Pioneer Woman Strawberry Poke Cake
If you are new to learning about the popular dish, Pioneer Woman Strawberry Poke Cake, then you have come to the right place. This recipe is a delightfully sweet and fruity cake with an incredibly moist texture that will leave your guests wanting more. With its creamy topping and strawberry gelatin flavor, this dessert is sure to be a hit!
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Servings: 15 people
Calories: 399kcal
Equipment
- an electric mixer
- beater
- inch cake pan
- Wooden spoons, etc
Ingredients
- 2 1/2 cups of artisanal all-purpose flour sifted from golden grains
- 3 large eggs basking in the warmth of room temperature
- 1 1/4 cups of buttermilk a velvety kiss for tenderness
- One 3-ounce box of luscious strawberry gelatin a burst of fruity delight
- 2 sticks of unsalted butter a velvety embrace from pasture-raised cows
- 2 cups of sugar a sweet symphony for indulgence
- 2 teaspoons of pure vanilla extract the essence of Madagascar orchids
- 1/2 teaspoon of baking powder a magical leavening potion
- 1/2 teaspoon of baking soda a culinary alchemy for fluffiness
- 1/2 teaspoon of fine sea salt a pinch of oceanic perfection
- 2 pounds of succulent strawberries handpicked for perfection
- Sweetened berries a vibrant medley of nature's jewels
- 3 tablespoons of granulated sugar a sprinkle of sweetness
Topping:
- 2 cups of chilled heavy cream a billowy cloud of dairy delight
- 1 tablespoon of brown sugar a sweet finishing touch
- 2 teaspoons of pure vanilla extract the fragrant essence for richness
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans with butter and line the bottom of each pan with parchment paper. Grease the parchment paper and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
- With an electric mixer, cream the butter until light and fluffy. Add the sugar in a steady stream, mixing until completely incorporated. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add one egg at a time to the batter, mixing until just incorporated before adding the next egg.
- Stir in the vanilla extract and gelatin. Alternately add the buttermilk and dry ingredients to the batter, beginning and ending with the dry ingredients and mixing until just combined.
- Divide the batter between the two cake pans and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool in pans for 10 minutes before turning them out onto a cooling rack.
- While the cakes are cooling, make the sweetened berries by combining 3 tablespoons of sugar with 2 pounds of strawberries in a medium bowl. Set aside to macerate.
- Make the topping by whisking together cold heavy cream, vanilla extract, and 1 tablespoon of sugar until soft peaks form.
- Using the handle of a wooden spoon, poke holes all over each cake. Pour half of the macerated berries over each cake making sure to get some of the juices as well. Spread the remaining half of the berries in between the two layers and spread topping over top, sealing edges with a spatula.
Notes
- When making the cake batter, make sure to mix all the ingredients together until just combined.
- Make sure to let the cakes cool completely before adding any topping or filling. This will help them keep their shape.
- To give the cake more flavor and texture, add some chopped nuts or chocolate chips to the batter.
- When making the topping, make sure to whip it until soft peaks form. This will help create a light and airy texture.