Strawberry Lemonade Poke Cake Recipe

If you’re looking for a dessert that’s bursting with fresh flavors and a fun, festive vibe, I’ve got you covered with this Strawberry Lemonade Poke Cake Recipe. It’s one of those treats that just scream summer, but honestly, I make it any time of year because it never disappoints. The cake itself is soft, moist, and filled with a strawberry gelatin layer that’s perfectly tangy, while the creamy lemonade cream cheese topping adds a dreamy balance. Believe me, once you try it, you’ll want to keep this recipe close for every occasion!

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Ingredients You’ll Need

The magic behind this Strawberry Lemonade Poke Cake Recipe lies in its simple, quality ingredients that combine to create layers of tangy, sweet, and creamy delight. You’ll want to gather a few specialty ingredients like strawberry gelatin and frozen lemonade concentrate, but otherwise, it’s mostly pantry staples.

• Frozen strawberries: I like using frozen because they’re easy to keep on hand and soften perfectly for the strawberry filling.
• Water: Just enough to help simmer the strawberry filling and dissolve the gelatin smoothly.
• Granulated sugar: Balances the tartness of the lemonade and lemon juice in the filling.
• Frozen lemonade concentrate: This is the secret ingredient that brings authentic lemonade flavor—grab the frozen cans in your grocery freezer!
• Fresh lemon: Both zest and juice are used to add brightness and that fresh citrus zing throughout.
• Strawberry gelatin powder: Gives the filling its lovely jiggly texture and concentrated strawberry flavor.
• Cream cheese: Room temperature is key to a smooth, fluffy Lemonade Cream Cheese Layer.
• Powdered sugar: Sweetens the cream cheese layer delicately without any grit.
• White cake mix: I recommend Duncan Hines Classic White—it bakes up moist with a neutral canvas for these bold flavors.
• Sour cream: Adds tenderness and moisture to the cake batter.
• Eggs: Provide structure and richness to the cake.
• Cool Whip or whipped topping: For that light, airy finishing touch on top.
• Fresh strawberries: Sliced or chopped to decorate and enhance the strawberry vibe.
• Yellow sanding sugar (optional): Adds a bit of sparkle and festive color if you’re feeling fancy.

Variations

I love the classic version of the Strawberry Lemonade Poke Cake Recipe as is, but it’s also a fantastic canvas for playing around. Feel free to tweak it to suit your taste buds or dietary needs—you’ll be surprised how versatile it can be!

• Berry Swap: I once swapped strawberries for raspberries with awesome results; the tartness of raspberries pairs beautifully with the lemonade.
• Dairy-Free Version: Try using dairy-free cream cheese and whipped topping if you want a lactose-free option; just make sure they’re soft and spreadable.
• Extra Zesty: For lemon lovers, upping the lemon zest and adding a little lemon extract brings a punchier citrus experience.
• Mini Cake Pops: I’ve made this poke cake recipe in smaller pans, then cut it into cubes and dipped them for fun bite-sized cake pops at parties.

How to Make Strawberry Lemonade Poke Cake Recipe

Step 1: Make the Strawberry Filling

Start by combining frozen strawberries, water, sugar, frozen lemonade concentrate, lemon zest, and lemon juice in a medium saucepan over medium-low heat. Stir everything together, then cover and let the strawberries soften and release their juices—this should take about 10 minutes. You’ll know it’s ready when the liquid turns a rich, deep red. Then, push the mixture through a fine mesh sieve to get a smooth liquid, whisk in the strawberry gelatin powder until fully dissolved, and set aside to cool to room temperature (roughly 30-40 minutes). Trust me, this step is key to that refreshing strawberry flavor that permeates the cake.

Step 2: Prepare the Lemonade Cream Cheese Layer

While your strawberry filling is cooling, whip up the lemonade cream cheese layer. Use a stand mixer fitted with the paddle attachment and beat room-temperature cream cheese, frozen lemonade concentrate, powdered sugar, and the zest and juice of one lemon on medium speed. Mix until it’s perfectly smooth and creamy. This tangy, luscious layer is going to take the cake to the next level, so don’t rush through it!

