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Moist Strawberry Shortcake Poke Cake Recipe Easy Homemade Dessert with Whipped Cream Frosting

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A quick and easy strawberry shortcake poke cake featuring a moist yellow cake soaked with a homemade strawberry glaze and topped with light whipped cream frosting. Perfect for any occasion and crowd-pleasing.

Ingredients

Scale
  • 1 box yellow cake mix (preferably Betty Crocker)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup lukewarm water (240 ml)
  • 2 cups fresh strawberries, hulled and sliced (300 g)
  • 2/3 cup granulated sugar (135 g)
  • 1 tablespoon unflavored gelatin powder (optional)
  • 1/4 cup cold water (60 ml) for gelatin bloom
  • 2 cups heavy whipping cream, chilled (480 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 cup lukewarm water. Whisk until smooth, about 2 minutes, avoiding overmixing.
  3. Pour the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, combine 2 cups sliced strawberries and 2/3 cup granulated sugar in a saucepan over medium heat. Stir occasionally until sugar dissolves and mixture bubbles gently, about 5 minutes.
  5. Sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water and let it bloom for 5 minutes. Stir the gelatin into the warm strawberry mixture until dissolved. Let the glaze cool slightly but do not let it set.
  6. Once the cake is out of the oven and still warm, poke holes evenly over the entire surface about 1 inch apart using a skewer or wooden spoon handle.
  7. Slowly pour the strawberry glaze over the cake, ensuring it seeps into every hole. Let the cake cool completely to room temperature.
  8. In a chilled bowl, beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Be careful not to overbeat.
  9. Spread the whipped cream evenly over the cooled cake with a spatula. Garnish with additional fresh strawberries if desired.
  10. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.

Notes

Do not skip the poking step to allow the glaze to soak in. Pour glaze on warm cake, not hot or cold, for best absorption. Bloom gelatin properly to avoid clumps. Whip cream to soft peaks only to prevent turning into butter. Use fresh strawberries for best flavor. Chill cake before serving to set glaze and frosting. Cake can be made ahead and refrigerated; add whipped cream frosting just before serving for freshness.

Nutrition

Keywords: strawberry shortcake, poke cake, whipped cream frosting, easy dessert, homemade cake, strawberry glaze, summer dessert

Find it online: https://fizzlefork.com/moist-strawberry-shortcake-poke-cake-recipe-easy-homemade-dessert-with-whipped-cream-frosting/