Mohamed Shili This Pioneer Woman Strawberry Poke Cake is prepared using unsalted butter, all-purpose flour, buttermilk, eggs, and strawberry gelatin as the primary ingredients. This Strawberry Poke Cake recipe is a dessert that takes about 4 hours to prepare, including baking and chilling time, and can serve up to 12 people.
Pioneer Woman Strawberry Poke Cake Ingredients
For The Cake:
- 1 cup unsalted butter, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/4 cups buttermilk
- 2 tsp pure vanilla extract
- 2 cups sugar
- 3 large eggs, room temperature
- One 3-ounce box of strawberry gelatin
Sweetened Berries:
- 2 pounds strawberries
- 3 tbsp sugar
Topping:
- 2 cups heavy cream, cold
- 1 tbsp sugar
- 2 tsp pure vanilla extract
How To Make Pioneer Woman Strawberry Poke Cake
- Prepare the Oven and Pan: Position your oven rack in the lower third and preheat the oven to 350°F; generously grease a 9-by-13-inch baking pan with butter.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of fine salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine 1 1/4 cups of buttermilk with 2 tsp of pure vanilla extract, mixing thoroughly.
- Cream Butter and Sugar: In a large bowl, beat 2 cups of sugar with 1 cup of softened unsalted butter using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add 3 large eggs to the creamed butter and sugar, one at a time, ensuring each egg is well incorporated before adding the next.
- Combine Mixtures: Alternately add the dry ingredients mixture and the wet ingredients mixture to the creamed mixture, starting and ending with the dry ingredients; mix just until each addition is incorporated.
- Bake the Cake: Pour the batter into the prepared pan, ensuring it is spread evenly; bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Poke and Soak the Cake: After cooling the cake on a rack for 30 minutes, use a fork to poke holes all over the top; dissolve the strawberry gelatin in 1 cup of boiling water, add 1/2 cup of cold water, and pour over the cake evenly.
- Chill and Prepare Topping: Chill the cake in the refrigerator for at least 2 hours; whip 2 cups of cold heavy cream with 1 tbsp of sugar and 2 tsp of vanilla extract until stiff peaks form.
- Finish and Serve: Spread the whipped cream evenly over the chilled cake; combine 2 pounds of halved strawberries with 3 tbsp of sugar and let sit for 10 minutes before serving over the cake.
Recipe Tips
- Choose the Right Strawberries: Select ripe but firm strawberries for the topping to ensure they provide a fresh burst of flavor without becoming mushy.
- Optimal Whipping Temperature: Chill your mixing bowl and beaters before whipping the cream; this helps achieve fluffy, stable peaks more quickly.
- Even Cake Layering: To spread the cake batter evenly in the pan, use an offset spatula or the back of a spoon, ensuring consistent baking and texture.
- Gelatin Setting Time: For the gelatin to set perfectly without seeping too deep, ensure the cake is just warm to the touch before pouring.
- Enhancing Flavor Over Time: If time allows, let the completed cake set overnight in the refrigerator to deepen the flavors and improve the texture.
What To Serve With Strawberry Poke Cake
Serve your delicious Strawberry Poke Cake with a scoop of lemon sorbet, a drizzle of chocolate sauce, a sprinkle of crushed pistachios, a dollop of mascarpone cream, and a side of candied ginger.
You can also pair it with a glass of sparkling rosé or a mint-infused iced tea for a refreshing taste contrast.
How To Store Strawberry Poke Cake
To Refrigerate: Cover the Strawberry Poke Cake with plastic wrap or store it in an airtight container to keep it fresh. It will last for up to 3 days in the refrigerator. Ensure the container is deep enough to not touch the whipped topping.
To Freeze: Freezing this cake is not recommended as the whipped cream and gelatin may separate and lose their texture upon thawing, compromising the cake’s quality and consistency. Instead, enjoy it fresh or from the refrigerator.
Pioneer Woman Strawberry Poke Cake Nutrition Facts
- Calories: 485 kcal
- Carbohydrates: 58 g
- Protein: 5 g
- Fat: 28 g
- Saturated Fat: 17 g
- Cholesterol: 145 mg
- Sodium: 220 mg
- Potassium: 125 mg
- Fiber: 1 g
- Sugar: 37 g
Frequently Asked Questions
How can I ensure the cake doesn’t stick to the pan?
To prevent the cake from sticking, generously grease the baking pan with butter. Additionally, you can line the bottom with parchment paper and grease the paper as well, ensuring easy removal after baking.
What is the best way to poke holes in the cake?
The best way to poke holes in the cake is using the handle of a wooden spoon or a similar-sized object. This creates uniform holes that are large enough for the gelatin to seep into and distribute evenly.
Can I make this cake a day ahead of serving?
Absolutely, making this cake a day ahead is beneficial as it allows the flavors to meld together and the gelatin to fully set, enhancing the overall taste and texture of the cake.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Red Velvet Cake Balls
- Pioneer Woman Texas Sheet Cake Cookies
- Pioneer Woman Blackberry Crepe Cake
Pioneer Woman Strawberry Poke Cake
Description
This Pioneer Woman Strawberry Poke Cake is prepared using unsalted butter, all-purpose flour, buttermilk, eggs, and strawberry gelatin as the primary ingredients. This Strawberry Poke Cake recipe is a dessert that takes about 4 hours to prepare, including baking and chilling time, and can serve up to 12 people.
Pioneer Woman Strawberry Poke Cake Ingredients
Cake:
Sweetened Berries:
Topping:
How To Make Pioneer Woman Strawberry Poke Cake
- Prepare the Oven and Pan: Position your oven rack in the lower third and preheat the oven to 350°F; generously grease a 9-by-13-inch baking pan with butter.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of fine salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine 1 1/4 cups of buttermilk with 2 tsp of pure vanilla extract, mixing thoroughly.
- Cream Butter and Sugar: In a large bowl, beat 2 cups of sugar with 1 cup of softened unsalted butter using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add 3 large eggs to the creamed butter and sugar, one at a time, ensuring each egg is well incorporated before adding the next.
- Combine Mixtures: Alternately add the dry ingredients mixture and the wet ingredients mixture to the creamed mixture, starting and ending with the dry ingredients; mix just until each addition is incorporated.
- Bake the Cake: Pour the batter into the prepared pan, ensuring it is spread evenly; bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Poke and Soak the Cake: After cooling the cake on a rack for 30 minutes, use a fork to poke holes all over the top; dissolve the strawberry gelatin in 1 cup of boiling water, add 1/2 cup of cold water, and pour over the cake evenly.
- Chill and Prepare Topping: Chill the cake in the refrigerator for at least 2 hours; whip 2 cups of cold heavy cream with 1 tbsp of sugar and 2 tsp of vanilla extract until stiff peaks form.
- Finish and Serve: Spread the whipped cream evenly over the chilled cake; combine 2 pounds of halved strawberries with 3 tbsp of sugar and let sit for 10 minutes before serving over the cake.
