Strawberries and Cream Baileys Poke Cake
Ingredients
- cooking spray
- 4 eggs, at room temperature
- ¾ cup white sugar
- ¼ cup strawberries and cream liqueur (such as Baileys®)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1 ½ cups strawberries and cream liqueur (such as Baileys®)
- 1 cup heavy whipping cream
- ½ cup confectioners' sugar
- 3 tablespoons strawberry-flavored gelatin mix (such as Jell-O®)
- 1 cup sliced fresh strawberries (Optional)
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
- Serve poke cake with whipped cream topping and sliced strawberries.
Source
Original recipe: View Original