Nothing screams summer quite like a cold glass of strawberry lemonade until you try it in cake form! My strawberry lemonade poke cake has been the star of every backyard BBQ and potluck since I first made it for my niece’s birthday. The look on her face when she took that first bite? Priceless! This dessert combines the tangy sweetness of strawberry lemonade with the creamy comfort of pudding frosting, and the best part? It comes together with just a few simple ingredients. Trust me, one bite of this refreshing treat and you’ll understand why it’s become my go-to summer dessert. The flavors are like sunshine in every slice!
Why You’ll Love This Strawberry Lemonade Poke Cake
Oh, honey, let me count the ways this cake will steal your heart! First off, it’s so easy even my teenage nephew can make it (and he burns toast). The strawberry lemonade soak gives every bite this crazy, refreshing zing that just screams summer. Here’s why everyone goes wild for it:
- Instant crowd-pleaser: Kids and adults alike go back for seconds. I’ve seen full-grown men sneak thirds when they thought no one was looking
- Cool as a cucumber: That lemon pudding topping is like air conditioning for your taste buds on hot days
- No-fuss fancy: It looks like you spent hours, but it comes together with pantry staples and just one bowl (I won’t tell!)
- Summer in every slice: The perfect balance of tart and sweet, just like your favorite patio drink, but way more fun to eat
Trust me, this cake disappears faster than ice cream at a pool party. My secret? That strawberry lemonade soak seeps into every nook and cranny, making each bite juicier than the last!
Ingredients for Strawberry Lemonade Poke Cake
Grab these simple ingredients odds are you’ve got most already:
- 1 box white cake mix (I swear by Betty Crocker)
- 1 cup water (room temp works best)
- 1/3 cup vegetable oil
- 3 large eggs (not medium, not extra-large, trust me on this)
- 1 cup packed strawberry lemonade drink mix powder (that Kool-Aid packet stuff)
- 1 cup boiling water
- 1 (3.4 oz) package instant lemon pudding mix
- 1 cup cold milk (whole milk makes it extra creamy)
- 1 (8 oz) container frozen whipped topping, thawed
- Fresh strawberries for garnish (for added visual appeal!)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Here’s my cheat sheet:
The strawberry lemonade mix can totally be swapped for regular pink lemonade mix if you want less sweetness (just add sliced strawberries to the top!). Out of frozen whipped topping? Whip up some heavy cream with powdered sugar instead takes 5 minutes flat.
And listen if you’re feeling fancy, use homemade vanilla cake instead of the box mix. But between you and me? The box works shockingly well here and saves you a ton of time!
How to Make Strawberry Lemonade Poke Cake
Alright, let’s get baking! This cake is so simple that by the time you’re done, you’ll be wondering why you haven’t made it every week. Just follow these easy steps, and you’ll have a showstopper dessert that’ll have everyone asking for the recipe.
Step 1: Prepare the Cake Base
First things first, preheat that oven to 350°F (175°C) and grease your 9×13-inch pan really well. In a big bowl, mix the cake mix, water, oil, and eggs together until smooth. About 2 minutes should do it. Pour it into your pan and pop it in the oven for 25-30 minutes. You’ll know it’s done when the edges are golden and a toothpick comes out clean. Pro tip: don’t overbake or it’ll be dry!
Step 2: Add the Strawberry Lemonade Soak
Here’s where the magic happens! Let the cake cool for just 10 minutes (no more, no less) before poking holes all over with a fork. Now, dissolve that strawberry lemonade mix completely in boiling water, really stir it well so no granules are left. Slowly pour it over the warm cake, letting it soak into all those little holes. Be patient, pour in sections so it absorbs evenly!
Step 3: Top with Lemon Pudding Frosting
After the cake chills for an hour (yes, patience again!), make your frosting. Whisk the pudding mix and cold milk for 2 full minutes. Set a timer! It should thicken beautifully. Then gently fold in the whipped topping until just combined. Spread this cloud of lemony goodness over your cooled cake, add some fresh strawberry slices on top, and chill for at least 2 more hours. I know waiting is hard, but trust me, it’s worth it!
Tips for the Best Strawberry Lemonade Poke Cake
After making this cake more times than I can count (seriously, my neighbors keep requesting it!), I’ve learned all the tricks for perfection. First off, swap that fork for a wooden skewer when poking holes. The bigger holes let that strawberry lemonade soak deeper into every bite. And please, please chill the cake before frosting! That hour in the fridge makes all the difference, no sliding pudding topping here.
