Strawberry Poke Cake

Name: Strawberry Poke Cake
Prep time: 4 h 30 min
Cook time: 50 min
Total time: 5 h 20 min
Yield: 12 serving(s)
Ingredients: 3 cups frozen strawberries; 1/4 cup sugar; 2 tablespoons orange juice; 1/2 cup water; 2 1/4 cups all-purpose flour; 1/2 teaspoon table salt; 4 teaspoons baking powder; 1 cup milk; 6 egg whites; 2 teaspoons vanilla extract; 1 3/4 cups white sugar; 12 tablespoons butter, at room temperature; 2 tablespoons strawberry gelatin; 1 cup frozen strawberries; 2 tablespoons sugar; whipped cream

Submitted by DrGaellon

"From "Cook's Country by America's Test Kitchen," episode 101, "Forgotten Cakes." A homemade version of the 1960's Jell-O classic. If you don't use strawberry-flavored gelatin, the color will be wrong..."

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Ready In:: 5hrs 20mins
Ingredients:: 16
Serves:: 12

ingredients

3 cups frozen strawberries
¹⁄₄ cup sugar
2 tablespoons orange juice
¹⁄₂ cup water
2 ¹⁄₄ cups all-purpose flour
¹⁄₂ teaspoon table salt
4 teaspoons baking powder
1 cup milk
6 egg whites
2 teaspoons vanilla extract
1 ³⁄₄ cups white sugar
12 tablespoons butter, at room temperature
2 tablespoons strawberry gelatin
1 cup frozen strawberries
2 tablespoons sugar
whipped cream

directions

Combine 3 cups strawberries, 1/4 c sugar, orange juice and water in a saucepan. Cover and cook over medium heat until strawberries break down and become soft. (Strawberries do not need to be thawed before beginning.).
Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.
In a large bowl, whisk together flour, salt and baking powder.
Whisk together milk, egg whites and vanilla, just until egg whites are broken up.
In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).
Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minute.
Separate strawberry solids from liquid; set the solids aside. Add gelatin powder to liquid. Stir well and let stand until cake is baked.
When done, set cake on a baking rack and let cool at least one hour. Using a large skewer, poke cake about 50 times. Do not poke all the way to the bottom, or the gelatin will run underneath. Pour gelatin all over the top of the cake. Refrigerate 3 hours, or up to 1 day in advance.
Combine reserved cooked strawberry solids with 1 c frozen strawberries and 2 tbsp sugar in the work bowl of a food processor. Pulse until it has the consistency of strawberry jam. Spread evenly over top of cake. Spread cake with whipped cream.

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Reviews

An easier way to get the strawberry mixture into the cake is to use a syringe -- the type you use to give a baby/small child liquid medicine.

sarahinchey
This cake was so good. I could have eaten the whole thing. Try it! You won't be disappointed!

Harsha B.
This cake is delicious and way beter han the boxed version.

llsalyer5

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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