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Why is it working
- Using the cake soaking syrup, they provide concentrated berry aroma and perfect consistency without stopping fresh fruit.
- A small amount of cream cheese stabilizes the top of the whipped cream, helping its shape for days.
Few desserts are as cheerful – or satisfactory – as Poke Cake. In the middle of the 20th century, boxed cake mixtures and cakes from Jell-O increased with popularity in the 1970s, due to their lightness, versatility and almost guaranteed mass-pleasant attraction.
The concept is simple: bake a flat cake, dirty holes, and pour a tasteful liquid or syrup into these channels, making each bite extra wet and tasteful. From potlucks and picnics to birthday parties and post-school dishes, Poke cakes have become one of the foundations of American home baking, endlessly adapted, travel well to dinners and cooks, and give maximum disturbance.
Serious Eating / Robby Lozano
My colleague Tricia Manzanero Stuedeman From our Alabama test kitchen, Birmingham has developed a recipe for Strawberry Poke Cake – the cake nods to the retro magic, but takes some modern turns to refine the texture, deepen the taste and ensure that the result is as beautiful as delicious. It begins with a plush, lemon -scented butter cake enriched with sour cream for moisture and body. Lemon and soaking in the dough improve the natural brightness of the strawberry and keep the overall effect fresh and vivid. After baking the cake and, though still warm, plugged in with the whole wooden spoon to create deep canals – just the right size to catch every drop of strawberry soaking.
Instead of leaning on a box of jell-o to prepare the syrup, or for cooking for a homemade syrup at the other end of the spectrum of the effort, this recipe relies on crowded strawberry caners for a quick, comfortable, fine and ideal consistent syrup. Of course, canned food is concentrated and sweetened to the right extent, so they only need a lemon juice to enlighten them. The mixture of preservatives and lemon juice with short bombings are microwaves to loosen the mixture, mixing between each circle. The mixing as you go, as it goes, is key: it helps to preserve evenly and prevents the hot spots from bubbling or scorching, ensuring a smooth, pouring syrup without breaking the fruit. After it was warm and liquid, the mixture lightly spoon in the still warm cake and soaked in every pocket in every pocket in each bite.
Serious Eating / Robby Lozano
The generous filling of whipped cream is light and classic, but here it is confirmed by a small amount of softened cream cheese. This clever trick adds a reference to the tanga while promoting the whipped cream to stabilize so that it can last for days in the refrigerator without crying or collapse. Soft and ribbed, but strong enough to spread and slice it cleanly. The sliced, fresh strawberry was layered on top.
Serious Eating / Robby Lozano
The result is an intense strawberry-forward cake that is pleasantly sweet and balanced. It is strong enough for traveling, easy to prepare and ideal for serving the crowd, whether it is a classic or first to discover Poke Cake.
The recipe was developed by Tricia Manzanero Stuedeman; The header was written by Leah Colins.
The reflected strawberry cake that steals the show -ta cookouts
Cooking method
(Keep on the screen awake)
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Baking spray with flour
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150 g (10 1/2 tablespoon) salted buttersoftened
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400 g (14 ounce; 2 cup), plus 36 g (1 1/4 ounce; 3 tablespoon) crystal sugarshared
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1 teaspoon lemon peelplus 2 teaspoon (10 ml) fresh juiceshared ( 1 medium citron)
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1/4 cup (60 Ml) neutral oil such as rapeseed or vegetable oil
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1/2 teaspoon almondoptional
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3 large eggat room temperature
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300 g universal flour (10 1/2 ounce; 2 1/3 cup)
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1 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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1/2 teaspoon soda
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1 cup (240 ml) sour creamat room temperature
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1/2 cup (120 ml) full milkat room temperature
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1 1/2 cup (360 ml) Jarred strawberry canned
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60 g (2 ounce) cream cheesesoftened
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2 cup (475 ml) heavy whipping cream
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85 g (3 ounce) Fresh strawberry, cut and thinly sliced (about 1/2 cup sliced)
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Set the baking rack to the middle position and heat the oven to 350 ° F (175 ° C). Spray a 9-13-inch baking dish with a baking spray; Set aside.
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In a large bowl, a hand-made mixer or whisk in a stand in a bowl, trick the butter, 2 cups (14 ounces) sugar and lemon peel at medium speed until fluffy for 3-4 minutes, stopping the bowl side of the bowl. Add oil and almond extract (if used) and beat it at medium speed until mixed, approx. For 15 seconds. Add eggs, one by one at a time, only to be beaten until it is mixed after each addition, approx. 1 minute.
Serious Eating / Robby Lozano
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In a medium bowl, mix the flour, salt and baking soda. In a separate small bowl, mix the sour cream and milk. With a low -speed mixer, add approx. 1/3 flour mixture to the butter and sift 1/2 milk and sour cream mixtures. Beat it at low speed until it mixes after each addition. Repeat the addition of growth, starting and ending with the flour mixture, a total of approx. 3-4 minutes. Divide the dough evenly into the prepared pan. Tap several times on the Pan Pana counter to release all the dough traps a large air bubble.
Serious Eating / Robby Lozano
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Bake until the cake turns back slightly when it is touched and the center -inserted wooden toothpick or cake test is clean, 30-35 minutes. Allow the pan to cool on a wire holder for 20 minutes.
Serious Eating / Robby Lozano
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Woodwork with a handle (approx. (3/8 inches wide)) PIGHT 3/4 inch deep holes in the cake for approx. 3/4 inch at intervals; Wipe the handle as needed.
Serious Eating / Robby Lozano
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In a medium microwave safe, microwave preservation and lemon juice are at high performance at 15-30 second intervals, mixed between each interval until it allows syrup-like consistency, a total of about 1-1/2 minutes. Spoon the strawberry mixture into the holes of the cake and then evenly divide the remainder to the top of the cake all the way to the edges. Allow you to sit, unsecured, at room temperature, until it cools completely, approx. 2-3 hours.
Serious Eats / Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Keoshia McGhee
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When ready for serving, in a large bowl, a hand-made molder with a hand electric mixer or whisk, beat the cream cheese and the remaining 3 tablespoons of sugar at medium speed until smooth and creamy for 1-2 minutes. With the mixer, add the cream gradually at medium speed and beat until it starts to thicken for 3-4 minutes. Increase the speed to the medium-high and beat it until the medium rigid peaks are formed for 1-2 minutes.
Serious Eating / Robby Lozano
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Rate the whipped cream on a cooled cake. The top with steadily sliced berries. Slice and serve.
Serious Eating / Robby Lozano
Special equipment
Hand electrical mixer or rack mixer with whisk, 9 to 13-inch baking dish, wooden spoon, approx. 3/8 inches with a wide handle
Make-Head and Storage
The cake is Step 6, covered and cooled for up to 5 days. Before serving, place for room temperature for 30 minutes and stock cream with whipped cream.
The assembled cake can be cooled for up to 3 days. Allow you to sit at room temperature for 30 minutes before serving.