Description
This Strawberry Poke Sheet Cake from Scratch is a moist, fruity, and irresistible dessert. Soft cake is poked and drenched in a strawberry glaze, then topped with fluffy whipped cream and fresh berries — perfect for family gatherings or sweet celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup whole milk, room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 package (3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- 2 cups fresh strawberries, chopped
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding milk and flour mixture, beginning and ending with flour.
- Pour batter into pan and bake 30–35 minutes, until a toothpick comes out clean.
- Dissolve strawberry gelatin in boiling water, stir in sweetened condensed milk and chopped strawberries.
- Poke holes in warm cake and pour strawberry glaze over.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over cooled cake, top with fresh strawberries, and serve.
Notes
Use room-temperature ingredients for better texture. Chill mixing bowl and beaters for perfect whipped cream. Cake can be made ahead; add whipped cream just before serving. Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 65