For best results, use room temperature eggs for a lighter and fluffier cake. Chilling the mixing bowl before whipping the cream will help it whip up faster and hold its shape better. If you don't have strawberry gelatin, you can substitute with vanilla or even a complimentary flavor like raspberry or cherry. Feel free to adjust the amount of Baileys to your preference. For a less boozy cake, reduce the amount slightly.
Strawberries and Cream Baileys Poke Cake
-
PREP TIME15 mins
-
COOK TIME25 mins
-
TOTAL TIME3 hrs 40 mins
-
SERVING12 People
-
VIEWS7
Indulge in this dreamy Strawberries and Cream Baileys Poke Cake, a luscious, boozy treat that's surprisingly simple to make. The moist cake is infused with Baileys liqueur, then topped with a creamy, strawberry-kissed whipped topping and fresh berries. Perfect for celebrations or any time you crave a decadent dessert.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate63 g
-
Cholesterol93 mg
-
Fiber1 g
-
Protein6 g
-
Saturated Fat7 g
-
Sodium168 mg
-
Sugar53 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease an 11x7-inch baking pan with cooking spray. (5 minutes)
02
StepIn a large bowl, beat eggs with an electric mixer until frothy. Gradually add sugar and continue beating until thick and creamy, about 4-5 minutes. Stir in 1/4 cup of the liqueur and vanilla extract. (7 minutes)
03
StepIn a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour batter into the prepared baking pan. (5 minutes)
04
StepBake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan, about 1 hour. (85 minutes)
05
StepIn a mixing bowl, combine sweetened condensed milk and remaining 1.5 cups liqueur. Stir until well combined. Use a skewer or toothpick to poke holes all over the surface of the cooled cake. Slowly pour the condensed milk mixture over the cake, allowing it to soak into the holes. (10 minutes)
06
StepCover the cake with aluminum foil and refrigerate for at least 2 hours, or preferably overnight, to allow the sauce to fully absorb. (120 minutes)
07
StepIn a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add confectioners' sugar and strawberry gelatin mix, continuing to beat until stiff peaks form. (8 minutes)
08
StepTo serve, spread the whipped cream topping evenly over the cake. Garnish with sliced fresh strawberries. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Willis Grady
Jul 1, 2025The Baileys liqueur adds a nice touch of sophistication to this classic dessert.
Elinore Jacobi
Jul 1, 2025This recipe is a keeper! I'll definitely be making it again.
Darrick Donnelly
Jun 30, 2025Easy to follow instructions and a delicious result - what more could you ask for?
Daron Kovacek
Jun 30, 2025I made this for my friend's birthday, and she said it was the best cake she's ever had!
Shad Volkman
Jun 29, 2025I followed the recipe exactly, and it turned out perfectly. So moist and delicious!
Kelton Steuber
Jun 29, 2025This cake was a huge hit at our family gathering! Everyone loved the flavor combination.
Dallin Runolfsdottir
Jun 29, 2025Next time, I might try using a different flavor of liqueur, like raspberry or chocolate.
Michel Conn
Jun 29, 2025I added a layer of strawberry jam under the whipped cream, and it made it even better.