If you are new to learning about the popular dish, Pioneer Woman Strawberry Poke Cake, then you have come to the right place.
This recipe is a delightfully sweet and fruity cake with an incredibly moist texture that will leave your guests wanting more. With its creamy topping and strawberry gelatin flavor, this dessert is sure to be a hit!
In this article, you will learn about the ingredients needed to make Pioneer Woman’s Strawberry Poke Cake, how to prepare it step-by-step, what can be substituted in the recipe, and tips for storing any leftovers. So let’s dive right in!
What Is a pioneer woman strawberry poke cake?
Pioneer Woman’s Strawberry Poke Cake is a delicious dessert that features a moist and light cake, loaded with delicious strawberries. The texture of the cake comes from the addition of buttermilk, which helps give the cake a moist and fluffy crumb.
The star of this dish is the strawberry gelatin layer, which adds a subtle sweetness and fruity flavor that elevates it to a whole new level. To top it all off, the cake is finished with a creamy, sweet, and tangy whipped cream topping.
Where Did I First Try pioneer woman strawberry poke cake?
I first tried the Pioneer Woman’s Strawberry Poke Cake at my sister’s house. Since she loves to cook from Ree Drummond’s recipes from The Pioneer Woman, I knew it would be something special.
When I first saw the cake, I was taken aback by its beauty. The vibrant red color of the strawberry gelatin layer contrasted perfectly with the white of the whipped cream topping and made a stunning presentation.
The flavor of the cake was just as impressive as its appearance. The buttermilk in the cake gave it a wonderfully moist texture, while the strawberry gelatin layer provided a subtle sweetness and fruity flavor.
The whipped cream topping was light and creamy, with just enough tanginess to balance everything out. I was truly impressed by this delicious dessert!
Since then, I have made Pioneer Woman’s Strawberry Poke Cake several times for family gatherings and potlucks. Everyone always loves it and I’m often asked for the recipe. It’s definitely a crowd-pleaser!
Ingredients
- All-purpose flour: To start off, you need to take all-purpose flour which is a must for baking.
- Unsalted butter: This recipe calls for unsalted butter at room temperature. We need it to create a creamy base for the cake batter.
- Eggs: The eggs act as a binding agent and add structure and richness to the cake. Make sure they’re at room temperature before adding them to the mixture.
- Strawberry gelatin: This is what gives the cake its unique flavor and color.
- Buttermilk: The buttermilk helps to give the cake a light and fluffy texture, while also adding moisture.
- Vanilla extract: To bring out all the flavors in this dish, add some vanilla extract.
- Sugar: For sweetness, sugar is needed in the cake.
- Baking powder and baking soda: Both are leavening agents that will help the cake rise as it bakes.
- Salt: To bring out all the flavors in this dish, add some salt to the mix.
Sweetened berries:
- Sugar: It will add sweetness to the course. Plus, it helps macerate the berries.
- Strawberries: We need to use fresh, ripe strawberries for a sweet and juicy flavor.
Topping:
- Heavy cream: With the heavy cream you can create a creamy and light topping for the cake.
- Vanilla extract: To enhance the flavor of the topping, add some vanilla extract.
- Sugar: To balance out the cream’s tanginess, use some sugar in the topping too.
Baking Directions
Step 1
Preheat oven to 350°F. Grease two 9-inch cake pans with butter and line the bottom of each pan with parchment paper. Grease the parchment paper and set it aside.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
Step 3
With an electric mixer, cream the butter until light and fluffy. Add the sugar in a steady stream, mixing until completely incorporated. Scrape down the sides of the bowl as needed.
Step 4
With the mixer on low speed, add one egg at a time to the batter, mixing until just incorporated before adding the next egg.
Step 5
Stir in the vanilla extract and gelatin. Alternately add the buttermilk and dry ingredients to the batter, beginning and ending with the dry ingredients and mixing until just combined.
Step 6
Divide the batter between the two cake pans and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool in pans for 10 minutes before turning them out onto a cooling rack.
Step 7
While the cakes are cooling, make the sweetened berries by combining 3 tablespoons of sugar with 2 pounds of strawberries in a medium bowl. Set aside to macerate.
