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Strawberry Lemonade Poke Cake

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  • Prep 30 min
  • Total 3 hr 10 min
  • Servings 12
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This fluffy lemon poke cake gets a surprising burst of flavor from Betty Crocker™ vanilla frosting mixed with pureed fresh strawberries. Finished with whipped topping, chopped fresh strawberries and lemon peel, it's a dessert that tastes like the sweetest days of summer.
Updated Nov 1, 2017
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  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 1/2 cups chopped fresh strawberries
  • 1 tablespoon finely grated lemon peel


  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
  • 4
    In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
  • 5
    Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to poke cake 50 to 60 times so there is plenty of filling in the cake!
  • tip 2
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
  • tip 3
    To make quick work of mashing strawberries, try a potato masher! In small bowl, mash halved strawberries until broken down and almost smooth with no big pieces.


Nutrition Facts are not available for this recipe
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