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Slice of cake on a small white plate.
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Strawberry Lemonade Poke Cake

Strawberry Lemonade Poke Cake is a moist strawberry cake, soaked with a lemonade filling, topped with homemade whipped cream, and fresh strawberries. It's a great dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 530kcal

Equipment

  • 9x13 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 9x13 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.

Nutrition

Serving: 1Serving | Calories: 530kcal | Carbohydrates: 73g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 465mg | Potassium: 142mg | Fiber: 1g | Sugar: 53g | Vitamin A: 827IU | Vitamin C: 28mg | Calcium: 158mg | Iron: 1mg