How to Make Strawberry-Lemon Poke Cake - A Step-by-Step Guide

As the weather warms up and the days grow longer, there's no better time to indulge in a light and refreshing dessert. And what better way to do so than with a delightful Strawberry-Lemon Poke Cake? This delicious and easy-to-make cake is the perfect way to satisfy your sweet tooth while also enjoying the fresh flavors of spring.

One of the great things about this recipe is that it's incredibly simple to put together. Whether you're a seasoned baker or a novice in the kitchen, you'll f...

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Ingredients

  • 1 (15.25 ounce) package vanilla cake mix (such as Betty Crocker®)
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 2 (3.4 ounce) packages instant lemon pudding mix, divided
  • 2 (8 ounce) containers whipped topping (such as Cool Whip), divided
  • 2 (16 ounce) packages fresh strawberries, diced, divided
  • ¾ cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon zest, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs 20 mins
  • Total Time: 5 hrs 10 mins
  • Servings: 24
  • Yield: 1 9x13-inch cake

  • 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.
  • Nutrition

    232 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 21mg
    • Sodium: 232mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 2g
    • Vitamin C: 23mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 82mg