Description
This Strawberry Poke Sheet Cake from Scratch is the kind of dessert I make when I want a table full of smiles. I bake a soft vanilla sheet cake, poke it while it’s still warm, then pour over a bright homemade strawberry syrup so every bite turns juicy and tender. I finish it with fluffy whipped cream and fresh strawberries on top. It’s simple, make-ahead friendly, and perfect for birthdays, potlucks, and sunny weekends—no box mix needed.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 3 cups (450 g) fresh strawberries, hulled and chopped
- 1/2 cup (100 g) granulated sugar (for strawberry syrup)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 cups (480 ml) cold heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 cup (150 g) fresh strawberries, sliced (for topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking pan with parchment for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the dry ingredients in 3 additions, alternating with the milk (start and end with the flour). Mix just until combined—don’t overmix.
- Spread the batter evenly in the pan. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes (or cools slightly), make the strawberry syrup: in a saucepan over medium heat, cook chopped strawberries with 1/2 cup sugar and lemon juice until the berries soften and release juices, about 5–7 minutes.
- Stir cornstarch and water together in a small bowl until smooth, then pour into the strawberries. Cook 1–2 minutes, stirring, until thick and glossy. Remove from heat.
- Let the baked cake cool for 10 minutes. Use the handle of a wooden spoon (or a thick straw) to poke holes all over the surface, spacing them about 1 inch (2–3 cm) apart.
- Spoon the warm strawberry syrup over the cake and gently spread it so it flows into the holes. Cool completely, then refrigerate at least 2 hours (or overnight) so the cake can soak up the strawberry goodness.
- Before serving, whip the cold cream with powdered sugar and vanilla to soft peaks. Spread evenly over the chilled cake.
- Top with sliced fresh strawberries. Slice into squares and serve cold.
Notes
Use ripe, fragrant strawberries for the sweetest flavor. If your berries taste very sweet, reduce the strawberry-syrup sugar to 1/3 cup. If you only have frozen strawberries, thaw and drain them first (save a little juice to replace part of the water). Chill the cake at least 2 hours—overnight tastes even better. For a sturdier topping, whip to medium peaks, but stop before it looks grainy. Store covered in the fridge for up to 4 days. For best texture, add the whipped cream and fresh strawberry topping the day you serve it (you can bake and soak the cake a day ahead).
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg