Go Back
+ servings
slice of easy strawberry lemonade cake sitting on a plate with another slice in the background

Easy Strawberry Lemonade Cake

This easy strawberry lemonade cake is simple to make and absolutely delicious. You’ll want to make it all summer long!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 6 hours 20 minutes
Total Time 6 hours 50 minutes
Servings 12
Author Kelsie



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.