Best 2 Strawberry Shortcake Poke Bundt Cake Recipes
Indulge in a delightful culinary journey with our irresistible Strawberry Shortcake Poke Bundt Cake. This captivating dessert is an exquisite symphony of sweet, tangy, and fluffy flavors, promising an unforgettable taste experience. Dive into the moist and tender crumb of the vanilla bundt cake, lovingly infused with a luscious strawberry sauce that seeps into every nook and cranny. Each bite is a burst of strawberry sweetness, perfectly complemented by a creamy whipped cream frosting and fresh, juicy strawberries. As a delightful bonus, we've also included three additional tantalizing recipes: a classic Strawberry Shortcake, a decadent Strawberry Shortcake Trifle, and a charming Strawberry Shortcake Parfait. These irresistible treats offer unique variations on the beloved strawberry shortcake theme, ensuring that every palate finds its perfect match. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the process of creating these delightful desserts. So, prepare to embark on a sweet adventure and delight your taste buds with our irresistible Strawberry Shortcake Poke Bundt Cake and its delectable companions.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY SHORTCAKE POKE BUNDT CAKE
This fun poke bundt cake puts a whole new spin on strawberry shortcake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 0 g
STRAWBERRY POKE CAKE
While this is certainly one of our prettiest poke cakes, don't let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that's truly ready to party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291, Carbohydrate 59 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 363 mg
Tips:
- For the best flavor, use fresh, ripe strawberries. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- To make sure the cake is evenly cooked, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time to 30-35 minutes.
- To make the glaze, simply combine powdered sugar and milk until you reach the desired consistency. You can also add a little bit of vanilla extract or almond extract for flavor.
Conclusion:
This strawberry shortcake poke bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the strawberry glaze is the perfect finishing touch. Whether you're serving it at a party or just enjoying it at home, this cake is sure to be a hit.
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