If you’re looking for a dessert that practically shouts sunshine from the rooftops, the Strawberry Lemonade Poke Cake is about to steal your heart! Imagine a moist lemon cake, drizzled with vibrant strawberry gelatin that seeps into every bite, then crowned with luscious strawberry sauce, fluffy whipped topping, and a scatter of juicy berries. It’s a snap to make yet tastes like you spent hours in the kitchen. This treat is perfect for picnics, birthday parties, summer barbecues—or honestly, any time you crave a refreshing pop of tart and sweet flavor. Strawberry Lemonade Poke Cake proves that, sometimes, the happiest desserts are also the simplest!

Strawberry Lemonade Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Lemonade Poke Cake comes together with a handful of easy-to-find ingredients, each playing a starring role in the dessert’s delightful layers. The lemon cake brings a zesty base, the strawberry gelatin colors every forkful, and a pillowy topping ties everything together. Here’s what you’ll need—and why each element matters:

Lemon Cake Mix: Provides the vibrant citrus base, making every bite tangy and bright—use your favorite brand with eggs, oil, and water as directed.
Strawberry Gelatin Mix: Creates those iconic pink stripes running through the cake, adding both color and a punch of berry flavor.
Boiling Water: Dissolves the gelatin, helping it seep into the cake’s starlike holes.
Cold Water: Helps set the gelatin mixture, ensuring the perfect texture as it soaks in.
Strawberry Ice Cream Topping or Sauce: Streams over the cake for a rich strawberry layer—you can use store-bought or homemade.
Whipped Topping (thawed): Blankets everything in a light, airy finish that partners perfectly with tangy lemon and sweet strawberry.
Fresh Strawberries (diced): Bring extra juiciness and a burst of natural flavor to every mouthful.
Lemon Slices (optional): Amp up the visual wow-factor and echo those lemony notes.

How to Make Strawberry Lemonade Poke Cake

Step 1: Bake the Lemon Cake

Start by heating your oven to 350°F. Mix the lemon cake mix with the eggs, oil, and water—just as the package instructs. Pour the batter into a greased 9×13-inch pan, smoothing it into an even layer. Bake until golden and a toothpick comes out clean. This is your zesty foundation, so don’t rush; the aroma alone is worth savoring!

Step 2: Prepare to Poke

Once the cake is fresh out of the oven, allow it to cool for about 10 minutes. While it’s still slightly warm, grab the handle of a wooden spoon (or something similar) and poke holes all over the cake, spacing them evenly. These little pockets are what make poke cake so magical by holding those pretty, flavorful stripes.

Step 3: Mix and Pour the Gelatin

In a bowl, whisk together the strawberry gelatin mix and boiling water until the powder dissolves completely. Then stir in the cold water. Carefully pour the strawberry mixture over the entire cake, aiming to fill each hole so that the color and flavor seep down. You’ll love watching the cake transform with every pour!

Step 4: Chill and Set

Place the cake in the refrigerator and let it chill for at least an hour. This downtime allows the gelatin to fully soak in and set, ensuring those gorgeous, ribbon-like stripes inside. Go ahead, sneak a peek while it chills—the anticipation only makes it better!

Step 5: Top with Strawberry and Whipped Layers

Once the cake is cool and set, spread the strawberry ice cream topping (or sauce) evenly over the surface. Follow up with a generous layer of whipped topping, smoothing it right to the edges. This duo adds luscious creaminess and another hit of berry goodness for a truly indulgent finish.

Step 6: Add Fresh Strawberries and Lemon Slices

Right before serving, sprinkle diced fresh strawberries over the whipped topping. If you want to really dial up the wow-factor, tuck in a few bright lemon slices for a pop of color and citrus fragrance. Strawberry Lemonade Poke Cake has never looked (or tasted) so irresistible!

How to Serve Strawberry Lemonade Poke Cake

Garnishes

For that extra “ooh-la-la,” top your Strawberry Lemonade Poke Cake with a mound of juicy, diced strawberries and a scattering of paper-thin lemon slices. A sprig of fresh mint is lovely too, adding both a color contrast and a light, herbal note. Serve chilled for maximum refreshment on warm days.

