Strawberry Shortcake Poke Cake
Strawberry Shortcake Poke Cake takes around 45 minutes from beginning to end. For $1.65 per serving, you get a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 423 calories, 8g of protein, and 31g of fat per serving. Mother's Day will be even more special with this recipe. 405 people were impressed by this recipe. It is brought to you by All Day I Dream About Food. Head to the store and pick up swerve sweetener, water, butter, and a few other things to make it today. With a spoonacular score of 43%, this dish is solid. Try Strawberry Poke Cake, Strawberry Poke Cake, and Strawberry Poke Cake for similar recipes.
Servings: 8
Ingredients:
2 tsp grain-free baking powder
2 1/2 cups THM Baking Blend (or 3 cups almond flour)
1/2 cup butter, melted
1 1/2 cups almond or cashew milk, unsweetened (use only 1/2 cup if using almond flour)
3 large eggs, room temperature
1/4 tsp salt
1 1/2 cup strawberries (if the are very large, quarter them for better measuring)
3/4 cup Swerve Sweetener (or 1/4 cup THM Super Sweet)
2 tbsp powdered Swerve Sweetener (or 2 tsp THM Super Sweet)
3 tbsp powdered Swerve Sweetener (or 1 tbsp THM Super Sweet)
1/2 tsp vanilla extract
1 tsp vanilla extract
1/3 cup water
1/3 cup unflavoured whey protein powder
1 cup whipping cream
1/4 tsp xanthan gum
Equipment:
baking pan
whisk
bowl
oven
immersion blender
wooden spoon
sauce pan
blender
Cooking instruction summary:
Preheat oven to 325F and grease a 9x9 baking pan well (you can use an 8x8 but the cake will take a little longer to cook).In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.Spred batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.
Step by step:
1. Preheat oven to 325F and grease a 9x9 baking pan well (you can use an 8x8 but the cake will take a little longer to cook).In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.Spred batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch.
2. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine.
3. Let cool until somewhat thickened.
4. Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form.
5. Spread over cake and refrigerate another hour or so to firm up.
Nutrition Information:
covered percent of daily need
