Strawberry Poke Cake
Strawberry Poke Cake is a lemon yellow buttermilk cake filled with pureed and chopped strawberries then covered with whip cream,a desert ready to be served
INGREDIENTS
VANILLA CAKE
2 3/4 cups (358 g) cake flour
3 teaspoons of leaven
1/2 teaspoon salt
3/4 cup (168 g) unsalted butter, temperature
1 1/2 cups (310 g) sugar
3 tablespoons of oil
4 large eggs
1 1/4 cups (300 mL) milk
1 tablespoon vanilla
14 ounces of sweetened milk
STRAWBERRY SAUCE
1 1/2 lb strawberry, puree *
1/2 cup (104g) sugar
1 teaspoon vanilla
WHIPPED CHEESE CREAM
1 3/4 cups (420 mL) heavy light whipping cream , cold
3/4 cup (86 g) granulated sugar
2 teaspoons vanilla
8 ounces of cheese , temperature
Strawberries, as a garnish, optional
INSTRUCTIONS
1. Preheat oven to 350 ° F (176 ° C) and grease a 9 × 13 cooking utensil .
2. Combine flour, leaven and salt during a medium bowl and put aside .
3. Add the butter, sugar and oil to an outsized bowl and beat until they're clear and fluffy, about 3-4 minutes. Don't skimp on creaming time.
4. Add eggs and blend until well blended. stir the dough to make sure all the ingredients are combined.
5.Add dry ingredients to the mixture and mix until well combined.
6. Add milk and vanilla , mix well.
7. Add remaining dry ingredients and stir until combined. stir the mixture as needed to make sure all the ingredients are combined.
8. Add the dough to the prepared cake pan and distribute it evenly.
9. Bake for 28 to 32 minutes, or until a toothpick is pushed out with a touch crumb.
10. Punch holes everywhere the cake. i exploit the shank to sharpen the knife, but you'll also use something just like the tip of a wooden spoon or an outsized straw. Holes are often drilled when the cake is hot or after it's cooled.
11. Pour the sweetened milk on top of the tin and spread it evenly in order that it gets into the opening .
12. Add the strawberry puree, sugar and vanilla to an outsized saucepan. Cook then keep stirring until it starts to boil.
13.Remove the strawberry sauce from the warm heat and pour it over the cake, spread evenly and let the liquid soak into the holes. there will always be a thin layer of sauce on top of the cake.
14. Cover the cake and put the cake within the refrigerator until it cools completely.
15. to organize the topping , add the heavy topping , granulated sugar and vanilla to an outsized bowl. Beat at high speed until soft peaks form.
16. Add cheese and beat at high speed until stiff peaks form and topping is smooth.
17. Reserve about 1 cup of topping and spread the remainder evenly over the cake.
18. to end the cake, sprinkle with remaining topping and strawberries on top. I slice the strawberries very thinly and add this layer on top of the cake, then add the topping .
19. Store the cake within the refrigerator until able to serve. Serve the cake fresh, but not cold (it tastes better this way). Cakes are best kept tightly closed and eaten within 3-4 days.
