Imperial Sugar
Imperial Sugar

Strawberry Poke Cake


  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) butter, room temperature
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 3 1/4 cups all-purpose flour*
  • 1 cup milk
  • 1 cup boiling water
  • 1 package (3 ounces) JELL-O strawberry flavor gelatin
  • 1/2 cup cold water
  • 3 cups Crème Chantilly


  1. Heat oven to 350°F. Line a 13 x 9” baking pan with parchment paper. Set aside.
  2. In a mixing bowl add butter and sugar. With paddle attachment on beat until mixture is light and fluffy, about 3 minutes.
  3. Add eggs, one at the time beating well after each addition. Scrape sides of the bowl with spatula. Stir in vanilla extract and baking powder.
  4. Alternately, add all-purpose flour and milk. Stir until just combined.
  5. Pour batter into prepared pan and bake in preheated oven for 43-45 minutes.
  6. Remove from oven and let the cake cool for 10 minutes.
  7. With a wooden skewer or a fork, poke cake.
  8. Place gelatin in a measuring cup. Pour 1 cup of boiling water over it and stir until completely dissolved. Stir in cold water and slowly pour it over cake.
  9. Refrigerate for 3-4 hours.
  10. Spread creme chantilly over cake and refrigerate until needed or for at least another hour.
  11. Cut into single serve cakes.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair