Strawberry Lemonade Poke Cake Recipe

If you love vibrant, summery desserts that burst with fresh flavors, then you’re going to absolutely adore this Strawberry Lemonade Poke Cake Recipe. It’s that perfect balance of tangy lemonade and sweet strawberries, all wrapped up in a moist white cake that practically melts in your mouth. I remember the first time I made this for a family BBQ—everyone went crazy over it, asking for seconds and thirds! Stick with me, and I’ll walk you through all the little tricks that make this cake a total showstopper and fan-freaking-tastic.

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Ingredients You’ll Need

This Strawberry Lemonade Poke Cake Recipe is all about fresh, quality ingredients that work beautifully together—especially the frozen lemonade concentrate, which adds that authentic tart zip. I always recommend using a trusted cake mix brand because it sets a great foundation for this dessert.

• Frozen strawberries: Using frozen means you have great flavor year-round, and they soften perfectly when cooked down for the filling.
• Water: Helps soften the strawberries without diluting the flavor.
• Granulated sugar: Balances the tartness of the lemonade and strawberries.
• Frozen lemonade concentrate: This is the secret brightener—you’ll find it infuses the cake with real lemon punch.
• Fresh lemon (juice and zest): Adds vibrant citrus notes that’ll keep each bite fresh and lively.
• Strawberry gelatin powder: Essential for that traditional poke cake texture and strawberry flavor infusion.
• Cream cheese: For the luscious, tangy cream cheese layer that pairs perfectly with the cake’s sweetness.
• Powdered sugar: Sweetens the cream cheese layer smoothly without graininess.
• White cake mix: I recommend Duncan Hines Classic White for a reliable, soft crumb that complements the flavors.
• Sour cream: Keeps the cake ultra-moist and tender.
• Eggs: The backbone of your batter to bind everything and add richness.
• Cool Whip: To top it off with a light, fluffy finish.
• Fresh strawberries for garnish: Adds a fresh, juicy pop and looks absolutely gorgeous.
• Yellow sanding sugar (optional): For a fun sparkle and color contrast that’s festive.

Variations

I love how flexible this Strawberry Lemonade Poke Cake Recipe is—you can switch things up based on what you have on hand or the flavors you’re craving. It’s fun to make it your own!

• Strawberry-Raspberry Mix: I once swapped half the strawberries with frozen raspberries, and it added a slightly tart complexity that my family adored.
• Dairy-Free Version: Simply use dairy-free cream cheese and whip topping, and substitute sour cream with coconut yogurt for a vegan twist that’s still creamy.
• Extra Zesty Lemon: If you really love that lemon punch, add an extra tablespoon of fresh lemon juice in the batter—it wakes up the whole cake.
• Mini Cakes: I’ve made individual poke cakes in muffin tins—would be perfect for parties or kids’ lunches!

How to Make Strawberry Lemonade Poke Cake Recipe

Step 1: Create the Strawberry Lemonade Filling

Start by cooking your frozen strawberries with water, sugar, frozen lemonade concentrate, and fresh lemon zest and juice in a saucepan over medium-low heat. You’ll want to stir occasionally and cover it up, letting those berries soften for about 10 minutes until the liquid is a rich, deep red. It’s amazing how those flavors blend! Then, pour the mixture through a fine-mesh sieve to separate the juice from the solids. Don’t toss those strawberry bits—I often save them for smoothies or a quick compote.

Next, whisk strawberry gelatin powder into the juice until it dissolves completely, then let it cool to room temperature—this usually takes about 30 to 40 minutes. It’s important your mixture isn’t warm when pouring it over the cake later, or it could soak in too much and get mushy.

Step 2: Whip Up the Creamy Lemonade Cream Cheese Layer

While your filling cools, grab your stand mixer and beat together cream cheese, frozen lemonade concentrate, powdered sugar, plus the zest and juice of a fresh lemon. I love how this layer adds just the right balance of tangy creaminess. Mixing on medium speed for a couple of minutes will give you that perfectly smooth texture you want.

Step 3: Mix and Bake the Cake

Preheat your oven to 350°F and prepare a 9×13-inch pan with nonstick spray. Mix the white cake mix, frozen lemonade concentrate, water, sour cream, eggs, and fresh lemon zest well until smooth—about two minutes on medium speed. The lemon zest here is the subtle secret that brightens every bite.

Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before you poke it. You want the cake to be totally cooled; otherwise, the gelatin filling won’t soak in evenly.

Step 4: Poke and Pour the Strawberry Filling

Using the handle of a wooden spoon, poke 35-40 holes evenly all over the cake—not too close but spread nicely. Then, gently pour or spoon the cooled strawberry gelatin mixture into the holes, letting it seep down. This step is the magic behind the “poke cake” texture that everyone can’t get enough of.

Cover the cake loosely with plastic wrap—try not to let it touch the cake surface—and refrigerate for at least 30 minutes to let it set.

Step 5: Finish with the Cream Cheese Layer and Chill

Once the cake has chilled and set a bit, spread the lemon cream cheese mixture smoothly on top, creating a luscious layer of tangy richness. Cover again with plastic wrap and refrigerate for at least 4 hours, or even better, overnight if you have the patience—you’ll notice the flavors deepen overnight, making every bite absolutely dreamy.

Step 6: Garnish and Serve

Before serving, top with a generous layer of Cool Whip, fresh sliced strawberries, and a sprinkle of yellow sanding sugar if you want that extra sparkle and sweetness. I love the visual contrast and the little crunchy sugar surprise. It’s party time!

How to Serve Strawberry Lemonade Poke Cake Recipe

Garnishes

I’m obsessed with topping this cake with fresh, juicy strawberries—they add just the right fresh contrast to the creamy layers. The yellow sanding sugar is totally optional but gives a fun, festive sparkle that’s perfect for summer gatherings or birthdays.

Side Dishes

This Strawberry Lemonade Poke Cake pairs wonderfully with light, refreshing side dishes like a simple green salad with citrus vinaigrette or even some fresh fruit skewers. I’ve also served it alongside iced tea or lemonade for a perfect picnic or potluck spread.

Creative Ways to Present

For a special occasion, try serving the cake in individual glass trifle cups layered with extra whipped topping and fresh strawberries. I once did this for a garden party and everyone loved the elegant presentation and ease of serving.

Make Ahead and Storage

Storing Leftovers

Any leftovers store beautifully in an airtight container in the fridge for up to 3 days. The flavors intensify after a day, so sometimes I actually prefer it the next day!

Freezing

I’ve frozen this cake once by wrapping tightly in plastic wrap and foil, then thawing overnight in the fridge. The texture changes slightly, but if you’re okay with a softer whipped topping, it’s a great option to save leftovers.

Reheating

This cake is best served chilled, so I skip reheating and just enjoy straight from the fridge. If you prefer, let it sit at room temp for 10-15 minutes so it’s less cold and the flavors bloom fully.

FAQs

Final Thoughts

This Strawberry Lemonade Poke Cake Recipe has become one of my absolute favorite go-to desserts because it’s approachable, stunning, and consistently delicious. It’s the kind of cake that makes you look like a kitchen superstar without hours of fuss. Whether you’re baking for friends, family, or just treating yourself, I promise this recipe will bring a big smile to your table—and probably a few ‘oohs’ and ‘ahhs’ too. Give it a try, and let me know how it turns out—I’m rooting for you!

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