STRAWBERRY POKE CAKE
We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 15 servings
Number Of Ingredients 15
Steps:
- For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
- Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
- Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
- For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
- For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.
STRAWBERRIES-AND-CREAM POKE CAKE
Bake a Strawberries-and-Cream Poke Cake and they'll really know how much you care! This cake features white cake mix and a drizzle of liquid strawberry flavor gelatin that gives the cake its flavor. Cheesecake flavor instant pudding gives this Strawberries-and-Cream Poke Cake its creamy topping!
Provided by My Food and Family
Categories Recipes
Time 5h39m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
- Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
- Refrigerate 3 hours.
- Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
- Spread pudding mixture onto top of cake. Top with strawberries.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9501 g, Sugar 0 g, Protein 2 g
STRAWBERRY JAM CAKE
When I need a cake for a special occasion, this strawberry jam cake is my go-to recipe. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause. -Tammy Urbina, Warner Robins, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.
Nutrition Facts : Calories 706 calories, Fat 28g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 377mg sodium, Carbohydrate 110g carbohydrate (79g sugars, Fiber 1g fiber), Protein 7g protein.
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