Strawberry Poke Cake

Steps

1. 1

   Heat the oven to 350°F (180 °C). Grease a 9-by-13-inch baking pan.

2. 2

   In a bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the room-temperature butter and sugar together on medium-high speed for 3 to 4 minutes, until light and fluffy.

   Start 4-minute timer
3. 3

   Add the eggs one at a time, beating well after each addition so that each egg is fully combined before adding the next. Stir in the vanilla extract.

4. 4

   In a separate bowl, whisk together the flour, baking powder and salt.

5. 5

   Alternate adding the flour mixture and the milk to the egg mixture, mixing on low speed after each addition until just combined. Avoid over-mixing.

6. 6

   Transfer the batter to the prepared pan and spread it in an even layer.

7. 7

   Bake until a toothpick inserted into the middle of the cake comes out clean, 45 to 60 minutes. Transfer the pan to a wire rack and let the cake cool for 15 minutes.

   Start 1-hour timer
8. 8

   While the cake is baking, prepare the strawberry gelatin according to the package instructions. Set it aside to cool.

9. 9

   After the cake has cooled for 15 minutes, use the handle of a wooden spoon or a thick skewer to poke holes all over the cake, spacing the holes about 1 inch apart.

   Start 15-minute timer
10. 10

    Pour the cooled gelatin over the top of the cake, making sure it flows into the holes. Refrigerate the cake for 3 to 4 hours, until firm.

    Start 4-hour timer
11. 11

    One hour before serving, spread the whipped cream over the cake and decorate it with the sliced strawberries.

12. 12

    Refrigerate the topped cake for 1 hour, then serve.

    Start 1-hour timer