Side Dishes

This cake is a star all on its own, but it also plays nicely with simple sides like a scoop of vanilla ice cream, a dollop of lemon sorbet, or a tangy fruit salad. If you’re serving it at a gathering, pair with iced tea or sparkling lemonade to echo its summery theme.

Creative Ways to Present

Transform your Strawberry Lemonade Poke Cake into single servings by layering pieces in small mason jars for a picnic vibe or cutting it into cubes and stacking on a platter for a colorful dessert buffet. You can even prep mini cupcake-sized versions using a muffin pan—don’t be afraid to get playful!

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Lemonade Poke Cake moist and fresh, cover the pan tightly with plastic wrap or transfer individual slices to airtight containers. It will happily stay chilled in the fridge for up to 4 days—perfect for those late-night sweet tooth attacks!

Freezing

Need to make this cake in advance? You can freeze Strawberry Lemonade Poke Cake (minus the fresh strawberry and lemon garnish) by wrapping it tightly in plastic and foil. Defrost in the fridge overnight, then add the toppings just before serving for the best texture and flavor.

Reheating

This dessert truly shines when served cold, but if you like a warmer bite, let leftover slices sit at room temperature for 15–20 minutes before eating. Avoid microwaving with whipped topping and fruit—just let it naturally lose its chill instead.

FAQs

Can I use homemade cake instead of a box mix?

Absolutely! If you have a favorite lemon cake recipe from scratch, it will work beautifully in the Strawberry Lemonade Poke Cake. Just bake it in a 9×13-inch pan and follow the same steps for poking and pouring the gelatin.

What if I can’t find strawberry gelatin?

No worries—raspberry gelatin is a delicious swap, or you can even use another favorite berry flavor for a fun twist. Each will give your poke cake a slightly different hue and taste, keeping things exciting.

Can I make this dessert dairy-free?

Yes! Use a dairy-free whipped topping and double-check that your cake mix is dairy-free as well. Many brands cater to allergen-friendly diets these days, making it easy to adapt the Strawberry Lemonade Poke Cake.

Does this cake travel well?

It sure does. Once it’s set and topped, simply keep the cake cool in a sealed container or cover the pan tightly with a lid or foil. It holds up beautifully on the go, making it great for potlucks and picnics.

Can I make Strawberry Lemonade Poke Cake the night before?

Absolutely—that’s actually ideal! The flavors mingle and the gelatin fully sets, resulting in even brighter layers. Just add the fresh toppings right before serving for the best presentation and freshness.

Final Thoughts

The Strawberry Lemonade Poke Cake is a joyful, crowd-pleasing dessert that’s almost effortless to whip up. Every forkful is the taste of summer, bursting with berry sweetness and lemony zing. Go ahead and treat yourself and your loved ones—you’ll be amazed at how such a simple recipe creates such pure happiness!

Strawberry Lemonade Poke Cake Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 1 hour 45 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the sweet and tangy flavors of this Strawberry Lemonade Poke Cake. A refreshing dessert perfect for summer gatherings!

Ingredients

Scale

Lemon Cake:

1 box (15.25 oz) lemon cake mix, plus ingredients listed on box (usually eggs, oil, and water)

Strawberry Gelatin Mixture:

1 box (3 oz) strawberry gelatin mix
1 cup boiling water
1/2 cup cold water

Additional Toppings:

1 jar (10 oz) strawberry ice cream topping or strawberry sauce
1 tub (8 oz) whipped topping, thawed
1 cup fresh strawberries, diced
Lemon slices for garnish (optional)

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Instructions

Prepare Lemon Cake: Preheat oven to 350°F. Prepare lemon cake mix according to package directions in a 9×13-inch baking dish. Bake as directed, then cool for 10 minutes.
Poke Holes: Using the handle of a wooden spoon, poke holes evenly across the cake.
Prepare Strawberry Gelatin: Dissolve strawberry gelatin in boiling water, then stir in cold water. Pour evenly over the cake, letting it seep into the holes.
Chill Cake: Refrigerate cake for at least 1 hour.
Add Toppings: Spread strawberry topping over chilled cake, then top with whipped topping. Sprinkle with diced strawberries and garnish with lemon slices.
Serve: Keep refrigerated until serving.