Strawberry Poke Cake
This Strawberry Poke Cake
made from scratch with a white cake, strawberry sauce and cream cheese frosting
is a perfect Valentine's Day or any day dessert.
Author: Lynne
Ingredients
Strawberry Sauce
·
1
16- ounce bag frozen strawberries thawed
·
1/2 cup granulated
sugar
·
1/2 cup water
Cream
Cheese Frosting
·
4 ounces cream
cheese room temperature
·
1 teaspoon pure
vanilla extract
·
2 cups confectioners'
sugar
·
2
- 3 tablespoons milk
White
Cake
·
2
1/2 cups sifted cake flour
·
1 tablespoon baking
powder
·
1/2 teaspoon salt
·
2/3 cups butter room
temperature
·
1
1/2 cups sugar
·
1
1/2 teaspoons pure vanilla extract
·
3/4 cup milk
·
4 egg
whites room temperature
·
red
sprinkling sugar if desired
Instructions
Strawberry Sauce
1. In a medium saucepan,
combine the strawberries, sugar and water.
2. Heat on medium high until
boiling.
3. Reduce heat to medium low
and simmer for 15 minutes stirring occasionally.
4. With an immersion
blender, puree the strawberries until sauce is smooth.
5. Allow to cool to just
warm before pouring onto the cake.
Cake
1. Preheat the oven to 375
degrees F and prepare a 9 X 13-inch baking dish by spraying it with cooking
spray.
2. In a mixing bowl, cream
the butter and 1 1/4 cups of the sugar together until light and fluffy, about 4
minutes.
3. Mix in the vanilla.
4. With the mixer on low and
in alternating batches, add about 1/3 of the dry ingredients followed by the
milk until all are completely incorporated. Be sure to end with the dry
ingredients as well.
5. In a clean mixing bowl,
beat the egg whites until frothy. Add the remaining 1/4 cup sugar slowly and
continue beating until very soft peaks form.
6. Fold the egg whites into
the cake batter until just blended.
7. Spread batter evenly in
prepared baking dish.
8. Bake for 25 - 30 minutes,
until set in the middle, a light golden and with the edges pulling slightly
away from the pan. It should also be springy to the touch.
Assembly
1. Immediately after the
cake is removed from the oven, use the end of a wooden spoon to poke holes into
the cake about 1 - 2 inches apart.
2. Gently pour the
strawberry sauce over the cake and spread so that it is evenly distributed.
3. Refrigerate the cake for
2 hours until cooled.
4. Cream Cheese Frosting
5. In a mixing bowl, beat
the cream cheese and vanilla extract together until smooth.
6. Add the one cup of the
confectioners' sugar and mix well.
7. Add one tablespoon of
milk and beat.
8. Add remaining sugar
followed by one tablespoon of milk and beat until smooth and creamy. If icing
is not at the desired spreading consistency, gradually add a bit more milk.
9. Frost the cake and then
decorate with red sprinkle sugar if desired.
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