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Strawberry Shortcake Poke Cake Delight

Strawberry Shortcake Poke Cake Delight

Strawberry shortcake poke cake — vanilla cake soaked in strawberry sauce, whipped cream and crumbs. A fresh make-ahead summer dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 12
Ingredients Method

Ingredients
  

Vanilla Cake:
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (180 ml) whole milk
  • ½ cup (120 g) sour cream
Strawberry Filling:
  • 2 cups (300 g) fresh strawberries, chopped
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Whipped Topping:
  • 2 cups (480 ml) cold heavy whipping cream
  • ⅓ cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract
Shortcake Crumbs:
  • 1 cup (120 g) vanilla wafer cookies, roughly crushed
  • 2 tablespoons unsalted butter melted
Topping:
  • 1½ cups fresh strawberries sliced
  • Prepared shortcake crumbs
  • 2–3 tablespoons reserved strawberry sauce

Method
 

  1. Preheat oven to 350°F (175°C), lightly grease a 9×13-inch baking dish.
  2. Cake: whisk flour, baking powder, salt; beat butter and sugar 2–3 min until pale; eggs one at a time, vanilla; alternate dry ingredients with milk and sour cream, mix just until combined; spread in dish, bake 30–35 min until it springs back and a toothpick comes out clean or with a few moist crumbs; cool 15 min.
  3. Filling while cake bakes: strawberries, sugar, lemon juice over medium heat 5 min until soft and juicy; stir in cornstarch slurry, cook 1–2 min until slightly thickened; lightly mash, keep pieces; reserve a few tablespoons.
  4. Poke holes 1 inch apart with a wooden spoon handle while cake is still slightly warm; spoon warm filling over, encouraging it into the holes; cool completely, refrigerate at least 1 hour.
  5. Crumbs: crushed wafers + melted butter on a small baking sheet, bake at 350°F (175°C) 5–7 min until lightly golden; cool completely.
  6. Whipped cream: beat cold cream, powdered sugar, vanilla to medium-stiff peaks, do not overbeat.
  7. Assemble: spread whipped cream over chilled cake, arrange sliced strawberries, spoon reserved sauce between them, finish generously with crumbs.
  8. Chill assembled cake at least 1 additional hour before slicing.