Best 3 Strawberry Lemon Poke Cake Recipes

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.