Strawberry Lemonade Poke Cake combines two great flavors for one delicious Spring/Summer dessert. Not only is it delicious, the strawberry gelatin gives it a gorgeous color.
This easy poke cake features a lemon-flavored cake, a strawberry gelatin filling, and a cream cheese/whipped cream frosting. So delicious all together.
3 Easy Steps
- Make the cake. Using a box of lemon cake mix makes this step super easy. Fresh lemon juice and lemon zest get added for extra lemon flavor.
- Make the strawberry gelatin filling. Poke holes in the cake and slowly pour the gelatin into the holes. Refrigerate for 1 hour.
- Make the frosting. The frosting is a cream cheese/whipped cream frosting that is completely decadent. It forms a thick layer on top of the cake.
As a finishing touch, top with fresh strawberries.
Great Make-Ahead Dessert
This cake can be made a day or even two days in advance. It makes a cool and creamy dessert for a warm day.
How Do You Poke The Holes?
The end of a wooden spoon is the perfect size for poking the holes. A skewer or a fork is too small. Poke a hole about every inch to 1 1/2 inches.
- 9×13-inch baking dish– this Pyrex baking dish comes with a handy lid that makes storage easy.
- Hand-Held Electric Mixer– this Kitchenaid Mixer comes in different colors (I have the light blue) and it is very easy to use and durable.
- Mixing Bowl
Strawberry Lemonade Poke Cake Recipe Tip
Heavy cream whips better when it is very cold. It is helpful to refrigerate the bowl (use a metal one) and the beaters beforehand.
Can be stored in the refrigerator for 3 to 4 days. Be sure to cover well with plastic wrap.
More Poke Cake Recipes
- Chocolate Poke Cake
- Cherry Poke Cake
- Banana Pudding Poke Cake
- Snickers Poke Cake
- Hummingbird Poke Cake
- Irish Cream Poke Cake
- 1 regular-size box lemon cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup boiling water
- 1 (3-ounce) package strawberry gelatin
- 1/4 cup cold water
- 1 1/2 cups very cold heavy whipping cream
- 1 1/2 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 cup sliced strawberries
- 2 tablespoons granulated sugar
- Heat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, beat cake batter ingredients on low speed with an electric mixer and then on medium speed for 2 minutes.
- Pour batter into prepared baking dish.Bake for 28 to 30 minutes.Let cool 10 minutes, then poke holes with the end of a wooden spoon, spacing them about 1 to 1 1/2 inches apart.
- To make filling, place gelatin in a bowl and add boiling water. Stir until dissolved.Stir in cold water.Pour slowly over cake, letting it seep down into holes.Refrigerate for at least 1 hour.
- Beat heavy cream at medium speed until starts to thicken. Gradually add powdered sugar, continuing to beat until stiff peaks form.Beat cream cheese in a separate bowl until smooth. Add whipped cream to bowl with cream cheese and fold it in.Spread on top of cake.
- In a small bowl, stir together strawberries and sugar. Let sit 10 minutes and then spoon on top of cake.Refrigerate until ready to serve.