Triple Berry Poke Cake
Bursting with sweet tart flavor! Share with your friends….or don’t. We won’t tell.
Prep
Cook
| Category: | Desserts |
| Seasons |
Ingredients
Cake
| 2 Oakdell cage free eggs, room temperature |
| 3 cups all-purpose flour |
| 1 1/2 cups granulated sugar |
| 4 tspn baking powder |
| 1/2 tsp salt |
| 2 tsp vanilla extract |
| 2 tsp almond extract |
| 1 cup whole milk, room temperature |
| 1 cup sour cream, room temperature |
| 6 tbsp vegetable oil |
| 6 cups frozen mixed berries, divided |
| 2 tbsp granulated sugar |
| 1 tbsp vanilla |
| 1 lemon zest and juice |
Topping
| 2 cups heavy cream |
| 1/3 cup powdered sugar |
| 1 tbsp vanilla |
| strawberries, sliced |
Triple Berry Poke Cake Directions
- Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper hanging over the sides. In a large bowl, mix together flour, sugar, baking powder, and salt.
- Next mix in eggs, vanilla extract, almond extract, milk, sour cream, and oil. Pour in prepared pan and bake for 30 minutes or until a toothpick comes out clean when poked in the center. Let cool for 10 minutes then remove from the pan and cool on rack.
- In a large skillet cook 5 cups berries, sugar, lemon zest and juice, and 1 tablespoon vanilla until the berries break down and release juices, about 20 minutes.
- Make the topping by whipping the heavy cream on high until it starts to thicken. Then mix in powdered sugar and vanilla. Continue to whip to stiff peaks.
- To assemble, place cake on a tray and poke holes in the cake with the back of a plastic serving spoon. Spread berries with juice over the cake. Top with whipped cream, remaining 1 cup of thawed frozen berries and sliced strawberries.
