter.
Take out 1/4 cup of the preserves (or seedless jam, whichever you like) and set it aside. This goes in the whipped cream later.
Warm the rest for 30 seconds in the microwave, stirring once. Spread it over the cake, letting it run in the holes.
Now this is important, make sure the cake is completely cool. Put it in the fridge if you want. If it isn’t completely cool the whipped cream will melt all over.
Speaking of which…
Retrieve the mixing bowl and beaters from the fridge and let’s get this delicious strawberry whipped cream going. Once you taste real whipped cream and see how easy it is to make from scratch, you’ll never go back.
Pour the whipping cream into the bowl with the powdered sugar and whip to soft peaks.
Check out my post on How to Make Stabilized Whipped Cream to see what that looks like.
When you have soft peaks, add the strawberry preserves and vanilla…
…and beat to stiff peaks. Look at those delicious bits of strawberry!
Put it in the fridge until the cake is cooled. Then, spread the strawberry whipped cream over cooled cake.
Top it off with some fresh strawberry slices to make it all perty.
Store it in the refrigerator.
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