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Strawberry Lemonade Poke Cake
Strawberry Lemonade Poke Cake
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Prep Time:
30 minutes
Total Time:
3 hours 10 minutes
Indulge in a light and tangy lemon poke cake with a delightful twist of fresh strawberry puree mixed into creamy vanilla frosting, topped with whipped topping, fresh strawberries, and lemon zest for a taste of summertime sweetness.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 tablespoons finely grated lemon peel
  • 3 eggs
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/2 cup finely mashed fresh strawberries (4 to 5 large berries)
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 1/2 cups chopped fresh strawberries
  • 1 tablespoon finely grated lemon peel
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer to beat the cake ingredients on medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pan.
  • Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a cooling rack for 10 minutes. Use the handle of a 1/2-inch diameter wooden spoon to poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon handle with a paper towel to prevent sticking.
  • In a medium bowl, mix frosting and mashed strawberries until fully combined. While the cake is still warm, delicately spread the mixture over the cake, moving back and forth to fill any holes (some filling will sit on top). Chill in the refrigerator for 2 hours.
  • Evenly spread the luscious whipped topping over the cooled cake, then sprinkle with the vibrant chopped berries and a tablespoon of refreshing lemon peel. Keep covered in the refrigerator for freshness.

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