Step 3: Bake the Cake

Preheat your oven to 350°F and grease a 9×13-inch pan with nonstick spray. Then, in a separate bowl (or your stand mixer bowl), stir together the white cake mix, frozen lemonade concentrate, water, sour cream, eggs, and lemon zest. Beat the batter on medium speed for about 2 minutes until smooth and combined.

Pour the batter into your prepared pan and bake according to the cake package instructions—usually about 25-30 minutes. You can check doneness by inserting a toothpick in the center; it should come out clean. Once baked, set the cake on a wire rack to cool completely. This cooling is essential before you move on to the fun part—poking holes!

Step 4: Poke and Pour Strawberry Gelatin

Using a thin wooden spoon handle, poke 35-40 holes all over the cooled cake’s surface—don’t skimp here, you want plenty of holes to soak up that strawberry gelatin goodness. Then, slowly pour or spoon the cooled strawberry gelatin mixture evenly over the cake, letting it seep into all those holes. Set it in the fridge for at least 30 minutes to absorb fully before adding the cream cheese layer.

Step 5: Spread the Lemonade Cream Cheese Layer and Chill

After the cake has chilled with the strawberry gelatin, spread your creamy lemonade cream cheese mixture evenly over the top. Smooth it out gently with a spatula for a polished look. Cover the cake loosely with plastic wrap—try not to let it touch the cream—and refrigerate for at least 4 hours, or up to 2 days. The longer it chills, the more those flavors meld into a harmonious, dreamy dessert.

Step 6: Add the Finishing Touches

Right before serving, spread a generous layer of Cool Whip on top, then pile on fresh sliced strawberries and, if you want a bit of sparkle (who doesn’t?), sprinkle some yellow sanding sugar over it. It’s the kind of pretty you want to take a picture of before diving in.

How to Serve Strawberry Lemonade Poke Cake Recipe

Garnishes

I always go for fresh strawberries to top this cake because they add a juicy pop and vibrant color. Plus, the yellow sanding sugar sprinkles add such a delightful, festive touch—it’s like sunshine on a plate. If I’m feeling fancy, a few small mint leaves add a little freshness and contrast that everyone notices.

Side Dishes

This cake makes a perfect standalone dessert, but when serving at a larger meal, I like pairing it with a simple green salad or light finger foods like cucumber sandwiches or a cheese platter. The key is to keep the flavors light so the strawberry lemonade cake remains the star.

Creative Ways to Present

For a summer party, I’ve arranged this cake into individual mini jars—poke cake layers spooned in with fresh strawberry slices and topped with dollops of whipped cream. It’s so cute and lets guests grab-and-go. I’ve also experimented with making it in cupcake liners for bite-sized single servings, which are always a hit with kids.

Make Ahead and Storage

Storing Leftovers

I store leftover Strawberry Lemonade Poke Cake in an airtight container in the fridge, and it stays fresh and moist for 3 to 4 days. Because the cream cheese layer is chilled, it actually tastes even better after a day or two once the flavors have had more time to meld.

Freezing

Freezing poke cake can be tricky because of the creamy layers, but I’ve had success freezing individual slices wrapped well in plastic and foil. When you thaw them overnight in the fridge, they retain their texture nicely, though fresh strawberries on top are better added after thawing.

Reheating

This is one cake you don’t want to reheat. It’s best served cold or at room temperature to keep the pudding and cream cheese layers intact. Just pull it from the fridge about 15-20 minutes before serving to take the chill off and soften the cake slightly.

FAQs

Final Thoughts

This Strawberry Lemonade Poke Cake Recipe holds a special place in my heart because it combines two of my favorite flavors into a cake that’s genuinely crowd-pleasing and not intimidating to make. I remember the first time I served it at a summer barbecue, and everyone kept going back for seconds (and thirds!). If you want a dessert that’s both refreshing and indulgent with layers of texture and flavor, I can’t recommend this cake enough. Give it a try—you might just find your new go-to sweet treat!

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