Spicy, tangy ginger wakes up the sweetness of this strawberry poke cake.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Add eggs 1 at a time, beating until just combined after each addition.
Credit:Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Beat in vanilla and yogurt until combined.
Add the flour mixture in thirds, beating until smooth after each addition, about 2 minutes total.
Spread batter evenly in prepared baking dish.
Let cool about 30 minutes.
Let cool 30 minutes.
Pour mixture through a fine mesh strainer into a bowl; discard solids.
Remove Cake from baking dish, and transfer to a platter.
Using the wide end of a chopstick, poke holes 1 inch apart all over Cake.
Pour Strawberry Syrup over Cake and into holes.
Prepare the Meringue:
Fill a saucepan with water to a depth of 1 inch.
Set a heatproof bowl on top of pan, making sure bottom of bowl doesnt touch water.
Carefully remove bowl from heat, and add vanilla and cream of tartar.
Beat with a hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
Spoon Meringue onto Cake; spread Meringue using the back of a spoon to create decorative peaks and swirls.
Alternatively, broil topped Cake, watching closely, until topping is toasted, 2 to 3 minutes.
Garnish with halved strawberries.
