If you’re dreaming of a dessert that perfectly captures the bright, sunny flavors of summer, this Strawberry Lemonade Poke Cake Recipe is your new best friend. Think moist lemon cake with zesty lemon juice and vibrant lemon zest, filled with luscious strawberry gelatin soaked right into every bite, and topped with a dreamy layer of lemon pudding folded with whipped topping. It’s the ultimate cheerful crowd-pleaser that’s as fun to make as it is to eat, delivering a beautiful balance of sweet and tart that’ll have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together to create a burst of fresh, fruity delight. Each plays a crucial role: the lemon cake mix brings tender crumb and zing; the strawberry gelatin infuses juicy color and flavor; while the lemon pudding and whipped topping create a creamy, tangy finish.
- Lemon cake mix: The base of our cake, offering a bright lemon flavor and soft texture.
- Water (2 cups, divided): Used to hydrate the cake mix and dissolve the gelatin perfectly.
- Large eggs (3): Provide structure and richness for a moist cake.
- Vegetable oil (â…“ cup): Keeps the cake tender and moist.
- Lemon (1, zested and juiced): Adds fresh, natural citrus notes.
- Strawberry-flavored gelatin mix (3-ounce package): Gives the cake a strawberry punch and vibrant color.
- Cold water (¼ cup): Used to finish the gelatin mixture for soaking.
- Milk (½ cup): Whisked with pudding mix for a smooth custard topping.
- Instant lemon pudding mix (3.4-ounce package): Creates a creamy, lemony layer that enhances every bite.
- Frozen whipped topping (8-ounce container), thawed: Adds lightness and fluffiness to the pudding topping.
- Whole or sliced strawberries (optional garnish): For a fresh and inviting finishing touch.
How to Make Strawberry Lemonade Poke Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish so your cake won’t stick. In a large bowl, combine the lemon cake mix with 1 cup water, eggs, vegetable oil, lemon zest, and lemon juice. Beat everything on low speed until the mix is moistened, then boost the speed to medium and beat for 2 minutes to ensure it’s well blended and airy. Pour this lively batter into the prepared baking dish and get ready to bake.
Step 2: Bake the Cake
Bake the cake for 21 to 26 minutes. The test is simple: insert a toothpick into the center of the cake, and if it comes out clean, your lemony treasure is ready. Once baked, allow the cake to cool slightly on the counter while you prepare the strawberry gelatin mixture.
Step 3: Dissolve the Strawberry Gelatin
Bring 1 cup of water to a boil in a saucepan. Stir in your strawberry-flavored gelatin mix until it’s completely dissolved — this will make sure the flavor is even and the color vibrant. Remove from heat, add ¼ cup of cold water to temper it, and give it a good stir. This cool gelatin mixture is going to make your cake wonderfully juicy and flavorful.
Step 4: Poke and Pour
With a fork or skewer, poke holes all over the warm cake. Don’t be shy — these holes will soak up the strawberry gelatin, giving that iconic poke cake burst of flavor in every bite. Slowly pour the gelatin mixture evenly over the cake, making sure it seeps into those holes. Place the cake in the refrigerator for at least 1 hour to chill and set the gelatin.
Step 5: Make the Lemon Pudding Topping
In a bowl, whisk together the milk and lemon pudding mix until it begins to thicken slightly. Gently fold in the thawed whipped topping for a luscious, fluffy cream layer that will complement the tangy lemon cake perfectly.
Step 6: Assemble and Chill
Spread the creamy lemon pudding topping evenly over the chilled cake. For a final pop of freshness and a beautiful presentation, add whole or sliced strawberries on top, if you want. Keep the poke cake refrigerated until you’re ready to serve it.
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
Fresh strawberries are a classic garnish for this poke cake. Their juicy sweetness and vibrant red contrast spectacularly with the pale yellow pudding topping. You can also sprinkle a little lemon zest or add mint leaves to brighten the plate and tantalize the senses before the first bite.
Side Dishes
This poke cake pairs beautifully with light sides like a crisp green salad with citrus vinaigrette or simple vanilla ice cream that complements the fruity flavors without overpowering them. For a brunch or picnic, serve alongside fresh fruit salad for a refreshing, balanced meal.
