Perfectly Moist Lemon Strawberry Poke Cake
What I love most about this Lemon Strawberry Poke Cake is how easy it is to make without spending hours in the kitchen. We’re keeping things simple with a boxed lemon cake mix! This is one of those desserts that’s perfect for spring and summer gatherings, holidays, cookouts, or whenever you're craving something sweet. Plus, it's a great make-ahead dessert, which is always a win in my book!
Ingredients
- 1 box lemon cake mix I used Duncan Hines Perfectly Moist
- Ingredients needed to prepare cake mix according to package instructions
- 1 can lemon frosting 14–16 oz
- 1 can 14 oz sweetened condensed milk
- 1 can 21 oz strawberry pie filling
- 1 container 8 oz Cool Whip, thawed
- 2 cups fresh strawberries sliced, for topping
Instructions
Prepare the lemon cake.
- Preheat your oven according to the cake mix package instructions. Prepare the lemon cake batter as directed and pour into a greased 9 × 13-inch baking dish. Bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
Poke the cake.
- Remove the cake from the oven and allow it to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly throughout the cake, making sure to space them apart so the filling can soak into every bite.
Add the sweetened condensed milk.
- Slowly pour the sweetened condensed milk over the warm cake, making sure to cover the entire surface. Use a spatula to spread it evenly, allowing the milk to seep into the holes.
Add the lemon frosting.
- Remove the lid and any foil seal from the frosting container. Transfer the frosting to a microwave-safe bowl and microwave for 30 seconds, or until softened and pourable. Stir until smooth, then pour over the cake. Use a spatula to spread the frosting into an even layer.
Cool and refrigerate.
- Allow the cake to finish cooling, then cover and refrigerate for at least 1 hour, or until completely chilled.
Prepare the strawberry whipped topping.
- In a large mixing bowl, add the strawberry pie filling. Gently fold in the thawed Cool Whip until well combined, creating a light and fluffy strawberry topping.
Assemble the cake.
- Spread the strawberry whipped topping evenly over the chilled lemon cake. Arrange the freshly sliced strawberries over the top, covering the cake as desired.
Serve and enjoy!
- Slice into squares and serve chilled. Enjoy!
Notes
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Make ahead: This is a great dessert to prepare ahead of time. You can bake and refrigerate the cake the night before, then add the strawberry topping and fresh strawberries before serving.
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Keep it chilled: For the best texture, make sure the cake is completely cooled before adding the whipped topping.
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Storage: Store covered in the refrigerator for up to 3 days. The fresh strawberries may release moisture over time.
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Extra strawberry flavor: For an even stronger strawberry flavor, add a few extra sliced strawberries between the cake and whipped topping.
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