If you are craving a dessert that bursts with sunshine and sweetness in every bite, this Strawberry Lemonade Poke Cake Recipe is exactly what you need. This vibrant, citrusy, and fruity cake combines the tang of fresh lemon with the bright, juicy notes of strawberry gelatin, soaked right into a moist, tender cake. The creamy lemon pudding frosting on top finishes the experience with a luscious, dreamy texture that will have everyone asking for seconds. Whether you’re celebrating a special occasion or just want to brighten up a simple day, this poke cake offers an irresistible treat that feels like summer on a plate.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is key to achieving that perfect balance of tangy, sweet, and creamy flavors. Each component plays a crucial role in creating the cake’s moist texture, fruity punch, and smooth finish.
- Lemon cake mix: The foundation of the cake, bringing light lemon flavor and a tender crumb.
- Water: Used in two parts, it hydrates the cake batter and dissolves the gelatin for optimal saturation.
- Large eggs: Help bind the cake together and add richness.
- Vegetable oil: Keeps the cake moist and tender with a subtle richness.
- Lemon zest and juice: Packs a fresh, aromatic, and zesty punch that brightens the entire dessert.
- Strawberry-flavored gelatin mix: Adds a vibrant color and juicy strawberry flavor that seeps into every bite.
- Cold water: Ensures the gelatin mixture has just the right consistency for soaking.
- Milk: Creates the creamy base for the lemon pudding topping.
- Instant lemon pudding mix: Gives the topping its silky texture and intense lemon flavor.
- Frozen whipped topping (thawed): Lightens the pudding topping to a fluffy, airy finish.
- Fresh strawberries (optional garnish): The perfect fresh accent that adds a pop of color and natural sweetness.
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. Combine your lemon cake mix, one cup of water, eggs, vegetable oil, lemon zest, and lemon juice in a large bowl. Beat this mixture first on low speed just until the ingredients come together, then increase to medium speed and mix for two full minutes to create a smooth batter. Pour this bright yellow batter into your prepared pan and bake for about 21 to 26 minutes or until a toothpick inserted in the center comes out clean. The result is a fragrant and tender cake base ready for soaking.
Step 2: Make the Strawberry Gelatin Mixture
While your cake bakes and then cools slightly, bring one cup of water to a boil in a saucepan. Stir in the strawberry-flavored gelatin powder until it is fully dissolved and smooth. Remove from heat and mix in a quarter cup of cold water to cool the gelatin to the right temperature for soaking. This mixture is what will infuse your cake with that iconic strawberry flavor and juicy fruitiness.
Step 3: Poke and Soak the Cake
Take a fork or skewer and poke holes evenly across the warm cake. These holes allow the strawberry gelatin mixture to seep deeply into the crumb, creating pockets of flavor and keeping the cake incredibly moist. Slowly pour the gelatin over the cake, letting it absorb fully. Once soaked, transfer the cake to the refrigerator for at least an hour, so the gelatin can set and chill perfectly.
Step 4: Prepare the Lemon Pudding Topping
In a mixing bowl, whisk together milk and instant lemon pudding mix until the mixture thickens slightly. Then gently fold in the thawed frozen whipped topping, which lightens the pudding into a fluffy, creamy topping. This step is crucial because it balances the sweet, tart strawberry-soaked cake with smooth, zesty creaminess.
Step 5: Assemble and Garnish
Once your cake has cooled and the gelatin has set in the refrigerator, spread the lemon pudding topping evenly over the surface. For a final touch, decorate with whole or sliced fresh strawberries if you have them on hand—this will add a fresh burst of color and enhance the strawberry lemon flavor combination. Keep the cake refrigerated until it’s time to serve, so every bite stays fresh and flavorful.
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
Fresh strawberries are the natural choice for garnishing this cake, adding texture and bright color that complements the strawberry lemonade flavors inside the cake. A light dusting of powdered sugar or a few mint leaves also adds a lovely finishing touch that makes the dessert feel extra special.
Side Dishes
This cake pairs exceptionally well with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add richness and cool contrast. Fresh berries on the side can enhance the fruity theme, or a light cup of tea or lemonade complements the citrusy notes beautifully without overpowering the flavors.
