Strawberry Poke Cake
Strawberry poke cake is the best summer dessert ever; it is light, fruity, and comes together in just a few simple steps.
Servings: 15 Servings
Calories: 286kcal
Equipment
- Electric mixer
Ingredients
For The Cake
- 1 box vanilla cake mix (425g)
- 90 ml sunflower oil
- 3 large eggs, room temperature
- 180 ml water
For The Jelly
- 1 box strawberry jelly (strawberry gelatin powder) (75g)
- 350 ml water
- 1 teaspoon lemon juice
Toppings
- 300 ml heavy cream
- 2 tablespoon honey
- 2 tablespoon sour cream
- 100 g fresh strawberries ,sliced
Instructions
- Preheat the oven to 180C / 350F and grease a 3x9-inch pan with oil.
- Make the cake: In a mixing bowl, mix together the cake mix, 180 ml of water, sunflower oil and the eggs until combined.
- Transfer the batter to the baking pan and bake for 20-25 minutes.
- Prepare the jelly: In a saucepan, add 350 ml of water and bring to a boil. Then, turn off the heat, add the strawberry jelly powder and lemon juice, and stir until dissolved.
- While that cake is still warm poke holes evenly all over the cake with a skewer (I use a chopstick) and carefully spoon the hot strawberry jelly over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the jelly set.
- Prepare the topping: In a stand mixer bowl, add the cold heavy cream and honey and whip until a stiff peak forms. Then fold in the sour cream.
- Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.
Notes
Keep leftovers in a well-sealed container in the fridge; they’ll stay fresh for 2-3 days!
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 287mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1mg