Poke Cake was created by Jell-O in 1969 to help increase sales of their product. I saw this recipe on a cooking show a couple of months ago, and they had updated the method to include real strawberries (and less Jell-O) which made the dessert more appealing to me.
Although it’s great summer dessert, you can make all year round because it uses frozen strawberries. Note: The top of the cake will look slightly overbaked—this keeps the crumb from becoming too soggy after the gelatin is poured on top.
Strawberry Poke Cake
12 tablespoons (1 1/2 sticks) unsalted butter , softened, plus extra for preparing pan
2 1/4 cups 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 3/4 cups sugar
Syrup and Topping:
4 cups frozen strawberries
6 tablespoons sugar
2 tablespoons orange juice
1/2 cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream
Instructions:
1. 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.
2. 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.
3. 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.
4. Meanwhile, using a thin wooden skewer, poke about 50 holes in top of cooled cake (In order to create deep lines of red color against the white crumb, poke and then twist the skewer to really separate the crumb.) 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.
5. Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining 1 cup of 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.
James Moore has been a cooking enthusiast since childhood and started blogging as a way to share favorite recipes with friends and family. His site, Cook Like James has grown to include restaurants, cookbooks, wines, and favorite places.