Strawberry Lemonade Cream Cheese Poke Cake

Indulge in the delightful combination of strawberry and lemon flavors with this Strawberry Lemonade Cream Cheese Poke Cake. This decadent dessert features a moist strawberry cake filled with a luscious lemonade cream cheese filling, topped with whipped cream and fresh fruit. It’s a perfect treat for any occasion, from family gatherings to potlucks.

Why You’ll Love This Recipe:

  • The perfect balance of sweet strawberry and tangy lemon flavors.
  • Moist and tender cake with a creamy and refreshing filling.
  • Easy to make and sure to impress your guests.


For the Strawberry Cake:

  • 1 box strawberry cake mix
  • 1 3 oz box strawberry flavored jello
  • ¾ cup vegetable oil
  • 1 cup warm water
  • 3 eggs

For the Lemonade Cream Cheese Filling:

  • 2 8 oz pkgs cream cheese
  • ¾ cup frozen lemonade concentrate
  • 5 oz can evaporated milk
  • 1 3.4 oz box lemon instant pudding and pie filling
  • 1 8 oz container cool whip
  • Optional: sliced strawberries and lemon slices


For the Strawberry Cake:

  1. Preheat oven to 350°F and spray a 9 x 13 glass baking dish with non-stick spray. Set aside.
  2. In a large mixing bowl, beat cake mix, jello, eggs, oil, and water until well incorporated.
  3. Pour the batter into the prepared baking dish and bake for 39-42 minutes or until a toothpick inserted comes out clean.
  4. While the cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
  5. Let the cake cool completely.

For the Lemonade Cream Cheese Filling:

  1. In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
  2. Pour lemonade concentrate into cream cheese and beat until well blended.
  3. In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
  4. Add the pudding mix to the cream cheese mixture and beat until well incorporated.
  5. Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
  6. Squeeze the filling into each hole and then spread the remaining filling mixture over the top of the cake.
  7. Cover with plastic wrap, chill for 4 hours, and then top with cool whip and sliced strawberries and lemon wedges before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It is best consumed within a few days for optimal freshness.

Recipe Tips:

  • For a more intense lemon flavor, you can add lemon zest to the cream cheese filling.
  • Feel free to customize the toppings with your favorite fruits or nuts for added texture and flavor.
  • Make sure to let the cake cool completely before adding the cream cheese filling to prevent it from melting.

Leave a Comment