Print

Easy Strawberry Lemon Poke Cake Recipe Perfect for Crowd Pleasers

strawberry lemon poke cake - featured image
Print Recipe

A bright and moist lemon cake with juicy strawberry gelatin filling soaked deep into the cake, topped with whipped cream. Perfect for crowd-pleasing occasions with minimal fuss.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) milk, whole or 2% (can substitute almond milk for dairy-free)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 225 g) fresh strawberries, chopped (can use frozen, thawed and drained)
  • ½ cup (100 g) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon unflavored gelatin powder
  • 1 cup (240 ml) whipped cream, homemade or store-bought
  • Fresh strawberry slices for garnish (optional)
  • Extra lemon zest for finishing touch

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, beat softened butter with eggs until smooth and pale, about 2-3 minutes using an electric mixer if available.
  4. Stir in milk, fresh lemon juice, lemon zest, and vanilla extract until just combined.
  5. Gradually fold dry ingredients into wet mixture gently until just combined; lumps are okay.
  6. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  7. While cake bakes, combine chopped strawberries, sugar, and water in a small saucepan. Warm over medium heat until sugar dissolves and berries soften, about 5-7 minutes.
  8. Sprinkle gelatin over 2 tablespoons cold water and let sit for 5 minutes. Stir gelatin into warm strawberry mixture until fully dissolved. Let cool slightly but do not let set.
  9. Once cake is out of oven, poke holes about 1 inch apart all over the warm cake using a wooden skewer or toothpick.
  10. Slowly pour strawberry gelatin mixture evenly over the poked cake, allowing it to soak in. Gently spread if needed.
  11. Refrigerate cake for at least 2 hours until filling is set and cake is fully cooled.
  12. Before serving, spread whipped cream over chilled cake and garnish with fresh strawberry slices and lemon zest.

Notes

Do not skip chilling the cake as it helps the flavors meld and keeps the cake moist. Fold dry ingredients gently to avoid a dense cake. Bloom gelatin separately before adding to strawberry mixture for best texture. If using frozen strawberries, thaw and drain well to avoid excess water. For dairy-free, substitute milk and whipped cream with plant-based alternatives. You can also swap strawberries for other berries or use a cream cheese topping instead of whipped cream.

Nutrition

Keywords: strawberry lemon poke cake, poke cake, lemon cake, strawberry gelatin, easy dessert, crowd pleaser, summer cake, homemade dessert

Find it online: https://jodierecipes.com/easy-strawberry-lemon-poke-cake-recipe-perfect-for-crowd-pleasers/