Strawberry Poke Cake

By DANIELLE GIANNANDREA
Staff Writer

Recipe rating:

Prep Time: 5 minutes

Total Time: 3 hours 5 minutes

Servings: 15 slices

Ingredients:

Cake:

• 1 cup of unsalted butter, at room temperature
• 2 ½ cups of flour
• ½ teaspoon baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 ¼ cup of buttermilk, shake before use
• 2 teaspoons of vanilla extract
• 2 cups of sugar
• 3 large eggs, lightly beaten
• 3 ounce box of strawberry gelatin

Sweetened berries:

• 2 pounds of strawberries
• 3 tablespoons of sugar

Topping:

• 2 cups of heavy whipping cream
• 1 tablespoon sugar
• 2 teaspoons of vanilla extract

Instructions: 

1. Preheat the oven to 350 degrees F.
2. Grease the bottom and sides of a 9 by 13 inch pan. 
3. In a medium sized bowl mix the flour, baking powder, baking soda and salt.
4. In a separate bowl mix the buttermilk and vanilla extract and set aside.
5. Mix the sugar and butter on medium speed for about 5 minutes or until fluffy. Slowly add the eggs into the mixer.
6. Put the mixer on the lowest speed and alternate adding the dry ingredient mixture and the buttermilk mixture into the mixer. Beat until the batter is well mixed.
7. Add the cake batter to the pan and bake for about 30 minutes or until golden brown.
8. Let the cake cool for about 30 minutes. Use a fork to poke holes in the top of the cake. 
9. Bring 1 cup of water to a boil and pour over the gelatin in a bowl and mix for about 2 minutes or until dissolved. Stir in ½ cup of cold water.
10. Pour the gelatin mixture over the cooled cake and refrigerate for 2 hours. 
11. While the cake is in the refrigerator, cut the strawberries into slices and mix in the sugar, set aside for about an hour or until soft and juicy.
12. Whip the cream with the sugar and vanilla until fluffy. Spread it over the cake with the strawberries. 
13. Cut and Enjoy!