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Delicious strawberry lemonade poke cake topped with fresh strawberries and lemon zest

Strawberry Lemonade Poke Cake

A delightful summer dessert that combines the sweet taste of strawberries with the refreshing zing of lemon, perfect for parties and barbecues.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box white cake mix plus box ingredients Follow the instructions on the box
Gelatin Mix
  • 1 pack (3oz) strawberry Jello
  • 1 pack (3oz) lemon Jello
  • 2 cups boiling water total Used to dissolve Jello
  • 1 cup cold water total Used to dissolve Jello
Frosting
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 lemon Zest and juice of
  • 8 oz Cool Whip, thawed
Decoration
  • to taste Fresh strawberries and lemon slices For decorating

Method
 

Preparation
  1. Bake the cake in a greased 9x13 dish according to the directions on the box. Once baked, cool it completely.
  2. Poke holes all over the cake using the handle of a wooden spoon.
  3. Mix the strawberry Jello with 1 cup of boiling water until it dissolves. Then add 1/2 cup of cold water.
  4. Mix the lemon Jello with the remaining boiling water in the same way.
  5. Pour both Jellos alternately over the cake, allowing the colors to swirl together in the holes.
  6. Refrigerate for 2 hours until the Jello sets.
Frosting
  1. Beat the cream cheese with powdered sugar, lemon zest, and juice until smooth.
  2. Fold in the Cool Whip and spread it over the chilled cake.
  3. Decorate with strawberry halves and lemon slices.
  4. Refrigerate for an additional hour before serving.

Notes

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. Ensure the cake is fully cooled before poking holes to prevent it from falling apart.