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Refreshing Strawberry Lemonade Poke Cake

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A quick and easy poke cake featuring yellow cake mix soaked with tangy lemonade concentrate, topped with macerated strawberries and homemade whipped cream. Perfect for summer gatherings and casual desserts.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix (Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 can (6 oz) frozen lemonade concentrate, thawed
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (50 g)
  • 1 cup heavy whipping cream (240 ml)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until smooth and well blended.
  3. Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, toss the sliced strawberries with granulated sugar and let sit for about 15 minutes to macerate.
  5. Once the cake is out of the oven, immediately poke holes about 1 inch apart all over the surface using a toothpick or skewer, being careful not to poke through the bottom.
  6. Pour the thawed lemonade concentrate evenly over the warm cake, allowing it to soak into the holes and throughout the cake.
  7. Spread the macerated strawberries with their juices evenly over the top of the cake.
  8. Chill the cake in the refrigerator for at least 1 hour to let flavors meld and the lemonade syrup soak in fully.
  9. In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Avoid overbeating to keep it light and fluffy.
  10. Spread or pipe the whipped cream over the chilled cake. For a prettier presentation, use a star tip or create rustic swirls with a spatula.
  11. Return the cake to the fridge for another 30 minutes to set the topping before serving.

Notes

Pour the lemonade syrup over the cake while it is still warm to ensure it soaks in well. Poke holes about 1 inch apart but do not poke through the bottom. Keep mixing bowls chilled before whipping cream to help it thicken faster. For a dairy-free option, substitute heavy cream with chilled coconut cream. The cake can be made gluten-free by using a gluten-free cake mix. Chilling the cake overnight enhances the flavors.

Nutrition

Keywords: strawberry poke cake, lemonade poke cake, summer dessert, easy cake recipe, whipped cream topping, quick dessert, refreshing cake

Find it online: https://novanosh.com/refreshing-strawberry-lemonade-poke-cake-recipe-easy-homemade-dessert-with-whipped-cream/