If you are searching for the perfect balance of bright, tangy, and sweet, then the Strawberry Lemonade Poke Cake Recipe is about to become your new go-to dessert. This cake is a delightful celebration of summery flavors, where moist lemon cake meets the vibrant burst of strawberry gelatin, all topped with a luscious lemon pudding and fluffy whipped topping. Each bite feels like a refreshing sip of lemonade paired with juicy strawberries, making it irresistible for any occasion. It’s easy to make, crowd-pleasing, and as fun to enjoy as it is to prepare.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for achieving the perfect harmony of flavors and textures in the cake. Each one brings something special — from the zesty lemon notes to the inviting strawberry sweetness, helping create a colorful and irresistible dessert.
- Lemon cake mix: The base of our cake, providing a tender, citrusy foundation that’s quick to prepare.
- Water: Used twice—first for the cake batter and then to dissolve the strawberry gelatin, contributing moisture and softness.
- Eggs: Essential for structure, they keep the cake light and fluffy.
- Vegetable oil: Ensures the cake stays moist and tender.
- Lemon zest and juice: Amplify the lemon flavor, adding fresh brightness to every bite.
- Strawberry-flavored gelatin mix: Infuses the cake with that signature strawberry sweetness and vivid color.
- Cold water: Helps set the gelatin and create the poke cake’s signature juicy pockets.
- Milk: Adds creaminess for the lemon pudding topping.
- Instant lemon pudding mix: Brings a rich, silky lemon layer that complements the cake perfectly.
- Frozen whipped topping (Cool Whip), thawed: Lightens the pudding topping with its airy texture.
- Whole or sliced strawberries (optional garnish): For a fresh and pretty touch on top, enhancing both look and taste.
How to Make Strawberry Lemonade Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish to prevent sticking. Next, in a large bowl, combine the lemon cake mix, 1 cup of water, eggs, oil, lemon zest, and lemon juice. Mixing on low speed, bring everything together until moistened; then increase to medium speed and beat for 2 minutes to form a smooth batter. Pour this vibrant lemony batter into your prepared pan and bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once baked, set the cake aside to cool slightly.
Step 2: Make the Strawberry Gelatin Mixture
While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry-flavored gelatin mix until it completely dissolves, creating a glossy, fragrant liquid. Add ¼ cup of cold water to the hot gelatin mixture and give it a gentle stir. This cooling step ensures the gelatin is the right consistency to soak into the cake without making it soggy.
Step 3: Poke and Pour
Once your cake is warm but not hot, use a fork or skewer to poke holes all over the surface. These holes are the magic behind the “poke cake” name, allowing the strawberry gelatin to seep deep into the cake for layers of juicy flavor. Slowly pour the cooled gelatin mixture evenly over the cake, giving it time to soak into each hole. Then refrigerate the cake for at least one hour, allowing the gelatin to set beautifully inside.
Step 4: Prepare the Lemon Pudding Topping
Mix the milk and instant lemon pudding in a bowl, whisking until the mixture thickens slightly, which should take just a few minutes. Carefully fold in the thawed whipped topping, gently combining the two to create a silky, fluffy lemon cream. This luscious topping is exactly what brings the whole dessert together with a creamy, tangy finish.
Step 5: Assemble and Chill
Once the gelatin has set, spread the lemon pudding mixture evenly over the top of the cake. This smooth, dreamy layer contrasts the citrus-soaked cake underneath perfectly. For an optional but gorgeous touch, garnish with whole or sliced fresh strawberries. Keep your cake refrigerated until you’re ready to serve—it’s best enjoyed cold for maximum refreshing flavor.
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
The easiest way to elevate your Strawberry Lemonade Poke Cake Recipe is with a few fresh strawberries on top. Whether sliced or whole, they add vibrant color, natural sweetness, and a textural contrast that makes the cake feel even more special. A sprinkle of lemon zest can add an extra pop of brightness to the garnish as well.
Side Dishes
This cake shines best when it’s the star, but pairing it with a scoop of vanilla ice cream or a dollop of fresh whipped cream can create a dreamy dessert experience. If serving at a gathering, light, citrusy drinks or a simple fruit salad make for delightful complements that balance the cake’s sweetness.
Creative Ways to Present
Looking to impress? Try serving individual slices with a drizzle of strawberry syrup or a sprig of fresh mint on each plate. You could also turn this poke cake into petite parfait cups by layering pieces of cake, whipped lemon pudding, and fresh strawberries in clear glasses—perfect for parties or elegant family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Lemonade Poke Cake Recipe should be stored in an airtight container in the refrigerator. Properly stored, it will stay delicious for up to 3 days. The flavors actually deepen and meld after resting, so leftovers are far from ordinary!
