Print

Refreshing Strawberry Lemonade Jello Poke Cake Recipe Easy Berry Topping Dessert

strawberry lemonade jello poke cake - featured image
Print Recipe

A light and refreshing poke cake combining strawberry Jello and lemonade flavors, topped with whipped cream and fresh mixed berries. Perfect for summer parties and quick to prepare.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz or 432 g)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 package (3 oz / 85 g) strawberry Jello gelatin
  • 1 cup boiling water (240 ml)
  • 1/2 cup cold lemonade (120 ml)
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries) – about 150 g

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch (23×33 cm) pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the white cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth. Scrape down the sides once or twice.
  3. Pour the batter evenly into the prepared pan. Use a spatula to smooth the surface. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, dissolve the strawberry Jello powder in 1 cup boiling water in a heatproof bowl. Stir until completely dissolved, about 2 minutes. Then stir in 1/2 cup cold lemonade. Set aside to cool slightly but not set.
  5. Once the cake is baked, remove it from the oven and let it cool for about 15 minutes. Using a toothpick or skewer, poke holes all over the cake about 1 inch apart in a grid pattern.
  6. Slowly pour the Jello mixture over the cake, allowing it to seep into the holes. Pour in small batches and let it absorb before adding more.
  7. Place the cake in the refrigerator to chill for at least 2 hours or until the Jello is fully set.
  8. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
  9. Just before serving, spread the whipped cream evenly over the chilled cake. Scatter the mixed fresh berries on top.
  10. Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Pour the Jello mixture slowly in batches to avoid sogginess. Use room temperature eggs for better batter texture. Whip cream to soft peaks, not stiff. Let the cake chill for at least 2 hours for best results. For dairy-free, use coconut cream and coconut sugar. Frozen berries can be used if fresh are unavailable, just thaw and drain excess liquid.

Nutrition

Keywords: strawberry poke cake, lemonade jello cake, berry topping dessert, summer dessert, easy poke cake, refreshing dessert

Find it online: https://twirltaste.com/refreshing-strawberry-lemonade-jello-poke-cake-recipe-easy-berry-topping-dessert/