If you are looking for a bright, refreshing dessert that’s as fun to make as it is to eat, this Strawberry Lemonade Poke Cake Recipe is going to become your new best friend. Combining zesty lemon cake with vibrant strawberry gelatin, all topped off with a creamy lemon pudding frosting, every bite feels like a sunny day celebration. It’s light yet indulgent, bursting with citrusy sweetness and just the right touch of fresh strawberries. Whether you’re whipping this up for a warm-weather party or a family treat, this recipe delivers happiness in every forkful.
Ingredients You’ll Need
Gathering the ingredients for this cake is straightforward but meaningful—the lemon and strawberry flavors need balance, and the textures must complement. Each element plays a vital role from the moist cake base to the luscious, creamy topping that makes this cake irresistible.
- Lemon cake mix: Provides a bright, citrusy foundation that’s moist and easy to work with.
- Water: Used in two parts, first to make the cake batter and then for dissolving the strawberry gelatin for that signature poke infusion.
- Eggs: Add structure and richness, helping the cake rise perfectly.
- Vegetable oil: Keeps the cake tender and moist without overpowering other flavors.
- Lemon zest and lemon juice: Infuse fresh, zesty brightness for a truly authentic lemonade taste.
- Strawberry-flavored gelatin mix: The magic poke ingredient that adds both flavor and a fun, colorful twist inside the cake.
- Cold water: Helps dilute the gelatin so it seeps beautifully into the cake layers.
- Milk: Helps create the velvety lemon pudding topping with smooth texture.
- Instant lemon pudding mix: Creates a tangy and creamy frosting that complements the cake’s fruity flavors.
- Frozen whipped topping (Cool Whip), thawed: Lightens the pudding mixture, giving the topping an airy finish.
- Whole or sliced fresh strawberries (optional): For a lovely garnish that adds fresh texture and bursts of juicy flavor.
How to Make Strawberry Lemonade Poke Cake Recipe
Step 1: Prepare the Cake Batter and Bake
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with cooking spray to ensure easy release. In a large bowl, combine the lemon cake mix with 1 cup of water, eggs, vegetable oil, lemon zest, and lemon juice. Beat everything on low speed until the ingredients are moistened, then crank it up to medium and beat for two minutes until the batter is smooth and fluffy. Pour the batter into your prepared pan and bake for 21 to 26 minutes, until a toothpick inserted in the center comes out clean. This step forms the lovely lemony base that’s ready to soak in those strawberry flavors.
Step 2: Make the Strawberry Gelatin Mixture
While your cake is baking, bring 1 cup of water to a boil on the stove. Stir in the strawberry gelatin mix until it is fully dissolved—no lumps here, please! Then add ¼ cup of cold water to bring down the temperature slightly and stir to combine. This simple step creates the strawberry infusion that will soak right into your cake’s pores, layering sweet, fruity flavor perfectly.
Step 3: Poke and Pour the Gelatin
Once the cake is fresh out of the oven but still warm, poke holes all over the surface with a fork or a skewer. This is the main technique that makes a poke cake so delicious—the gelatin mixture will seep deep into these holes, guaranteeing strawberry flavor in every bite. Slowly pour the gelatin mixture evenly over your cake, giving it time to soak in thoroughly. Pop the cake into the refrigerator for at least one hour to let the gelatin set and the flavors meld.
Step 4: Make the Lemon Pudding Topping
After your cake is well chilled, whisk together the milk and the instant lemon pudding mix until the mixture begins to thicken slightly. Next, gently fold in the thawed whipped topping, taking care to keep it light and airy. Spreading this creamy, tangy layer over your cake adds a luscious finish that perfectly balances the punchy strawberry lemonade essence beneath.
Step 5: Garnish and Chill
For the final flourish, decorate your poke cake with whole or sliced fresh strawberries if you like—this not only adds an elegant, fresh touch but also a lovely contrast in texture and pops of color. Keep your creation refrigerated until you’re ready to serve for the best results.
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
Fresh strawberries are a natural choice to garnish this poke cake, but you can also sprinkle a little lemon zest over the top to emphasize that zingy citrus flavor. Mint leaves add a refreshing herbal note and a pop of green that looks beautiful against the creamy pudding topping.
