Refreshing Strawberry Lemonade Poke Cake to Brighten Your Day

Strawberry lemonade poke cakes are bursting with the vibrant flavors of summer.

This dessert pairs the tangy taste of lemonade with the sweet, juicy essence of ripe strawberries in a moist cake.

Baking fans and dessert lovers enjoy this fresh take on traditional cakes.

The special way it’s made involves poking holes to let fruity syrups soak deep into the cake’s soft texture.

With its bright colors and eye-catching look, this treat turns an ordinary cake into a stunning centerpiece that is sure to wow your guests at any event.

Strawberry lemonade poke cake blends classic comfort with modern flair beautifully.

Why Strawberry Lemonade Poke Cake Feels So Fresh

• Quick and Easy Summer Delight: Effortlessly whip up this refreshing strawberry lemonade poke cake that brings sunshine to your table.
• Minimal Prep, Maximum Flavor: Spend just 15 minutes preparing the batter, then let the oven and refrigerator do the heavy lifting for a stunning dessert.
• Crowd-Pleasing Versatility: Perfect for summer gatherings, potlucks, and family celebrations, this cake satisfies both kids and adults with its tangy-sweet profile.
• Make-Ahead Magic: Prepare the cake a day in advance, allowing flavors to meld and reducing day-of stress while ensuring a deliciously moist result.

What Goes Into Strawberry Lemonade Poke Cake

• Yellow Cake Mix: Provides the foundation for the cake with a soft, tender texture.
• Instant Pudding Mix: Adds moisture and richness to the cake's structure.

• Lemonade, Vegetable Oil, Eggs: Combine to create a smooth, well-blended cake batter with bright citrus flavor.

• Strawberry Jell-O: Creates a vibrant, fruity layer that seeps into the cake's holes.
• Additional Lemonade: Enhances the filling's flavor and helps dissolve the Jell-O.

• Buttercream Frosting: Adds a creamy, sweet finish to the cake.
• Fresh Strawberries, Lemon Slices: Provide a beautiful and fresh garnish that complements the cake's flavor profile.

How To Bake Strawberry Lemonade Poke Cake

Step 1: Warm Up the Oven and Prep Your Baking Space

• Crank the oven to a cozy 325°F
• Line a 13×9-inch pan with parchment paper
• Give the pan a light spray of cooking oil

Step 2: Whip Together the Cake Base

• Grab a large mixing bowl
• Combine cake mix and pudding mix
• Pour in: lemonade, oil, eggs
• Blend until silky smooth
• Transfer batter to the prepared pan
• Spread evenly with a spatula

Step 3: Bake to Golden Perfection

• Slide the pan into the oven
• Bake for 45 minutes
• Check doneness with a toothpick
• Pull out and let cool completely on a wire rack for 30 minutes

Step 4: Craft the Strawberry Magic

• Grab a small saucepan
• Warm lemonade to a gentle simmer
• Remove from heat
• Stir in strawberry Jell-O
• Mix until fully dissolved
• Let cool to room temperature

Step 5: Create Flavor Tunnels

• Take a wooden spoon handle
• Poke 24 holes across the cake
• Carefully pour Jell-O mixture into each hole

Step 6: Chill and Develop Flavors

• Cover the cake
• Refrigerate for 6 hours or overnight

Step 7: Dress Up and Serve

• Retrieve cake from refrigerator
• Spread buttercream frosting generously
• Decorate with fresh strawberries and lemon slices
• Slice and enjoy your tangy sweet masterpiece

Tips For Strawberry Lemonade Poke Cake Perfection

• Boost Cake Moisture: Use pudding mix in the batter to create an incredibly moist and tender cake texture that stays soft even after refrigeration.
• Perfecting Hole Technique: Poke holes gently and evenly with a wooden spoon handle, ensuring consistent Jell-O distribution throughout the cake for maximum flavor absorption.
• Temperature Control Matters: Allow cake and Jell-O to cool completely before combining to prevent soggy results and maintain the cake's structural integrity.
• Enhance Flavor Depth: Experiment with different Jell-O flavors like raspberry or mixed berry to create unique variations of this strawberry lemonade cake.
• Make-Ahead Magic: Refrigerate the cake overnight to let flavors meld and develop a more intense, harmonious taste profile that improves with resting time.

How To Store And Chill Strawberry Lemonade Poke Cake

• Refrigerate: Store the cake covered in the refrigerator for up to 5 days in an airtight container to maintain its moisture and freshness.
• Freeze: Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months for later enjoyment.
• Thaw: Remove frozen cake from the freezer and let it defrost in the refrigerator overnight, ensuring the texture remains soft and delicious.
• Reheat: Warm individual slices in the microwave for 10-15 seconds on low power to prevent drying out the cake's delicate texture.

