Description
This Decadent Strawberry Wet Cake is the ultimate dessert for strawberry lovers! A soft, fluffy cake soaked in a sweet strawberry-infused milk mixture, then topped with fresh whipped cream and juicy strawberries. It’s irresistibly moist, bursting with flavor, and perfect for any occasion!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup fresh strawberry puree
For the Strawberry Soak:
- 1 cup strawberry syrup (store-bought or homemade)
- ½ cup sweetened condensed milk
- ¼ cup heavy cream
For the Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Stir in the fresh strawberry puree until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Soak the Cake: While the cake is still warm, poke small holes all over using a toothpick or skewer.
- In a bowl, mix the strawberry syrup, condensed milk, and heavy cream, then pour it evenly over the warm cake. Let it soak in. Cover and refrigerate for at least 2 hours (or overnight for the best texture).
- Make the Whipped Topping: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble & Serve: Spread the whipped cream over the chilled cake and top with fresh strawberries. Slice and enjoy!
Notes
- Letting the cake chill overnight enhances the flavor and texture.
- If you want a stronger strawberry flavor, add a few drops of strawberry extract to the cake batter.
- For a dairy-free version, use coconut milk and coconut whipped cream.
- Store in the fridge for up to 4 days, or freeze slices for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry wet cake, moist strawberry cake, tres leches strawberry cake, easy strawberry cake, strawberry poke cake