Strawberry Lemonade Poke Cake
Strawberry Lemonade Poke Cake is a delicious and refreshing dessert perfect for summer. This easy-to-make cake is bursting with the flavors of sweet strawberries and tangy lemon, making it a crowd-pleaser at any gathering or party.
We love poke cakes because they are not only delicious but also visually appealing with their signature holes filled with sweet and creamy fillings. Plus, they are incredibly easy to make – all you need is a box of cake mix and a few additional ingredients!
And, we’ve got some great poke cakes to share with you! Try this Oreo Poke Cake, Carrot Cake Poke Cake, or this Banana Pudding Poke Cake next time you are craving something a little different.
Table of contents
Why You’ll Love This Recipe
- Easy to Make: You won’t need to spend hours in the kitchen or use complicated techniques. Follow the step-by-step instructions, and you’ll have a mouth-watering dessert ready to enjoy.
- Great for Any Occasion: This recipe is versatile and customizable for any occasion, whether it’s a birthday party, BBQ, or holiday celebration.
- Budget-Friendly: This recipe uses simple ingredients you probably already have in your pantry, making it an affordable option for any budget.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
For this recipe, you will need a box of Strawberry cake mix. Our preferred brand is Betty Crocker. However, you can use any brand you have on hand.
Variations
- Chocolate Chips: Stir in a handful of mini chocolate chips for a sweet surprise in every bite. Chocolate and strawberry are a timeless combination that never fails.
- Sprinkles: Mix in a few colorful sprinkles or add them on top before baking to bring a festive touch to your creation. This is especially fun if you’re making these for a party or special occasion.
- Nuts: Fold in some chopped nuts like pecans or almonds for a bit of crunch and a savory contrast to the sweetness.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the cake mix according to the package directions, adding in the lemon zest and vanilla. Pour the batter into the pan and bake as directed.
- Meanwhile, in a saucepan, make the lemonade filling. And then poke holes in the cake and pour the filling over the top of the warm cake.
- In a large bowl, beat the cream cheese, powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Combine the diced strawberries, sugar, lemon juice, and zest in a medium-sized bowl.
- Assemble the cake by spreading the whipped cream cheese filling evenly over the cooled cake.
- Use a slotted spoon or drain the strawberries before spooning them over the top of the cake. Refrigerate at least 2 hours before serving.
Expert Tips
- For an extra burst of flavor, consider adding a drizzle of melted chocolate or a sprinkle of powdered sugar on top before serving.
- If you’re short on time, you can prepare the filling and strawberries in advance and assemble the cake closer to serving time.
- To ensure the whipped cream holds its shape, make sure your heavy cream is well-chilled before whipping.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can make the strawberry lemonade poke cake up to one day in advance. Prepare the cake as instructed, including poking the holes and adding the strawberry lemonade mixture. Cover it tightly with plastic wrap and store it in the refrigerator to keep it fresh. Add the whipped cream topping and any additional garnishes just before serving for the best texture and presentation.
Leftovers should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. This will help keep the cake moist and the whipped cream topping fresh. The cake will usually stay good for 2–3 days.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Lemonade Poke Cake
Equipment
- 9×13 baking pan
- large mixing bowl
- small saucepan
- skewer or wooden spoon
- large bowl
- Electric mixer
- medium bowl
- slotted spoon
Ingredients
- 15.25 ounces strawberry cake mix plus ingredients listed on the box
- 1 teaspoon lemon zest
- ½ teaspoon vanilla
Lemonade Syrup
- ½ cup fresh lemon juice
- ½ cup water
- ⅓ cup sugar
- 1 Tablespoon butter
Whipped Cream
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
Strawberry Topping
- 2 cup fresh strawberries diced
- ¼ cup sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray and set aside.
- Prepare the strawberry cake mix according to the package instructions, add lemon zest and vanilla. Pour the batter into the pan and bake for 25-30 minutes, or until a skewer/knife comes out cleanly. Let cool for 10 minutes.
- To make the lemonade syrup, combine lemon juice, water and sugar in a small saucepan and simmer until sugar dissolves. Remove from heat and stir in the butter. Let cool slightly.
- Use a skewer or the back of a spoon handle to poke holes all over the cake. Pour the lemonade syrup evenly over the cake. Let it absorb while cooling completely.
- In a large bowl, beat the cream cheese, powdered sugar and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Combine the diced strawberries, sugar and lemon juice and lemon zest in a medium sized bowl.
- Assemble the cake by spreading the whipped cream cheese filling evenly over the cooled cake.
- Use a slotted spoon or drain the strawberries before spooning over the top of the cake.
- Refrigerate at least 2 hours before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