Freezing
If you want to prepare this cake in advance, you can freeze it after baking and poking with gelatin but before adding the pudding topping. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and add the pudding and whipped topping fresh for best texture.
Reheating
This dessert is best enjoyed chilled and not reheated because of the gelatin and whipped topping. If you prefer it slightly less cold, simply let it sit at room temperature for 15–20 minutes before serving. Reheating would affect the texture and is not recommended.
FAQs
Can I use fresh strawberries in the recipe instead of gelatin?
While fresh strawberries add beautiful flavor and texture, they won’t create the soaking effect that the strawberry gelatin provides. The gelatin helps inject that signature moistness and intense strawberry taste throughout the cake.
Is it possible to make this cake gluten-free?
To make a gluten-free strawberry lemonade poke cake, substitute the lemon cake mix with a gluten-free version. Ensure all other ingredients you use, like pudding mixes and gelatin, are gluten-free as well.
Can I use homemade lemon cake instead of the cake mix?
Absolutely! A homemade lemon cake would add a personal touch. Just be sure it’s baked in a 9×13-inch pan and cooled slightly before poking and pouring the gelatin to maintain the same texture.
How long does the cake need to chill before serving?
The cake needs at least one hour to refrigerate after pouring the gelatin, but chilling it longer—up to several hours or overnight—will help the flavors and texture to fully develop.
Can I make individual servings of this cake?
Yes! Use a muffin tin or small ramekins to bake mini cakes. After baking and poking holes, pour the gelatin mixture over each individual cake and chill before topping with lemon pudding and whipped topping.
Final Thoughts
If you want an easy yet show-stopping dessert that brings sunshine and smiles to any table, this Strawberry Lemonade Poke Cake Recipe is a must-try. Its perfect balance of tangy lemon and sweet strawberry combined with creamy topping makes it a nostalgic yet fresh treat everyone will love. I can’t wait for you to enjoy making and sharing this delightful cake with your favorite people.
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
Description
This Strawberry Lemonade Poke Cake is a delightful and refreshing dessert combining zesty lemon cake soaked with sweet strawberry gelatin, topped with a creamy lemon pudding and whipped topping. Perfect for summer gatherings or anytime you crave a fruity, moist cake with vibrant flavors and a light, creamy finish.
Ingredients
Cake
- 1 (15.25-ounce) package lemon cake mix
- 2 cups water, divided
- 3 large eggs
- â…“ cup vegetable oil
- 1 lemon, zested and juiced
Gelatin Mixture
- 1 (3-ounce) package strawberry-flavored gelatin mix
- ¼ cup cold water
Topping
- ½ cup milk
- 1 (3.4-ounce) package instant lemon pudding mix
- 1 (8-ounce) container frozen whipped topping (Cool Whip), thawed
- Whole or sliced strawberries (optional garnish)
Instructions
- Preheat and prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish using cooking spray to prevent sticking.
- Make the 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 all ingredients are moistened, then increase to medium speed and beat for 2 minutes until smooth and well incorporated. Pour the batter into the prepared baking dish evenly.
- Bake the cake. Bake the cake in the preheated oven for 21 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool slightly.
- Prepare the gelatin mixture. While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until fully dissolved. Remove from heat, then add ¼ cup cold water and mix well to cool the gelatin slightly.
- Poke the cake and add gelatin. Using a fork or skewer, poke holes evenly all over the warm cake. Slowly pour the warm gelatin mixture over the cake, allowing it to seep into the holes and soak the cake layers. Refrigerate the cake for at least 1 hour to cool completely and allow the gelatin to set.
- Make the lemon pudding topping. In a bowl, whisk together the milk and instant lemon pudding mix until the mixture thickens slightly. Gently fold in the thawed whipped topping (Cool Whip) until fully combined and smooth.
- Top and garnish the cake. Spread the lemon pudding topping evenly over the chilled cake. Optionally, garnish with whole or sliced fresh strawberries for added color and flavor. Keep the cake refrigerated until ready to serve.
Notes
- For best results, make sure the gelatin is warm but not hot when pouring over the cake to avoid melting the topping.
- You can substitute fresh strawberries with other berries or fruit for garnish if desired.
- Ensure the cake is fully cooled before topping to prevent the pudding from melting.
- This cake can be made a day ahead, allowing flavors to meld and gelatin to fully set.
