{"id":32012,"date":"2024-02-14T14:28:44","date_gmt":"2024-02-14T08:58:44","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=32012"},"modified":"2024-09-05T10:58:46","modified_gmt":"2024-09-05T05:28:46","slug":"fresh-strawberry-poke-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/fresh-strawberry-poke-cake\/","title":{"rendered":"Fresh Strawberry Poke Cake"},"content":{"rendered":"\n

Soft, moist, fluffy, and downright divine, with creamy mascarpone frosting that complements the juicy crumb to perfection, this is the best fresh<\/strong> strawberry poke cake<\/strong>! <\/p>\n\n\n\n

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This is an easy strawberry poke cake. You bake a sheet cake. Poke holes. Pour in bright and fresh strawberry syrup, and you have the grooviest cake ready for Valentine\u2019s Day!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Make ahead:<\/strong> I find this the best strawberry poke cake recipe because I can make it the night before!<\/p>\n\n\n\n

So delicious<\/strong>: Strawberry poke with fresh strawberries is so delicious that it tricks you into eating far more than you should.<\/p>\n\n\n\n

Valentine\u2019s treat:<\/strong> Topped with cream frosting, red swirls, and golden sprinkles, it\u2019s a beauty!<\/p>\n\n\n\n

What's A Poke Cake?<\/h2>\n\n\n\n

A poke cake is a type of dessert that is made by baking a cake and then poking holes in it. Hence, the name. These holes are then filled with a flavorful liquid, such as fruit pur\u00e9e, sweetened condensed milk, or flavored gelatin.<\/p>\n\n\n\n

The idea is that the filling seeps into the holes, adding moisture and flavor to the cake. After the filling is added, the cake is typically chilled to allow the flavors to meld and the cake to set.<\/p>\n\n\n\n

All in all,\u00a0versatile, fun, and easy-to-make\u00a0dessert.<\/p>\n\n\n\n

Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: You can use whole wheat flour in this strawberry poke cake recipe, but all-purpose is best because we\u2019re looking for the very fine and tender crumb that only it can give.<\/p>\n\n\n\n

Sugar<\/strong>: Raw, cane, or granulated; pick what\u2019s in your pantry.<\/p>\n\n\n\n

Oil:<\/strong> Use any vegetable oil. Or coconut oil.<\/p>\n\n\n\n

Vanilla extract<\/strong>: Don\u2019t skimp on it, whether homemade vanilla extract<\/a> or store-bought. You want the essence to shine through.<\/p>\n\n\n\n

Yogurt<\/strong>: We are using yogurt here instead of eggs. Plain Greek yogurt works the best in this recipe. However, if you want to use eggs, please omit the yogurt and add 3 eggs plus 2 tablespoons of milk.<\/p>\n\n\n\n

Strawberry<\/strong> Syrup<\/strong>:\u00a0Traditionally,<\/strong>\u00a0this cake is made with\u00a0jello.\u00a0<\/strong>As much as I love jellies, I would happily swap them for fresh fruit every time. So, my twist on the recipe was to make a strawberry poke cake without Jello.<\/p>\n\n\n\n

Nothing beats\u00a0the sweet aroma and flavor of\u00a0fresh strawberry syrup!<\/p>\n\n\n\n

I know the syrup\u00a0sounds\u00a0<\/em>like extra work, but it takes\u00a0no more than 10 minutes.\u00a0<\/strong>Make a jar full and then swirl it in your yogurt or add it to your ice cream,\u00a0cr\u00eapes,<\/a>\u00a0and, of course,\u00a0strawberry milk<\/a>!<\/p>\n\n\n\n

Frosting<\/strong>: Poke cakes are a take on trifles, topped heavily with\u00a0whipped cream or Cool Whip.\u00a0But after making my strawberry mug cake<\/a>, my heart was set on\u00a0mascarpone\u00a0frosting.\u00a0The soft, creamy <\/strong>texture goes beautifully well here. You can use cream cheese<\/a> instead if you wish, like I did for my strawberry rolls.<\/a><\/p>\n\n\n\n

How To Make Strawberry Poke Cake<\/h2>\n\n\n\n

Step 1:<\/strong> Sift flour, baking powder, baking soda and salt together.<\/p>\n\n\n\n

Step 2:<\/strong> In another bowl, whisk together Greek yogurt, oil, vanilla extract, and sugar.<\/p>\n\n\n\n

Step 3:<\/strong> Add the dry ingredients to the wet and combine till you have a smooth and soft-dropping consistency batter.<\/p>\n\n\n\n

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Step 4:<\/strong> Grease an 8-inch baking tin. Line with parchment paper.<\/p>\n\n\n\n

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Step 5:<\/strong> Transfer the batter to the pan and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.<\/p>\n\n\n\n

Step 6:<\/strong> Cool the cake in the tin for 5 to 10 minutes. Turn out on a wire rack and cool for 15\u201320 minutes more.<\/p>\n\n\n\n

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Step 7:<\/strong> While the cake bakes and then cools, make fresh strawberry syrup using the same recipe as in the heavenly\u00a0Korean strawberry milk<\/a>.<\/p>\n\n\n\n

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Step 8<\/strong>: Toss your chopped strawberries with sugar and let them macerate for a few minutes.<\/p>\n\n\n\n

Step 9:<\/strong> Transfer to a saucepan, and on low-medium heat, cook till the berries soften and juices start running.<\/p>\n\n\n\n

Step 10:<\/strong> Let the mixture cool, and then pur\u00e9e it until smooth.<\/p>\n\n\n\n

Step 10<\/strong>: Poke holes in the still slightly warm cake in intervals of an inch, going only 2\/3rd of the way (and not all the way down).<\/p>\n\n\n\n

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Step 11:<\/strong> Spoon the cool strawberry syrup onto the cake.<\/p>\n\n\n\n

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Step 12:<\/strong> Let the cake rest for a minimum of 3 hours or overnight.<\/p>\n\n\n\n

Step 13:<\/strong> Slather on the mascarpone cheese frosting.<\/p>\n\n\n\n

Final step<\/strong>: Serve and devour!<\/p>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n