Strawberry Lemonade Poke Cake

This show-stopping Strawberry Lemonade Poke Cake is the perfect dessert for warm weather gatherings, combining the sweetness of strawberries with the tanginess of lemonade.

Moist and flavorful, this cake is infused with a refreshing lemon syrup and topped with a light and airy whipped cream, making it a refreshing treat for any occasion.

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 large eggs
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 cups whole milk
2 cups strawberry puree
1 teaspoon vanilla extract
1/4 cup lemon syrup (see notes)
1 cup strawberry lemonade flavored whipped cream
Fresh sliced strawberries for garnish
Confectioners’ sugar for dusting

Instructions

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and eggs until light and fluffy.

Add the grated lemon zest and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

Beat just until combined.

Stir in the strawberry puree and vanilla extract until smooth.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes.

While the cake is cooling, prepare the lemon syrup by stirring it together with the freshly squeezed lemon juice until dissolved.

Use a skewer or fork to poke holes all over the top of the cake.

Brush the lemon syrup mixture evenly over the top of the cake, making sure the cake absorbs the syrup completely.

Let the cake cool completely in the pan.

Once the cake is cooled, top it with the strawberry lemonade flavored whipped cream and smooth the top.

Garnish with fresh sliced strawberries and dust with confectioners’ sugar before slicing and serving.

Notes

To ensure the cake is evenly flavored, make sure to not overmix the batter, especially when adding the dry ingredients.

Use high-quality strawberries for the best flavor and texture.

Don’t overbake the cake, as it can become dry.

The toothpick should come out clean, but not wet.

When making the lemon syrup, make sure to stir until it’s fully dissolved to avoid any grittiness.

Don’t be shy with the lemon syrup – the more you brush on, the moister the cake will be! For the strawberry lemonade flavored whipped cream, you can use a store-bought variety or make your own by whipping heavy cream with strawberry puree and lemon zest.

Garnish with fresh strawberries just before serving to ensure they stay fresh and flavorful.

This cake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.

Let it come to room temperature before serving.