Creative Ways to Present
If you want to impress your guests, try serving the poke cake in clear glass trifle bowls or individual dessert cups layered with extra fresh strawberries and whipped cream. Another fun idea is to garnish each slice with lemon zest curls or tiny edible flowers for a festive touch that suits any celebration.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for 3 to 4 days. Cover it tightly with plastic wrap or keep it in an airtight container to preserve moisture and prevent it from absorbing other fridge odors. The flavors will meld even more after sitting a day or two, making leftovers just as delightful as fresh.
Freezing
If you want to keep the cake longer, it can be frozen. Wrap the whole cake or individual slices securely in plastic wrap, then place in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before serving, and add fresh strawberries just before presenting to maintain their bright flavor.
Reheating
Since this is a moist, gelatin-soaked cake topped with pudding, it is best enjoyed chilled and not reheated. Bringing it to room temperature prior to serving is ideal if it’s been in the fridge, as this allows the flavors to shine and the texture to be perfect.
FAQs
Can I use fresh strawberries instead of gelatin?
While fresh strawberries make a fantastic garnish and add natural sweetness, the strawberry-flavored gelatin is key to achieving the classic poke cake texture and the juicy flavor infused throughout the cake. You can add fresh fruit on top or alongside for extra brightness.
Is it necessary to poke holes all over the cake?
Yes! Poking holes creates pockets that absorb the strawberry gelatin, infusing the cake with moistness and flavor. Without poking holes, the gelatin would just sit on top, and the cake wouldn’t have that signature deliciously soaked texture.
Can I make this cake dairy-free?
To make a dairy-free version, substitute the milk with your favorite plant-based milk and use a dairy-free whipped topping. Just make sure those pudding and gelatin mixes don’t contain any hidden dairy ingredients.
What if I don’t have instant lemon pudding mix?
Instant pudding mix is recommended because it sets quickly without cooking. If you can’t find it, you might try making a homemade lemon custard, but this will require cooking and cooling time, and the texture may differ slightly.
How long does the cake need to chill before serving?
It’s best to refrigerate the cake for at least 1 hour after pouring the gelatin and spread the pudding topping once chilled. This allows the gelatin to set fully and for the flavors to meld beautifully. For even better results, chilling longer or overnight enhances the taste and texture.
Final Thoughts
There’s something truly magical about this Strawberry Lemonade Poke Cake Recipe — it’s cheerful, refreshing, and downright addictive. Whether you’re making it for a summer party, a family gathering, or just because you deserve a little indulgence, this cake brings sunshine to your table in every spoonful. Give it a try and watch it become an instant favorite in your dessert rotation!
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, refreshing dessert perfect for warm weather gatherings. Featuring a moist lemon cake base infused with zesty lemon and strawberry gelatin, it’s topped with a creamy lemon pudding and whipped topping mixture, and garnished with fresh strawberries for a vibrant 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
Optional Garnish
- Whole or sliced strawberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent the cake from sticking.
- Make 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 ingredients are moistened, then increase to medium speed and beat for 2 minutes to ensure a smooth batter. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake the cake in the preheated oven for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and set it aside.
- Prepare Gelatin Mixture: While the cake bakes, bring 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until completely dissolved. Remove from heat and add ¼ cup cold water, stirring to combine.
- Poke Cake and Add Gelatin: Using a fork or skewer, poke holes all over the warm cake. Slowly pour the prepared gelatin mixture over the cake, allowing it to seep into the holes. This will infuse the cake with strawberry flavor. Refrigerate the cake for at least 1 hour to cool and set the gelatin.
- Prepare Lemon Pudding Topping: Whisk the milk and instant lemon pudding mix together until slightly thickened. Gently fold in the thawed whipped topping until the mixture is smooth and well combined.
- Assemble Cake: Spread the lemon pudding topping evenly over the chilled cake. Garnish the top with whole or sliced fresh strawberries if desired. Keep the cake refrigerated until ready to serve to maintain freshness and texture.
Notes
- Ensure the cake is warm when poking to allow the gelatin mixture to soak properly.
- For best results, refrigerate the cake for at least 1 hour after adding gelatin to fully set the flavors.
- You can substitute fresh lemon juice with bottled lemon juice if needed but fresh zest adds the best flavor.
- Use thawed whipped topping and fold gently to keep the topping light and airy.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
