Irresistible Strawberry Poke Cake to Wow Your Guests
This strawberry poke cake, soaked in sweetened condensed milk, is a crowd-pleaser perfect for any occasion.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- - Stand mixer
- Saucepan
Ingredients
For the Cake
- 2 cups granulated sugar adds sweetness and moisture to the cake
- 1/2 cup vegetable oil keeps the cake tender and moist
- 1 tablespoon vanilla extract infuses a lovely flavor
- 1/2 cup sour cream at room temperature, adds richness
- 2 1/2 cups all-purpose flour sifted for a light texture
- 3 teaspoons baking powder key leavening agent
- 1 teaspoon salt enhances flavor
- 1 1/4 cups milk at room temperature to keep the batter moist
For the Strawberry Sauce
- 1 14-ounce can sweetened condensed milk soaks into the cake for flavor
- 1 lb fresh strawberries rinsed for topping
- 1/4 cup sugar balances tartness
- 1 tablespoon all-purpose flour or cornstarch thickens the sauce
- 1/4 cup water helps dissolve ingredients
- 1 tablespoon lemon juice brightens flavor
For the Frosting
- 8 ounces full-fat cream cheese cold for a rich frosting
- 1 3/4 cups heavy whipping cream ensures fluffy frosting
- 1 cup powdered sugar sweetens and stabilizes
- 1 teaspoon vanilla for added flavor
Instructions
Preparation
- Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by lightly greasing it.
- Mix the sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl until well incorporated. Add the sour cream and beat until smooth.
- Sift the flour, baking powder, and salt into a separate bowl. Gradually add half of the dry mixture and half the milk into the wet ingredients, mixing on low speed.
- Pour the batter into the prepared pan and bake for 28-32 minutes or until a toothpick inserted comes out clean. Let it cool for about 30 minutes.
- Poke holes all over the top of the slightly cooled cake using a wooden spoon handle.
- Combine strawberries, flour, and sugar in a saucepan. Add water and lemon juice, stir and cook until boiling and thickened, about 10 minutes. Cool for 15 minutes.
- Spread the cooled strawberry sauce evenly over the cake and let it cool completely.
- Beat the cream cheese until smooth. Gradually add heavy whipping cream while beating until soft peaks form. Mix in powdered sugar and vanilla until stiff peaks form. Spread over the cake.
Notes
Top with additional fresh strawberries for a beautiful garnish. Chill time is recommended for best flavors.