Tangy-Sweet Strawberry Lemonade Poke Cake Recipe for Summer Joy
Sweet summer memories dance through this strawberry lemonade poke cake that promises delightful bursts of tangy citrus and luscious berry flavors.
Every slice whispers refreshing promises of cool relaxation.
Bright pink hues peek through soft, moist cake layers waiting to surprise you.
Juicy strawberries and zesty lemon notes create a magical dessert experience that feels both comforting and exciting.
Creamy frosting drapes across the surface, promising indulgent moments of pure bliss.
Kids and adults alike will adore this simple yet spectacular treat that captures sunshine in every single bite.
You can’t resist diving into this vibrant, crowd-pleasing dessert that celebrates seasonal goodness.
Strawberry Lemonade Poke Cake That Refreshes
Ingredients for Strawberry Lemonade Poke Cake
For the Cake Base:For the Filling:For the Topping and Garnish:How to Make Strawberry Lemonade Poke Cake
Step 1: Warm Up the Oven and Prepare the Baking Space
Get your oven ready by setting it to 325F (163C). Grab a 9×13-inch baking pan and create a cozy lining with parchment paper.
Give the paper a light spray of cooking oil to prevent any sticky situations.
Step 2: Create the Cake Base
Grab a large mixing bowl and combine the cake mix and pudding mix.
Pour in the lemonade, oil, and eggs. Whisk everything together until the batter looks smooth and creamy.
Carefully spread the mixture evenly into your prepared pan.
Step 3: Bake to Perfection
Slide the pan into the oven and bake for 45 minutes.
Check if the cake is done by inserting a toothpick – it should come out clean. Once baked, remove from the oven and let the cake cool completely on a wire rack for about 30 minutes.
Step 4: Craft the Strawberry Filling
In a small saucepan, gently warm the lemonade over medium heat until it starts to simmer. Take the pan off the heat and stir in the strawberry Jell-O.
Mix thoroughly until the Jell-O completely dissolves (about 3 minutes). Let the mixture cool down to room temperature for around 10 minutes.
Step 5: Poke and Fill the Cake
Once the cake has cooled, grab the handle of a wooden spoon. Create about 24 holes across the cake’s surface, spacing them evenly.
Carefully spoon the Jell-O mixture into each hole, letting it seep down into the cake.
Step 6: Chill and Set
Cover the cake and place it in the refrigerator.
Let it rest and chill for at least 6 hours – overnight is even better for maximum flavor and texture.
Step 7: Frost and Decorate
Remove the cake from the refrigerator.
Spread a generous layer of buttercream frosting across the top. Add a beautiful finishing touch by garnishing with fresh, vibrant strawberries and zesty lemon slices just before serving.
Tips for Perfect Strawberry Lemonade Poke Cake
Variations of Strawberry Lemonade Poke Cake
Pairing Ideas for Strawberry Lemonade Poke Cake
Storing Strawberry Lemonade Poke Cake Properly
Seal the cake in an airtight container and store in the refrigerator for up to 4 days. Cover with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
Wrap the cake tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Never leave the cake at room temperature for more than 2 hours due to the dairy-based frosting and fresh fruit toppings, which can spoil quickly.
Gently warm individual slices in the microwave for 10-15 seconds or let sit at room temperature for 15-20 minutes before serving to restore optimal texture and flavor.
FAQs
The cake combines lemonade cake mix, strawberry Jell-O, and fresh strawberries to create a tangy and sweet dessert with bright citrus and berry flavors.
Yes, you can substitute the lemonade cake mix with a classic vanilla or white cake mix, but the lemonade mix adds an extra layer of citrusy flavor to the dessert.
The holes allow the strawberry Jell-O to seep into the cake, creating a moist, flavor-packed dessert with vibrant color and juicy pockets throughout.
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Strawberry Lemonade Poke Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
Description
Sweet summer memories bloom with this strawberry lemonade poke cake, where tangy citrus meets luscious berries in a delightful dessert. Creamy layers and zesty flavors promise a refreshing slice you’ll want to savor slowly.
Ingredients
Main Ingredients:
- 1 (15 ounces or 425 grams) box lemon cake mix
- 5 eggs
- 3/4 cup vegetable oil
Liquid Ingredients:
- 3/4 cup lemonade
- 1 1/4 cups lemonade
Flavor and Topping Ingredients:
- 1 (3.4 ounces or 96 grams) box vanilla instant pudding
- 1 (3.4 ounces or 96 grams) box strawberry Jell-O
- 2 (12 ounces or 340 grams) tubs buttercream frosting
- 1 pint fresh strawberries, sliced or halved
- 1 lemon, sliced
Instructions
- Prepare the baking environment by heating the oven to 325F (163C) and lining a 13×9-inch pan with parchment paper, then lightly coat with cooking spray.
- Create the cake foundation by combining cake mix and pudding mix in a large mixing bowl. Incorporate lemonade, oil, and eggs, whisking until the mixture achieves a smooth consistency. Transfer the batter to the prepared pan, ensuring an even distribution.
- Bake the cake for 45 minutes, verifying doneness by inserting a toothpick that comes out clean. Allow the cake to cool completely on a wire rack for approximately 30 minutes.
- Craft the strawberry infusion by gently simmering lemonade in a small saucepan. Remove from heat and thoroughly dissolve strawberry Jell-O, stirring for about 3 minutes. Let the mixture cool to room temperature for 10 minutes.
- Transform the cake’s texture by creating approximately 24 evenly spaced holes using a wooden spoon handle. Carefully pour the prepared Jell-O mixture into these perforations, ensuring complete coverage.
- Enhance the cake’s flavor profile by refrigerating for a minimum of 6 hours, ideally overnight, to allow optimal flavor absorption and texture development.
- Finalize the dessert by removing from refrigeration and applying a uniform layer of buttercream frosting. Embellish with fresh strawberry slices and delicate lemon garnishes just before serving.
Notes
- Adjust sweetness by selecting a tart or sweet lemonade mix to control the overall flavor profile of the cake.
- Ensure holes are evenly spaced and deep enough to absorb the strawberry Jell-O filling for maximum flavor penetration.
- Use room temperature ingredients to create a smoother, more consistent cake batter that bakes more evenly.
- Experiment with gluten-free cake mix or dairy-free alternatives to make the recipe suitable for different dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 474
- Sugar: 53 g
- Sodium: 316 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.