Moist Strawberry Shortcake Poke Cake Recipe Easy Homemade Dessert with Fluffy Whipped Cream
A moist and tender strawberry shortcake poke cake filled with sweet strawberry syrup pockets and topped with light, fluffy whipped cream. This easy homemade dessert is perfect for casual gatherings and celebrations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs (room temperature)
- ¾ cup (180ml) whole milk
- 1 ½ teaspoons pure vanilla extract
- 2 cups (about 12 oz / 340g) fresh strawberries, hulled and sliced
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) water
- 1 teaspoon lemon juice
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Butter or spray a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Using an electric mixer, beat softened butter and granulated sugar for 3-4 minutes until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- With mixer on low, add dry ingredients in three additions alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
- Pour batter into the prepared pan and spread evenly. Tap pan gently to release air bubbles.
- Bake for 30-35 minutes until a toothpick inserted near the center comes out clean and the top is golden.
- While baking, prepare strawberry syrup by combining sliced strawberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat for 10-12 minutes until thickened. Let cool slightly.
- When cake is warm, poke holes about 1 inch apart all over the top using a wooden skewer or spoon handle.
- Spoon cooled strawberry syrup evenly over the holes, allowing it to soak in.
- Refrigerate the cake for at least 2 hours or overnight to let flavors meld.
- Before serving, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread whipped cream generously over the chilled cake and garnish with fresh strawberry slices if desired.
Notes
Use ripe, juicy strawberries for best flavor. Thaw and drain frozen strawberries well before making syrup to avoid watery consistency. Poke holes while cake is still warm for better syrup absorption. Chill bowl and beaters before whipping cream for fluffier texture. For gluten-free, substitute flour with 1:1 gluten-free baking flour blend. For dairy-free, use coconut milk and coconut whipping cream.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 28
- Fat: 15
- Carbohydrates: 40
- Protein: 4
Keywords: strawberry shortcake, poke cake, whipped cream, easy dessert, homemade cake, strawberry syrup, moist cake