Go Back

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!
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12

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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. Allow the cake to finish cooling, then cover and refrigerate for at least 1 hour, or until completely chilled.

Prepare the strawberry whipped topping.

  1. 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.

  1. 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!

  1. Slice into squares and serve chilled. Enjoy!

Notes

  • 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.
  • Keep it chilled: For the best texture, make sure the cake is completely cooled before adding the whipped topping.
  • Storage: Store covered in the refrigerator for up to 3 days. The fresh strawberries may release moisture over time.
  • Extra strawberry flavor: For an even stronger strawberry flavor, add a few extra sliced strawberries between the cake and whipped topping.