Step 8
Make the topping by whisking together cold heavy cream, vanilla extract, and 1 tablespoon of sugar until soft peaks form.
Step 9
Using the handle of a wooden spoon, poke holes all over each cake. Pour half of the macerated berries over each cake making sure to get some of the juices as well. Spread the remaining half of the berries in between the two layers and spread topping over top, sealing edges with a spatula.
Tips
- When making the cake batter, make sure to mix all the ingredients together until just combined.
- Make sure to let the cakes cool completely before adding any topping or filling. This will help them keep their shape.
- To give the cake more flavor and texture, add some chopped nuts or chocolate chips to the batter.
- When making the topping, make sure to whip it until soft peaks form. This will help create a light and airy texture.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have buttermilk, you can replace it with a mixture of 1 cup of milk and 1 tablespoon of vinegar. For the strawberry gelatin layer, you can use any flavor of gelatin powder that you like. To make the cake vegan, substitute the eggs for a flaxseed meal or chia seeds mixed with water. You can also use vegan butter instead of regular butter.
Nutrition Information
One slice of Pioneer Woman’s Strawberry Poke Cake contains around:
474 calories,
7 grams of fat,
23 grams of carbohydrates, and
2 grams of protein.
How to Store Leftover pioneer woman strawberry poke cake?
If you want to store the cake for later, place it in an airtight container and refrigerate it for up to 5 days.
If you want to freeze it, wrap the cake tightly with plastic wrap or aluminum foil and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
Wrapping Up
So, tell us what you are thinking about Pioneer Woman’s Strawberry Poke Cake. From the buttermilk-infused cake to the tangy and sweet topping, this dish is sure to be a hit at any gathering or potluck.
With step-by-step instructions and helpful tips for substitution and storage, you can master this recipe in no time.
Make sure to share this recipe with all your friends and family who love to cook! We would love to hear from you. Thank you.
Pioneer Woman Strawberry Poke Cake
Description
If you are new to learning about the popular dish, Pioneer Woman Strawberry Poke Cake, then you have come to the right place. This recipe is a delightfully sweet and fruity cake with an incredibly moist texture that will leave your guests wanting more. With its creamy topping and strawberry gelatin flavor, this dessert is sure to be a hit!
Ingredients You’ll Need
Instructions
-
Preheat oven to 350°F. Grease two 9-inch cake pans with butter and line the bottom of each pan with parchment paper. Grease the parchment paper and set it aside.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
-
With an electric mixer, cream the butter until light and fluffy. Add the sugar in a steady stream, mixing until completely incorporated. Scrape down the sides of the bowl as needed.
-
With the mixer on low speed, add one egg at a time to the batter, mixing until just incorporated before adding the next egg.
-
Stir in the vanilla extract and gelatin. Alternately add the buttermilk and dry ingredients to the batter, beginning and ending with the dry ingredients and mixing until just combined.
-
Divide the batter between the two cake pans and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool in pans for 10 minutes before turning them out onto a cooling rack.
-
While the cakes are cooling, make the sweetened berries by combining 3 tablespoons of sugar with 2 pounds of strawberries in a medium bowl. Set aside to macerate.
-
Make the topping by whisking together cold heavy cream, vanilla extract, and 1 tablespoon of sugar until soft peaks form.
-
Using the handle of a wooden spoon, poke holes all over each cake. Pour half of the macerated berries over each cake making sure to get some of the juices as well. Spread the remaining half of the berries in between the two layers and spread topping over top, sealing edges with a spatula.
Frequently Asked Questions
Yes, pregnant women can safely eat this cake provided it is prepared with pasteurized ingredients. For sure this dish is delicious and nutritious!
Pioneer Woman’s Strawberry Poke Cake can be served either cold or warm. If you prefer a cold cake, chill it before serving. If you want to enjoy it warm, heat it up in the microwave for a few seconds before serving.
Yes, you can prepare the cake up to 2 days in advance and store it in an airtight container. Make sure to chill the cake before serving it.
No, all the ingredients used in this recipe can be found at any grocery store. Make sure to use fresh strawberries and quality butter for best results.
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