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–+ servings
Strawberry Poke Cake
Molly

Strawberry Poke Cake

A moist sponge cake soaked in fresh strawberry syrup and topped with a sweet glaze, perfect for summer parties. Light, fluffy, and balanced in sweetness, this 12-serving dessert is ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • ½ cup melted butter (cooled)
  • 2 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract (regular cake)
  • 1 cup chopped strawberries
  • ¼ cup sugar (for syrup)
  • ⅓ cup corn syrup or honey
  • ½ tsp vanilla extract (for syrup)

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Whisk flour, baking powder, baking soda, and salt in a bowl
  3. In another bowl, mix sugar, butter, eggs, milk, and vanilla until smooth
  4. Pour wet ingredients into dry ingredients; stir until just combined
  5. Transfer batter to a 9-inch round cake pan lined with parchment
  6. Bake for 35-40 minutes until a toothpick comes out clean
  7. Poke holes in cooled cake with a fork (about 20 holes)
  8. Blend strawberries, syrup sugar, corn syrup, and vanilla until smooth
  9. Pour syrup over cake; let sit 15 minutes until absorbed
  10. Serve room temperature or refrigerate for 10 minutes before serving

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 56gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 55mgSodium: 200mgFiber: 2gSugar: 35g

Notes

For gluten-free: substitute baking soda + 1 tbsp cornstarch
Use almond/milk-free milk for dairy-free options
Brown sugar adds caramel notes
Adjust strawberry quantity based on tartness
Optional: sprinkle extra sugar on top
Poke holes with a skewer or chopstick

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