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This strawberry lemonade poke cake is the perfect summer dessert. It’s fun, it’s flavorful, and it’s easy to make ahead of time. Everyone will love this beautiful cake!
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“When I saw it takes frozen lemonade concentrate, it took me back to my childhood. I knew I had to try this. It was a huge hit!” -Colleen
Strawberry Lemonade Poke Cake Recipe
There’s just something about a tall glass of strawberry lemonade that instantly reminds me of summer. So when I had the idea to turn that sweet, tangy flavor into a cake, I had to try it—and let me tell you, this Strawberry Lemonade Poke Cake did not disappoint!
It’s one of those fun, easy desserts that feels a little extra special. I start with a simple white cake mix, pour in a vibrant strawberry Jello filling, and finish it off with the creamiest lemonade-infused cream cheese layer. The result? A bright, beautiful cake that’s totally irresistible.
I love making this for summer BBQs, Easter, Valentine’s Day, or honestly any time I want a dessert that looks impressive but is super easy to pull off. Everyone always asks for the recipe!
Tips For Beginners
- Use a wooden spoon with a thin, rounded handle to poke the holes once the cake is completely cool.
- Leave about an inch between holes, but it doesn’t have to be exact. Poke about 3/4 of the way through the cake. You don’t want a hole all the way through it.
- Allow ample time for the cake to cool between preparing each layer.
Strawberry Lemonade Poke Cake
Equipment
- Kitchen Scale (optional)
- Fine Mesh Sieve
- Stand Mixer
- 9×13 Baking Pan
Ingredients
For the Strawberry Jello Filling
- 3 cups frozen strawberries 500 grams
- 3 tablespoons water 43 grams
- ¼ cup granulated sugar 50 grams
- ¼ cup frozen lemonade concentrate 57 grams
- 1 medium lemon juiced and zested
- 2 tablespoons strawberry gelatin powder 19 grams
For the Lemonade Cream Cheese Layer
- 12 ounces cream cheese 340 grams, room temperature (1½ bricks)
- ½ cup frozen lemonade concentrate 114 grams
- ¼ cup powdered sugar 28 grams
- 1 medium lemon juiced and zested
For the Cake
- 15.25 ounces white cake mix 432 grams (1 box), Duncan Hines Classic White recommended
- ¼ cup frozen lemonade concentrate 57 grams
- ¾ cup water 170 grams
- ⅓ cup sour cream 76 grams
- 3 large eggs 150 grams
- 1 medium lemon zested
For the Topping
- 16 ounces Cool Whip 454 grams (1 tub)
- fresh strawberries sliced or chopped
- yellow sanding sugar optional
Instructions
For the Strawberry Filling
- In a medium saucepan set over medium-low heat, combine the strawberries, water, sugar, frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.3 cups frozen strawberries, 3 tablespoons water, ¼ cup granulated sugar, ¼ cup frozen lemonade concentrate, 1 medium lemon
- Pour the liquid over a fine-mesh sieve and into a bowl and add the strawberry gelatin into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes. (Discard the strawberry solids or use for another recipe.) While the filling cools, make the cream cheese layer.2 tablespoons strawberry gelatin powder
For the Lemonade Cream Cheese Layer
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, frozen lemonade concentrate, powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy.12 ounces cream cheese, ½ cup frozen lemonade concentrate, ¼ cup powdered sugar, 1 medium lemon
For the Cake
- Set oven rack to middle position and preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick baking spray. Set aside.
- In the bowl of a stand mixer, combine the cake mix, frozen lemonade concentrate, water, sour cream, eggs, and zest of 1 lemon. Beat together, on medium speed, for 2 minutes.15.25 ounces white cake mix, ¼ cup frozen lemonade concentrate, ¾ cup water, ⅓ cup sour cream, 1 medium lemon, 3 large eggs
- Pour the batter into the prepared pan. Bake according to cake package directions, or until a toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer the cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.
- When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.
- Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.
Assembly
- When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.
- Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
- When ready to serve, decorate the top with Cool Whip, fresh strawberries and colored sanding sugar, if desired.16 ounces Cool Whip, fresh strawberries, yellow sanding sugar
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Strawberry Lemonade Poke Cake Step by Step
Make the strawberry filling: In a medium saucepan set over medium-low heat, combine 3 cups frozen strawberries, 3 tablespoons of water, 1/4 cup of sugar, 1/4 cup frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.
Strain the filling: Pour the liquid over a fine-mesh sieve and into a bowl, and add 2 tablespoons of strawberry gelatin powder into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes. (Discard the strawberry solids or use for another recipe.) While the filling cools, make the cream cheese layer.
Make the cream cheese layer: In the bowl of a stand mixer fitted with the paddle attachment, beat 12 ounces of cream cheese, 1/2 cup frozen lemonade concentrate, 1/4 cup of powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy.
Preheat the oven and get a baking pan ready: Set oven rack to middle position and preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick baking spray. Set aside.
Bake the cake: Combine the cake mix with 1/4 cup lemonade concentrate, 3/4 cup of water, 1/3 cup of sour cream, 3 eggs, and lemon zest, and beat in a stand mixer. Then pour the cake batter into the cake pan, and bake according to box instructions.
Cool and poke cake: Let the cake cool completely, then use a wooden spoon handle to poke holes all over the top of the cake.
Assemble the cake: Pour strawberry jello filling over the cake so that it falls into the holes. Cover with plastic wrap and refrigerate for 30 minutes. Then spread the cream cheese layer evenly on top.
Refrigerate: Cover the cake again and refrigerate at least 4 hours before serving.
Serve: To serve, top it with Cool Whip, fresh strawberries, and sugar.
How to Store
Store strawberry lemonade poke cake in an airtight container in the refrigerator for up to 4 days. This cake should be refrigerated before serving, so it’s the perfect dessert to make ahead of time. Bake and assemble the cake according to the instructions in the recipe card. Cover the cake in plastic wrap and store in the fridge up to 2 days before serving.
When I saw it takes frozen lemonade concentrate, it took me back to my childhood. I knew I had to try this. It was a huge hit!
Looks delicious, Colleen!
It looks amazing but frozen lemonade concentrate is impossible to find. Any suggestions for substitutions?
You could try a DIY recipe or use regular lemonade!
I am sorry to hear that!
Looks amazing! I’m going to try it. I’m ok with box cake mix. Lol
Let us know how it goes!
I am sorry this didn’t work out for you!