Strawberry Lemonade Poke Cake
Updated
Updated
Made with lemon cake, lemonade, and strawberry jello, this Strawberry Lemonade Poke Cake is inspired by the classic refreshing summer drink and delivers a sweet citrusy flavor. It’s super easy to make and the perfect dessert for luncheons, backyard BBQs, and get-togethers!
This cake is great washed down with some strawberry lemonade or strawberry sweet tea.
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Easy Strawberry Lemonade Poke Cake
This strawberry lemonade poke cake has the perfect balance of strawberry, lemon, and lemonade flavors, making it a great dessert to enjoy all summer long. It begins with a lemon box cake mix, which is prepared with lemonade, and a strawberry jello and lemonade mixture that is poured over the holes so the liquid gets absorbed into the baked cake making every bite fantastic. A whipped cream topping finishes it off.
I’ve made other poke cakes before, primarily for holidays, like my Christmas poke cake, red white and blue poke cake, and Halloween poke cake, and I love them. They’re so easy and flavorful and stay so moist!
Why You’ll Love This Strawberry Lemon Poke Cake
- Sweet citrusy flavor. The lemonade helps to add some tart citrus flavor to the sweet cake.
- Easy to make. I love poke cake recipes because they begin with cake mix and jello mix, cutting down on the ingredients I need to use and the overall prep time.
- Perfect for making in advance. Strawberry lemonade poke cake is best when it gets to chill for at least 6 hours, so it’s a great make-ahead dessert for lazy family meals or friendly gatherings.
Recipe Ingredients
Here’s an overview of the ingredients needed in this recipe.
(Scroll down to the recipe card below for details and measurements.)
- Lemon cake mix – You want 15.25 ounces so be sure to check the box, as some cake mixes have adjusted the ounces in each box.
- Lemonade – Cold, divided. Use whatever brand of lemonade you prefer.
- Eggs – Provides structure to cake batter.
- Vegetable oil – Makes this cake extra moist.
- Strawberry jello – Adds the strawberry flavor to the cake.
- Milk – I used whole milk but 2% would work too.
- Lemon pudding – Adds even more lemon flavor to the cake and helps deliver an extra tender crumb.
- Cool Whip – The base of the creamy topping. Fresh whipped cream can be used instead, if preferred. See note below.
- Garnishes – Sliced strawberries & lemon slice twirls.
How To Make Strawberry Lemonade Poke Cake
Here’s a quick overview of how to make this strawberry lemon poke cake.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Make the cake. Beat together the cake mix, a cup of lemonade, eggs, and oil on low until incorporated then on medium for 2 minutes. Pour into a greased 9×13 baking dish. Bake at 350F for 21-26 minutes then cool for 25 minutes.
- Poke holes. Poke holes all over the surface of the cake.
- Make the jello. Bring a cup of lemonade to a boil then stir in the jello powder. Mix in the remaining 1/4 cup of chilled lemonade. Spoon the mixture over the holes of the cake.
- Chill. Cover and refrigerate for at least 6 hours.
- Add the topping. Whisk together the milk and lemon pudding until slightly thickened then fold in the Cool Whip. Spread over the chilled cake. Store in the fridge and garnish with sliced strawberries and lemon slices right before serving.
Tips for Success
Here are a few things to keep in mind when making your strawberry lemonade poke cake.
- Use cold lemonade. The lemonade is used in several parts of the recipe and it’s important that it’s cold. Keep it in the fridge until you need it.
- Replace the Cool Whip with fresh whipped cream. If preferred, you can beat cold heavy whipping cream to stiff peaks and use that in place of the Cool Whip.
- Poke holes while the cake is warm. This will make it easier to poke the holes. I use a straw or the end of a wooden spoon.
- Chill overnight. If you can, chill your poke cake overnight to let the jello fully absorb into the cake. I also recommend letting it chill again after you add the topping.
Video: Strawberry Lemonade Poke Cake
Proper Storage
Store leftover strawberry lemonade poke cake in the fridge for up to 3 days. It should be covered tightly with plastic or placed in an airtight container.
More Easy Cake Recipes:
- Blueberry Coffee Cake
- Chocolate Eclair Cake
- Easy Pineapple Cake
- 3-Ingredient Lemon Cake
- Pistachio Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Strawberry Lemonade Poke Cake
Ingredients
For the Cake
- 1 box (15.25) lemon cake mix
- 2 & 1/4 cups cold lemonade, , divided
- 3 large eggs
- 1/3 cup vegetable oil
- 1 box (3 ounce) strawberry Jell-O
For the Topping
- 1/2 cup whole milk
- 1 box (3.4 ounce) instant lemon pudding mix
- 1 tub (8 ounce) Cool Whip, , thawed (see note below)
For Garnish
- sliced strawberries, , for serving
- lemon slice twirls, , for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with cooking spray.
- Beat cake mix, 1 cup lemonade, eggs, and oil in a large bowl with an electric mixer on low speed until incorporated. Increase speed to medium and beat for 2 more minutes.
- Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Then allow cake to cool for about 25 minutes.
- Using a straw or the handle of a small wooden spoon, poke holes all over the surface of the cake; set aside.
- Pour 1 cup lemonade into a small saucepan; bring to a boil. Stir in strawberry jell-o powder until dissolved. Mix in remaining 1/4 cup cold lemonade. Carefully pour or spoon the liquid Jello into the holes of the cake.
- Refrigerate the cake for at least 6 hours or ideally overnight – this allows the Jell-O to set up within the cake.
- Make topping: Vigorously whisk together the milk and lemon pudding mix in a bowl until slightly thickened. Fold in the Cool Whip. Spread the topping evenly over the cooled cake.
- Cover and store in the fridge before serving. Garnish with sliced strawberries and twirled lemon slices, cut into squares, and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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