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
Scale
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
