Strawberry Lemonade Poke Cake

Strawberry Lemonade Poke Cake
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    16 People
  • VIEWS
    36

Dive into a delightful Strawberry Lemonade Poke Cake! This easy-to-make dessert combines the tangy zest of lemon with the sweet burst of strawberry, all soaked into a moist, tender cake. It’s a perfect treat for summer gatherings or any occasion that calls for a refreshing dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    43 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    5 g
  • Sodium
    314 mg
  • Sugar
    18 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. (Prep time: 5 minutes)

02

Step

In a large bowl, combine the lemon cake mix, 1 cup of water, eggs, vegetable oil, lemon zest, and lemon juice. Beat with an electric mixer on low speed until just moistened, then increase speed to medium and beat for 2 minutes until well combined. Pour batter into the prepared baking dish. (Prep time: 10 minutes)

03

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 21 to 26 minutes. Once baked, use a fork or chopstick to poke holes evenly across the top of the cake. (Bake time: 26 minutes)

04

Step

In a small saucepan, bring the remaining 1 cup of water to a boil. Remove from heat and stir in the strawberry gelatin mix until completely dissolved. Mix in the 1/4 cup of cold water. Pour the strawberry gelatin mixture evenly over the poked cake. Refrigerate the cake until completely cool and the gelatin is set, at least 1 hour. (Cool time: 60 minutes)

05

Step

While the cake is cooling, prepare the topping: In a bowl, whisk together the milk and lemon pudding mix until slightly thickened. Gently fold in the thawed whipped topping until smooth and creamy. (Prep time: 5 minutes)

06

Step

Once the cake is completely cooled, frost it with the lemon pudding topping. Store in the refrigerator until ready to serve. Garnish with whole or sliced strawberries just before serving for an extra touch of freshness and color. (Prep time: 5 minutes)

For a more intense lemon flavor, add an additional teaspoon of lemon zest to the cake batter.
Ensure the cake is completely cooled before frosting to prevent the whipped topping from melting.
If you don't have fresh strawberries, other berries like raspberries or blueberries also work well as a garnish.
For best results, let the cake chill in the refrigerator for at least 2 hours after frosting before serving to allow the flavors to meld together.

Declan Kuhic

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 12 Ratings)
Total Reviews: (5)
  • Joanie Will

    Sarah J.: This cake was a huge hit at our family gathering! Everyone loved the strawberry lemonade flavor combination.

  • Emory Gutmann

    David L.: I accidentally used lime gelatin instead of strawberry, and it was still really good!

  • Brooke Bogisich

    Jessica P.: I love how moist and flavorful this cake is. It's perfect for summer!

  • Rossie Langosh

    Emily K.: My kids devoured this cake! The lemon pudding topping is so creamy and delicious.

  • Kathryne Pfeffer

    Michael B.: So easy to make, and it tastes amazing! I added a layer of strawberry slices under the topping.

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