Perfect for picnics, potlucks, and weekend BBQs, this easy strawberry lemonade cake is sure to be a hit with everyone who tries it!
Say hello to your go-to summer dessert! Does anything scream SUNSHINE more than lemonade? And strawberries? I say no.
Strawberry lemonade is a classic for a reason and this cake is a new classic in my house. Just ask my pants, which don’t fit so well right now. (See also this lemon tart if you’re unaware of my love for lemon-y desserts.)
Next year I’m only going to make dog treats in the lead-up to bikini season. Because this year is already a bust.
Are you lucky enough to have been eating poke cakes all your life? I’m relatively new to them. After this strawberry shortcake layer cake I made last year, I wanted to try my hand at another berry poke cake and thought lemonade would add a delicious and pucker-y twist.
The result is even yummier than I’d hoped.
This easy (EASY!) cake starts with a boxed lemon cake mix (you can use yellow or white mix but the cake won’t be as lemony, of course.)
After baking the cake, use the handle of a wooden spoon (or a large-pronged fork) to poke holes all over the cake. Then you mix strawberry gelatin, water, and lemonade concentrate, and pour it over the cake. Let it cool, frost it with whipped topping, and refrigerate. That’s it!
No leveling of cake layers, no making of buttercream. Just simple, straightforward mixing and baking.
But the best part about this easy strawberry lemonade cake is that it’s make-ahead, and tastes even better after sitting in the fridge overnight. Since you serve it cold, and since strawberries and lemonade are so refreshing anyway, this is a perfect thing to serve outside by the pool when the heat really hits us this summer.
Or, if you’re in Phoenix, when the heat really hits us around 8 this morning.
Strawberry lemonade cake for a post-Cookie-walk cool-down is a thing right? If not, it’s becoming a thing today!
- 1 15.25-ounce box lemon cake mix*
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup room temperature water
- finely grated zest of half lemon
- 1/2 cup + 2 tablespoons thawed lemonade concentrate divided
- 1 3-ounce box strawberry gelatin
- 3/4 cup boiling water
- 2 tablespoons thawed lemonade concentrate
- 1 8-ounce tub whipped topping (such as Cool Whip), thawed
- finely grated zest of half a lemon or more to taste
- Sliced strawberries for garnish
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and lightly dust with flour. Set pan aside.
Combine the cake mix, eggs, vegetable oil, room temperature water, lemon zest, and 1/2 cup lemonade concentrate in a large mixing bowl. Beat with an electric mixer set to medium for 2 minutes. Pour into prepared pan. Bake as the box directs for a 13- by 9-inch cake.
Remove cake from the oven and allow to cool for 20 minutes. While cake is cooling, stir the gelatin into the boiling water; continue stirring until it dissolves, about 2 minutes. Stir in the the remaining 2 tablespoons of lemonade concentrate.
Use the handle of a wooden spoon to poke holes 1 inch apart across the whole cake. Pour the jello mixture over the cake, then cool completely.
Once cake is cool, stir the lemon zest into the whipped topping. Spread into an even layer over the cake, then cover loosely with plastic wrap and refrigerate for at least 2 hours (or overnight). Garnish with sliced berries and serve.