If you’re looking for a dessert that absolutely screams summer sunshine, look no further than Strawberry Lemonade Poke Cake. With a burst of tangy lemon, the sweet kiss of strawberries, and a refreshing chilled finish, this cake transforms humble ingredients into an eye-catching showstopper. You’ll love how light, zesty, and unfussy this dessert is—every bite brings back memories of lemonade stands and garden gatherings. Whether you’re serving it at a backyard barbecue or bringing it to a picnic, Strawberry Lemonade Poke Cake instantly lifts the mood and gets everyone asking for seconds!
Ingredients You’ll Need
The magic of Strawberry Lemonade Poke Cake comes from its simple, easy-to-find ingredients, each chosen for the part it plays in flavor, texture, or those gorgeous streaks of color. Don’t underestimate the essentials—these are the foundation of your new favorite dessert!
- Lemon cake mix: Zesty lemon flavor and super-moist texture right from the start; just follow the box directions for eggs, oil, and water.
- Strawberry gelatin (3 oz box): Adds a bright pop of strawberry taste and creates those dramatic pink stripes inside your cake.
- Boiling water (1 cup): Essential for dissolving the gelatin smoothly, ensuring it soaks right into the cake’s nooks and crannies.
- Cold water (1/2 cup): Cools down your gelatin mixture so it doesn’t melt the cake, helping the flavor set perfectly.
- Whipped topping (1 cup, like Cool Whip): Makes for a fluffy, cloudlike topping that’s extra light and creamy.
- Lemon curd (1/2 cup): Intensifies the lemon flavor and thickens your topping with a lush, glossy finish.
- Fresh strawberries (1 cup, diced): Juicy, vibrant, and oh-so-pretty—they’re the crown jewels of this dessert.
- Lemon zest (optional): For the finishing touch, a little zest brings even more citrus aroma and a beautiful sprinkle of color.
How to Make Strawberry Lemonade Poke Cake
Step 1: Bake the Lemon Cake
Preheat your oven to 350°F (175°C). Prepare the lemon cake mix exactly as directed on the box, combining the eggs, oil, and water until smooth. Pour the batter into a greased 9×13-inch baking pan for best results. Bake according to package directions, usually around 30 minutes, until a toothpick comes out clean. This lemony base is what gives Strawberry Lemonade Poke Cake its sunny flavor.
Step 2: Let the Cake Cool and Poke the Holes
Once baked, remove your cake from the oven and let it cool for about 15–20 minutes. Now comes the fun part: use the handle of a wooden spoon or a skewer to poke holes all over the cake. Aim for holes spaced every inch or so—this creates the signature poke cake effect, letting the strawberry gelatin seep in and leaving those gorgeous pink streaks!
Step 3: Mix and Pour the Strawberry Gelatin
In a medium bowl, dissolve the strawberry gelatin powder in 1 cup of boiling water, making sure it’s completely smooth. Stir in 1/2 cup of cold water to cool it down (so you don’t melt the cake). Carefully and slowly pour this mixture evenly over the entire cake, letting it trickle into each hole and soak into the lemon base. Cover your pan and refrigerate for at least 2 hours—this is where Strawberry Lemonade Poke Cake works its magic!
Step 4: Make the Lemon Curd Whipped Topping
While your cake is chilling, blend together 1 cup of whipped topping with 1/2 cup lemon curd in a small bowl. Stir until smooth and creamy. This topping is lemony, rich, and feather-light—perfect for spreading over the set gelatin layer when your cake is fully chilled.
Step 5: Top, Garnish, and Serve
Once your cake is fully set and chilled, gently spread your lemon curd whipped topping over the surface. Sprinkle on the diced fresh strawberries for a juicy, colorful layer. If you like, top it all off with a bit of lemon zest for a punch of bright citrus aroma and extra color. Serve your Strawberry Lemonade Poke Cake nice and cold, and watch it disappear!
How to Serve Strawberry Lemonade Poke Cake
Garnishes
The finishing touches take this cake from simple to simply spectacular! Top each slice with a pile of fresh diced strawberries and a scattering of lemon zest. For extra flair, you can even add a sprig of fresh mint or a twist of lemon peel on the plate. The fresh fruit not only looks stunning but also adds extra juicy flavor with every bite.
