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Refreshing Strawberry Lemonade Poke Cake

strawberry lemonade poke cake - featured image
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A light and moist poke cake infused with lemonade concentrate and topped with fresh strawberries, blueberries, and whipped topping. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 15.25 oz yellow cake mix (e.g., Betty Crocker)
  • 3 large eggs, room temperature
  • 1 cup water
  • 1/3 cup vegetable oil
  • 6 oz frozen lemonade concentrate, thawed
  • 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries, washed and dried
  • 8 oz whipped topping (store-bought Cool Whip or homemade whipped cream, thawed)
  • 1–2 tablespoons powdered sugar (optional, for homemade whipped cream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Whisk until smooth and well blended, about 2-3 minutes.
  3. Pour the batter into the prepared pan and spread evenly with a spatula.
  4. Bake for 30 to 35 minutes. Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  5. Remove the cake from the oven and let it cool for 10 minutes.
  6. Using a toothpick or skewer, poke holes about 1 inch apart all over the cake.
  7. Pour the thawed lemonade concentrate evenly over the cake, pouring slowly to allow absorption.
  8. Let the cake cool completely at room temperature for about 1 hour.
  9. Prepare the fruit topping by slicing strawberries and washing and drying blueberries.
  10. Spread the whipped topping evenly over the cooled cake. If using homemade whipped cream, fold in powdered sugar before spreading.
  11. Arrange the strawberries and blueberries evenly on top of the whipped topping.
  12. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

Do not overbake the cake to keep it tender and moist. Use thawed lemonade concentrate for best absorption. Poke holes evenly about 1 inch apart. Chill the cake for at least 2 hours to let flavors meld. Use ripe, firm strawberries and blueberries for best texture. Cover cake loosely with plastic wrap in the fridge to prevent drying. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: strawberry poke cake, lemonade poke cake, summer dessert, blueberry poke cake, easy poke cake, refreshing dessert, poke cake recipe

Find it online: https://bitefuljoy.com/refreshing-strawberry-lemonade-poke-cake-recipe-easy-homemade-summer-dessert/