Side Dishes
This cake shines best with simple, light accompaniments so the strawberry and lemon flavors take center stage. Try serving it alongside a scoop of vanilla bean ice cream or a crisp cup of green tea to balance the sweetness. Fresh fruit salad also pairs wonderfully for an extra boost of natural freshness.
Creative Ways to Present
For parties, consider serving the poke cake in transparent glass dishes or trifle bowls so the layers are visible—that way everyone can admire that incredible strawberry-streaked pattern before digging in. You can also cut the cake into pretty squares and serve with a small dollop of whipped cream and a strawberry slice on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Lemonade Poke Cake Recipe keeps beautifully in the fridge for up to four days when covered tightly. Be sure to use an airtight container or plastic wrap to preserve freshness and prevent the cake from picking up other flavors.
Freezing
If you want to save some for later, this cake can be frozen. Wrap it firmly in plastic wrap and then in foil to protect against freezer burn. It will keep well for up to two months. When ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
This cake is best served cold or at room temperature, so reheating is generally not recommended as it can affect the texture of the pudding and gelatin layers. If you prefer it less chilled, just take it out of the fridge 20-30 minutes before serving to let it come to a nice, mild temperature.
FAQs
Can I use fresh strawberries instead of gelatin?
While fresh strawberries add a delicious flavor and texture, the strawberry gelatin is what creates that punchy, even-infusion throughout the cake. You can add fresh strawberries for garnish or in the topping, but the gelatin is key to the classic poke cake effect.
Is it possible to make this cake gluten-free?
To make a gluten-free version, be sure to select a gluten-free lemon cake mix and verify that the pudding and gelatin mixes don’t contain gluten. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
Can I substitute the lemon pudding with another flavor?
Yes! While lemon pudding wonderfully enhances the lemonade theme, you can experiment with vanilla or even strawberry pudding for a twist. Just keep in mind that changing the pudding flavor may alter the overall harmony of the cake.
How long should the cake soak in the gelatin mixture?
The cake should be refrigerated for at least one hour to allow the gelatin to set. For an even more flavorful and firm texture, chilling it longer or overnight is a great option.
What’s the best way to poke holes in the cake?
A fork or a skewer works well for this purpose. The holes should be spaced about an inch apart so the gelatin can distribute evenly without making the cake too soggy.
Final Thoughts
This Strawberry Lemonade Poke Cake Recipe is such a joyful dessert to make and share. Its blend of sweet and tart, creamy and fruity elements feels like sunshine on a plate, no matter the occasion. If you’re craving a dessert that’s both nostalgic and fresh, give this recipe a go—you’ll find yourself reaching for seconds and happily sharing the secret with friends and family.
Print
Strawberry Lemonade Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Lemonade Poke Cake that combines a tangy lemon cake base with sweet strawberry gelatin infused throughout. Topped with a creamy lemon pudding and whipped topping mixture, this dessert is perfect for spring and summer gatherings, offering a delightful balance of citrus and berry flavors in every bite.
Ingredients
Cake Ingredients
- 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 Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix 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. Pour the batter evenly into the prepared baking dish.
- Bake 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 the cake from the oven and allow it to cool slightly.
- Prepare Strawberry Gelatin: While the cake bakes, bring the remaining 1 cup of water to a boil in a saucepan. Stir in the strawberry gelatin mix until fully dissolved. Add the ¼ cup of cold water and stir to combine.
- Poke Cake and Add Gelatin: Using a fork or skewer, poke holes all over the warm cake. Slowly pour the cooled strawberry gelatin mixture evenly over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour to let the gelatin set and cool the cake thoroughly.
- Make Lemon Pudding Topping: In a medium bowl, whisk together the milk and instant lemon pudding mix until it begins to thicken slightly. Gently fold in the thawed whipped topping until fully combined and smooth.
- Assemble and Garnish: Spread the lemon pudding topping evenly over the chilled cake. For an extra touch, garnish the top with fresh whole or sliced strawberries. Keep the assembled poke cake refrigerated until ready to serve.
Notes
- Make sure the cake is warm, not hot, when poking holes to ensure the gelatin soaks properly without melting the cake.
- You can substitute fresh lemon juice with bottled lemon juice if fresh lemons aren’t available, but fresh is preferred for best flavor.
- For an extra fruity punch, add additional sliced strawberries between the pudding topping and cake before chilling.
- Refrigerate leftovers promptly to maintain freshness, best consumed within 3 days.