Side Dishes
Strawberry Lemonade Poke Cake shines brightest when it’s paired with light, refreshing accompaniments. Fresh fruit salad, a scoop of lemon sorbet, or even a crisp glass of pink lemonade make delightful partners. If you’re serving it at a potluck, try adding a platter of sliced melon, or crunchy vanilla wafer cookies for some texture contrast.
Creative Ways to Present
To wow your guests, try slicing the cake into tiny cubes and arranging them as cake “bites” on a platter, each topped with a piece of strawberry and a toothpick. For a picnic, cut the cake into mason jar portions or serve in mini dessert cups layered with extra whipped topping. However you present it, Strawberry Lemonade Poke Cake always looks inviting and vibrant!
Make Ahead and Storage
Storing Leftovers
You’ll be happy to hear that Strawberry Lemonade Poke Cake just gets better as it sits! Store any leftovers covered tightly in the refrigerator for up to 3 to 4 days. The flavors meld beautifully and the cake stays moist and delicious—a perfect treat for late-night cravings or afternoon pick-me-ups.
Freezing
If you’d like to make this cake farther in advance, you can freeze it before adding the whipped topping and fruit. Wrap the fully poked-and-gelatin-filled cake tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. To serve, thaw in the fridge overnight, then add your topping and berries fresh for the best texture.
Reheating
There’s no need to reheat this cake—Strawberry Lemonade Poke Cake is served chilled right from the fridge! If your cake has been in the freezer, let it thaw in the refrigerator before adding the topping and serve when fully soft and beautifully cold.
FAQs
Can I use homemade lemon cake instead of a box mix?
Absolutely! If you have a favorite scratch lemon cake recipe, go for it. Just make sure your cake is sturdy enough to hold up to the gelatin soaking, and follows the same baking pan size to ensure it sets properly.
What’s the best way to poke holes in the cake?
A wooden spoon handle is classic, but you can use chopsticks, a metal skewer, or even a thick straw. The goal is to make holes about an inch apart, deep enough to let the gelatin soak in without tearing the cake apart.
Can I swap out the strawberry gelatin for another flavor?
Definitely! Raspberry, cherry, or even a tropical fruit gelatin all make delicious twists. Each version gives the cake a different personality—experiment to find your personal favorite.
How far ahead can I make Strawberry Lemonade Poke Cake?
You can make it a full day before you plan to serve. This ensures the gelatin is thoroughly set and makes party prep a breeze. Just add the fresh strawberries and garnishes shortly before serving for best freshness and presentation.
Is there a dairy-free way to make the topping?
Yes! Simply use a dairy-free whipped topping and check that your lemon curd is also dairy-free (many are). You’ll still get that signature creamy, tart finish while keeping it suitable for everyone at your table.
Final Thoughts
There’s just something irresistible about sharing a chilled slice of Strawberry Lemonade Poke Cake on a warm day. It’s easy, beautiful, and full of joyful flavors that always get people talking. If you’re dreaming of a dessert that’s as fun to make as it is to eat, give this recipe a try—this could become the new star at all your summer celebrations!
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Strawberry Lemonade Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the refreshing flavors of summer with this delightful Strawberry Lemonade Poke Cake. A light and airy lemon cake is infused with strawberry gelatin and topped with a luscious lemon curd whipped topping, fresh strawberries, and a hint of lemon zest. Perfect for picnics, potlucks, or simply satisfying your sweet tooth on a sunny day.
Ingredients
Lemon Cake:
- 1 box lemon cake mix (plus eggs, oil, and water as directed)
Strawberry Gelatin Mixture:
- 1 box (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
Topping:
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup lemon curd
- 1 cup fresh strawberries (diced)
- lemon zest for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Prepare and bake the lemon cake in a 9×13-inch pan according to the package instructions. Let the cake cool for 15–20 minutes.
- Poke holes: Using the handle of a wooden spoon or a skewer, poke holes evenly across the entire cake.
- Prepare gelatin: In a medium bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water. Pour the gelatin mixture evenly over the cake. Refrigerate the cake for at least 2 hours.
- Prepare topping: In a small bowl, mix the whipped topping and lemon curd until smooth. Spread over the chilled cake. Top with diced strawberries and lemon zest.
- Serve: Serve the cake chilled.
Notes
- For more lemon flavor, brush the cake with extra lemon juice before adding the gelatin.
- This cake is perfect for summer gatherings and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
