Strawberry Lemonade Poke Cake

There’s something incredibly refreshing about a slice of Strawberry Lemonade Poke Cake on a warm summer day. I remember the first time I made this delightful dessert for a backyard barbecue. The sun was shining, the grill was sizzling, and I had this vision of a cake that would perfectly match the vibrant atmosphere. As I layered the flavors of tart lemons and sweet strawberries, I knew I was creating something extraordinary. This cake is not just a treat; it’s an experience that brings together family and friends for sweet summer memories.

What’s In This Strawberry Lemonade Poke Cake

When it comes to the ingredients for Strawberry Lemonade Poke Cake, each one plays a crucial role in creating the vibrant flavors and textures. The key players include juicy strawberries, tangy lemons, and creamy cream cheese, all coming together to create a symphony of taste.

• 3 cups frozen strawberries (500 grams) – These add a natural sweetness and fruity flavor that penetrates the cake.
• 3 tablespoons water (43 grams) – Helps to hydrate the strawberries and create a flavorful mixture.
• ¼ cup granulated sugar (50 grams) – Sweetens the strawberry mixture to enhance its natural flavors.
• ¼ cup frozen lemonade concentrate (57 grams) – This gives a zesty kick to the cake, infusing it with refreshing lemon flavor.
• 1 medium lemon – Juiced and zested, it brings brightness and acidity to the dish.
• 2 tablespoons strawberry gelatin powder (19 grams) – This helps to set the strawberry filling for a perfect texture.
• 12 ounces cream cheese (340 grams, room temperature) – Adds rich creaminess and balances the tartness of the lemon.
• ½ cup frozen lemonade concentrate (114 grams) – Used in the cream cheese layer to keep that lemonade flavor alive.
• ¼ cup powdered sugar (28 grams) – Sweetens the cream cheese layer just enough to create a delightful balance.
• 15.25 ounces white cake mix (432 grams, 1 box) – The base of the cake, providing structure and moisture.
• ¾ cup water (170 grams) – Hydrates the cake mix for the perfect batter consistency.
• ⅓ cup sour cream (76 grams) – Adds moisture and richness to the cake.
• 3 large eggs (150 grams) – Binds the ingredients together and adds richness.
• 16 ounces Cool Whip (454 grams, 1 tub) – For topping, it provides a light and fluffy finish.
• Fresh strawberries – Sliced or chopped, for decoration and added flavor.
• Yellow sanding sugar – Optional, for a charming decorative touch.

Strawberry Lemonade Poke Cake Instructions

Making the Strawberry Lemonade Poke Cake is a fun and rewarding process! Each step brings you closer to a delightful summer dessert that you and your loved ones will cherish.

1. In a medium saucepan set over medium-low heat, combine 3 cups frozen strawberries, 3 tablespoons water, ¼ cup granulated sugar, ¼ cup frozen lemonade concentrate, and the zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes. You want to see the strawberries break down and the mixture become syrupy.
2. Pour the liquid over a fine-mesh sieve into a bowl, and add 2 tablespoons strawberry gelatin powder into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30 to 40 minutes. This cooling step is crucial for the texture of your cake.
3. While the filling cools, let’s make the cream cheese layer. In the bowl of a stand mixer fitted with the paddle attachment, beat 12 ounces cream cheese, ½ cup frozen lemonade concentrate, ¼ cup powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy. You’re looking for a light, fluffy mixture to complement the cake.
4. Next, set your oven rack to the middle position and preheat it to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick baking spray and set it aside.
5. In another mixing bowl, combine the 15.25 ounces white cake mix, ½ cup frozen lemonade concentrate, ¾ cup water, ⅓ cup sour cream, 3 large eggs, and the zest of 1 lemon. Beat together on medium speed for 2 minutes until well combined. It should be smooth and slightly fluffy.
6. Pour the batter into the prepared pan and bake according to cake package directions or until a toothpick inserted in the middle comes out clean, which will take about 25 to 30 minutes. It’s important not to overbake, as you want a moist cake.
7. Once baked, transfer the cake to a wire rack to cool completely. When cooled, use the thin handle of a wooden spoon to poke about 35 to 40 holes all around the top of the cake. This allows the strawberry mixture to seep in.
8. Once the strawberry gelatin mixture has cooled to room temperature, slowly pour or spoon it over and into the holes in the cooled cake. Cover with plastic wrap, keeping it from touching the cake if possible, and refrigerate for 30 minutes before adding the Lemonade Cream Cheese Layer.
9. When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out. This layer is where the magic happens; it ties the flavors together beautifully.
10. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days. The longer it sits, the more the flavors develop.
11. When ready to serve, decorate the top with 16 ounces Cool Whip, fresh strawberries, and colored sanding sugar, if desired. This final touch makes it look as good as it tastes!

