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.
Ingredients:
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
Instructions:
For the Strawberry Cake:
- Preheat oven to 350°F and spray a 9 x 13 glass baking dish with non-stick spray. Set aside.
- In a large mixing bowl, beat cake mix, jello, eggs, oil, and water until well incorporated.
- Pour the batter into the prepared baking dish and bake for 39-42 minutes or until a toothpick inserted comes out clean.
- While the cake is still hot, poke holes with the end of a wooden spoon all over the top of the cake.
- Let the cake cool completely.
For the Lemonade Cream Cheese Filling:
- In a medium mixing bowl, beat cream cheese for 3 minutes on medium speed until creamy.
- Pour lemonade concentrate into cream cheese and beat until well blended.
- In a small mixing bowl, beat evaporated milk and pudding mix for approximately 45 seconds.
- Add the pudding mix to the cream cheese mixture and beat until well incorporated.
- Spoon some of the lemonade filling mixture into a sandwich baggie and cut a small opening in the corner of the baggie.
- Squeeze the filling into each hole and then spread the remaining filling mixture over the top of the cake.
- 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
Storage:
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.