Strawberry Poke Cake

WHY THIS RECIPE WORKS Strawberry poke cake was invented in 1969 as a way to increase Jell-O sales. It quickly became popular thanks to its festive look and easy assembly. But we encountered two problems: dull strawberry flavor and soggy box-mix cake. For a sturdier cake that would hold up to hot gelatin, we opted to make our own white cake from scratch. And to improve the strawberry flavor of the Jell-O, we combined it with the juice from cooked strawberries. Making a homemade “jam” from the berry solids and spreading the mixture on top of the cake gave our cake an extra layer of flavor. See the sidebar that follows the recipe.

SERVES 12

The top of the cake will look slightly overbaked—this keeps the crumb from becoming too soggy after the gelatin is poured on top.

CAKE

2¼

cups (11¼ ounces) all-purpose flour

4

teaspoons baking powder

1

teaspoon salt

1

cup whole milk

2

teaspoons vanilla extract

6

large egg whites

12

tablespoons unsalted butter, softened

1¾

cups (12¼ ounces) sugar

 

SYRUP AND TOPPING

4

cups frozen strawberries

½

cup water

6

tablespoons (2⅔ ounces) sugar

2

tablespoons orange juice

2

tablespoons strawberry-flavored gelatin

2

cups heavy cream, chilled

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan, line with parchment paper, grease parchment, then flour pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla, and egg whites in 4-cup liquid measuring cup.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes, scraping down bowl as needed. Reduce speed to low and add flour mixture in 3 additions, alternating with milk mixture in 2 additions, beating after each addition until combined, about 30 seconds each time, scraping down bowl as needed. Give batter final stir by hand. Scrape into prepared pan and bake until toothpick inserted in center comes out clean, about 35 minutes. Let cake cool completely in pan, at least 1 hour. Once cool, cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days.

3. FOR THE SYRUP AND TOPPING: Heat 3 cups strawberries, water, 2 tablespoons sugar, and orange juice in medium saucepan over medium-low heat. Cover and cook until strawberries are softened, about 10 minutes. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temperature, at least 20 minutes.

4. Meanwhile, poke 50 deep holes all over top of cake with skewer. Evenly pour cooled liquid over top of cake. Wrap with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.

5. Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining 1 cup strawberries in food processor until mixture resembles strawberry jam, about 15 pulses. Spread mixture evenly over cake. Using stand mixer fitted with whisk, whip cream with remaining 2 tablespoons sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread cream over strawberries. Serve. (Cake can be refrigerated for up to 2 days.)