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Irresistible Strawberry Champagne Poke Cake

strawberry champagne poke cake - featured image
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A light, fruity, and sparkling poke cake that blends the delicate fizz of champagne with fresh strawberries, perfect for summer celebrations and easy to make.

Ingredients

Scale
  • 1 box white or yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, at room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely chopped (about 150 g)
  • 1 cup champagne or sparkling wine (240 ml)
  • 1/2 cup granulated sugar (100 g)
  • 2 cups heavy whipping cream (480 ml), chilled
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • Fresh strawberries for garnish, halved or sliced

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, eggs, water, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or whisk vigorously by hand until smooth.
  3. Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
  4. Bake for 30 to 35 minutes. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  5. While the cake bakes, prepare the strawberry champagne syrup by combining chopped strawberries, champagne, and sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally. Simmer for 8-10 minutes until strawberries soften and sugar dissolves. Remove from heat and let cool slightly.
  6. Let the cake cool for 10 minutes. Using a wooden skewer or fork, poke holes all over the cake about 1 inch apart.
  7. Slowly pour the warm strawberry champagne syrup evenly over the cake, filling the holes.
  8. Chill the cake in the fridge for at least 2 hours or overnight to let flavors meld.
  9. Before serving, beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl on high speed until stiff peaks form.
  10. Spread the whipped cream evenly over the chilled cake and garnish with fresh strawberry halves or slices.
  11. Serve chilled and enjoy.

Notes

Do not skip chilling the cake after pouring syrup to allow flavors to meld. Use room temperature eggs for better batter texture. Poke holes evenly for uniform syrup distribution. Avoid overwhipping cream to prevent graininess. If syrup is too hot, wait to cool slightly before pouring to avoid mushy cake. For a kid-friendly version, replace champagne with sparkling white grape juice or club soda.

Nutrition

Keywords: strawberry poke cake, champagne cake, summer dessert, easy poke cake, sparkling wine dessert, fresh strawberry cake

Find it online: https://magnetmeal.com/irresistible-strawberry-champagne-poke-cake-recipe-easy-and-perfect-for-summer/