The Strawberry Crunch Poke Cake is a twist on the classic poke cake, a popular dessert in the culinary world. This cake has its roots in the traditional poke cake, which originated in the United States in the 1970s.
The poke cake’s unique feature is the holes poked into its surface after baking, allowing for a delicious filling to seep in, creating a moist and flavourful treat.
The Strawberry Crunch Poke Cake takes this concept and infuses it with the fresh and summery flavour of strawberries, making it a favourite among those who enjoy fruity desserts.
What sets this cake apart is not just its delightful combination of flavours but also its ease of preparation, making it a go-to recipe for home bakers of all skill levels.
Whether you’re new to baking or have been whipping up treats for years, this recipe offers a satisfying experience with a high reward in the form of a delicious dessert.
Several variations of this recipe can be explored, depending on your taste preferences and the ingredients at hand.
For instance, you can use different types of fruit jelly or fresh fruits to create variations that suit your palate. Additionally, if you’re looking to add a bit more crunch, consider incorporating nuts or a different variety of biscuits into the topping.
The beauty of the Strawberry Crunch Poke Cake lies in its versatility and the joy it brings to those who make and taste it. Its combination of textures – the soft cake, creamy topping, and crunchy biscuit layer – makes every bite a delightful experience.
This recipe is perfect for special occasions, family gatherings, or simply as a treat to enjoy any day of the week.
When preparing the Strawberry Crunch Poke Cake, the harmony of flavours and textures is key. The buttery softness of the cake provides the perfect base for the sweet and slightly tart strawberry jelly, which seeps into the cake, creating pockets of fruity flavour.
The whipped cream adds a light and airy contrast, while the crushed digestive biscuits and fresh strawberries bring a satisfying crunch and burst of freshness to the topping.
As you embark on making this delightful dessert, remember that the joy of baking lies not just in the end product but in the process itself.
The Strawberry Crunch Poke Cake offers a journey of flavours, textures, and the sweet satisfaction of creating something beautiful and delicious from scratch. Whether you’re sharing it with loved ones or savouring it yourself, this cake is sure to bring smiles and sweet memories.
Expert Tip: For an even cake layer, tap the baking dish gently on the counter before baking. This removes air bubbles and ensures the cake rises uniformly.
Unsalted Butter: Unsalted butter is ideal in this recipe as it allows you to control the salt level, ensuring the cake doesn’t become too salty. Butter adds richness and moisture to the cake, making it tender.
If you don’t have unsalted butter, you can use salted butter and adjust the amount of added salt in the recipe. The creamy texture of butter is crucial for the cake’s base, lending it a delicate, melt-in-the-mouth quality.
Granulated Sugar: This common sugar adds sweetness and helps in creating a light and fluffy texture when creamed with butter. It’s an essential ingredient for balancing the tartness of the strawberries.
If you’re looking for an alternative, caster sugar can be a substitute, though it might change the texture slightly, making the cake finer and denser.
Large Eggs: Eggs bind the ingredients together and help the cake rise. They contribute to the overall structure and texture of the cake, giving it a light and airy feel. If you’re unable to use eggs, apple sauce or mashed bananas can be used as substitutes, though the final texture may vary slightly.
Vanilla Extract: Vanilla extract adds a subtle but essential flavour, enhancing the overall taste of the cake. It complements both the cake and the strawberries. If you don’t have vanilla extract, almond extract could be an interesting alternative, adding a different, nutty flavour profile.
Self-Raising Flour: This flour includes raising agents, which are necessary for the cake to rise and become fluffy. Self-raising flour simplifies the process, as you don’t need to add baking powder separately.
If self-raising flour is not available, you can make your own by combining all-purpose flour with baking powder and a bit of salt.
Fresh Strawberries: Strawberries are the highlight of this cake, providing a fresh, tangy flavour that contrasts beautifully with the sweet cake and cream. They also add a lovely texture and visual appeal. If strawberries aren’t in season, frozen strawberries can be used, but they should be thawed and drained well to avoid excess moisture in the cake.
Double Cream: This ingredient is whipped and used as a topping, adding a rich and luxurious texture to the cake. It balances the sweetness and adds a creamy layer. An alternative to double cream could be whipped coconut cream, which would give a dairy-free option with a slight coconut flavour.
Icing Sugar: Icing sugar is used to sweeten the whipped cream. Its fine texture ensures it blends smoothly without any grittiness. If icing sugar is unavailable, finely ground granulated sugar can be used, though it may not dissolve as seamlessly.
Digestive Biscuits: These biscuits add a necessary crunch and texture contrast to the cake. They absorb some of the jelly, creating a delightful texture. If you don’t have digestive biscuits, graham crackers or any other semi-sweet biscuit can be used as a substitute.
Strawberry Jelly Crystals: These crystals create the distinctive ‘poke’ effect, adding a burst of strawberry flavour and a unique texture to the cake. If strawberry is not your preferred flavour, feel free to experiment with other jelly flavours like raspberry or cherry.
Boiling Water: Boiling water is used to dissolve the jelly crystals. It ensures a smooth jelly texture that seeps well into the poked holes of the cake.
In this recipe, each ingredient plays a specific role in creating a harmonious balance of flavours and textures. The cake, with its moist crumb, the creamy whipped topping, and the crunchy biscuit layer, all work together to make the Strawberry Crunch Poke Cake a delightful treat.
Expert Tip: When making the jelly, let it cool to room temperature before pouring over the cake. Hot jelly can melt the cake’s surface and affect its texture.
Yes, you can prepare this cake in advance. Bake the cake and add the jelly, then refrigerate it overnight. Add the whipped cream and strawberry-biscuit topping just before serving to maintain the texture and freshness.
Store any leftover cake in an airtight container in the fridge. It will keep well for up to 3 days. The texture of the biscuits might soften over time, but the cake will still be delicious.
Absolutely. If fresh strawberries aren’t available, frozen strawberries can be a good substitute. Make sure to thaw and drain them well to remove excess moisture before adding them to the cake.
You can use two 8-inch round pans or a similar-sized baking dish. The baking time might vary slightly, so keep an eye on your cake and do the toothpick test to check if it’s done.
Yes, you can make this cake dairy-free by using plant-based butter and a dairy-free alternative to double cream, like whipped coconut cream. Be sure to check that your biscuits are dairy-free as well.
Certainly. You can reduce the amount of granulated sugar in the cake if you prefer a less sweet dessert. However, this might slightly alter the texture of the cake.
Feel free to experiment with other fruits like raspberries, blueberries, or peaches. Just ensure that the fruits are not overly juicy, as they might make the cake soggy.
Yes, you can use gluten-free self-raising flour and gluten-free biscuits to make this cake suitable for those with gluten sensitivities. Keep in mind that the texture might vary slightly from the original recipe.
Expert Tip: For the whipped cream topping, chill the bowl and beaters before whipping. Cold utensils help achieve stiffer peaks faster, giving a firmer, more stable cream.
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