If you’re craving a dessert that bursts with sunshine and sweetness, the Lemon Strawberry Poke Cake is your new best friend. This vibrant cake combines zesty lemon flavors with juicy strawberries in a delightfully moist and creamy treat that’s easy enough for any home baker to master. The magic happens when we poke holes into a warm lemon cake and drizzle it with sweetened condensed milk, creating a luscious texture that’s truly irresistible. Whether you’re serving it for a family gathering or a casual weekend treat, this cake is guaranteed to brighten the room and bring smiles all around.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to crafting a show-stopping Lemon Strawberry Poke Cake. Each one plays a vital role—from the tangy lemon cake base to the sweet strawberry topping—balancing flavor, moisture, and texture beautifully.

Lemon cake mix: Provides a light, tangy foundation full of citrus flavor that’s perfectly moist.

Sweetened condensed milk (14 ounces): Adds creamy sweetness that soaks into the cake’s holes for extra moisture.
Canned lemon frosting (16 ounces): Infuses a smooth, lemony layer that complements the cake’s tartness wonderfully.

Strawberry pie filling (21 ounces): Brings juicy, fruity bursts that balance the lemon with subtle sweetness.
Cool Whip (8 ounces, thawed): Lightens the strawberry mixture for a fluffy, dreamy topping.

Diced strawberries (1 1/2 cups): Adds fresh texture and vibrant color right on top for that perfect finishing touch.

How to Make Lemon Strawberry Poke Cake

Step 1: Prepare Your Cake Base

Start by preheating your oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with nonstick spray to ensure your cake releases easily after baking. Then, mix and bake the lemon cake according to the package directions. This simple step sets the stage for all the luscious layers to come.

Step 2: Poke and Pour

Once your lemon cake is out of the oven, let it cool for about five minutes—just enough so it’s still warm but won’t burn you. Grab the handle of a wooden spoon and gently poke holes all over the cake’s surface. This technique is what earns the recipe its “poke cake” status and allows the sweetened condensed milk to seep deeply, turning the cake incredibly moist and rich.

Step 3: Add Sweetened Condensed Milk

Pour the entire can of sweetened condensed milk over the cake, letting it fill the holes naturally. Don’t rush this step; the milk needs time to soak in, giving that signature creamy texture.

Step 4: Frost with Lemon Goodness

Next, remove the foil from the lemon frosting can and microwave it for 30 seconds. Stir it up to loosen, then pour over the cake, spreading it evenly with a spatula. The warm frosting further softens the cake while layering on that luscious lemon flavor. Let the cake cool for an hour at room temperature before moving it to the fridge to chill completely.

Step 5: Prepare the Strawberry Topping

While the cake chills, pour the strawberry pie filling into a bowl and use a fork to gently smash the berries, releasing extra juice for flavor. Fold in the thawed Cool Whip gently to keep the mixture light and airy—this will create a gorgeous, fluffy topping that perfectly contrasts the moist cake below.

Step 6: Assemble and Chill

Spread the strawberry and Cool Whip mixture evenly over the cooled cake. Finish by sprinkling the diced fresh strawberries over the top, adding bursts of natural color and freshness. Keep your cake in the refrigerator until it’s time to serve—this helps the flavors mingle and the topping stay nice and firm.

How to Serve Lemon Strawberry Poke Cake

Garnishes

Enhance the look and taste of your Lemon Strawberry Poke Cake by adding a few extra accents. Fresh mint leaves placed strategically on top add a pop of green and a refreshing scent, while a light dusting of powdered sugar makes the presentation extra special. Consider adding thin lemon zest curls for a bit of zing and visual appeal.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of additional whipped cream for a cool contrast. If you’re serving it for an afternoon gathering, light herbal teas or sparkling lemonade are lovely accompaniments that complement the citrus and berry flavors without overpowering them.

Creative Ways to Present

For a fun twist on the classic, try serving the Lemon Strawberry Poke Cake in individual clear cups or mason jars layered with extra strawberries and whipped topping to showcase all its beautiful layers. You can also cut it into small, bite-sized squares and serve on decorative platters for easy sharing, turning this cake into a party-friendly treat!

Make Ahead and Storage

Storing Leftovers

After enjoying your Lemon Strawberry Poke Cake, wrap any leftovers tightly with plastic wrap or cover the pan with a lid and refrigerate. The flavors actually deepen overnight, so leftovers taste just as good, if not better, the next day.

Freezing

If you want to save some for later, you can freeze the cake by wrapping it well in plastic wrap and aluminum foil. Place it in the freezer for up to two months. When you’re ready to eat, thaw overnight in the refrigerator. Note that the fresh strawberry topping might lose a bit of its texture after freezing, so you may want to add fresh berries after thawing for the best experience.

Reheating

This cake is best served cold or at room temperature, so reheating isn’t recommended. Let any leftovers thaw naturally in the fridge and bring them to room temperature before serving to enjoy the full depth of flavor and perfect texture.

