Strawberry Cream Poke Cake

Prep Time: 45 mins | Cook Time: 45 mins | Course: Dessert | Serves: 18

Strawberry buttermilk cake with a tender crumb and fresh strawberries baked in. Serve with whipped cream and sliced fresh strawberries. Inspired by Sally McKenney of Sally’s Baking Addiction https://sallysbakingaddiction.com/vanilla-cake/ 

1 ½ cups butter, softened

2 cups sugar

4 eggs

1 Tbsp vanilla

3 ⅔ cups cake flour

1 tsp salt

2 tsp baking powder

¾ tsp baking soda

1 ½ cups buttermilk

2 cups strawberries, diced

Vanilla Whipped Cream:

2 cups heavy cream

¼ cup sugar

1 tsp vanilla

1 pint strawberries, sliced

Preheat oven to 350*. Butter or spray oil in a 9.13 pan and set to one side. In a stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Add the eggs and vanilla in and mix until combined. Scrape down the sides of the bowl with a rubber scraper and sieve flour, salt, baking powder, and baking soda over the batter. Top with the buttermilk and strawberries, then stir until just incorporated. Spread evenly into the prepared 9.13 pan. Bake for approximately 40-45 minutes. A toothpick tester inserted in the middle should come out batter-free. My favorite way to test baked goods is with an Insta thermometer; the minimum temperature should be 200°. Allow the cake to cool to room temperature. 

Whip the cream and sugar to soft peaks, then stir in the vanilla. Poke holes all over the cake with the end of a wooden spoon, spread the softly whipped cream all over, and top with sliced strawberries.