If you’ve been dreaming of a dessert that bursts with vibrant flavors and balances tangy with sweet so perfectly, then this Strawberry Lemonade Poke Cake Recipe is your new best friend. Imagine a fluffy white cake soaked with zesty lemonade and sweet strawberry goodness, topped with a luscious cream cheese frosting that sings of summer in every bite. It’s the perfect treat to brighten gatherings or just add a cheerful sparkle to an ordinary day. Join me as I walk you through this irresistible Strawberry Lemonade Poke Cake Recipe that’s as fun to make as it is to devour!
Ingredients You’ll Need
Getting the ingredients right is key to nailing this cheerful and refreshing cake. Each item plays an essential role, from the tang of lemon to the sweet pop of strawberries, contributing to the cake’s delightful texture and vibrant flavor.
- Frozen strawberries (3 cups): Provide the natural sweetness and juicy strawberry flavor that infuses the cake beautifully.
- Water (3 tablespoons + ¾ cup): Helps create the strawberry syrup and moistens the cake batter perfectly.
- Granulated sugar (¼ cup): Sweetens the homemade strawberry sauce so it’s just right.
- Frozen lemonade concentrate (3 tablespoons + ¼ cup + ½ cup): Brings in that iconic tart and refreshing lemonade taste to the cake and frosting alike.
- Lemon (3 medium): Juice and zest are used several times to infuse bright citrus notes throughout the cake, making every bite zingy and fresh.
- Strawberry gelatin powder (2 tablespoons): Thickens the strawberry sauce and adds a fun fruity punch.
- Cream cheese (12 ounces, room temperature): Makes the frosting rich, creamy, and perfectly tangy to complement the strawberries and lemonade.
- Powdered sugar (¼ cup): Sweetens the cream cheese frosting to a dreamy finish.
- White cake mix (15.25 ounces): Acts as the soft, fluffy base that soaks up all those incredible flavors.
- Sour cream (â…“ cup): Keeps the cake moist and tender with a subtle tang.
- Eggs (3 large): Provide structure and richness to the cake batter.
- Cool Whip (16 ounces): Adds lightness and volume to the frosting, making it delightfully airy.
- Fresh strawberries (for garnish): Bring a fresh pop of color and extra strawberry goodness on top.
- Yellow sanding sugar (optional): A fun way to add sparkle and a bit of crunch for presentation.
How to Make Strawberry Lemonade Poke Cake Recipe
Step 1: Prepare the Strawberry Sauce
Start by creating a luscious strawberry sauce that will seep into the cake. Combine the frozen strawberries, water, granulated sugar, frozen lemonade concentrate, and lemon zest and juice in a saucepan. Bring it to a gentle boil, then stir in the strawberry gelatin powder. Allow the mixture to thicken to a syrupy consistency before removing from heat and letting it cool. This sauce is what turns the poke cake into a flavor-packed gem.
Step 2: Bake the Cake
Next, prepare your cake batter. Combine the white cake mix with the additional lemonade concentrate, water, sour cream, eggs, and lemon zest. This blend is going to give you a gorgeously moist and fragrant cake. Pour the batter into a greased 9×13-inch pan and bake it according to the package instructions, usually about 30 minutes. Let it cool just slightly before poking the holes that make this cake so magical.
Step 3: Poke and Pour
Using the back of a wooden spoon or a thick skewer, poke holes all over the warm cake. This step is the heart of the Strawberry Lemonade Poke Cake Recipe because it allows that vibrant strawberry sauce to seep deep inside, ensuring every bite is bursting with flavor. Slowly pour the cooled strawberry syrup over the top, letting it soak in beautifully. Refrigerate the cake while you prepare the frosting to let those flavors meld.
Step 4: Whip Up the Cream Cheese Frosting and Decorate
Beat the room temperature cream cheese with powdered sugar, frozen lemonade concentrate, lemon juice, and lemon zest until smooth. Gently fold in the Cool Whip for a light, fluffy texture that perfectly balances the tang and sweetness. Spread this dreamy frosting over the chilled cake and garnish with fresh strawberries and a sprinkle of yellow sanding sugar if you’re feeling fancy. This final step turns your cake into an absolute showstopper!
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
Fresh sliced strawberries are an obvious must for garnish, enhancing both the look and flavor. A touch of lemon zest can add a bright, fresh aroma, and yellow sanding sugar adds a playful sparkle that makes every slice feel special. These simple touches take your Strawberry Lemonade Poke Cake Recipe to the next level of irresistible.
Side Dishes
This cake pairs wonderfully with light, refreshing beverages like iced tea, lemonade, or even a sparkling rosé. For a balanced dessert plate, consider serving it alongside a scoop of vanilla bean ice cream or a bowl of fresh fruit salad. These sides complement the cake’s lively citrus and strawberry notes, creating a harmonious and memorable treat.
Creative Ways to Present
For a fun twist, serve this Strawberry Lemonade Poke Cake Recipe in individual jars or clear cups to showcase the vibrant layers. You can also add edible flowers or a drizzle of strawberry glaze on top for a fancy finish. If you want to impress guests, cut the cake into neat squares and garnish with a lemon wheel or small strawberry fan for a pretty presentation that invites eager tasting.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Lemonade Poke Cake Recipe can be stored covered in the refrigerator for up to 4 days. Keeping it chilled preserves the freshness of the cream cheese frosting and maintains the cake’s moist texture. Just make sure to cover it well to prevent it from drying out or absorbing odors from other foods.
Freezing
You can freeze your poke cake, but because of the cream cheese and Cool Whip frosting, it’s best to freeze it without frosting. Wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before frosting and decorating.
Reheating
This cake is best served chilled, so reheating is not generally recommended. However, if you prefer a slightly softer texture after refrigeration, let the slices sit at room temperature for 15-20 minutes before serving. This allows the flavors to open up without compromising the lovely mousse-like frosting.
FAQs
Can I use fresh strawberries instead of frozen?
Absolutely! Fresh strawberries can be used in place of frozen in this Strawberry Lemonade Poke Cake Recipe. If you do, make sure to chop them finely and adjust the cooking time slightly to get the sauce to the right consistency.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free white cake mix in place of the regular mix to make this dessert suitable for gluten-free diets. Just be sure to check that all other ingredients like gelatin powder and cake mix do not contain gluten.
Can I make the frosting without Cool Whip?
While Cool Whip adds a fluffy lightness to the frosting, you can substitute it with homemade whipped cream or heavy cream whipped to soft peaks. Just adjust the amount of powdered sugar accordingly to keep the right balance of sweetness and texture.
How long does it take for the cake to soak up the strawberry lemonade mixture?
After pouring the syrup into the poked cake, it’s good to refrigerate for at least 2 hours, but overnight is even better. This waiting period allows the flavors to fully penetrate the cake, delivering moist, flavorful bites with every forkful.
Can I make this cake without using a cake mix?
Yes, you can bake a homemade white cake from scratch if you prefer. Just be mindful of incorporating the lemon zest and lemonade concentrate into your batter to keep the signature flavor profile of this Strawberry Lemonade Poke Cake Recipe.
Final Thoughts
There’s something absolutely joyful about making and sharing this Strawberry Lemonade Poke Cake Recipe. It’s a nostalgic yet fresh dessert that invites smiles and savoring with every bite. Whether you’re celebrating a sunny occasion or simply craving a sweet and citrusy treat, this cake is a guaranteed crowd-pleaser. So grab your ingredients, dive in, and enjoy the delightful combination of strawberries and lemonade in a way you never thought possible!
Print
Strawberry Lemonade Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Lemonade Poke Cake is a delightful and refreshing dessert perfect for spring and summer. It features a moist white cake infused with lemon and strawberry gelatin flavors, poked and filled with a creamy strawberry lemonade mixture, then topped with Cool Whip and fresh strawberries for a bright, tangy finish that’s sure to impress.
Ingredients
Strawberry Filling
- 3 cups frozen strawberries (500 grams)
- 3 tablespoons water (43 grams)
- ¼ cup granulated sugar (50 grams)
- ¼ cup frozen lemonade concentrate (57 grams)
- 1 medium lemon (juiced and zested)
- 2 tablespoons strawberry gelatin powder (19 grams)
Cream Cheese Lemonade Frosting
- 12 ounces cream cheese (340 grams, room temperature, 1½ bricks)
- ½ cup frozen lemonade concentrate (114 grams)
- ¼ cup powdered sugar (28 grams)
- 1 medium lemon (juiced and zested)
Cake
- 15.25 ounces white cake mix (432 grams, 1 box, Duncan Hines Classic White recommended)
- ¼ cup frozen lemonade concentrate (57 grams)
- ¾ cup water (170 grams)
- â…“ cup sour cream (76 grams)
- 3 large eggs (150 grams)
- 1 medium lemon (zested)
Topping
- 16 ounces Cool Whip (454 grams, 1 tub)
- Fresh strawberries (sliced or chopped, quantity as desired)
- Yellow sanding sugar (optional, for garnish)
Instructions
- Prepare the strawberry filling: In a medium saucepan over medium heat, combine the frozen strawberries, water, granulated sugar, frozen lemonade concentrate, lemon juice, and lemon zest. Cook, stirring occasionally, until the strawberries soften and release their juices, about 8-10 minutes. Remove from heat and stir in the strawberry gelatin powder until fully dissolved. Allow mixture to cool slightly.
- Bake the cake: Preheat the oven to 350°F (175°C). In a large bowl, combine the white cake mix, frozen lemonade concentrate, water, sour cream, eggs, and lemon zest. Beat until smooth and well combined. Pour the batter into a greased 9×13-inch baking pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
- Make holes and pour strawberry mixture: Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake about 1 inch apart. Pour the warm strawberry mixture evenly over the cake, making sure it seeps into the holes. Allow the cake to cool completely to room temperature, so the filling sets.
- Prepare the cream cheese frosting: In a medium bowl, beat the room temperature cream cheese, frozen lemonade concentrate, powdered sugar, lemon juice, and lemon zest together until smooth and creamy.
- Assemble the cake: Spread the cream cheese frosting evenly over the cooled cake. Then, spread the Cool Whip gently on top of the cream cheese layer. Decorate with fresh sliced or chopped strawberries and, if desired, sprinkle yellow sanding sugar over the top for extra sparkle.
- Chill before serving: Refrigerate the cake for at least 2 hours before slicing and serving to allow all flavors to meld beautifully. Serve chilled and enjoy this refreshing lemonade-inspired dessert.
Notes
- Ensure the cake is warm when poking holes to help the strawberry filling soak in well.
- You can substitute fresh strawberries for frozen in the filling during strawberry season for a fresher flavor.
- For a firmer glaze, chill the cake longer before spreading frosting layers.
- Use room temperature cream cheese to avoid lumps in the frosting.
- This cake can be stored covered in the refrigerator for up to 3 days.
