Strawberry Lemonade Poke Cake
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.
Servings: 12
Ingredients
Cake Batter
- 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
Filling
- 1 cup boiling water
- 1 (3-ounce) package strawberry gelatin
- 1/4 cup cold water
Topping
- 1 1/2 cups very cold heavy whipping cream
- 1 1/2 cups powdered sugar
- 8 ounces cream cheese, softened
Macerated Strawberries
- 1 cup sliced strawberries
- 2 tablespoons granulated sugar
Instructions
- Heat oven to 350 degrees and spray a 9x13-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.
Notes
Heavy cream whips better when it is very cold. It is helpful to refrigerate the bowl (use a metal one) and the beaters beforehand.
Nutrition
Calories: 503kcal