Fresh Strawberry Poke Cake
Soft, moist, fluffy, and downright divine, with creamy mascarpone frosting that complements the juicy crumb to perfection, it’s the best strawberry poke cake!
Servings: 9 servings
Calories: 353kcal
Ingredients
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Plain Greek yogurt
- 1/2 cup Oil
- 1/2 cup Caster sugar
- 1.5 tsp Vanilla extract
Strawberry Syrup
- 8 oz Strawberries, diced
- 3-4 tbsp Sugar
- 2 tbsp Water
Mascarpone Cheese Frosting
- 1/2 cup Mascarpone cheese
- 1/4 cup Icing sugar
- 2 tbsp Cream I used 25% fat cream. You can use 35% fat cream as well
Instructions
- Preheat your oven to 180C. Grease an 8" square pan and line the bottom with parchment paper.
- Sift the flour, baking powder, baking soda, and salt in a large bowl.
- In another large bowl, whisk together the yogurt, oil, sugar, and vanilla extract.
- Add the dry ingredients and mix well.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, before turning it out on a cooling rack. Let the cake cool for about 15-120 minutes.
- Place the cake on a serving platter and using the handle of a wooden spoon or a chopstick, poke holes about 3/4" apart all over the cake's surface. Make sure you poke only 2/3 rd of the way.
- Fill the holes with strawberry syrup using a spoon or a piping bag fitted with a long nozzle.
- Chill the cake for at least 3 hours.
- Top the chilled cake with mascarpone cheese frosting. Use the leftover strawberry syrup to make swirls on top, if you wish.Sprinkle some golden ball sprinkles, cut into squares, and serve. Enjoy!
Strawberry Syrup
- Combine the chopped strawberries, sugar, and water in a saucepan.
- Cook on low-medium heat, till the berries soften and the juices start running. About 5-7 minutes. Cool completely and puree until smooth.
Mascarpone Cheese Frosting
- Whisk together the mascarpone cheese, icing sugar, and cream in a small bowl until smooth.
Video
Notes
- Use room-temperature ingredients when making strawberry poke cake from scratch.
- Don’t overmix, or you’ll end up with a dense poke strawberry cake.
- Use the back of a wooden spoon or chopsticks to make holes in the cake.
- A small spoon works wonderfully for filling the holes. I just found it easier and faster to rely on a piping bag fitted with a straight icing nozzle.
- Make the cake a day ahead, so the crumbs have time to soak in the strawberry syrup flavors.
Nutrition
Serving: 1 Serving | Calories: 353kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 213mg | Potassium: 98mg | Fiber: 1g | Sugar: 21g | Vitamin A: 231IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 1mg