Description

This Strawberry Lemonade Poke Cake is a delightful, refreshing dessert that layers bright citrus and sweet strawberry flavors with a moist white cake base. The cake is baked and then poked to soak up a luscious strawberry gelatin filling, topped with a creamy lemonade-flavored cream cheese layer, and finished with cool whipped topping and fresh strawberries. Perfect for warm weather or any occasion when you want a tangy, sweet treat that’s visually stunning and utterly delicious.

Ingredients

Scale

For the Strawberry Jello 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)

For the Lemonade Cream Cheese Layer:

12 ounces cream cheese, room temperature (340 grams, 1½ bricks)
½ cup frozen lemonade concentrate (114 grams)
¼ cup powdered sugar (28 grams)
Zest and juice of 1 medium lemon

For the Cake:

15.25 ounces white cake mix (432 grams, 1 box; Duncan Hines Classic White recommended)
¾ cup water (170 grams)
⅓ cup sour cream (76 grams)
3 large eggs (150 grams)
1 medium lemon, zested
¼ cup frozen lemonade concentrate (57 grams)

For the Topping:

16 ounces Cool Whip (454 grams, 1 tub)
Fresh strawberries, sliced or chopped
Yellow sanding sugar (optional)

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Instructions

Make the Strawberry Filling: In a medium saucepan over medium-low heat, combine the frozen strawberries, water, granulated sugar, frozen lemonade concentrate, and lemon zest and juice. Stir well, cover, and cook until the strawberries soften and the liquid turns deep red, about 10 minutes.
Strain and Add Gelatin: Pour the cooked strawberry mixture through a fine-mesh sieve into a bowl, discarding the solids or reserving for another use. Add the strawberry gelatin powder to the strained liquid, whisking thoroughly until dissolved. Set aside to cool to room temperature, approximately 30-40 minutes.
Prepare Lemonade Cream Cheese Layer: Using a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese, frozen lemonade concentrate, powdered sugar, and lemon zest and juice on medium speed until smooth and creamy. Set aside.
Preheat Oven and Prepare Pan: Position oven rack to the middle and preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray and set aside.
Mix Cake Batter: In a stand mixer bowl, combine the white cake mix, frozen lemonade concentrate, water, sour cream, eggs, and lemon zest. Beat on medium speed for 2 minutes until smooth and well combined.
Bake the Cake: Pour the batter into the prepared pan and bake according to package directions or until a toothpick inserted centrally comes out clean, about 25-30 minutes. Remove and transfer the cake to a wire rack; let cool completely.
Poke Cake Holes: Once cooled, use the handle of a thin wooden spoon to poke 35-40 evenly spaced holes across the surface of the cake.
Add Strawberry Gelatin Filling: Slowly pour or spoon the cooled strawberry gelatin mixture over the cake, allowing it to soak into the holes.
Chill Before Cream Cheese Layer: Cover the cake loosely with plastic wrap (avoid touching the cake surface) and refrigerate for 30 minutes to let the filling set.
Spread Lemonade Cream Cheese: Remove the cake from the fridge and evenly spread the prepared lemonade cream cheese mixture over the top, smoothing it out.
Chill Cake: Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to 2 days to let flavors meld and layers set.
Add Toppings and Serve: Before serving, decorate the top with Cool Whip, fresh sliced strawberries, and sprinkle yellow sanding sugar if desired for extra color and texture.

Notes

Use room temperature cream cheese to ensure a smooth cream cheese layer without lumps.
Make sure the strawberry gelatin filling is fully cooled to room temperature before pouring over the cake to prevent melting the cake or cream cheese layer.
For best results, chill the assembled cake for at least 4 hours to allow flavors to develop and the texture to set properly.
Yellow sanding sugar is optional but adds a lovely decorative touch and sparkle.
Discard or repurpose the leftover strawberry solids from straining; they’re flavorful and can be used in smoothies or jams.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 28g
Sodium: 280mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 38g
Fiber: 1.5g
Protein: 4g
Cholesterol: 65mg