Refreshing Strawberry Lemonade Poke Cake
A light and juicy poke cake infused with lemonade and strawberry syrup, topped with a whipped frosting. Perfect for summer gatherings and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (e.g., Betty Crocker)
- Ingredients listed on the cake mix box (usually eggs, oil, and water)
- 1 cup lemonade (fresh or store-bought)
- 2 tablespoons granulated sugar (optional)
- 1 tablespoon fresh lemon juice
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons water
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: a few drops of lemon extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
- In a large bowl, combine the yellow cake mix and ingredients as directed on the box (usually eggs, oil, and water). Mix with an electric mixer on medium speed for about 2 minutes until smooth.
- Pour batter evenly into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 15 minutes; it should still be warm but not hot.
- While the cake bakes, combine sliced strawberries, sugar, lemon zest, and water in a small saucepan. Simmer over medium heat for 5–7 minutes until strawberries soften and mixture thickens slightly. Remove from heat and let cool slightly.
- Using a toothpick or skewer, poke holes all over the warm cake about one inch apart.
- In a small bowl, mix lemonade, sugar (if using), and fresh lemon juice until sugar dissolves. Pour evenly over the warm cake, letting it soak through the holes.
- Spoon the strawberry syrup evenly over the cake, allowing it to sink into the poke holes and surface.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably 4, to let flavors meld and cake become moist.
- Just before serving, beat chilled heavy cream, powdered sugar, vanilla extract, and optional lemon extract on high speed until soft peaks form.
- Spread whipped frosting evenly over the chilled cake. Garnish with fresh strawberry slices or lemon zest if desired. Slice and serve immediately or keep refrigerated.
Notes
Chill the cake after adding syrups for best flavor and moist texture. Use cold cream and chilled equipment for whipping frosting. If strawberry syrup is too chunky, mash lightly before adding. Avoid overbaking to keep cake moist. For dairy-free, substitute heavy cream with coconut cream; for gluten-free, use gluten-free yellow cake mix.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 14
- Carbohydrates: 35
- Protein: 3
Keywords: strawberry poke cake, lemonade poke cake, summer dessert, easy cake recipe, whipped frosting, refreshing dessert