Strawberry Lemonade Poke Cake brings together bright lemon and sweet strawberry in a refreshing dessert perfect for spring and summer. The strawberry gelatin soaks into the cake, creating a beautiful color and a moist, flavorful texture that guests love.
This easy poke cake starts with a lemon-flavored cake base, a strawberry gelatin filling that seeps into evenly spaced holes, and a rich cream cheese and whipped cream topping. Fresh strawberries finish the cake for a bright, fresh flavor and attractive presentation.
3 Easy Steps
- Make the cake. A box of lemon cake mix keeps this simple. Add fresh lemon juice and lemon zest to boost the citrus flavor, then bake in a 9×13-inch pan until just done.
- Prepare the strawberry gelatin filling. After the cake cools briefly, poke holes across the surface and slowly pour the dissolved gelatin so it sinks into the cake. Chill to set the filling.
- Finish with the frosting. The topping is a decadent blend of whipped heavy cream and softened cream cheese. It spreads into a thick, creamy layer that complements the tart lemon and sweet strawberry.
For the final touch, arrange fresh sliced strawberries on top for added texture and color.
Great Make-Ahead Dessert
This poke cake is ideal for preparing ahead of time. You can assemble it a day or two before serving, which makes it a convenient choice for potlucks, picnics, and warm-weather gatherings. Chilled in the refrigerator, it becomes cool and creamy—very refreshing on a hot day.
How Do You Poke The Holes?
Use the rounded end of a wooden spoon to make holes about 1 to 1 1/2 inches apart across the cake surface. The spoon end is the ideal size to allow the gelatin to thoroughly penetrate without making the holes too large. Avoid very thin tools like skewers or forks—they won’t allow enough gelatin to reach the cake’s interior.
Recommended Equipment
- 9×13-inch baking dish – the standard pan size for this recipe ensures even baking and the right depth for the gelatin filling.
- Hand-held electric mixer – useful for combining the cake batter and whipping the cream to stable peaks.
- Mixing bowls – several bowls make assembly easier: one for the batter, one for the gelatin, and one for the frosting.
Strawberry Lemonade Poke Cake Recipe Tip
For the best whipped cream texture, make sure the heavy cream is very cold. Chilling a metal mixing bowl and the beaters for 10–15 minutes before whipping helps the cream reach stiffer peaks more quickly and improves stability.
Storage
Store the cake covered in the refrigerator for 3 to 4 days. Cover tightly with plastic wrap or use an airtight container to prevent drying and to keep the topping fresh. The gelatin and cream topping taste best when kept chilled.
More Poke Cake Recipes
- Chocolate Poke Cake
- Cherry Poke Cake
- Banana Pudding Poke Cake
- Snickers Poke Cake
- Hummingbird Poke Cake
- Irish Cream Poke Cake
Strawberry Lemonade Poke Cake
A lemon cake infused with strawberry gelatin, topped with a cream cheese-whipped cream frosting and fresh macerated strawberries. Bright, colorful, and perfect for warm weather.
Prep: 15 mins • Cook: 30 mins • Servings: 12
Equipment
- 9×13-inch baking dish
- Hand-held electric mixer
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
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the cake mix, water, vegetable oil, eggs, lemon juice, and lemon zest. Beat on low speed, then increase to medium and beat for 2 minutes until smooth.
- Pour the batter into the prepared baking dish and bake for 28 to 30 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool for about 10 minutes.
- Use the end of a wooden spoon to poke holes about 1 to 1 1/2 inches apart across the cake surface.
- To make the filling, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until completely dissolved. Stir in the 1/4 cup cold water. Pour the gelatin slowly over the cake so it seeps into the holes. Refrigerate for at least 1 hour to set.
- For the topping, beat the very cold heavy cream at medium speed until it begins to thicken. Gradually add the powdered sugar and continue beating until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Fold the whipped cream into the cream cheese until well combined, then spread evenly over the chilled cake.
- In a small bowl, combine the sliced strawberries with granulated sugar and let them sit for 10 minutes to macerate. Spoon the macerated strawberries over the frosted cake. Return to the refrigerator until ready to serve.
Notes
Heavy cream whips best when very cold. Chill the mixing bowl and beaters for best results.
Nutrition
Calories: 503 kcal (approximate)
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