Strawberry Crunch Poke Cake with Fresh Berries
Strawberry Crunch
A light vanilla cake soaked with sweet strawberry juice, topped with fresh whipped cream and crunchy granola. Pure summer bliss in every bite.
Nutrition (per serving)
Poke cakes have been a beloved dessert for generations, and this strawberry version brings the best of summer to your table. The magic happens when you poke holes in the warm vanilla cake and pour sweet strawberry juice throughout, creating pockets of juicy flavor in every forkful. It's simple, elegant, and absolutely irresistible.
What sets this recipe apart is the delightful contrast of textures—soft, tender cake soaked with strawberry goodness, topped with clouds of whipped cream and a satisfying crunch of granola. It's the kind of dessert that feels fancy enough for a dinner party but easy enough for a weeknight treat. Your guests (and your family) will be asking for seconds.
Ingredients
- All-purpose flour:1.5 cups
- Baking powder:1.5 tsp
- Salt:0.25 tsp
- Butter, softened:0.5 cup
- Granulated sugar:0.75 cup
- Large eggs:2 pieces
- Vanilla extract:1 tsp
- Whole milk:0.5 cup
- Fresh strawberries:1.5 lb
- Strawberry jam:0.5 cup
- Water:0.25 cup
- Heavy whipping cream:1 cup
- Powdered sugar:2 tbsp
- Granola:0.75 cup
- Fresh mint leaves (optional):4 pieces
Instructions
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Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
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In a small bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
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Pour the batter into your prepared pan and spread evenly.
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Bake for 25-28 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes.
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While the cake cools, prepare the strawberry filling. Dice 1 pound of strawberries and place in a small saucepan with strawberry jam and water. Simmer over medium heat for 5 minutes, stirring occasionally. Let cool slightly.
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Using a fork or wooden skewer, poke holes all over the warm cake, spacing them about 1 inch apart.
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Pour the warm strawberry mixture slowly over the entire cake, allowing it to soak in. Let cool to room temperature, then refrigerate for at least 2 hours.
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Before serving, prepare fresh whipped cream by whipping heavy cream with powdered sugar until stiff peaks form.
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Slice the cake into 9 portions and top each serving with a dollop of whipped cream, fresh strawberry slices, granola, and a sprig of mint if desired.
Tips & Notes
- Make sure to poke all over the cake so the strawberry juice distributes evenly. Don't be shy with the holes!
- You can make this cake up to a day ahead. Cover it with plastic wrap and refrigerate until ready to serve.
- If you prefer, use frozen strawberries for the filling. Thaw them first and increase simmering time slightly until they break down.
- For a no-dairy version, substitute the cream with coconut cream and use a dairy-free granola.
- Add a splash of strawberry liqueur or balsamic vinegar to the filling for extra depth of flavor.
