If you’re craving a dessert that dances on your taste buds with zesty brightness and fruity sweetness, the Strawberry Lemonade Poke Cake Recipe is exactly what you need. This delicious cake combines the tang of lemon and the juicy burst of strawberry in a moist, tender cake that’s soaked with strawberry gelatin and topped with a creamy lemon pudding whipped topping. It’s a delightful way to celebrate warm weather or brighten up any gathering with a treat that feels homemade but is surprisingly simple to pull off.
Ingredients You’ll Need
Gathering the right ingredients for this Strawberry Lemonade Poke Cake Recipe is easy and rewarding. Each component plays a special part, layering flavors and textures that come together beautifully in the finished cake.
- Lemon cake mix: Provides a light, citrus-infused base that’s both tender and flavorful, perfect for soaking up the strawberry gelatin.
- Water, eggs, and vegetable oil: These classic cake staples ensure a moist, rich batter that bakes to perfection.
- Fresh lemon zest and juice: Adds bright, natural citrus notes to intensify the lemon flavor.
- Strawberry-flavored gelatin mix: The key to that irresistible poke cake moisture and strawberry punch.
- Cold water: Used to dilute the gelatin for soaking into the cake without overpowering it.
- Milk and instant lemon pudding mix: Combine for a luscious, creamy topping with real lemon zing.
- Frozen whipped topping (Cool Whip), thawed: Lightens the pudding mixture, making it fluffy and smooth.
- Whole or sliced strawberries (optional garnish): Adds fresh fruit appeal and a pop of color to finish the presentation.
How to Make Strawberry Lemonade Poke Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with cooking spray. In a large mixing bowl, combine the lemon cake mix with 1 cup of water, eggs, oil, fresh lemon zest, and lemon juice. Beat on low speed until everything is just moistened, then crank it up to medium and beat for another two minutes. This ensures the batter is smooth and aerated for a tender crumb. Pour this fragrant batter into your prepared pan and get ready for the magic to happen in the oven.
Step 2: Bake the Cake to Golden Perfection
Bake the cake for 21 to 26 minutes, and keep an eye on it by checking with a toothpick inserted in the center — it should come out clean when the cake is perfectly done. Once baked, pull the cake from the oven and set it aside to cool slightly before moving on to the next exciting step.
Step 3: Make the Strawberry Gelatin Mixture
While the cake cools, bring 1 cup of water to a boil on the stove. Remove from heat and stir in the strawberry gelatin mix until it’s fully dissolved. Add ¼ cup cold water to bring the gelatin to the perfect consistency—smooth, not too thin, so it will seep into the cake holes without pooling on top.
Step 4: Poke and Pour
Use a fork or skewer to poke holes all over the still-warm cake. This step is the heart of the poke cake — the holes allow the strawberry gelatin to soak in and infuse every bite with juicy flavor. Slowly pour the gelatin mixture over the cake, making sure it seeps into each hole evenly. Once done, place the cake in the refrigerator for at least one hour to cool completely and let the gelatin set.
Step 5: Prepare the Creamy Lemon Pudding Topping
While the cake chills, whisk together milk and instant lemon pudding mix until the mixture starts to thicken slightly—this gives you that silky pudding texture. Gently fold in the thawed whipped topping (like Cool Whip) until combined for a fluffy, tangy finish that complements the strawberry-soaked cake beautifully.
Step 6: Assemble and Garnish
Spread the luscious lemon pudding topping evenly over the chilled cake. If you’re feeling fancy, finish with fresh whole or sliced strawberries to add a burst of natural sweetness and visual appeal. Keep the poke cake refrigerated until it’s time to serve, ensuring each slice is cool, refreshing, and bursting with flavor.
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
Fresh strawberries on top always elevate this cake, but you can also add a sprinkle of lemon zest or a few mint leaves for a fresh, vibrant touch. These simple garnishes bring brightness and a little extra charm, making your dessert plate look almost too good to eat.
Side Dishes
This cake’s fruity, tangy profile pairs wonderfully with light sides like a crisp green salad or a bowl of fresh berries. For gatherings, consider serving alongside vanilla ice cream or a dollop of whipped cream to round out the dessert experience without overpowering the cake’s signature flavors.
Creative Ways to Present
For a party, cut the cake into bite-sized squares and serve them on decorative toothpicks as fun finger food. Alternatively, layer small cubes in clear dessert cups with whipped cream and strawberry slices to create individual parfaits. Either way, your Strawberry Lemonade Poke Cake Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover poke cake keeps beautifully in the refrigerator, tightly wrapped or stored in an airtight container for up to 4 days. The flavors actually deepen over time, making each bite even more enjoyable as it rests.
