Strawberry Buttermilk Poke Cake

by Susan Puciul


  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 1 Tbsp. organic lemon zest
  • 3 Island eggs
  • 1 Tbsp. vanilla extract
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp. salt
  • 1-1/2 cups buttermilk
  • 2-1/4 cups whole wheat pastry flour
  • parchment paper
  • 1 packet unflavored gelatin
  • 2/3 cup water
  • 4 cups strawberries, chopped into quarters
  • 3 Tbsp. sugar
  • 1/2 cup organic lemon juice
  • 1/2 cup strawberries, whole
  • 1 cup heavy cream
  • 1-1/2 Tbsp. sugar or 1-1/2 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract (if using sugar)
Strawberry Buttermilk Poke Cake

Liana Jegers

Preheat oven to 350 ̊. Butter both a 9”x 12” pan and 11”x 14” piece of parchment paper well. Line pan with paper and set aside. Cream together butter, sugar, and lemon zest. Beat eggs in one at a time until light and fluffy. Add vanilla, baking powder, baking soda, and salt. Mix until well combined. Add buttermilk and flour and stir until just combined. Pour mixture into pan and bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for 20-25 minutes. Poke holes all over cake with the handle end of a wooden spoon. Set 2/3 cup water in small pan. Slowly pour the packet of gelatin in and stir. Cook over low heat until clear. Let cool for 5 minutes.

Combine 2 cups chopped strawberries, 3 tablespoons sugar, lemon juice, and cooked gelatin in a blender and puree for 15-20 seconds. Stir in remaining 2 cups quartered strawberries into pureed berries and spread over top of cake, helping mixture seep into holes. Refrigerate for two hours to set.

When ready to serve, make whipped cream. Beat heavy cream for one minute before adding either sugar and vanilla or maple syrup. Spread whipped cream over strawberries and garnish with whole and sliced strawberries (and rosa rugosa petals if you’re near a beach).

Yield: 1 Cake