Strawberry Lemon Poke Cake

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Discover the ultimate Strawberry Lemon Poke Cake! Perfect for anyone looking for a delicious, easy, crowd-pleasing dessert.

Prep Time15

Cook Time25

Chill Time2 30

Total Time3 10

Course: Dessert

Keyword: Strawberry Cheesecake Poke Cake

Servings:

Calories: 342kcal

Ingredients

1 15.25 oz box strawberry cake mix I use Duncan Hines Perfectly Moist
3 Eggs large
⅓ cup Vegetable Oil
1 cup Water
½ cup Sour Cream
1 3.4 oz Lemon Instant Pudding
2 cup Whole Milk cold
8 oz Cool Whip thawed
Strawberries washed, dried and diced

Instructions

Preheat the oven to 350 degrees. Prepare a 9X13 baking pan by lightly spraying with cooking spray and set aside.
In a large mixing bowl add cake mix, water, oil, eggs, and sour cream. Using a handheld mixer, beat on medium speed for 2 minutes, scraping the sides as needed.
Pour batter into the prepared baking pan. Place in the oven for 25-28 minutes. Check the cake after 25 minutes by inserting a toothpick into the center of the cake. If the toothpick does not come out clean add 2-3 additional minutes to the cooking time.
Allow the cake to cool for 5-10 minutes.
Using the end of a round spoon poke holes 1 inch apart throughout the cake. Let the cake cool completely.
In a medium size bowl add cold milk and instant pudding mix together and whisk for 2 minutes. Place in the refrigerator for 30 minutes to allow the pudding mixture to set up.
Once the cake is cool add the pudding to a piping bag. Pipe the lemon pudding into the holes that were poked into the cake.
Use an offset spatula to spread the remaining pudding evenly over the top of the cake.
Top with the thawed cool whip and spread over the whole cake using an offset spatula.
Cover and place in the refrigerator for at least 2 hours. When it is time to serve, add diced strawberries onto the top of the cake.

Notes

Storage and Reheating Instructions:

How to Store Strawberry Cheesecake Poke Cake:

Storing this cake is a breeze. Simply cover the cake with cling film or aluminum foil and pop it into the fridge. It'll stay fresh for up to 5 days.

Helpful Tips & Substitutions

Can this be Frozen?

I recommend making this cake fresh but if you want to try freezing some leftovers here is what I would do. Wrap the cake securely in plastic wrap, then again in aluminum foil to protect it from freezer burn. It can be frozen for up to 1 month. When you're ready to enjoy, thaw it overnight in the fridge. The texture of the cool whip and strawberries might change slightly, but it'll still be scrumptious!

Can this be made ahead of time?

This cake is a fantastic make-ahead dessert. You can bake the cake and add the pudding a day before. Just keep it refrigerated. Add the cool whip and fresh strawberries a few hours before serving. This way, you get the freshness of the fruit and the creaminess of the whip at their best. It's a perfect way to reduce last-minute prep stress!

Substitutions & Variations

Flavor Twists: Not into strawberries? Try using a different flavored cake mix and coordinating instant pudding, like chocolate or vanilla.
Fruit Variations: Mix up the toppings with other fruits like blueberries, raspberries, or even a mix of your favorite berries.
Nutty Addition: Add a crunch by sprinkling chopped nuts over the cool whip for added texture and flavor.

Helpful Cooking Notes

Even Poke Holes: When poking holes in the cake, aim for uniformity in size and spacing for even distribution of the pudding.
Chill Time is Key: Don't rush the chill time. It's crucial for letting the cake set properly and intensify the flavors.
Room Temperature Ingredients: Use room temperature eggs and sour cream for a smoother batter.
Garnish Before Serving: Add fresh strawberries right before serving for maximum freshness and appeal.

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