Indulge in the sumptuous layers of this Decadent Strawberries and Cream Poke Cake, a heavenly dessert that perfectly blends the light, fluffy texture of French vanilla cake with the rich, creamy sweetness of vanilla bean custard. Punctuated with fresh strawberries and topped with a silky whipped cream, this cake is a visual and taste sensation that makes every bite an experience. Ideal for anyone who loves the classic combination of strawberries and cream but desires a more elevated version.
Why You'll Love This
This poke cake takes the beloved flavors of strawberries and cream to new heights. The process of poking holes in the freshly baked cake and filling them with warm vanilla custard allows every slice to ooze with creamy goodness, ensuring that each forkful contains the perfect balance of moist cake, custard, and fruit. The addition of vanilla bean paste in the custard provides a gourmet touch that vanilla extract alone cannot match, offering specks of real vanilla that enhance the flavor and aesthetic of the dessert.
Perfect Occasion
The Strawberries and Cream Poke Cake is perfect for a variety of occasions. It's sophisticated enough for celebratory events like anniversaries and birthdays yet simple enough for a Sunday family dinner. During strawberry season, it becomes a wonderful way to showcase fresh, ripe berries. This cake is also a fantastic choice for spring and summer gatherings, where its refreshing qualities are especially appreciated.
Decoration Tips
To make this cake even more eye-catching, arrange sliced strawberries in a beautiful pattern on top of the whipped cream before serving. You can also sprinkle a light dusting of powdered sugar or drizzle with strawberry syrup to enhance its visual appeal. For an added touch of elegance, garnish with fresh mint leaves or edible flowers.
- Ingredients:
- Cake:
- French Vanilla Cake Mix
- 1 cup water
- ½ cup canola oil
- 4 egg whites
- ½ cup sour cream
- Vanilla Bean Custard:
- 3 cups milk
- ⅔ cup sugar, divided
- 6 egg yolks
- ¼ cup cornstarch
- 2 tablespoons salted butter
- 2 teaspoons vanilla bean paste
- Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup sugar
- 3 cups diced strawberries for topping
- Cake:
- Instructions:
- Preheat your oven to 325°F (163°C). Mix all cake ingredients until smooth and pour into a prepared 13x18 inch rimmed baking sheet. Bake for 15-18 minutes or until the cake springs back when touched lightly.
- For the custard, heat milk and half the sugar in a saucepan until it simmers. Whisk egg yolks with the remaining sugar and cornstarch until smooth. Gradually temper the yolks by adding some hot milk, then return the mixture to the pan. Cook while stirring until thickened, then mix in butter and vanilla bean paste. Let cool slightly.
- Once the cake is slightly cooled, poke holes all over with the end of a spoon. Pour the warm custard over the cake, ensuring it fills the holes. Chill in the refrigerator.
- Whip the cream and sugar until stiff peaks form. Spread over the cooled cake. Top with diced strawberries.
- Refrigerate until ready to serve.
Enjoy this luscious Strawberries and Cream Poke Cake, a dessert that promises to bring joy and a touch of elegance to your dining table!