Substitutions and Tips

Here are some tips and possible substitutions for your Strawberry Lemonade Poke Cake journey. These can help you customize the cake to your liking!

• Storage: Store leftover cake in the refrigerator, covered tightly with plastic wrap, for up to 3 days.
• Freezing: You can freeze the cake before adding the cream cheese layer. Wrap it tightly and store for up to one month. Thaw in the fridge before using.
• Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Flavor Variations: Experiment with other berries like raspberries or blueberries for a different twist on the flavor.
• Presentation: For an extra touch, consider garnishing with mint leaves for color and freshness.

How to Enjoy Strawberry Lemonade Poke Cake

Serving up the Strawberry Lemonade Poke Cake is just as fun as making it! Here’s how you can enjoy it:

• As a dessert centerpiece: Serve this cake as the star of your dessert table at parties or family gatherings. It’s a great conversation starter!
• With summer drinks: Pair slices with refreshing summer drinks, like lemonade or iced tea, to complement the flavors.
• For brunch: This cake makes an excellent addition to brunch spreads. It’s light and fruity, perfect alongside morning beverages.
• Individual servings: Cut into squares and serve on dessert plates for a more refined presentation.
• Garnish options: Consider adding fresh mint leaves or edible flowers on top for a beautiful finish.

FAQ

Conclusion

The Strawberry Lemonade Poke Cake is truly a delightful dessert that embodies the spirit of summer. With its refreshing flavors and inviting appearance, it’s a cake that brings joy to any gathering. I invite you to try making this cake – you’ll not only enjoy the process, but you’ll also create wonderful memories with every slice you serve. So grab your ingredients and get started; a delicious treat awaits!

Strawberry Lemonade Poke Cake

Indulge in the ultimate summer delight with this Strawberry Lemonade Poke Cake. Bursting with refreshing flavors, each slice is a perfect blend of tangy lemon and sweet strawberry. It's a showstopper dessert for gatherings or a sweet finish to any meal. Treat yourself to this easy, delectable dessert and make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups Frozen Strawberries
• 3 tablespoons Water
• ¼ cup Granulated Sugar
• ¼ cup Frozen Lemonade Concentrate
• 1 Lemon juiced and zested
• 2 tablespoons Strawberry Gelatin Powder
• 12 ounces Cream Cheese room temperature
• ½ cup Frozen Lemonade Concentrate
• ¼ cup Powdered Sugar
• 15.25 ounces White Cake Mix (1 box), Duncan Hines Classic White recommended
• ¼ cup Frozen Lemonade Concentrate
• ¾ cup Water
• ⅓ cup Sour Cream
• 3 large Eggs
• 1 Lemon zested
• 16 ounces Cool Whip (1 tub)
• Fresh Strawberries sliced or chopped
• Yellow Sanding Sugar optional

Equipment

• Kitchen Scale
• Fine Mesh Sieve
• Stand Mixer
• 9×13 Baking Pan

Method

 

1. In a medium saucepan set over medium-low heat, combine the 3 cups frozen strawberries, 3 tablespoons water, ¼ cup granulated sugar, ¼ cup frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.
2. Pour the liquid over a fine-mesh sieve into a bowl and add the 2 tablespoons strawberry gelatin powder into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes.
3. While the filling cools, make the cream cheese layer. In the bowl of a stand mixer fitted with the paddle attachment, beat the 12 ounces cream cheese, ½ cup frozen lemonade concentrate, ¼ cup powdered sugar, and zest and juice of 1 lemon together on medium speed until smooth and creamy.
4. Set oven rack to middle position and preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick baking spray and set aside.
5. In the bowl of a stand mixer, combine the 15.25 ounces white cake mix, ½ cup frozen lemonade concentrate, ¾ cup water, ⅓ cup sour cream, 3 large eggs, and zest of 1 lemon. Beat together on medium speed for 2 minutes.
6. Pour the batter into the prepared pan. Bake according to cake package directions, or until a toothpick inserted in the middle comes out clean, about 25-30 minutes.
7. Transfer the cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.
8. When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.
9. Cover with plastic wrap (keeping it from touching the cake if possible) and refrigerate for 30 minutes before adding the Lemonade Cream Cheese Layer.
10. When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.
11. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
12. When ready to serve, decorate the top with 16 ounces Cool Whip, fresh strawberries, and colored sanding sugar, if desired.

Notes

• Storage: Store leftover cake in the refrigerator, covered tightly with plastic wrap, for up to 3 days.
• Freezing: You can freeze the cake before adding the cream cheese layer. Wrap it tightly and store for up to one month. Thaw in the fridge before using.
• Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Flavor Variations: Experiment with other berries like raspberries or blueberries for a different twist on the flavor.
• Presentation: For an extra touch, consider garnishing with mint leaves for color and freshness.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.