Strawberries and Cream Baileys Poke Cake
Description
This from-scratch poke cake is soaked with liqueur, so it's an adults-only creation. It's simple and easy to make, yet elegant enough for company.
Ingredients
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cooking spray
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4 eggs, at room temperature
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3/4 cup white sugar
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1/4 cup strawberries and cream liqueur (such as Baileys®)
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 (14 ounce) can sweetened condensed milk
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1 1/2 cups strawberries and cream liqueur (such as Baileys®)
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1 cup heavy whipping cream
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1/2 cup confectioners' sugar
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3 tablespoons strawberry-flavored gelatin mix (such as Jell-O®)
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1 cup sliced fresh strawberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
2
Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.
4
Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
5
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.
6
Serve poke cake with whipped cream topping and sliced strawberries.