Strawberry Poke Cake

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Our Strawberry Poke Cake consists of a simple sponge cake, with strawberry pudding filled holes, covered with whip cream and decorated with slices of fresh strawbwerries in it.

The American Poke Cake is normally topped with Jelly. I created it my own, and this was the result.

The art is cutting the pieces exactly where the holes are, then the cake gets the “Poke optic” effect. But it is anyhow very tasty and fruity.

In any case, you can poke many holes in the cake, and deep, because they can still shrink a little.

More strawberry cakes:
Strawberry Treats
Strawberry Rhubarb Pie
Simple Strawberry Cake
Strawberry Swiss Roll
Strawberry Semolina Tart
Strawberry Sour Cream Cake
Strawberry Elderflower Cake

Strawberry Poke Cake

A simple sponge cake where holes are poked in, filled with strawberry custard, a layer of whip cream and slices of strawberries. Sooo.. yummy!!!

Sponge cake
  • 5 eggs
  • 250 g sugar
  • 1 pinch of salt
  • 1 tsp vanilla extract
  • 125 g oil
  • 125 g water
  • 250 g flour
  • 2 tsp baking powder
Strawberry custard
  • 500 g strawberries (fresh or frozen)
  • 2 tbsp sugar
  • 1 sachet vanilla custard powder (for cooking, about 37 g)
  • 50 g water
Cream layer
  • 400 g whipping cream
  • 1 tbsp sugar
  • if necessary cream stiffener
  • 500 g fresh strawberries
Sponge cake
  1. Beat eggs, sugar and salt for about 10 minutes.

  2. Mix in oil and water briefly

  3. Sift in flour and baking powder and fold in briefly. (Do not stir too much!)

  4. Pour into a rectangular springform pan (25x37cm) or on baking sheet with baking frame.

  5. Bake in preheated oven at 160° C for about 30 minutes. (Test with chopstick!)

  6. Allow to cool.

  7. Use a round handle of a wooden spoon (or similar) to poke holes in the sponge base.

Strawberry custard
  1. Puree the strawberries.

  2. Mix the custard powder with water and sugar.

  3. Bring the strawberry puree to boil in a saucepan.

  4. Add the dissolved custard powder while stirring.

  5. Bring to a boil until it thickens, stirring all the time.

  6. Spread the custard on the sponge base.

  7. Allow to cool.

Cream layer
  1. Whip the cream with sugar (optional cream stiffener) until stiff.

  2. Spread on the strawberry custard.

  3. Place in the refrigerator.

  1. Cut the strawberries into slices. (I cut it with an egg slicer, worked great!).

  2. Place the strawberry slices tightly on top of the cream layer.Store in the refrigerator until ready to serve.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

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