Description

This Strawberry Lemon Poke Cake is a bright, refreshing dessert bursting with fresh strawberry flavor and zesty lemon goodness. A soft lemon cake gets poked and filled with sweet strawberry sauce, then topped with fluffy whipped cream for the ultimate spring and summer treat. Perfect for gatherings, celebrations, or whenever you crave a fruity, vibrant dessert that tastes as beautiful as it looks.

Ingredients

Scale

1 box lemon cake mix (15.25 oz)
3 large eggs
1/2 cup vegetable oil
1 cup water
1 package strawberry gelatin (3 oz)
1 cup boiling water
1/2 cup cold water
1 cup fresh strawberries, finely chopped
1 container whipped topping (8 oz), thawed
Fresh strawberry slices and lemon zest for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine lemon cake mix, eggs, vegetable oil, and water. Beat until smooth.
Pour batter into prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly across the cake.
In a bowl, dissolve strawberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and chopped strawberries.
Slowly pour the strawberry mixture over the cake, making sure it fills the holes.
Refrigerate the cake for at least 2 hours to allow it to set completely.
Spread whipped topping evenly over the chilled cake.
Garnish with fresh strawberry slices and a sprinkle of lemon zest before serving.

Notes

For extra flavor, add a tablespoon of fresh lemon juice to the cake batter. You can substitute homemade whipped cream for the whipped topping if preferred. Store covered in the refrigerator for up to 3 days. This cake tastes even better the next day after the flavors fully develop.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 320mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg