Strawberry Shortcake Poke Bundt Cake Food

STRAWBERRY CHEESECAKE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
• Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
• Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
• Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
• Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
• Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

STRAWBERRY SHORTCAKE POKE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
• Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
• In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

STRAWBERRY SHORTCAKE BUNDT CAKE

Steps:

• To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
• Preheat to 350°F Butter a 12-cup Bundt pan and set aside.
• Prepare the strawberries and set aside. In a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside.
• Cream the butter with the sugar until light and fluffy. Fold in the vanilla, then blend in eggs, and process to blend batter well. Fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
• Spoon half of batter into prepared pan. Make sure the pan is big enough. I did this once and it ended up spilling out all over my oven. Spread reserved cream cheese filling all around top of batter (being careful not to touch edges). Sprinkle strawberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant.
• For the Soaking Syrup, heat the sugar and water to a gentle boil in a small saucepan. Simmer 3 minutes and then cool to room temperature. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
• For the Vanilla Glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. Drizzle over cake (that has syrup or not - up to you - the syrup makes the cake far more moist).
• More often than not I just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. It's still delicious.
• This cake freezes well.

STRAWBERRY SHORTCAKE CAKE

Steps:

• Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
• Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
• Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
• Add sour cream and vanilla and mix until combined.
• Add sifted dry ingredients and mix on low speed until just barely combined.
• Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
• Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
• After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
• To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
• Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
• Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
• Add the remaining icing to the top and around the sides, spreading evenly.
• Leave plain or garnish with strawberry halves.
• Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
• Store in the fridge!