Southern Smoked Strawberry Cake
Serving Size 1 slice
- Amount Per Serving
- Calories 175
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Cholesterol 33mg11%
- Sodium 191mg8%
- Potassium 124mg4%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Start with getting your smoker fired up and running clean. We will be using the Grilla Grill’s Silverbac pellet grill with B&B Pecan Pellets. Any smoker will do but you want to make sure you run a clean fire and treat the smoker just like your oven in your kitchen. Set your temperature according to the recipe on the box.
In this recipe we used a simple white cake mix. Mix the cake according to the instructions on the back of the box. Of course you can use any cake mix recipe you like but with all the other cooking going on, anything to make this recipe easier, the better. Once the cake is mixed spray a standard 9×13 cake pan with bakers spray and pour in the cake mixture. Place the cake in the smoker and keep an eye on the temp. After about 20-25 minutes check to see how things are coming along. Use a toothpick and poke the cake to determine doneness. When the toothpick comes out clean the cake is done.
Once the cake is done, place it on a cooling rack and let it cool. During this time you can get your strawberries ready to get a little smoke. You will need 3 pounds of strawberries. Pick out 6 of the biggest ones for garnish at the end. The rest can be cored and sliced. Place them in a small disposable pan and sprinkle 1/2 cup of white sugar to help them make a sauce. Lightly stir and place on the smoker, stirring occasionally.
Once the strawberries cook down and become tender they are done. They should create an awesome sauce that is going to soak into the cake. Once they are done, remove from the smoker and place in the fridge to cool.
Now its time to crank up the heat and grill the strawberries you saved for garnish. Slice the strawberries in half and lightly sprinkle with sugar. If you have time, place the strawberry halves into the freezer to chill them as much as possible to keep them from over cooking. To make searing easier, we placed a set of Grill Grates on the cooker and cranked up the heat. It only takes about a minute to get the perfect sear makes and a great carmelized flavor. Once they are done you are ready to assemble the cake.
You can take the sliced strawberries out of the fridge and squeeze in 1/2 of a lime or lemon to add a fresh flavor to the strawberries. Now is a good time to taste the strawberry mixture to see if it needs a little more sugar.
Now take the cake and poke several holes using a toothpick or fork. You want to make sure to get more holes towards the center of the cake since the sauce will run down the edges anyway.
After the holes are poked, you can pour the strawberries and sauce over the entire cake. Spread them as even as you can. Once the cake is covered, spread 1-2 tubs of cool whip over the top of the strawberries. You now can take the seared strawberries and decorate any way you like.