Recipe: Cake lovers can make this delicious ‘Strawberry Poke Cake’ at home today – Dainik Savera Times


1 1/2 cups fine granulated sugar
1/2 lb (8 oz) / 227 g / 1 cup butter, at room temperature
4 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
3 1/4 cups all purpose flour
1 cup milk
1 package (3 oz)/90 g Strawberry Flavored Jello
3 cups whipped cream
1 cup sliced ​​fresh strawberries

* Preheat the oven to 350F/175C. Grease and line a 13X9″ baking pan with parchment paper. Let excess paper hang over the edge to make it easier to lift the cake later.

* In a bowl, beat the butter and sugar together until light and fluffy, 3-4 minutes. If using a stand mixer, use the paddle attachment or use a hand mixer only.

* Add eggs one by one, beating well after each egg to ensure that it is well incorporated into the mixture. Add vanilla extract and baking powder as well.

* Add flour and milk alternately and mix till well blended. Alternating the dry and wet ingredients means you add 1/3 of the flour first, mix and add half the milk; Mix and then add 1/3 of the flour, add the remaining milk and then add the flour. This helps in incorporating everything well and avoids over-mixing.

* Pour the mixture into the prepared baking tin and bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Once the cake is baked, let it cool for 15 minutes.

*Meanwhile, prepare Jello according to package directions.

* Once the cake has cooled, pierce the cake with the back of a wooden spoon or a thick skewer and poke holes in the cake every inch. Pour the jello into the holes and put the cake in the fridge for 3-4 hours.

* Spread whipped cream on top of the cake an hour before serving and garnish with strawberry slices. Refrigerate again for an hour or until ready to serve. This cake keeps well in the fridge for 2-3 days.

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