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