FAQs

Can I use a homemade lemon cake instead of the mix?

Absolutely! A homemade lemon cake will work beautifully in this recipe and adds a personal touch. Just make sure your cake is sturdy enough to hold the toppings and moistening process.

What if I don’t have canned lemon frosting?

You can substitute with homemade lemon glaze or a lemon-flavored cream cheese frosting. Both options will deliver that bright citrus kick that complements the cake.

Can I make this cake dairy-free?

With a few swaps like using dairy-free whipped topping and sweetened condensed coconut milk, you can make a delicious dairy-free version. Just be mindful of ingredient labels to keep flavors balanced.

How long does this cake keep fresh?

Stored in the refrigerator, the Lemon Strawberry Poke Cake stays fresh and tasty for up to 4 days. For the best flavor and texture, eat it within this timeframe.

Is the cake too sweet with condensed milk and frosting?

The tartness of the lemon cake and strawberries balances the sweetness well, making it pleasantly sweet but never overwhelming. If you prefer less sweet, reduce the frosting slightly or choose a lighter topping.

Final Thoughts

There’s something so joyful about a Lemon Strawberry Poke Cake that makes every spoonful feel like a celebration. Its combination of citrus zing and juicy berries strikes the perfect harmony between refreshing and indulgent. I hope you give this recipe a try soon—it’s a fantastic way to bring a homemade touch of sunshine to your dessert table. Enjoy every bite!

Lemon Strawberry Poke Cake Recipe

★★★★★

4.8 from 12 reviews

Author: Mariam
Total Time: 1 hour 45 minutes (includes cooling and chilling time)
Yield: 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

This vibrant Lemon Strawberry Poke Cake is a delightful combination of tangy lemon and sweet strawberries, featuring a moist lemon cake soaked with sweetened condensed milk, topped with lemon frosting, a creamy strawberry pie filling mixed with Cool Whip, and finished with fresh diced strawberries. Perfect for a refreshing dessert that’s easy to make and sure to impress.

Ingredients

Scale

For the Cake

1 lemon cake mix (about 15.25 oz)

Nonstick cooking spray for greasing pan

For the Filling and Frosting

1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container canned lemon frosting

1 (21 ounce) can strawberry pie filling
1 (8 ounce) container Cool Whip, thawed
1 1/2 cups diced fresh strawberries

Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 9×13 inch baking pan with nonstick cooking spray to prevent the cake from sticking.
Make and Bake the Cake: Prepare the lemon cake mix according to the package directions. Pour the batter into the prepared baking pan and bake as directed, typically around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Poke Holes: Allow the cake to cool for about 5 minutes after baking. Then, using the handle of a wooden spoon, gently poke holes evenly all over the warm cake. This will allow the sweetened condensed milk to soak in and create a moist texture.

Pour Sweetened Condensed Milk: Slowly pour the entire can of sweetened condensed milk over the top of the cake, ensuring it seeps into the holes you just made for maximum moisture and sweetness.
Add Lemon Frosting: Remove the foil liner from the can of lemon frosting. Microwave the frosting for about 30 seconds to soften it slightly, then stir well. Pour the frosting over the top of the cake and spread it evenly with a spatula.
Cool the Cake: Let the cake cool for about an hour at room temperature, then place it in the refrigerator until it is completely chilled. This helps set the frosting and flavors to meld.

Prepare Strawberry Mixture: In a bowl, transfer the strawberry pie filling and use a fork to lightly smash the berries for a chunkier texture. Gently fold in the thawed Cool Whip until evenly combined, creating a creamy strawberry topping.
Assemble the Cake: Spread the strawberry and Cool Whip mixture evenly over the cooled cake. Finally, sprinkle the diced fresh strawberries on top to add a fresh burst of flavor and vibrant color.
Chill and Serve: Keep the cake refrigerated until ready to serve. This dessert is best enjoyed chilled for a refreshing taste and creamy texture.

Notes

For best results, use fresh, ripe strawberries for garnishing to enhance flavor and texture.
This cake is best served cold and should be kept refrigerated to maintain freshness.
You may substitute the lemon cake mix with a homemade lemon cake if desired for a more natural taste.

To make it dairy-free, use a dairy-free lemon frosting, condensed milk alternative, and whipped topping.
Ensure the Cool Whip is fully thawed before mixing to avoid lumps.

Prep Time: 15 minutes

Cook Time: 30 minutes
Category: Dessert
Method: Baking and assembling

Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320

Sugar: 34g
Sodium: 280mg
Fat: 12g

Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g

Carbohydrates: 48g
Fiber: 1g
Protein: 4g

Cholesterol: 25mg

Keywords: lemon strawberry poke cake, lemon cake, poke cake recipe, easy berry dessert, summer dessert, creamy strawberry cake