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Strawberry Lemonade Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Lemonade Poke Cake is a delightful and refreshing dessert that combines the sweet and tangy flavors of fresh strawberries and zesty lemonade. The moist white cake is infused with lemonade concentrate, then poked and filled with a luscious strawberry gelatin filling before being topped with a creamy lemonade-flavored cream cheese layer, Cool Whip, and fresh strawberries for a perfect summer treat.

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 (340 grams), room temperature (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)

Instructions

  1. Prepare Strawberry Filling: In a medium saucepan over medium-low heat, combine frozen strawberries, water, granulated sugar, frozen lemonade concentrate, and zest and juice of one lemon. Stir well, cover, and cook for about 10 minutes until strawberries are softened and the liquid turns deep red.
  2. Strain and Add Gelatin: Pour the mixture through a fine-mesh sieve into a bowl, discarding solids or setting them aside for another use. Whisk strawberry gelatin powder into the liquid until fully dissolved. Allow to cool to room temperature for 30-40 minutes.
  3. Make Lemonade Cream Cheese Layer: Using a stand mixer with paddle attachment, beat cream cheese, frozen lemonade concentrate, powdered sugar, and zest and juice of one lemon on medium speed until smooth and creamy.
  4. Preheat Oven and Prep Pan: Set oven rack to middle position and preheat oven to 350°F (177°C). Spray a 9×13-inch baking pan with nonstick baking spray and set aside.
  5. Prepare Cake Batter: In a stand mixer bowl, combine white cake mix, ¼ cup frozen lemonade concentrate, water, sour cream, eggs, and lemon zest. Beat on medium speed for 2 minutes until well blended.
  6. Bake Cake: Pour batter into prepared pan. Bake according to package directions or until a toothpick inserted in the center comes out clean, approximately 25-30 minutes. Cool cake completely on a wire rack.
  7. Poke Cake Holes: Using the handle of a thin wooden spoon, poke about 35-40 holes evenly across the cooled cake top.
  8. Fill Cake with Strawberry Gelatin: Slowly pour or spoon the cooled strawberry gelatin mixture over the top of the cake, allowing it to soak into the holes. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  9. Spread Lemonade Cream Cheese Layer: Remove cake from refrigerator and spread the lemonade cream cheese mixture evenly over the top of the cake, smoothing it out.
  10. Chill the Cake: Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days to allow flavors to meld.
  11. Add Toppings and Serve: Before serving, decorate the top with Cool Whip, fresh sliced or chopped strawberries, and optionally sprinkle with yellow sanding sugar for a festive look.

Notes

  • The lemon zest and juice add fresh brightness; be sure to use unwaxed lemons for best flavor.
  • Strawberry gelatin powder helps set the filling firmly in the holes and adds extra strawberry flavor.
  • Make sure the cake is completely cooled before poking and adding gelatin to prevent melting.
  • You can substitute fresh strawberries for frozen if in season; adjust cooking time slightly until softened.
  • The poke cake can be prepared a day ahead and kept refrigerated to deepen flavors.

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 320
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://piesbypaula.com/strawberry-lemonade-poke-cake-recipe/