I was making a cheesecake and talking at the same time and added way too much liquid, so a cream cheese glaze was born. That meant a cake was in order... a strawberry one to be exact !
Now, usually that means opening a box of cake mix and Jello, but not now. I'm trying to make most of our food from scratch. Time to get creative !
This cake is called a "poke cake" because you poke holes into it and pour a sauce over it. Usually done with Jello, this one uses a fruit sauce. YUM !!!
~*~*~ I put a cream cheese glaze on this cake, but it would be excellent with sweetened whipped cream or cool whip instead. ~*~*~
* Preheat oven to 350 degrees F.
Wash and hull strawberries. Cut in half into food processor. Pulse 8 short bursts for a rough chop.
Remove 1 cup of the strawberries and set aside. Now add the agave nectar or corn syrup and process till a nice and smooth puree.
Pour the puree into a fine strainer to remove seeds. Work puree back and forth with a spatula to push liquid on through. Set puree to the side.
Into a large bowl sift flour, sugar and baking powder. Add salt and mix well with a spoon or whisk to blend.
Make a hole in the center .
Now add the milk, coconut oil, eggs and vanilla.
Using a mixer, mix for about 1 minute. Now add in the rough chopped strawberries and mix just to blend together.
Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake 20-25 minutes @ 350F until toothpick comes out clean.
While cake is still hot, poke holes into cake. I use the handle end of a wood spoon. Slowly pour the strawberry puree over cake. Cover and refrigerate.
Once cake is cold you can top with your favorite cream cheese icing, glaze or cool whip or homemade sweetened whipped cream. Store in refrigerator.
**** For an easy cream cheese glaze, use soften cream cheese (2 pks.) , mixed till smooth then add 1 tsp. of vanilla and 2 tbsp. lemon juice and a dash of salt. Mix well then add in 1 box of powdered sugar a little at a time, mixing on low. Add enough agave nectar or corn syrup to thin into a glaze.