Strawberry Poke Cake
By America's Test KitchenPublished on November 9, 2012
Time
1½ hours, plus 30 minutes cooling and 3 hours setting
Yield
Serves 12
Ingredients
Cake
12 tablespoons (1½ sticks) unsalted butter, softened, plus extra for preparing pan2 ¼ cups (11¼ ounces/319 grams) all-purpose flour, plus extra for preparing pan4 teaspoons baking powder 1 teaspoon salt 1 cup whole milk 2 teaspoons vanilla extract 6 large egg whites 1 ¾ cups (12¼ ounces/347 grams) sugarSyrup and Topping
4 cups frozen strawberries 6 tablespoons (2⅔ ounces/75 grams) sugar 2 tablespoons orange juice ½ cup water 2 tablespoons strawberry-flavored gelatin 2 cups heavy creamBefore You Begin
The top of the cake will look slightly overbaked—this keeps the crumb from becoming too soggy after the gelatin is poured on top.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 by 13-inch baking pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla, and egg whites in large measuring cup.
- With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes, scraping down bowl as necessary. Add flour mixture and milk mixture alternately, in two batches, beating after each addition until combined, about 30 seconds each time. Using rubber spatula, give batter final stir. Scrape into prepared pan and bake until toothpick inserted in center comes out clean, about 35 minutes. Cool cake completely in pan, at least 1 hour. Once cool, cake can be wrapped in plastic and kept at room temperature for up to 2 days.
- For the syrup and topping: Heat 3 cups strawberries, 2 tablespoons sugar, juice, and water in medium saucepan over medium-low heat. Cover and cook until liquid is deep red and strawberries are softened, about 10 minutes. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temperature, at least 30 minutes.
- Meanwhile, poke about 50 holes in top of cooled cake (see photos). Slowly pour cooled liquid evenly over top of cake. Wrap with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.
- Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining strawberries in food processor until mixture resembles strawberry jam. Spread strawberry mixture evenly over cake. With electric mixer on medium-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries. Cut cake into squares and serve.
Time
1½ hours, plus 30 minutes cooling and 3 hours settingYield
Serves 12Ingredients
Cake
12 tablespoons (1½ sticks) unsalted butter, softened, plus extra for preparing pan
2 ¼ cups (11¼ ounces/319 grams) all-purpose flour, plus extra for preparing pan
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
6 large egg whites
1 ¾ cups (12¼ ounces/347 grams) sugar
Syrup and Topping
4 cups frozen strawberries
6 tablespoons (2⅔ ounces/75 grams) sugar
2 tablespoons orange juice
½ cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream
Test Kitchen Techniques
Ingredients
Cake
12 tablespoons (1½ sticks) unsalted butter, softened, plus extra for preparing pan
2 ¼ cups (11¼ ounces/319 grams) all-purpose flour, plus extra for preparing pan
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
6 large egg whites
1 ¾ cups (12¼ ounces/347 grams) sugar
Syrup and Topping
4 cups frozen strawberries
6 tablespoons (2⅔ ounces/75 grams) sugar
2 tablespoons orange juice
½ cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream
Test Kitchen Techniques
Ingredients
Cake
12 tablespoons (1½ sticks) unsalted butter, softened, plus extra for preparing pan
2 ¼ cups (11¼ ounces/319 grams) all-purpose flour, plus extra for preparing pan
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
6 large egg whites
1 ¾ cups (12¼ ounces/347 grams) sugar
Syrup and Topping
4 cups frozen strawberries
6 tablespoons (2⅔ ounces/75 grams) sugar
2 tablespoons orange juice
½ cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream
Test Kitchen Techniques
Why This Recipe Works
Most corporate recipes are quickly forgotten, but Strawberry Poke Cake, which was invented in 1969 as a way to increase Jell-O sales, became extremely popular thanks to its festive look and easy assembly. But when we prepared the recipe in our test kitchen, we encountered two problems: dull strawberry flavor and soggy boxed-mix cake. For a sturdier cake that would hold up to hot gelatin, we opted to make our own white cake from scratch. And to improve the strawberry flavor of the Jell-O, we combined it with the juice from cooked strawberries. Making a homemade “jam" from the berry solids and spreading the mixture on top of the cake gave our Strawberry Poke Cake recipe an extra layer of flavor.
Before You Begin
The top of the cake will look slightly overbaked—this keeps the crumb from becoming too soggy after the gelatin is poured on top.
Instructions
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 by 13-inch baking pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla, and egg whites in large measuring cup.
- With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes, scraping down bowl as necessary. Add flour mixture and milk mixture alternately, in two batches, beating after each addition until combined, about 30 seconds each time. Using rubber spatula, give batter final stir. Scrape into prepared pan and bake until toothpick inserted in center comes out clean, about 35 minutes. Cool cake completely in pan, at least 1 hour. Once cool, cake can be wrapped in plastic and kept at room temperature for up to 2 days.
- For the syrup and topping: Heat 3 cups strawberries, 2 tablespoons sugar, juice, and water in medium saucepan over medium-low heat. Cover and cook until liquid is deep red and strawberries are softened, about 10 minutes. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temperature, at least 30 minutes.
- Meanwhile, poke about 50 holes in top of cooled cake (see photos). Slowly pour cooled liquid evenly over top of cake. Wrap with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.
- Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining strawberries in food processor until mixture resembles strawberry jam. Spread strawberry mixture evenly over cake. With electric mixer on medium-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries. Cut cake into squares and serve.
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