Strawberry Lemonade Poke Cake is one of those bright, cheerful desserts that instantly feels like spring. The first time I made Strawberry Lemonade Poke Cake, it was for a sunny family gathering, and it disappeared before I could grab a second slice. The sweet strawberry gelatin soaks into soft lemon cake, creating beautiful pink ribbons inside. Then a creamy lemon pudding topping makes it even more irresistible. This Strawberry Lemonade Poke Cake is easy, refreshing, and perfect for Easter, graduations, BBQs, or any warm-weather celebration.
Why You’ll Love This Strawberry Lemonade Poke Cake
A Spring Dessert That Feels Like Sunshine
In our kitchen, spring always meant strawberries and citrus. Grandma loved anything with lemon, and my mom always added something fruity. This Strawberry Lemonade Poke Cake feels like both of them combined in one pan.
It’s simple. It’s nostalgic. And it’s the kind of dessert that looks impressive without requiring complicated steps.
Why This Poke Cake Works Every Time
- Uses boxed lemon cake for ease
- Strawberry gelatin creates flavor and color
- Lemon pudding topping adds creaminess
- Perfect make-ahead dessert
- Feeds a crowd
It’s a guaranteed party favorite.
Ingredients for Strawberry Lemonade Poke Cake
Cake Base
- Cooking spray
- 1 (15.25 oz) lemon cake mix
- 2 cups water (divided)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 lemon (zested and juiced)
- 1 (3 oz) strawberry gelatin mix
- 1/4 cup cold water
Creamy Lemon Topping
- 1/2 cup milk
- 1 (3.4 oz) instant lemon pudding mix
- 1 (8 oz) frozen whipped topping, thawed
- Whole or sliced strawberries (optional garnish)
How to Make Strawberry Lemonade Poke Cake
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Make the Cake Batter
Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice on low until combined. Increase speed and beat 2 minutes.
Step 3: Bake
Pour into pan and bake 21–26 minutes until a toothpick comes out clean.
Step 4: Poke Holes
Use a fork or chopstick to poke holes evenly across the cake.
Step 5: Make Strawberry Gelatin
Boil remaining 1 cup water. Stir in gelatin until dissolved. Add cold water. Pour evenly over cake.
Step 6: Chill
Refrigerate at least 1 hour until fully cooled.
Step 7: Make Topping
Whisk milk and pudding mix until thickened. Fold in whipped topping.
Step 8: Frost & Garnish
Spread topping over cooled cake. Add strawberries before serving.
Serving, Variations & Storage
How to Serve Strawberry Lemonade Poke Cake
- Chill before slicing
- Cut into squares
- Garnish with fresh strawberries
- Serve cold for best texture
Perfect for:
- Easter dessert
- Graduation party
- Spring brunch
- Baby showers
- Potlucks
Variations
- Use homemade whipped cream
- Add lemon slices for garnish
- Add crushed freeze-dried strawberries on top
- Use white cake mix for lighter lemon flavor
Storage
Store covered in refrigerator up to 4 days.
Do not freeze once topped.
FAQS :
Can you make poke cake the night before?
Yes. It actually tastes better after chilling overnight.
Why do you poke holes in a poke cake?
The holes allow the gelatin to soak into the cake for extra flavor and moisture.
Can I use fresh strawberries instead of gelatin?
Gelatin gives structure and color. Fresh strawberries alone won’t soak properly.
Does poke cake need to be refrigerated?
Yes. Because of the pudding and whipped topping, keep refrigerated.
Print
STRAWBERRY LEMONADE POKE CAKE
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Lemonade Poke Cake made with lemon cake, strawberry gelatin, and creamy lemon pudding topping. Perfect spring dessert.
Ingredients
1 lemon cake mix
2 cups water (divided)
3 eggs
1/3 cup vegetable oil
1 lemon (zested and juiced)
1 strawberry gelatin mix (3 oz)
1/4 cup cold water
1/2 cup milk
1 lemon pudding mix (3.4 oz)
1 whipped topping (8 oz)
Strawberries for garnish
Instructions
Preheat oven to 350°F and grease pan.
Beat cake mix, water, eggs, oil, zest and juice.
Bake 21-26 minutes.
Poke holes in cake.
Boil water and dissolve gelatin.
Add cold water and pour over cake.
Refrigerate 1 hour.
Whisk pudding and milk.
Fold in whipped topping.
Spread topping and garnish.