About
The Sunshine State brings you a sunny dessert with lots of summery goodness in each bite! Florida Strawberry Poke Cake is truly bursting with fresh, refreshing, and sweet strawberry flavor. It literally infuses the golden cake with strawberry flavor via a homemade strawberry sauce. Then it's topped with juicy strawberry pieces. If you love the iconic summer fruit, Florida Strawberry Poke Cake is here to ensure you satisfy your craving!
Ingredients
- baking spray with flour, to taste
- 1 cup whole milk
- 1/2 cup unsalted butter
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 6 large eggs, room temperature
- 1 1/2 teaspoons lemon extract
- 1/2 teaspoon salt
- 1 tablespoon plus 1/2 teaspoon vanilla extract, divided
- 2 1/4 cups sugar, divided
- 2 1/2 pounds fresh strawberries, hulled, cut lengthwise into 1/4-inch-thick slices
- 1 (0.25-ounce) envelope unflavored gelatin
- 1 tablespoon fresh mint, chopped, for topping
- whipped cream, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat the bottom and sides of a 9x13-inch baking pan with the baking spray with flour.
Step 3 -In a small saucepan over medium-low heat, add the milk and the butter and heat, while stirring often, until the butter melts and the mixture is warm, about 4-5 minutes. Set the butter-milk mixture aside.
Step 4 -In a medium bowl, sift the flour and the baking powder. Set the flour mixture aside.
Step 5 -In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, the lemon extract, the salt, and 1 tablespoon of the vanilla and beat on medium speed until combined, about 1 minute.
Step 6 -Gradually add 2 cups of the sugar to the egg mixture, while beating on medium speed, until all of the sugar is incorporated.
Step 7 -Increase the speed to medium-high and beat until the egg mixture becomes fluffy and pale in color, about 2-3 minutes.
Step 8 -Reduce the mixing speed to low.
Step 9 -Gradually add the reserved butter-milk mixture to the egg mixture, while beating on low speed, until combined.
Step 10 -Transfer the bowl from the mixer.
Step 11 -In 4 batches, add the reserved flour mixture to the egg mixture and with a spatula, fold after each batch until incorporated. If necessary, gently whisk the batter at the end of the mixing to evenly combine it, being careful not to overmix.
Step 12 -Pour the batter mixture into the prepared pan and smooth out the top.
Step 13 -Bake until a wooden pick inserted into the center of the cake comes out clean, about 25-30 minutes.
Step 14 -Transfer the cake in the baking pan to a wire rack and allow it to cool for 30 minutes.
Step 15 -In a medium bowl, add the strawberries, the remaining vanilla, and the remaining sugar and toss evenly to coat.
Step 16 -Let the strawberry mixture stand for at least 30 minutes and up to 1 hour.
Step 17 -Drain the strawberry mixture, reserving the juices.
Step 18 -Reserve 3 cups of the strawberries.
Step 19 -In a food processor, add the remaining strawberries, the reserved juices, and the gelatin and process until smooth, about 1 minute.
Step 20 -Poke holes about 1/2-inch apart over the surface of the cooled cake.
Step 21 -Pour the puréed strawberry mixture over the cake, ensuring it seeps into the holes.
Step 22 -Cover the cake and refrigerate it for at least 30 minutes.
Step 23 -Arrange the reserved strawberries over the cake.
Step 24 -Sprinkle the mint over the strawberry layer.
Step 25 -Serve dolloped with the whipped cream.
