Description
Indulge in the refreshing flavors of summer with this delightful Strawberry Lemonade Poke Cake. A zesty lemon cake is infused with sweet strawberry Jell-O, topped with a creamy lemon topping, and garnished with fresh strawberries and lemon zest.
Ingredients
Scale
Lemon Cake:
- 1 box lemon cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
Strawberry Jell-O Mixture:
- 1 (3 oz) box strawberry Jell-O
- 1 cup boiling water
- ½ cup cold water
Creamy Topping:
- 1 cup whipped topping (like Cool Whip)
- ½ cup sweetened condensed milk
- ½ cup lemon juice
Toppings:
- 1 cup sliced fresh strawberries (for topping)
- lemon zest (optional, for garnish)
Instructions
- Prepare the Lemon Cake: Preheat oven to 350°F. Prepare and bake the lemon cake in a 9×13-inch dish. Let it cool and poke holes.
- Prepare Strawberry Jell-O Mixture: Dissolve Jell-O in boiling water, add cold water, and pour over the cake. Refrigerate.
- Make Creamy Topping: Whisk together whipped topping, condensed milk, and lemon juice. Spread over the chilled cake.
- Final Touches: Top with sliced strawberries and lemon zest. Chill before serving.
Notes
- For a stronger strawberry flavor, add mashed strawberries to the Jell-O mixture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
