Why Make This Recipe
Strawberry Lemonade Poke Cake is a delightful summer dessert that combines the sweet taste of strawberries with the refreshing zing of lemon. It’s perfect for parties, barbecues, or just a sunny afternoon at home. The vibrant colors and flavors will impress your guests, and the poke cake method ensures that every bite is packed with moisture and flavor. This recipe is not only tasty but also easy to make, which makes it a great choice for bakers of all levels.
How to Make Strawberry Lemonade Poke Cake
Ingredients:
- 1 box white cake mix plus box ingredients
- 1 pack (3oz) strawberry Jello
- 1 pack (3oz) lemon Jello
- 2 cups boiling water total
- 1 cup cold water total
- 8oz cream cheese, softened
- 1 cup powdered sugar
- Zest and juice of 1 lemon
- 8oz Cool Whip, thawed
- Fresh strawberries and lemon slices to decorate
Directions:
- Bake the cake in a greased 9×13 dish according to the directions on the box. Once baked, cool it completely.
- Poke holes all over the cake using the handle of a wooden spoon.
- Mix the strawberry Jello with 1 cup of boiling water until it dissolves. Then add 1/2 cup of cold water.
- Mix the lemon Jello with the remaining boiling water in the same way.
- Pour both Jellos alternately over the cake, allowing the colors to swirl together in the holes.
- Refrigerate for 2 hours until the Jello sets.
- Beat the cream cheese with powdered sugar, lemon zest, and juice until smooth.
- Fold in the Cool Whip and spread it over the chilled cake.
- Decorate with strawberry halves and lemon slices.
- Refrigerate for an additional hour before serving.
Tip: For a stunning pink and yellow swirl pattern, pour the two Jello colors from opposite ends of the dish and let them meet in the middle.
How to Serve Strawberry Lemonade Poke Cake
Serve the Strawberry Lemonade Poke Cake chilled. It’s a great idea to cut it into squares and place them on dessert plates. You can also serve it with a dollop of extra Cool Whip on the side for those who want an extra creamy touch.
How to Store Strawberry Lemonade Poke Cake
To store your leftover Strawberry Lemonade Poke Cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for up to 3 days.
Tips to Make Strawberry Lemonade Poke Cake
- Make sure to thoroughly cool the cake before poking holes in it. This helps to prevent it from falling apart.
- When mixing the Jello, ensure both flavors are fully dissolved. This will give you the best flavor and texture.
- If you don’t have Cool Whip, you can substitute with whipped heavy cream.
Variations
You can switch up the flavors by using different fruit Jellos, like raspberry or orange. Additionally, you can use a chocolate cake mix for a fun twist!
FAQs
Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day in advance. Just make sure to keep it covered in the refrigerator.
Q: What if I don’t have lemon zest?
A: If you don’t have lemon zest, you can skip it, though it adds a nice flavor. Alternatively, you can use a little lemon extract.
Q: Can I use fresh fruit on top?
A: Absolutely! Fresh strawberries, blueberries, or even kiwi can be delightful additions to the decoration of your cake.
Strawberry Lemonade Poke Cake
Ingredients
Method
- Bake the cake in a greased 9x13 dish according to the directions on the box. Once baked, cool it completely.
- Poke holes all over the cake using the handle of a wooden spoon.
- Mix the strawberry Jello with 1 cup of boiling water until it dissolves. Then add 1/2 cup of cold water.
- Mix the lemon Jello with the remaining boiling water in the same way.
- Pour both Jellos alternately over the cake, allowing the colors to swirl together in the holes.
- Refrigerate for 2 hours until the Jello sets.
- Beat the cream cheese with powdered sugar, lemon zest, and juice until smooth.
- Fold in the Cool Whip and spread it over the chilled cake.
- Decorate with strawberry halves and lemon slices.
- Refrigerate for an additional hour before serving.