Name: Strawberry Lemonade Poke Cake
Prep time: 15 min
Cook time: 45 min
Total time: 7 h
Cuisine: American
Ingredients: 1 (15 ¼-ounce) box lemon cake mix; 1 (3.4-ounce) box vanilla instant pudding; ¾ cup lemonade; ¾ cup vegetable oil; 5 eggs; 1 ¼ cups lemonade; 1 (3.4-ounce) box strawberry Jell-O; 2 (12-ounce) tubs buttercream frosting; 1 pint fresh strawberries, sliced or halved; 1 lemon, sliced

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Hey, my sweet-toothed buddy! Get ready to fall head over heels for this Strawberry Lemonade Poke Cake—it’s like summer threw a party in your mouth! Imagine a fluffy lemon cake soaked with tangy strawberry goodness, topped with a cloud of whipped cream that’s just begging for a big ol’ spoonful. This is the kind of dessert that makes you close your eyes and sigh with happiness. Trust me, you’re going to love this one—it’s a total mood-lifter!

Why You’ll Love Strawberry Lemonade Poke Cake

This cake isn’t just a treat—it’s a vibe! Whether you’re cooling off on a hot day, celebrating with friends, or just craving something bright and cheerful, it’s got you covered. Here’s why it’s about to become your new dessert crush:

Versatile: Perfect for picnics, potlucks, or a lazy Sunday treat. It’s a crowd-pleaser wherever it goes!
Budget-Friendly: Uses simple ingredients you might already have—no need to hunt down anything fancy.
Quick and Easy: Starts with a box mix, so it’s a breeze to whip up, even if baking’s not your thing.
Customizable: Swap flavors, tweak the sweetness—this cake’s happy to play along with your ideas.
Crowd-Pleasing: Kids adore the fruity fun, adults can’t resist the nostalgia—it’s a win for all ages!

Ingredients in Strawberry Lemonade Poke Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes this cake a burst of sunshine. Basic stuff, big flavor—let’s break it down:

Lemon Cake Mix

The zesty, fluffy base that’s like a sip of lemonade in cake form. Boxed is fine—keeps it easy!

Eggs

These little guys keep the cake tender and light, binding everything together perfectly.

Vegetable Oil

Adds moisture so every bite is soft and melt-in-your-mouth delicious.

Water

Just a splash to bring the cake batter to life—nothing fancy here!

Strawberry Gelatin

The poke part of the magic! It soaks in, turning the cake into a fruity, juicy dream.

Lemon Extract

A little boost of citrus zing that makes the lemon flavor pop—bright and bold!

Whipped Topping

Cool, creamy, and fluffy—it’s the perfect crown for this summery masterpiece.

Fresh Strawberries

Sweet, juicy bursts of red that make it pretty and even tastier—optional, but so worth it!

Instructions

Let’s bake up some happiness! Here’s how to make this poke cake a reality:

Bake the Base

Preheat your oven to 350°F (175°C). Mix the lemon cake mix with eggs, oil, water, and a splash of lemon extract, then pour into a greased 9×13-inch pan. Bake for 25-30 minutes, until a toothpick comes out clean. Let it cool for 15 minutes—patience, my friend!

Poke It Up

Grab a wooden spoon handle and poke holes all over the cake, about an inch apart. This is where the fun starts—those holes are about to soak up all the goodness!

Make the Strawberry Soak

Prepare the strawberry gelatin according to the package (usually boiling water, then stirring it in). Pour it evenly over the cake, letting it seep into all those holes. Watch it turn into a fruity masterpiece!

Chill Out

Pop the cake in the fridge for at least 2 hours (or overnight if you can wait!). This sets the gelatin and makes every bite cool and refreshing.

Top It Off

Spread a thick layer of whipped topping over the chilled cake. Smooth it out or swirl it up—make it your own!

Garnish and Serve

Slice some fresh strawberries and scatter them on top for that extra pop of color and flavor. Cut into squares, serve cold, and watch it disappear!

Nutrition Facts

Servings: 12
Calories per serving: 280

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus 2 hours chilling)

How to Serve Strawberry Lemonade Poke Cake

This cake’s a stunner all by itself, but a little flair takes it over the top—here’s how to enjoy it:

Fresh Salads: Pair with a fruit salad for a double dose of summer vibes—think melon or berries!
Crusty Bread: Okay, not bread—but a scoop of vanilla ice cream on the side? Divine!
Creamy Accompaniments: Extra whipped cream or a drizzle of lemon glaze for the ultimate indulgence.
Vegetable Sides: Skip the veggies—this is dessert territory! Maybe a mint sprig for freshness?
As a Standalone: Serve chilled on a pretty platter with a sprinkle of lemon zest or strawberry slices—simple and gorgeous!

Pro tip: Cut into cute squares and serve with a fork—it’s poke cake, so it’s delightfully messy!

Additional Tips

Want to make this cake even more awesome? Here’s some insider scoop:

Prep Ahead: Bake and poke the cake a day ahead—chill it overnight for max flavor infusion.
Spice It Up: Add a pinch of zest to the batter or topping for an extra citrus kick.
Dietary Adjustments: Use sugar-free gelatin or a gluten-free cake mix—still a total treat!
Storage Tips: Keep leftovers covered in the fridge for up to 4 days—it stays yummy and moist.
Double the Batch: Double it in two pans for a big crowd—everyone deserves a piece of this!

FAQ Section

Q1: Can I substitute strawberry gelatin with another flavor?
A1: Oh yeah! Try raspberry or cherry—any fruity vibe works with that lemon base.

Q2: Can I make this dish ahead of time?
A2: Totally! Make it a day ahead—it’s even better after chilling overnight.

Q3: How do I store leftovers?
A3: Cover it tight and keep in the fridge for up to 4 days—still fresh and fab!

Q4: Can I freeze this dish?
A4: Not the best idea—the whipped topping and gelatin don’t love the freezer. Enjoy it fresh!

Q5: What’s the best way to reheat this dish?
A5: No reheating needed—serve it cold straight from the fridge for that refreshing kick.

Q6: Can I double the recipe?
A6: Yup! Use two 9×13 pans or a bigger one—just adjust bake time slightly.

Q7: Can I use homemade cake instead of a mix?
A7: For sure! A scratch lemon cake works—just bake, poke, and soak as usual.

Q8: What if I don’t have lemon extract?
A8: Sub with extra lemon zest or a splash of juice—it’ll still sing with citrus!

Q9: Can I use frozen strawberries?
A9: Yep! Thaw ‘em first and pat dry—fresh is prettier, but frozen works in a pinch.

Q10: How do I keep the whipped topping from melting?
A10: Keep the cake cold until serving—warm rooms are its kryptonite!

Conclusion

There you have it, my friend—Strawberry Lemonade Poke Cake that’s like a burst of sunshine on a plate! It’s easy, it’s fun, and it’s packed with that fruity, tangy joy that’ll have you coming back for more. Whether you’re sharing it at a party or sneaking a slice from the fridge, this cake’s a guaranteed smile-maker. So grab that cake mix, poke some holes, and let’s make dessert magic—you’ve got this, and it’s going to be so darn delicious!