Creative Ways to Present
Serve the cake chilled in beautiful glass dessert plates to showcase its vibrant pink gelatin pockets and luscious lemon topping. You can also cut it into small squares for parties or gatherings, layering it with more fresh fruit for a stunning trifle effect. Another fun idea is to make mini versions using cupcakes or muffin pans before poking and soaking, perfect for individual servings.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Lemonade Poke Cake Recipe keeps best when covered tightly with plastic wrap or stored in an airtight container in the fridge. This will maintain its moisture and prevent the cake from drying out, keeping all those delicious flavors fresh for up to 3 days.
Freezing
You can freeze the cake if you want to make it well ahead of time or save leftovers for later. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen poke cake slices can last up to 2 months. Just thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
Since this is a chilled poke cake with gelatin and creamy topping, reheating is not recommended. It is best enjoyed cold or at room temperature. If you want to serve it slightly less chilled, simply leave it out on the counter for 10–15 minutes before cutting and serving.
FAQs
Can I use fresh strawberries instead of gelatin?
Fresh strawberries are a delicious addition and perfect for garnishing, but they won’t create the same soaked effect that the strawberry gelatin does in this poke cake. The gelatin adds that juicy, colorful infusion that fresh fruit alone can’t replicate inside the cake.
Is there a dairy-free alternative for this recipe?
You can use dairy-free milk such as almond or oat milk, and substitute a nondairy whipped topping to make the dessert suitable for dairy-free diets. Just make sure the pudding mix you choose also fits your dietary needs or consider making a homemade lemon custard topping.
How long should I let the cake soak before adding the topping?
Refrigerate the cake for at least one hour after pouring the gelatin mixture. This step allows the gelatin to set fully, creating those delightful strawberry pockets. The longer chilling time improves flavor infusion and texture, but overnight is also fine.
Can I make this cake gluten-free?
To make a gluten-free Strawberry Lemonade Poke Cake Recipe, start with a gluten-free lemon cake mix. Double-check all other ingredients like pudding mix and gelatin for gluten content to ensure the entire dessert is safe for gluten-sensitive eaters.
What is the best way to cut and serve this poke cake?
Use a sharp, clean knife and wipe it between cuts to keep neat slices. Since the cake is moist and chilled, cutting when it is very cold helps maintain structure. Serve slices chilled for the ultimate refreshing treat experience.
Final Thoughts
This Strawberry Lemonade Poke Cake Recipe is a joyful celebration of fresh, fruity flavors wrapped inside tender cake and cloud-like lemon topping. It’s the kind of dessert that lifts moods and brings smiles around any table. I can’t wait for you to try it — your taste buds will thank you, and your friends and family will be asking for this beautiful, summery cake again and again.
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
- Diet: Vegetarian
Description
This Strawberry Lemonade Poke Cake is a delightful combination of tangy lemon and sweet strawberry flavors. Featuring a moist lemon cake filled with strawberry gelatin and topped with a creamy lemon pudding and whipped topping, it’s a perfect refreshing dessert for any occasion.
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 Filling
- 1 (3-ounce) package strawberry-flavored gelatin mix
- ¼ cup cold water
Topping Ingredients
- 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). Grease a 9×13-inch baking dish thoroughly with cooking spray to prevent sticking.
- Mix cake batter: In a large bowl, combine 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 create a smooth batter. Pour the batter evenly into the prepared baking dish.
- 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 the cake from the oven and let it cool slightly on a wire rack.
- 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 fully dissolved. Remove from heat and stir in ¼ cup cold water to cool the mixture slightly.
- Poke and soak cake: Using a fork or skewer, poke holes all over the warm cake evenly. Slowly pour the cooled strawberry gelatin mixture over the cake, allowing it to seep into the holes and infuse the cake with flavor. Refrigerate the cake for at least 1 hour to allow the gelatin to set and the cake to cool completely.
- Prepare lemon pudding topping: In a bowl, whisk together milk and instant lemon pudding mix until it starts to thicken slightly. Gently fold in the thawed whipped topping until the mixture is smooth and well combined.
- Finish and garnish: Spread the lemon pudding topping evenly over the cooled and set cake. Garnish with whole or sliced fresh strawberries if desired. Keep the cake refrigerated until ready to serve for the best texture and flavor.
Notes
- For best results, ensure the cake is warm but not hot when poking holes to allow gelatin to soak properly.
- Use fresh lemons for zest and juice to enhance the cake’s lemon flavor.
- Chill the cake for at least 1 hour to allow gelatin to fully set before adding the topping.
- Fresh strawberries as garnish add visual appeal and an extra burst of freshness, but they are optional.
- This cake can be stored in the refrigerator for up to 3 days.
