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A slice of strawberry lemonade poke cake on a white plate with a lemon curl and diced strawberries on top.
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5 from 1 vote

Strawberry Lemonade Poke Cake

With a lemon cake base, strawberry Jell-O and real strawberry pieces, this moist Strawberry Lemonade Poke Cake is light, flavorful and perfect for any occasion!
Prep Time30 minutes
Cook Time25 minutes
Chill Time3 hours
Total Time3 hours 55 minutes
Course: Dessert
Cuisine: American
Keyword: poke cake
Servings: 24
Calories: 188kcal
Author: Kelsey Byrnes

Equipment

  • One 9x13-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 9x13 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

Nutrition

Calories: 188kcal | Carbohydrates: 28g | Protein: 2.2g | Fat: 7.7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 2.8g | Cholesterol: 28.8mg | Sodium: 150mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 13.5g | Vitamin A: 31.9IU | Vitamin C: 4.3mg | Calcium: 26.7mg | Iron: 0.14mg