Strawberry Lemonade Poke Cake

4.80 from 24 votes

This strawberry lemonade poke cake is the perfect summer dessert. It's fun, it's flavorful, and it's easy to make ahead of time. Everyone will love this beautiful cake!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Fine Mesh Sieve
Stand Mixer
9x13 Baking Pan

Ingredients

For the Strawberry Jello Filling

3 cups frozen strawberries 500 grams
3 tablespoons water 43 grams
¼ cup granulated sugar 50 grams
¼ cup frozen lemonade concentrate 57 grams
1 medium lemon juiced and zested
2 tablespoons strawberry gelatin powder 19 grams

For the Lemonade Cream Cheese Layer

12 ounces cream cheese 340 grams, room temperature (1½ bricks)
½ cup frozen lemonade concentrate 114 grams
¼ cup powdered sugar 28 grams
1 medium lemon juiced and zested

For the Cake

15.25 ounces white cake mix 432 grams (1 box), Duncan Hines Classic White recommended
¼ cup frozen lemonade concentrate 57 grams
¾ cup water 170 grams
⅓ cup sour cream 76 grams
3 large eggs 150 grams
1 medium lemon zested

For the Topping

16 ounces Cool Whip 454 grams (1 tub)
Fresh strawberries sliced or chopped
Yellow sanding sugar optional

Instructions

For the Strawberry Filling

In a medium saucepan set over medium-low heat, combine the strawberries, water, sugar, frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.
3 cups frozen strawberries, 3 tablespoons water, ¼ cup granulated sugar, ¼ cup frozen lemonade concentrate, 1 medium lemon
Pour the liquid over a fine-mesh sieve and into a bowl and add the strawberry gelatin into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes. (Discard the strawberry solids or use for another recipe.) While the filling cools, make the cream cheese layer.
2 tablespoons strawberry gelatin powder

For the Lemonade Cream Cheese Layer

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, frozen lemonade concentrate, powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy.
12 ounces cream cheese, ½ cup frozen lemonade concentrate, ¼ cup powdered sugar, 1 medium lemon

For the Cake

Set oven rack to middle position and preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick baking spray. Set aside.
In the bowl of a stand mixer, combine the cake mix, frozen lemonade concentrate, water, sour cream, eggs, and zest of 1 lemon. Beat together, on medium speed, for 2 minutes.
15.25 ounces white cake mix, ¼ cup frozen lemonade concentrate, ¾ cup water, ⅓ cup sour cream, 1 medium lemon, 3 large eggs
Pour the batter into the prepared pan. Bake according to cake package directions, or until a toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer the cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.
When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.
Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.

Assembly

When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.
Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
When ready to serve, decorate the top with Cool Whip, fresh strawberries and colored sanding sugar, if desired.
16 ounces Cool Whip, Fresh strawberries, Yellow sanding sugar

Video

Notes

Total lemons and frozen lemonade for this cake: 4 medium lemons and 1 (12-ounce) can frozen lemonade concentrate.
The strawberry filling will need about 30-45 minutes to cool down to room temperature.
Let cream cheese soften before making the cream cheese mixture.
Use a 9x13 inch pan for this poke cake recipe.
Refrigerate the cake after adding the strawberry filling, and then again after adding the cream cheese layer. So you'll need to give it plenty of time to chill before serving.

Storage: Store strawberry lemonade poke cake in an airtight container in the refrigerator for up to 4 days.

Nutrition