Strawberry Lemonade Poke Cake

Celebrate summer with this delicious Strawberry Lemonade Poke Cake. Made by poking holes in the cake and then covering the cake with a sweet gelatin mixture, this cake is light and refreshing, and looks beautiful when cut open! An easy treat to make for the 4th of July or a summer birthday celebration, this cake is bursting with sweet strawberry and lemon flavor.

AmountAbout 12-16 servings

Ingredients & Tools
Instructions

Ingredients

1 package Favorite White Cake Recipe or Mix
1 cup milk
1/2 cup vegetable oil
3 Eggs
1 tablespoon lemon zest
8 ounces Fresh strawberries
1/2 cup water
1/4 cup lemon juice
1 package strawberry gelatin
1-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar

Instructions

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Preheat oven to 350°F. Prepare 9 in. x 13 in. pan with vegetable pan spray.
In large bowl, beat cake mix, milk, vegetable oil, eggs and lemon zest with electric mixer on medium speed for 2 minutes. Pour into prepared pan.
Bake 27-29 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan on cooling grid.
In large saucepan, heat strawberries, water and 2 tablespoons lemon juice on medium-low heat until strawberries are softened, about 10 minutes. Pour mixture into food processor and pulse until all strawberries are pureed. Add gelatin; pulse until thoroughly combined.
Using a lollipop stick or fork, poke holes in cake approximately 1 inch apart. Slowly pour strawberry liquid evenly over cake; wrap with plastic and refrigerate at least 2 hours or up to overnight.
In large bowl, beat cream and confectioners’ sugar to soft peaks. Add remaining 2 tablespoons lemon juice. Cover cake with whipped cream. Serve immediately.