Strawberry Shortcake Summer Treat

This strawberry shortcake poke cake is a bright and fun way to bring fresh summer flavors into your home dessert rotation. The cake stays moist thanks to pockets of pureed strawberries infused into it and finishes with a cloud of homemade whipped cream. It is a reliable choice for family gatherings or casual celebrations where you want a dessert that feels both homemade and special.

I threw this recipe together one afternoon with a basket of fresh strawberries and it quickly became a Sunday afternoon tradition for us.

Ingredients

• Cold butter: adds richness and helps the cake crumb stay tender choose a good quality unsalted butter for better control
• Lemon zest: brightens the cake and pairs beautifully with strawberries use unwaxed lemons to zest easily
• Buttermilk: keeps the cake tender and adds subtle tang if you cannot find buttermilk you can make a substitute with milk and lemon juice
• Unflavored gelatin: is essential to give the strawberry mixture just the right gel for poking into the cake
• Fresh ripe strawberries: are the star here for taste and color pick berries that smell sweet and are firm but not hard
• Heavy whipping cream: makes the perfect whipped topping check the label for cream with at least 35% fat for best whipping results

Instructions

Preheat And Prepare Pan:

Preheat your oven to 350 degrees fahrenheit. Butter a 9 by 13 inch pan thoroughly then line it with parchment paper. Butter the parchment as well so the cake doesn&t stick and can come out cleanly.

Cream Butter And Sugar:

In a large bowl, cream the cold butter with sugar and lemon zest. Use a mixer and beat until the mixture is light and fluffy which usually takes about five minutes. This step ensures the cake is airy.

Add Eggs And Vanilla:

Add the eggs one at a time, beating well after each addition and scraping the bowl sides so everything is evenly combined. Stir in the vanilla extract gently after the eggs are fully incorporated.

Mix Dry Ingredients And Combine:

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternate adding the dry mix and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined to prevent toughness.

Bake The Cake:

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 20 minutes in the pan to set.

Poke Holes In Cake:

Using a wooden handle or similar rounded utensil, gently poke holes about a quarter inch apart all across the cake. Be careful not to break through the bottom.

Prepare Strawberry Gelatin Mixture:

Combine water and unflavored gelatin in a small pan. Heat over low heat, stirring carefully until gelatin dissolves and the liquid turns clear. In a blender add two cups chopped strawberries, lemon juice, sugar, and the gelatin mixture. Puree until smooth.

Add Fresh Strawberries:

Stir the remaining chopped strawberries into the pureed gelatin then spoon this over the cake. Use a spatula to press the strawberry mixture into the holes evenly. Refrigerate the cake for at least two hours to let flavors absorb.

Make Whipped Cream:

Beat heavy whipping cream with sugar and vanilla extract until soft peaks form. Taste and add more sugar if you want it sweeter.

Finish The Cake:

Spread the whipped cream over the chilled strawberry layer and garnish with whole strawberries if desired. Serve chilled.

I especially love how the lemon zest adds a subtle brightness that lifts the strawberries’ sweetness. One summer we brought this cake to a picnic and it was the first thing wiped out, sparking a tradition of summer berry desserts for years.

Storage Tips

Store leftover cake in an airtight container in the refrigerator. The whipped cream topping is best eaten within two days for freshness. The cake base will stay moist and flavors even deepen after a day.

Ingredient Swaps

You can swap the lemon zest and juice for orange zest and a splash of orange juice for a different citrus twist. Using frozen strawberries will work but fresh berries give the best texture. If you cannot find buttermilk, mix one tablespoon vinegar or lemon juice with one cup milk and let sit five minutes before use.

Serving Ideas

Serve this poke cake chilled alongside a cup of iced tea or sparkling water. Add a scoop of vanilla ice cream or a dollop of extra whipped cream for a more indulgent treat.

This poke cake is a delightful summer dessert that balances freshness and sweetness beautifully.

Frequently Asked Recipe Questions

→ How do you ensure the cake remains moist after baking?

After baking, poke holes all over the cake and pour the strawberry gelatin mixture into them. This infusion helps keep the cake tender and flavorful.

→ What type of strawberries work best in this dessert?

Fresh, ripe strawberries provide the best flavor and texture for the puree and topping, ensuring a bright and sweet profile.

→ Can I use whole wheat flour instead of all-purpose?

Yes, substituting with whole wheat pastry flour is possible and adds a slightly nuttier taste without compromising tenderness.

→ How is the whipped cream prepared for the topping?

Heavy cream is beaten with sugar and vanilla extract until soft peaks form, creating a smooth and fluffy garnish.

→ Why is it important to chill the cake before serving?

Refrigerating allows the strawberry gelatin mixture to fully absorb into the cake, enhancing flavor and moisture.