Freezing
You can freeze individual slices by wrapping them well in plastic wrap and then placing them in an airtight freezer bag. When ready to enjoy, thaw slices overnight in the fridge. While the texture might soften slightly, the flavor remains delicious and fresh.
Reheating
This cake is best served cold or at room temperature, so reheating isn’t generally recommended. If you prefer it closer to room temp, just let your slice sit out for a short while before digging in for the best taste and texture.
FAQs
Can I use homemade lemon cake instead of a mix for this Strawberry Lemonade Poke Cake Recipe?
Absolutely! A homemade lemon cake works wonderfully and can add a personal touch, but using a mix keeps things quick and consistent, which is great if you’re short on time.
Is it necessary to poke the holes when the cake is warm?
Yes, poking the holes while the cake is still warm helps the gelatin mixture to soak deeply and evenly, ensuring maximum flavor and moistness throughout.
Can I substitute fresh strawberries in the gelatin layer instead of gelatin powder?
While fresh strawberries add great flavor, they won’t provide the same jelly-like moisture that the gelatin mix does. For the classic poke cake texture, stick with the strawberry gelatin powder.
How long can I refrigerate the cake before serving?
Refrigerate it for at least one hour after pouring the gelatin, but it can stay refrigerated safely for up to 4 days, giving you flexibility to make it ahead.
Can I make this cake gluten-free?
Yes, if you swap the lemon cake mix with a gluten-free version and ensure other ingredients are gluten-free, you can enjoy a delicious gluten-free Strawberry Lemonade Poke Cake Recipe.
Final Thoughts
This Strawberry Lemonade Poke Cake Recipe is one of those treasures that makes you smile with every bite. It’s bright, refreshing, and combines flavors you love in a way that’s both effortless and impressive. I encourage you to try this recipe soon—whether for a special occasion or just because life deserves a little sweetness. Trust me, once you do, this cake will become a favorite you’ll want to make again and again.
Print
Strawberry Lemonade Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemonade Poke Cake is a delightful, refreshing dessert combining zesty lemon cake soaked with sweet strawberry gelatin and topped with a creamy lemon pudding and whipped topping. Perfect for warm weather gatherings, it offers a bright blend of citrus and berry flavors in every bite.
Ingredients
Cake
- 1 (15.25-ounce) package lemon cake mix
- 1 cup water
- 3 large eggs
- â…“ cup vegetable oil
- 1 lemon, zested and juiced
Strawberry Gelatin Soak
- 1 (3-ounce) package strawberry-flavored gelatin mix
- 1 cup water
- ¼ cup cold water
Lemon Pudding Topping
- ½ cup milk
- 1 (3.4-ounce) package instant lemon pudding mix
- 1 (8-ounce) container frozen whipped topping (Cool Whip), thawed
Garnish (optional)
- Whole or sliced strawberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the lemon cake mix, 1 cup of water, eggs, vegetable oil, lemon zest, and lemon juice. Beat on low speed until ingredients are moistened, then increase to medium speed and beat for 2 minutes until smooth and well combined. Pour the batter into the prepared baking dish.
- Bake the Cake: Bake the cake for 21 to 26 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and set aside to cool slightly.
- Prepare Gelatin Soak: While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until completely dissolved. Remove from heat and add ¼ cup of cold water, stirring to combine.
- Poke and Soak: Using a fork or skewer, poke holes all over the warm cake. Slowly pour the prepared strawberry gelatin mixture over the cake, allowing it to seep into the holes for maximum flavor infusion. Refrigerate the cake for at least 1 hour to cool and set.
- Make Lemon Pudding Topping: Whisk together the milk and instant lemon pudding mix until it begins to thicken slightly. Gently fold in the thawed whipped topping until the mixture is combined evenly and smooth.
- Assemble and Chill: Spread the lemon pudding topping evenly over the chilled cake. Garnish with whole or sliced strawberries if desired. Keep the dessert refrigerated until ready to serve.
Notes
- Ensure the cake is still warm when poking holes to allow the gelatin to soak deeply.
- For best results, refrigerate the cake for at least an hour after adding the gelatin mixture to let it set properly.
- You can substitute fresh whipped cream for the frozen whipped topping if preferred.
- Use fresh strawberries as garnish to enhance the presentation and add extra freshness.
- This cake keeps well in the refrigerator for up to 3 days.
