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Strawberry Lemonade Poke Cake

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By Betty Crocker Kitchens
Updated Nov 1, 2017
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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.

Strawberry Lemonade Poke Cake

  • Prep Time 30 min
  • Total 3 hr 10 min
  • Servings 12
  • Ingredients 11
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Ingredients

Cake

Filling

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 1 1/2 cups chopped fresh strawberries
  • 1 tablespoon finely grated lemon peel

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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