Refreshing Strawberry Lemonade Poke Cake
A bright and juicy poke cake infused with strawberry lemonade concentrate, topped with a light whipped cream with lemon zest. Perfect for summer gatherings and easy to make with simple pantry staples.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (about 15.25 oz / 432 g), preferably Duncan Hines Classic Yellow
- 3 large eggs, room temperature
- 1 cup water (240 ml)
- 1/3 cup vegetable oil (80 ml)
- 1 can (12 oz / 355 ml) strawberry lemonade concentrate, thawed
- 1 cup powdered sugar (120 g)
- 2 cups cold heavy whipping cream (480 ml)
- Lemon zest from 1 lemon (optional)
- 1 cup sliced fresh strawberries (optional)
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, combine yellow cake mix, eggs, water, and vegetable oil. Mix on medium speed for 2 minutes until smooth and well blended. Scrape sides to incorporate dry bits.
- Pour batter evenly into a 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cake should be golden and spring back when lightly pressed.
- Let cake cool for about 10 minutes. Use a skewer or wooden spoon handle to poke holes about 1 inch apart all over the surface, avoiding breaking through to the bottom.
- Slowly pour thawed strawberry lemonade concentrate evenly over the cake, letting it seep into the holes. Use a spoon to gently spread if needed. Cake will look moist and glossy.
- Cover pan with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the cake soak up the lemonade fully.
- In a chilled mixing bowl, beat cold heavy whipping cream on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Fold in lemon zest and sliced strawberries gently if using.
- Spread whipped topping evenly over the chilled cake. Garnish with additional strawberry slices or lemon zest if desired. Keep refrigerated until serving. Slice into squares and enjoy.
Notes
Use room temperature eggs for better batter texture. Chill the cake to allow soaking for best moistness. Whip cream cold and stop mixing at stiff peaks to avoid graininess. Poke holes evenly and shallow to prevent pooling. For dairy-free, substitute heavy cream with coconut cream. For gluten-free, use gluten-free yellow cake mix.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 280
- Fat: 12
- Carbohydrates: 40
- Protein: 3
Keywords: strawberry lemonade poke cake, poke cake, summer dessert, easy dessert, homemade dessert, strawberry cake, lemon cake, whipped cream topping