For the Topping:
- 2 cups heavy whipping cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Sliced fresh strawberries and whole berries for garnish
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Small saucepan
- Fork, wooden spoon handle, or the round end of a wooden spoon for poking
- Spatula
- Knife and cutting board
Step-by-Step Instructions
First, bake your cake according to the package directions in your greased 9×13 pan. Let it cool in the pan on a wire rack for about 15-20 minutes. It should still be warm to the touch, but not scorching hot. This is the perfect time to make your strawberry soak. While the cake bakes, take half of your strawberries (about 8 oz) and slice them. In a small saucepan, combine the sliced berries, sugar, and water. Cook over medium heat, stirring often, until the berries break down and the mixture becomes a loose, syrupy jam, about 8-10 minutes. I like to use a potato masher halfway through to really help them along. Then, let this mixture cool just slightly.
Now, for the fun and crucial “poke” step. Using the round handle of a wooden spoon or a fork, evenly poke holes all over the surface of your warm cake. Don’t be shy—poke right down to the bottom! My first time, I was too tentative and didn’t make enough holes, so the syrup pooled on top instead of seeping down. You want a good, even distribution of holes, about an inch apart. The warm cake is more receptive and will eagerly drink up the syrup.
Slowly and carefully, pour your warm strawberry syrup all over the cake. I use a spoon to help guide it, making sure to get it into every single hole. Watch as that gorgeous red liquid vanishes, promising pockets of intense strawberry flavor inside. This is the step that makes a poke cake magical—it keeps the cake divinely moist for days. Once all the syrup is on, gently spread any remaining berry pieces over the top. Now, walk away. Let the cake cool completely to room temperature, then cover it and refrigerate it for at least 2 hours. This chill time is non-negotiable; it allows the flavors to marry and the cake to fully set. (See the next page below to continue…)