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Strawberry Poke Cake Recipe: Layered Indulgence
Molly

Strawberry Poke Cake Recipe: Layered Indulgence

A 3-layer desserts combining moist vanilla sponge, fresh strawberries, and a tangy strawberry glaze. No alcohol or pork used, with a quick 55-minute prep for 8-10 servings. The sponge absorbs natural berry juices while maintaining structure, creating a balanced, flavorful treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • All-purpose flour 1 ½ cups
  • Vanilla extract 1 tsp
  • Eggs 2 large
  • Strawberries 1 cup
  • Vegetable gelatin
  • Corn oil
  • Baking powder
  • Sugar
  • Milk

Method
 

  1. Butter and flour a 9" springform pan
  2. Combine flour, baking powder, sugar, melted oil, eggs, and milk. Mix for <8 minutes
  3. Pour batter into pan, spread evenly, bake at 350°F (175°C) for 25 minutes until golden
  4. Let cake cool completely
  5. With a toothpick, poke 15 holes in the cake
  6. Mash ¼ cup strawberries and mix with vegetable gelatin. Pour into poked holes
  7. Top with layered strawberries and remaining glaze (2 cups strawberries sautéed in ¼ cup sugar until soft)

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 50mgSodium: 180mgFiber: 3gSugar: 28g

Notes

Substitute almond flour for gluten-free
Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version
Replace vegetable gelatin with agar-agar for vegan
Freeze crust 15 minutes to firm texture
Add lemon zest for brightness
Use parchment paper under pan to prevent sticking
Storage: Refrigerate up to 3 days in an airtight container

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