This post may contain affiliate links.
With a lemon cake base, strawberry Jell-O and real strawberry pieces, this moist Strawberry Lemonade Poke Cake is light, flavorful and a “piece of cake” to put together!
Especially on a warm summer day, there’s something perfect about a frozen lemonade drink or a light and fruity dessert to finish off a meal! This poke cake has all the flavors of my layered Strawberry Lemonade Cake recipe, but in different form.
It’s full of flavor, filled with Jello and topped with a smooth, creamy lemony topping – just delightful!
Ingredients Needed
- Cake Mix – Lemon cake mix is my go-to, but you could also use a yellow or white cake mix and use lemonade for the water when you mix up the batter.
- Lemon Zest – You’ll use the zest in the cake batter and on top for garnish. You’ll need the zest of about one whole lemon.
- Strawberry Gelatin – aka Strawberry Jell-O.
- Water – You’ll need boiling hot water and cold water.
- Strawberries – You can use fresh strawberries or frozen, thawed and drained strawberries.
- Instant Lemon Pudding Mix
- Powdered Sugar
- Milk – 2% or whole is my preference for this cake.
- Whipped Topping – aka Cool Whip.
How to Make Strawberry Lemonade Poke Cake
There are really three main steps when making this cake recipe.
Make the Cake
You’ll mix up the cake mix according to the box directions and add some lemon zest to boost the flavor. Bake the cake in a 9 by 13-inch pan greased with nonstick cooking spray.
Once the cake comes out of the oven, you will poke it with the handle of a wooden spoon or a thick straw and set aside.
Make the Filling
In a bowl, whisk together the strawberry jello mix and a cup of water (boiling) until the gelatin is dissolved. Then you’ll stir in the cold water and diced strawberries.
Pour this mixture over top of the cake slowly and cover with a lid or plastic wrap.
Let the cake cool in the fridge for at least 6 hours or overnight to give the gelatin a chance to set up.
Make the Fluffy Lemon Frosting
In a large bowl, whisk together the pudding mix, powdered sugar and cold mix. Let it set for about 5 minutes.
Fold in the whipped cream then spread over the cake.
How to Garnish this Delicious Dessert
I like topping this cake with diced or fresh sliced strawberries and a little lemon zest! You could also top with sprinkles or keep it plain!
Frequently Asked Questions
Yes! This cake will stay good in the fridge for 3-5 days.
I don’t recommend it. The freeze/thaw process will make the cake a bit soggy and the texture simply won’t be the same!
A poke cake with Jell-O should be moist, but not soggy. If it is, make sure you used the correct amount of water when mixing up the gelatin and gave the cake plenty of time to chill in the fridge for the gelatin to set.
Other Easy Poke Cake Recipes
Strawberry Lemonade Poke Cake
Equipment
- One 9×13-inch pan
Ingredients
Cake
- One box lemon cake mix plus ingredients listed on box
- 1 tablespoon lemon zest
Filling
- One 3 ounce box strawberry Jell-O
- 1 cup boiling water
- 2/3 cup cold water
- 1 cup finely chopped strawberries
Topping
- One 3.4 ounce box instant lemon pudding mix
- 1/2 cup powdered sugar
- 1 cup milk
- One 8 ounce tub whipped topping
- additional diced strawberries and lemon zest for garnish optional
Instructions
Make the Cake
- Preheat oven to 350℉ and grease a 9×13 inch pan with cooking spray.
- Mix the cake mix according to the package instructions then stir in the lemon zest.One box lemon cake mix, 1 tablespoon lemon zest
- Pour batter into the prepared pan and bake as package instructions state.
- Remove the cake from the oven and use the end of a wooden spoon to poke holes into the cake.
Make the Filling
- Pour the strawberry Jell-O into a mixing bowl; pour the boiling water on top and whisk until the sugar in the Jell-O is dissolved.One 3 ounce box strawberry Jell-O, 1 cup boiling water
- Stir in the cold water and the diced strawberries.2/3 cup cold water, 1 cup finely chopped strawberries
- Slowly pour the mixture over the cake, allowing time for it to soak into all of the holes.
- Refrigerate for 6 hours or overnight.
Make the Topping and Garnish the Cake
- In a large mixing bowl, whisk together the instant lemon pudding mix, powdered sugar and milk. Let set for 5 minutes to thicken.One 3.4 ounce box instant lemon pudding mix, 1/2 cup powdered sugar, 1 cup milk
- Fold the whipped topping into the pudding mixture until combined.One 8 ounce tub whipped topping
- Spread over the chilled cake.
- Top the cake with diced strawberries and lemon zest, if desired.additional diced strawberries and lemon zest for garnish
Is the cake supposed to cool before any of the steps?
It doesn’t need to cool before being poked and filled. It does however have to cool before being frosted. ~Kelsey
Made this cake and my husband and I love it. This is a keeper.