My best advice? Get creative with garnishes! Fresh strawberries are gorgeous, but try lemon slices or even edible flowers for special occasions. Oh, and if you’re transporting it, chill it overnight first. That pudding frosting sets up like a dream and won’t budge one bit!
Serving and Storing Strawberry Lemonade Poke Cake
Patience is key with this beauty, resist cutting into it before those full 2 hours of chilling! The wait lets all those strawberry lemonade flavors mingle, and the pudding topping sets up perfectly. When you do serve it, use a sharp knife dipped in warm water for clean slices.
Leftovers? Ha! Just kidding, if you miraculously have any, cover it tightly with plastic wrap and refrigerate for up to 3 days. The flavors actually get better overnight as the lemonade soak works its magic deeper into the cake. Though between you and me? It never lasts that long in my house!
Strawberry Lemonade Poke Cake Variations
Oh, the possibilities with this cake are endless! Sometimes I’ll add a teaspoon of lemon zest to the cake batter for an extra citrus punch; it makes the flavors pop even more. Feeling adventurous? Swap the lemon pudding for cheesecake-flavored instant pudding, total game changer! And when strawberries aren’t in season, raspberries make a gorgeous (and delicious) alternative for topping. My cousin swears by adding a layer of fresh blueberries between the cake and pudding for a patriotic twist. Really, this recipe is like your favorite pair of jeans; it looks good no matter how you dress it up!
Strawberry Lemonade Poke Cake FAQs
I’ve gotten so many questions about this cake over the years. Here are the ones I hear most often!
Can I use fresh lemonade instead of the powdered mix?
Oh honey, I wish! The powdered mix gives that perfect concentrated flavor and helps thicken the soak. Fresh lemonade would make the cake way too soggy, trust me, I learned this the hard way at my first attempt!
How do I prevent a soggy cake?
Two secrets: 1) Don’t overdo the liquid measure that boiling water exactly. 2) Let the baked cake cool for just 10 minutes before poking holes any longer, and it won’t absorb properly.
Can I freeze this cake?
Technically, yes, but the texture changes. The pudding topping gets weepy when thawed. If you must freeze, do it without the topping and add fresh when serving. But really? It’s best enjoyed within 3 days from the fridge!
Can I make this ahead for a party?
Absolutely! In fact, it’s better the next day. Just keep it refrigerated and add fresh strawberry garnish right before serving. The flavors meld beautifully overnight!
Nutritional Information
Okay, let’s be real, we’re not eating cake for our health! But since you asked, here’s the scoop: each slice (about 1/12th of the cake) has around 280 calories, with 32g of sugar. Hey, it’s dessert! You’re looking at 10g total fat (3g saturated) and 45g carbs. The recipe does pack 3g of protein per serving, though that counts for something, right? Remember, these are estimates and will vary based on brands and exact measurements. My philosophy? Life’s short, enjoy that slice of strawberry lemonade heaven!
I’d love to see your creations! Tag me on social media with #StrawberryLemonadePokeCake so I can ooh and aah over your masterpiece. And hey, if you tweaked the recipe in some brilliant way, spill the details in the comments below!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Perfect Strawberry Lemonade Poke Cake Recipe in Just 5 Steps
- Total Time: 3 hours 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A refreshing and easy-to-make cake infused with strawberry lemonade flavors, perfect for summer gatherings.
Ingredients
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup strawberry lemonade drink mix (powdered)
- 1 cup boiling water
- 1 (3.4 oz) package instant lemon pudding mix
- 1 cup cold milk
- 1 (8 oz) container frozen whipped topping, thawed
- Fresh strawberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the cake mix with water, oil, and eggs. Pour into the pan and bake for 25-30 minutes.
- Let the cake cool for 10 minutes. Poke holes all over the cake with a fork.
- Dissolve strawberry lemonade mix in boiling water. Pour evenly over the cake.
- Refrigerate the cake for 1 hour.
- Whisk pudding mix with cold milk for 2 minutes. Fold in whipped topping.
- Spread the pudding mixture over the cake. Garnish with fresh strawberries.
- Chill for at least 2 hours before serving.
Notes
- Use a skewer for larger holes if you prefer more syrup absorption.
- Replace strawberry lemonade with regular lemonade for a less sweet version.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg