Strawberry Shortcake Poke Bundt Cake Recipes

STRAWBERRY SHORTCAKE POKE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
• Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
• In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

STRAWBERRY POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

STRAWBERRY SHORTCAKE BUNDT CAKE

Steps:

• To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
• Preheat to 350°F Butter a 12-cup Bundt pan and set aside.
• Prepare the strawberries and set aside. In a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside.
• Cream the butter with the sugar until light and fluffy. Fold in the vanilla, then blend in eggs, and process to blend batter well. Fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
• Spoon half of batter into prepared pan. Make sure the pan is big enough. I did this once and it ended up spilling out all over my oven. Spread reserved cream cheese filling all around top of batter (being careful not to touch edges). Sprinkle strawberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant.
• For the Soaking Syrup, heat the sugar and water to a gentle boil in a small saucepan. Simmer 3 minutes and then cool to room temperature. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
• For the Vanilla Glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. Drizzle over cake (that has syrup or not - up to you - the syrup makes the cake far more moist).
• More often than not I just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. It's still delicious.
• This cake freezes well.

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
• Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
• Crush the remaining graham cracker and set aside.
• Pour the vanilla cake batter on the graham cracker base.
• Bake for 25-30 minutes until an inserted toothpick comes out clean.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• In a large bowl, mash strawberries with a whisk until very fine.
• Add cream cheese and condensed milk, whisking until there are no large lumps.
• Add the milk, stirring until smooth.
• Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly on top.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and serve with strawberries and the reserved graham cracker crumbs.
• Enjoy!

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.