Strawberry Shortcake Cake {Strawberry Poke Cake}

Who doesn't love Strawberry shortcake?  This is almost like a winter version, using frozen berries and a little strawberry gelatin to give it even more strawberry flavor.  I've been using the strawberries I picked and stored in the freezer from our garden this past year.  It's like a little taste of summer.
Strawberry Shortcake Cake
Source:  Cook's Country

12 T. unsalted butter, softened, plus extra for preparing the pan
2 1/4 c. all-purpose flour, plus extra for preparing the pan
4 t. baking powder
1 t. salt
1 c. whole milk
2 t. vanilla extract
6 large egg whites
1 3/4 c. granulated sugar

Syrup and Topping:
4 c. frozen strawberries
6 T. granulated sugar, divided
2 T. fresh orange juice
1/2 c. water
2 T. strawberry-flavored gelatin
2 c. whipping cream/heavy cream

Preheat the oven to 350 degrees Fahrenheit.  Grease and flour a 13"x9" baking pan.

Whisk together the flour, baking powder and salt in a bowl.  In a separate small bowl or large measuring cup, whisk together the milk, vanilla and egg whites.

Beat butter and 1 3/4c. sugar in a large bowl with an electric mixer on medium-high speed.  Beat until fluffy, about 2 minutes, scraping the sides occasionally.  Add the flour mixture and milk mixture alternately, in 2 batches, beating after each addition until combined.  Using a rubber spatula, give the batter a final stir.  Scrape into prepared pan.

Bake about 35 minutes, until a toothpick inserted in the center comes out clean.  The top will look slightly over-baked.  Cool cake completely on a wire rack, at least 1 hour.  Cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days before adding the topping.

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

Meanwhile, poke 50 holes all over the top of the cake.  Evenly pour the cooled gelatin mixture over the top of the cake.  Wrap with plastic wrap and refrigerate until the gelatin is set, at least 3 hours.

Pulse the reserved strained strawberries, 2 T. sugar and remaining strawberries in food processor until mixture resembles strawberry jam.  Spread mixture evenly over cake.

With an electric mixer on high, beat heavy cream with remaining sugar in a small bowl until soft peaks form.  Spread over the strawberries on the cake.  Serve.

Cake will keep, refrigerated, for up to 2 days.

Freezing Instructions:
**The cake freezes very well.  After you've added the gelatin mixture and topped the cake with the reserved berries, let sit in the refrigerator at least 2 hours then cut and freeze individual portions.  I place the cut cake on a parchment-lined baking sheet and put in the freezer.  Once the cake is frozen, I wrap each piece in foil and place them inside a freezer bag.  When ready to eat, take out the piece(s) you want, remove the foil, place on a plate or in a container in the refrigerator to unthaw for 24 hours.  Top with fresh whipped whipping cream.  Tastes as fresh as when you first made it.**


  1. OMG! That picture literally made my mouth water! We're about 10 weeks away from the real deal here on the shore. Can't wait!

  2. This sounds so delicious! And, I have strawberries from the garden in my freezer!

  3. Mary - yes, fresh strawberries are the BEST!!!

    Chris - perfect!! I freeze some strawberries just for this cake. It's amazing in the middle of winter. :)


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