Okay, picture this: the first time I made this Strawberry Lemonade Cream Cheese Poke Cake, I honestly thought I’d invented the “best summer dessert ever.” The cake is soft and tender, like a little slice of sunshine, and when you poke the holes and pour that vibrant strawberry lemonade mixture over it? Oh man, it seeps into every nook and cranny, making each bite juicy and bursting with flavor. Then, the creamy, tangy cream cheese frosting on top ties it all together — it’s like the perfect sweet-and-sour hug from your dessert. This cake is one of those magical recipes that looks fancy but is totally effortless to make, perfect for backyard parties or just a weekend treat you’ll be proud to share.
Quick Facts
Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour (includes chilling)
Ingredients
For the Main Dish:
1 box yellow cake mix (plus ingredients called for on box, usually eggs, oil, water)
1 cup strawberry lemonade drink (store-bought or homemade)
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1 cup chopped fresh strawberries (optional, for garnish)
How I Make It
Step 1:
Start by baking the yellow cake according to the instructions on the box, but bake it in a 9×13-inch pan for the perfect poking canvas. Once baked, let it cool for about 15 minutes—but don’t wait too long; you want it warm enough to absorb that strawberry lemonade goodness.
Step 2:
Now, grab the handle of a wooden spoon or a skewer and poke holes all over the cake—think every inch, spaced about an inch apart. These holes are the secret to juicy, flavorful bites since they’ll soak up the liquid perfectly.
Step 3:
Pour the full cup of strawberry lemonade over the cake, making sure it seeps into every hole. You’ll see this beautiful pink color start to sink into the cake—so pretty and so fresh!
Step 4:
Next up, make the cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Then, gradually add in the powdered sugar and vanilla extract, beating until light and fluffy. If the frosting feels too thick, a tablespoon of milk can help loosen it up.
Step 5:
Spread the frosting evenly over the soaked cake once it’s fully cooled, so it doesn’t melt or slide off. A cool tip: chilling the cake for another 15-20 minutes after frosting helps those flavors marry beautifully.
Step 6:
Top with fresh strawberries if you have them on hand—it adds a burst of color and a fresh bite that’s irresistible. Then slice it up and dig in!
Variations & Tips
Use raspberry lemonade instead of strawberry for a tangy twist.
Add a tablespoon of lemon zest to the frosting for extra zing.
For a gluten-free version, substitute the cake mix with your favorite gluten-free mix.
If you want a lighter frosting, swap half the butter for Greek yogurt.
Make ahead and chill for a few hours or overnight—the flavors get even better.
If you don’t have fresh strawberries, freeze-dried crushed strawberries work as a crunchy garnish.
How I Like to Serve It
This cake is a total crowd-pleaser at summer barbecues or brimming with sunshine on picnic days. I love serving it chilled with a tall glass of iced tea or a fizzy lemonade to match the cake’s bright flavors. It’s also perfect as a sweet treat after a weekend brunch with friends—easy to slice, share, and savor.
Notes
Store leftovers covered in the fridge for up to 4 days—just bring to room temp before serving for the best texture.
If your cake soaks too much and feels soggy, reduce the strawberry lemonade to ¾ cup next time, or poke fewer holes.
Closing: This Strawberry Lemonade Cream Cheese Poke Cake always brings a little sunshine to my kitchen, and I know it’ll do the same for you!
