Strawberry Poke Cake from Scratch Recipe
In this gorgeous and easy Homemade Strawberry Poke Cake, moist vanilla cake, sweet strawberry gelatin, and creamy cool whip come together to create a classic small batch dessert topped with fresh strawberries.
Ingredients
- ½ cup milk (room temp)
- 1 ½ Tablespoons vegetable oil
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup all purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 5 Tablespoons unsalted butter (room temp)
- ½ cup sugar
- 2 large fresh egg whites (at room temp)
- 3 Tablespoons packaged strawberry Jello mix
- ⅓ cup very hot water (or boiling)
- ½ cup whipped topping
Instructions
- Preheat the oven to 335 degrees F.
- Line a 6-inch square baking pan with parchment paper. Spray with non-stick spray and set aside.
- Combine the room temperature milk, vegetable oil, almond and vanilla extracts in a bowl and set aside.
- In another bowl, combine the flour, baking powder and salt and set aside.
- Place the room temperature butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in the sugar and then mix on high with the paddle attachment until light and white, about 5 minutes.
- Add the egg whites, one at a time, to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature, they will curdle the batter.
- Add in 1/3 of the flour mixture to the egg and butter mixture and mix on low until just combined.
- Then add in 1/2 of the milk mixture, then 1/3 of the flour mixture, then the rest of the milk mixture, and then the rest of the flour mixture. Let mix until just combined.
- Add the cake batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool 10 minutes in the pan.
- While cake is still warm, poke holes in the cake with the end of a wooden spoon about 1/2" apart.
- In a small mixing bowl, combine the very hot (or boiling water) and Jello mix. Whisk until fully combined.
- Pour Jello evenly over the warm cake, pouring slowly and evenly to cover the whole cake, which fills the holes. Cover cake with foil and refrigerate for at least 2 hours, or until cooled.
- When cake is cooled, run a knife around the edges to loosen and remove from the pan. Discard the parchment paper.
- Spread whipped topping evenly over the entire top of the cake and down the sides if desired.
- Slice the cake into 4 equal pieces and serve.
Nutrition
Serving: 1Calories: 396kcalCarbohydrates: 46gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 145mgPotassium: 179mgFiber: 0.4gSugar: 33gVitamin A: 494IUCalcium: 85mgIron: 1mg
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