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Strawberry Poke Cake
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Strawberry Poke Cake
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Made-from-scratch vanilla cake drenched in strawberry flavored syrup and finished with an airy whipped topping and fresh strawberries. With its pretty red stripes, this cake will be a hit with everyone.

Prep time
Bake/Cook time
0:43 to 0:45
24 - 28 pieces
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Strawberry Poke Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:43 to 0:45
Yield :
24 - 28 pieces


  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) butter, room temperature
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 3 1/4 cups all-purpose flour*
  • 1 cup milk
  • 1 cup boiling water
  • 1 package (3 ounces) JELL-O strawberry flavor gelatin
  • 1/2 cup cold water
  • 3 cups Crème Chantilly


  1. Heat oven to 350°F. Line a 13 x 9” baking pan with parchment paper. Set aside.
  2. In a mixing bowl add butter and sugar. With paddle attachment on beat until mixture is light and fluffy, about 3 minutes.
  3. Add eggs, one at the time beating well after each addition. Scrape sides of the bowl with spatula. Stir in vanilla extract and baking powder.
  4. Alternately, add all-purpose flour and milk. Stir until just combined.
  5. Pour batter into prepared pan and bake in preheated oven for 43-45 minutes.
  6. Remove from oven and let the cake cool for 10 minutes.
  7. With a wooden skewer or a fork, poke cake.
  8. Place gelatin in a measuring cup. Pour 1 cup of boiling water over it and stir until completely dissolved. Stir in cold water and slowly pour it over cake.
  9. Refrigerate for 3-4 hours.
  10. Spread creme chantilly over cake and refrigerate until needed or for at least another hour.
  11. Cut into single serve cakes.


Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair. 

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