Strawberry Poke Cake

Satisfy your sweet tooth with this irresistible Strawberry Poke Cake! Moist, fluffy, and bursting with strawberry flavor.

Everyone loves a good piece of cake! A cake that is moist, a cake that melts in your mouth, a cake that is so fluffy it makes you say “Omg, this cake is so good!!” This gorgeous white cake is that and more.

First, begin by adding the dry ingredients to a mixing bowl. Use a whisk to mix everything around to get rid of any lumps. Next, you will add your wet ingredients to the same bowl. Quick tip: crack your eggs in a separate bowl before adding to the batter to avoid any shells from falling into the batter. Add the cake batter to a cake pan and bake for about twenty five minutes. Finally, after the cake is baked, take the end of a wooden spoon or fork and poke the cake. Quick tip: make sure the holes are big enough for the filling to sep through. Pour an entire can of E.d Smith’s Strawberry Filling over the cake. Top the cake with homemade whipping cream and enjoy!

Lets begin!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose-free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose-free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Did you know, that lactose–free is not the same as dairy free? Lactose–free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose–free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy-free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Yogurt
• Butter
• Homemade whipped cream

Why You Will Love This Strawberry Poke Cake!

• This strawberry poke cake is moist.
• This recipe has the perfect strawberry taste that does not overpower the rest of the cake.
• It is not too sweet.
• This cake can be enjoyed year round.

Recipe At A Glance:

Egg Whites: You will need egg whites from six eggs.

Sugar: You will need two cups of granulated sugar.

Flour: You will need one and a half cups of all purpose flour.

Baking Powder: You will need 1 tbsp.

Salt: 1 tsp of salt.

Yogurt: You will need one cup. I used lactose free plain yogurt.

Vanilla Extract: You will need one tbsp.

Oil: You will need 2/3 cups of oil. I used Canola oil.

Butter: You will need half a cup of butter or one square. I used lactose free butter.

Strawberry Pie Filling: You will need about half a can of E.D. Smith Strawberry pie filling.

Equipment Needed:

Spatula: For mixing.

Measuring Spoons and Cup: For accurate measurements.

Mixing Bowl: For the ingredients. You will need two.

Handheld Mixer: For mixing.

Whisk: For mixing the dry ingredients, to remove any lumps

Blender: For blending your pie filling.

Cake Pan: You will need a large rectangular cake pan.

Wooden Spoon or fork: To poke the baked cake for the filling.

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Step By Step Instructions:

Step One:

Preheat your oven to 350F

Grease your cake pan using my cake grease ( trust me, it works)

Gather all your ingredients, melt your butter, measure everything then set aside.

Step Two:

In a mixing bowl, add flour, sugar and baking powder. Use a whisk to mix your dry ingredients to get rid of any lumps.

Set aside.

Step Three:

In a separate bowl, add six egg whites, canola oil, melted butter and yogurt then mix using a handheld mixer.

Step Four:

Take your bowl with the wet ingredients and slowly pour it into the dry ingredients bowl and mix using a handheld mixer.

Step Five:

Pour your cake batter into a rectangular cake pan and place into the oven for about 20-25 minutes.

Use the toothpick method to check the readiness of the cake.

Step Six:

While your cake is baking, take out a blender or food processor and mix half the can of strawberry pie filling until there are zero chunks of strawberries.

Step Seven:

Once the cake is baked, remove it from the oven and use the backside of your spatula and begin poking the cake, then pour the strawberry filling over the cake, top it with some homemade whip cream

Serve and enjoy!

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Storing and Freezing:

Leftovers no problem! Simply cut the cake into single pieces and wrap with saran wrap. Place the wrapped cake into the fridge for up to one week or up to three months in the freezer.

Allow the cake to fully thaw for a couple hours before eating again.

Tips And Variations For Strawberry Poke Cake:

• Poke the cake once it has slightly cooled down.
• Allow the cake to fully cool down before adding whipped cream.
• Use room temperature ingredients.
• Blend the strawberry completely before pouring over the cake to avoid chunks.
• This Strawberry Poke Cake is best served chilled.

This cake has more of a strawberry shortcake kinda vibe, nonetheless, it is undeniably the kind of cake that will make you say “OMG, this cake is AAAMAZING!”

More Delicious Recipes!

If you enjoyed my Strawberry Poke Cake, have a look at my Chocolate Brownie recipe or my Pumpkin Carrot Bundt Cake

Thank you for reading my post today.

Comment below if you have any questions or if you’ve tried my Strawberry Poke Cake.
Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

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