Description
This Strawberry Shortcake Poke Sheet Cake is a moist, fluffy sheet cake drenched in homemade strawberry syrup and topped with silky whipped cream. Perfect for family gatherings or cozy afternoons, each bite bursts with sweet, fruity flavor and homemade charm.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 1 tsp lemon juice
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk. Fold in sour cream.
- Pour into pan and bake 30–35 minutes. Cool 10 minutes.
- Cook strawberries, sugar, and lemon juice until thickened. Mash lightly.
- Poke holes in warm cake and pour syrup over it. Let absorb 10 minutes.
- Whip cream with powdered sugar and vanilla to soft peaks. Spread over cake.
- Chill 1 hour before serving.
Notes
Room temperature eggs and butter ensure a smooth batter. Sour cream makes the cake moist. Fold strawberries gently to avoid mushiness. Whip cream to soft peaks only.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg