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
Scale
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.