Top Pairings With Strawberry Lemonade Poke Cake

• Refresh with Crisp Beverage Companions: Strawberry lemonade poke cake pairs beautifully with complementary drinks and sides.
• Sip Sparkling Citrus Cocktails: Mix fresh limoncello spritzer or light gin-based cocktail to highlight the cake's bright, tangy notes and enhance its zesty lemon undertones.
• Cool Wine Selection: Choose chilled rosé or moscato to match the dessert's sweet strawberry profile, creating a delightful balance between cake and wine's fruity essence.
• Elevate with Herbal Tea: Brew chamomile or mint tea to provide a refreshing contrast, cutting through the cake's richness while cleansing the palate with subtle herbal undertones.

Ways To Remix Strawberry Lemonade Poke Cake

• Gluten-Free Lemon Berry Cake: Replace standard cake mix with gluten-free cake mix and ensure all ingredients are certified gluten-free. Use almond flour or gluten-free flour blend for additional texture.
• Dairy-Free Summer Sensation: Swap buttercream frosting with coconut whipped cream or dairy-free cream cheese frosting. Use plant-based oil instead of regular cooking oil for a lighter version.
• Low-Sugar Citrus Dream: Substitute regular sugar-based cake mix with sugar-free or reduced-sugar alternatives. Use sugar-free Jell-O and stevia-based sweeteners to decrease overall sugar content.
• Vegan Strawberry Lemonade Treat: Create plant-based version using egg replacer, vegan cake mix, and coconut-based frosting. Select organic strawberries and use aquafaba as egg substitute for moisture and binding.

Strawberry Lemonade Poke Cake Questions Answered

• Is this cake suitable for people with dietary restrictions?

The cake contains wheat, eggs, and dairy, so it’s not ideal for those with gluten, egg, or lactose allergies. Individuals with specific dietary needs should consult the ingredient list carefully.

• Can I use fresh strawberries in the Jell-O filling?

While fresh strawberries are great for garnish, they aren’t recommended in the Jell-O mixture as they can prevent proper setting and might make the filling watery. Stick to strawberry Jell-O for the best results.

• How do I ensure the Jell-O mixture fills the holes properly?

After poking holes, pour the slightly cooled Jell-O mixture slowly and carefully, allowing it to naturally seep into the holes. Use a spoon to help distribute it evenly if needed. Don’t overfill to prevent soggy cake layers.

• What type of cake mix works best for this recipe?

A standard white or vanilla cake mix works perfectly. Avoid using angel food or other specialized mixes that might alter the texture and moisture of the final cake.

Bold Strawberry Lemonade Poke Cake Recipe

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4.7 from 36 reviews

• Total Time: 57 minutes
• Yield: 12 1x

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Description

Summer’s sweetest Strawberry Lemonade Poke Cake delivers a refreshing twist on classic desserts, blending zesty citrus with luscious strawberry swirls. Creamy layers and bright flavors invite you to savor each delightful bite of this crowd-pleasing treat.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 (15 ¼ ounces / 432 grams) box lemon cake mix
• ¾ cup (177 milliliters) vegetable oil
• 5 eggs
• 1 (3.4 ounces / 96 grams) box vanilla instant pudding
• ¾ cup (177 milliliters) lemonade

Gelatin and Liquid Layer:

• 1 (3.4 ounces / 96 grams) box strawberry Jell-O
• 1 ¼ cups (296 milliliters) lemonade

Topping and Garnish:

• 2 (12 ounces / 340 grams) tubs buttercream frosting
• 1 pint (473 milliliters) fresh strawberries, sliced or halved
• 1 lemon, sliced

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Instructions

1. Prepare the baking environment by heating the oven to 325°F and positioning a parchment-lined 13×9-inch pan with a light cooking spray coating.
2. Combine cake mix and pudding mix in a large mixing bowl, creating a smooth base by incorporating lemonade, oil, and eggs until the batter achieves a uniform consistency.
3. Transfer the cake batter into the prepared pan, ensuring an even distribution across the surface.
4. Bake the cake for approximately 45 minutes, verifying doneness by inserting a toothpick that comes out clean.
5. Allow the cake to cool completely on a wire rack, which typically takes around 30 minutes.
6. Create the strawberry filling by gently heating lemonade in a saucepan, then removing from heat and thoroughly dissolving strawberry Jell-O until the mixture is smooth.
7. Let the Jell-O mixture cool to room temperature for about 10 minutes.
8. Using a wooden spoon handle, carefully create approximately 24 evenly distributed holes across the cake’s surface.
9. Slowly pour the cooled Jell-O mixture into the prepared holes, ensuring thorough coverage.
10. Refrigerate the cake for a minimum of 6 hours, ideally overnight, to allow the flavors to meld and set properly.
11. Remove the cake from the refrigerator and generously spread buttercream frosting across the entire surface.
12. Complete the dessert by artfully garnishing with fresh strawberries and delicate lemon slices just before serving.

Notes

• Adjust sweetness by using sugar-free pudding mix and low-sugar cake mix for a lighter version that’s perfect for those watching their sugar intake.
• Create a gluten-free alternative by selecting a gluten-free cake mix and ensuring all ingredients are certified gluten-free.
• Enhance the fruity flavor by adding fresh lemon zest to the cake batter for an extra citrusy punch that brightens the entire dessert.

• Prep Time: 7 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 410
• Sugar: 40 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg