Strawberry Poke Cake
Satisfy your sweet tooth with this irresistible Strawberry Poke Cake. Moist, fluffy, and bursting with strawberry flavor.
Equipment
- Spatula
- Measuring spoons and cup
- Mixing Bowl
- Handheld Mixer
- Whisk
- Blender
- Cake Pan
Ingredients
- 6 Egg Whites
- 2 cups Sugar
- 1 1/2 cups Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 cup Yogurt lactose free
- 1 tbsp Vanilla Extract
- 2/3 cups Oil Canola Oil
- 1/2 cup Butter: You will need half a cup of butter or one square. I used lactose free butter. Lactose Free
- 1/2 can Strawberry Pie Filling
Instructions
- Preheat your oven to 350F
- Grease your cake pan
- Gather all your ingredients, measure everything then set aside.
- In a mixing bowl, add flour, sugar and baking powder. Use a whisk to mix your dry ingredients to get rid of any lumps.
- In a separate bowl, add six egg whites, melted butter, canola oil and yogurt then mix using a handheld mixer.
- Take your bowl with the wet ingredients and slowly pour it into the dry ingredients bowl and mix using a handheld mixer.
- 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.
- 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.
- 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
Notes
- Poke the cake once it has 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.