A bright, tangy, and sweet dessert that perfectly captures the refreshing flavors of strawberry lemonade in a moist, flavorful cake. This poke cake combines lemon cake with strawberry gelatin poured into holes poked throughout, then topped with creamy lemon pudding whipped topping and fresh strawberries for a crowd-pleasing treat.

Why You’ll Love This Recipe

This recipe is a fantastic way to enjoy the classic taste of strawberry lemonade in cake form. The poke cake method ensures the strawberry gelatin seeps throughout the cake, keeping it moist and bursting with flavor. The lemon pudding topping adds a creamy tang, making it light yet indulgent. It’s easy to prepare, visually stunning, and perfect for warm-weather occasions, potlucks, or any time you want a delicious, fruity dessert.

Ingredients

1 (15.25-ounce) package lemon cake mix
2 cups water, divided
3 large eggs
⅓ cup vegetable oil
1 lemon, zested and juiced
1 (3-ounce) package strawberry-flavored gelatin mix
¼ cup cold water
½ cup milk
1 (3.4-ounce) package instant lemon pudding mix
1 (8-ounce) container frozen whipped topping (Cool Whip), thawed
Whole or sliced strawberries (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the lemon cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice. Beat on low speed until moistened, then increase to medium and beat for 2 minutes. Pour the batter into the prepared pan.
Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and set aside.
While the cake bakes, prepare the strawberry gelatin. Bring 1 cup water to a boil in a small saucepan. Stir in the strawberry gelatin mix until dissolved, then add the ¼ cup cold water.
Use a fork or skewer to poke holes all over the warm cake. Slowly pour the prepared gelatin over the cake, allowing it to soak into the holes. Refrigerate the cake until completely cooled, at least 1 hour.
For the topping, whisk the milk and lemon pudding mix in a bowl until slightly thickened. Gently fold in the thawed whipped topping until combined.
Spread the lemon pudding topping evenly over the cooled cake. Garnish with fresh strawberries if desired. Keep refrigerated.

Servings and timing

Servings: 16
Prep time: 15 minutes
Cook time: 25 minutes
Chill time: 1 hour
Total time: About 1 hour 40 minutes

Variations

Use a gluten-free lemon cake mix for a gluten-free version.
Substitute dairy ingredients with almond milk and coconut whipped cream for a dairy-free option.
Add mixed berries like raspberries or blueberries on top for extra color and flavor.
Experiment with different gelatin flavors such as raspberry or cherry for a twist.
Use fresh strawberries inside the cake for added texture.

Storage/reheating

Store the cake covered in the refrigerator for up to 3 days. This cake is best served chilled and is not suitable for reheating as it relies on the gelatin set and creamy topping texture.

FAQs

How do I keep the gelatin from pooling on top?

Make sure the cake is warm but not hot when pouring the gelatin. The holes will help the gelatin soak in, and chilling the cake helps it set without pooling.

Can I use fresh strawberries instead of frozen whipped topping?

Fresh strawberries work well as a garnish, but for the creamy topping, thawed frozen whipped topping is recommended to maintain texture.

Is refrigeration necessary?

Yes, refrigerating the cake allows the gelatin to set and the flavors to meld perfectly.

Can I prepare this cake ahead of time?

Yes, the cake can be made a day in advance and stored in the refrigerator until serving.

Can I substitute a different flavor of gelatin?

Yes, other fruity gelatin flavors like raspberry or cherry can be used to change the flavor profile.

How can I decorate the cake?

Add sliced strawberries, lemon slices, or a sprinkle of lemon zest on top for a beautiful finish.

Is this recipe good for large gatherings?

Yes, it serves about 16 people and is great for parties and family get-togethers.

Can this cake be frozen?

Freezing is not recommended as it can affect the texture of the gelatin and topping.

What pairs well with this dessert?

Serve with iced tea, lemonade, or a light fruit salad for a refreshing summer dessert experience.

Can I use a different cake mix?

Lemon cake mix works best, but vanilla or strawberry cake mixes can also be used if desired.

Conclusion

Strawberry Lemonade Poke Cake is a delightful, refreshing dessert that perfectly balances tart and sweet flavors. Its moist texture combined with creamy lemon topping and juicy strawberries make it an impressive and easy dessert for any occasion. Whether for a summer party or a casual family treat, this cake is sure to satisfy your cravings and impress your guests.

Strawberry Lemonade Poke Cake

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Author: Emmily
Total Time: About 1 hour 40 minutes
Yield: Serves 16
Diet: Vegetarian

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Description

Bright, tangy, and sweet, this Strawberry Lemonade Poke Cake captures the refreshing flavors of strawberry lemonade in a moist lemon cake infused with strawberry gelatin. Topped with creamy lemon pudding whipped topping and fresh strawberries, this easy-to-make dessert is perfect for summer gatherings, potlucks, or anytime you crave a fruity, crowd-pleasing treat.

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
In a large bowl, combine lemon cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice. Beat on low speed until moistened; increase to medium and beat 2 minutes. Pour batter into prepared pan.
Bake 21–26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set aside.
Meanwhile, bring 1 cup water to boil in a saucepan. Stir in strawberry gelatin mix until dissolved. Add ¼ cup cold water and mix.
Poke holes all over warm cake using a fork or skewer. Slowly pour gelatin mixture over cake, letting it soak into holes. Refrigerate at least 1 hour to cool and set.
Whisk milk and lemon pudding mix until slightly thickened. Fold in whipped topping gently until combined.
Spread lemon pudding topping evenly over cooled cake. Garnish with fresh strawberries if desired. Keep refrigerated until serving.