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5 from 2 votes

Strawberry Lemon Poke Cake

Strawberry Lemon poke cake made with lemon cake mix, fresh strawberries, Jell-O, and cool whip. Fun & fruity moist cake recipe perfect for a crowd!
Prep Time15 minutes
Cook Time30 minutes
Chill2 hours
Total Time2 hours 45 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Lemon Strawberry Poke Cake
Servings: 15
Calories: 355kcal
Author: Jessica & Nellie

Ingredients

  • 15.25 oz Lemon cake mix
  • 3.4 oz vanilla pudding
  • ½ cup vegetable oil
  • ½ cup milk
  • ½ cup water
  • 2 eggs
  • 1 egg yolk
  • ½ cup powdered sugar
  • 2 TBSP lemon juice
  • 14 oz sweetened condensed milk
  • 3 cups cool whip
  • 3 oz strawberry jello
  • Sliced strawberries for topping

Instructions

  • Preheat the oven to 350 F. Spray a 9x13 baking pan with baking spray and set aside.
  • In a large mixing bowl, whisk the cake mix and vanilla pudding together.
  • Add in the vegetable oil, milk, water, eggs and egg yolk and whisk just until combined.
  • Pour the cake batter into the prepared cake pan.
  • Place into the oven to bake for 28-30 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and place onto a cooling rack to cool for 15 minutes.
  • While the cake is cooling, whisk together the powdered sugar and lemon juice. Once the cake has cooled, using a chopstick or end of a wooden spatula to poke holes throughout the entire cake. Be sure to poke enough holes so that the cake is able to absorb the lemon glaze and sweetened condensed milk but don’t poke so many that the cake will fall apart.
  • Pour the lemon glaze over the surface of the cake. Pour the sweetened condensed milk over the cake and spread with a rubber spatula or back of a spoon.
  • Cover and place the cake into the fridge to cool for 2 hours. Add the strawberry jello to the cool whip and fold it together.
  • Once the cake has chilled, spread the strawberry cool whip over the cake. Top with sliced strawberries.

Notes

  1. Tips: As with any other cake, do not overmix this one or the cake will be crumbly.
  2. When making the lemon glaze, if you find that it is too thick, simply add lemon juice ½ tsp at a time, whisking after each addition. If you find that the glaze is too thin, add powdered sugar a tsp at a time, whisking after each addition.
  3. The longer the cake chills in the fridge after it has been poked and drizzled with lemon glaze and sweetened condensed milk, the better it is. I like to place the cake in the fridge overnight before frosting it with the strawberry cool whip. 

Nutrition

Calories: 355kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 334mg | Potassium: 152mg | Fiber: 1g | Sugar: 44g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg