This easy Lemon Strawberry Poke Cake is a refreshing and light dessert for hot summer days. The creamy lemon frosting pockets and fluffy strawberry mousse make this a favorite with everyone.
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The weather here in west Texas cannot make up it’s mind. One day it is hot and sunny and the next day it is cool and windy. Don’t get me wrong. I’m not complaining at all. I would gladly take these type of days over chilly and snowy days because I have definitely become accustomed to warmer weather. Fingers crossed we never move back to the frozen tundra that is the north. Ha!
On those sunny days we have been doing a little bit of spring cleaning outside the house. We have planted flowers, watered the grass, and pulled weeds so far. My husband has been trying to get our pressure washer working again. This area gets a lot of dust blowing around in the wind, and it coats the houses and windows. I know ours could use a good power clean to bright up the exterior.
Another thing I did the other day was to cut down a big bush in the front of the house. It was one of the bushes that probably started out small, but grew really quickly and kind of was taking over the front window. I had mentioned to my husband that we should remove it, but then we never did anything. One day after I got back from my morning run, I grabbed the gardening shears and went to town on the bush. An hour later, it was gone, and there was a huge mess of branches in the front yard.
With all these warm summer like days, my brain has gone into coming up with fruity desserts nonstop. Earlier this month I made these cute mini lemon cheesecake pies, and now I can’t stop thinking about how to include more lemon into my baking.
Our church youth group had a family activity a few weeks ago, and of course, my job was to bring dessert. They know by now that I have my own “store” in my pantry, so making desserts is never a problem.
I pulled a lemon cake mix and a can of strawberry pie filling from the pantry and got to work. Last year I made this raspberry lemon cake, but this time I wanted to give it a strawberry twist.
One of my absolutely favorite ways to use pie filling is not to make a pie. Shocking, I know. Adding it to cream cheese or Cool Whip creates this light fluffy mousse that I just cannot get enough of. It is perfect for using in parfaits, fillings, or as a quick and easy frosting.
After baking the cake, I poked it with a wooden spoon handle to create bigger holes. An entire can of sweetened condensed milk goes on top first. The milk will soak into the cake creating a creamy and decadent chilly cake. We could stop there, but I melted a can of lemon frosting and poured that on top too. The frosting settles into the holes and creates these creamy little pockets of frosting that just goes so well with all the strawberries. So yum!
Time to finish it off with the strawberry mousse frosting and some fresh berries. This cake disappeared in no time at all. You should have seen the adults jumping up to go grab another piece before someone else could beat them to it. It was quite comical. But also quite satisfying because that just confirmed to me that this lemon strawberry poke cake was a definitely winner!
If you are looking to add more lemon to your life, you need to check out these easy Lemon Hand Pies. So easy and cute! I can’t wait to make a batch of these Lemon Meltaways! Cookies that melt in your mouth sound so good! And this Lemon Angel Pie looks so fluffy and delicious! Perfect for summer dinners!
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This easy Lemon Strawberry Poke Cake is a refreshing and light dessert for hot summer days. The creamy lemon frosting pockets and fluffy strawberry mousse make this a favorite with everyone.
Ingredients
- 1 lemon cake mix
- 1 - 14 ounce can sweetened condensed milk
- 1 - 16 ounce container lemon frosting
- 1 - 21 ounce can strawberry pie filling
- 1 - 8 ounce container Cool Whip, thawed
- 1 1/2 cup diced strawberries
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Make and bake the lemon cake mix according to the package directions.
- Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
- Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
- Remove the foil liner from the can of frosting. Microwave the frosting for 30 seconds. Stir and pour over the top of the cake. Spread it out with a spatula. Let it cool for an hour, then refrigerate until completely cooled.
- Pour the pie filling in a bowl and use a fork to smash the berries. Fold the container of Cool Whip into the pie filling. Spread on top of the cooled cake. Sprinkle the diced strawberries on top.
Char says
Your ingredients you use are awesome! Thank you!
Ashley says
Best cake recipe I have ever followed. It was a hit for my Mother’s Day dinner. So good!!
Jocelyn says
Yay! I am so glad to hear that!!!
Quinn King says
Those deserts look so refreshing!
I will be trying them all before summer is over.
Jessica says
Would it still be as good if I make it 24 hours in advance?
Jocelyn says
It would be fine if you made it ahead. But I would add the diced strawberries right before serving, so they don’t get too juicy.
Tami L Gifford says
I made this cake for a church picnic tonight. ..I wound up inable to attend so sent the cake by my daughter…anxious to hear how everyone liked it. It smelled heavenly and looked so inviting.
Tami L Gifford says
This was a hit. Rave reviews! Thanks for the awesome recipe.
Jocelyn says
Yay! I am so glad to hear that 🙂
connie says
I’m not crazy about canned strawberries they taste nasty to me is there something else I can use?
Jocelyn says
Do you like any other canned pie filling? You can substitute any other flavor in place of the strawberry. Raspberry, blackberry, or blueberry pie filling would be good too.
Katy says
Made this last night and it was a hit! My grocery store didn’t have any lemon cake mix or lemon frosting, so I made my own with some fresh lemon juice, zest and a little lemon extract. Turned out great!
Tami G says
This cake is excellent. You will not be disappointed.
Jocelyn says
I am so glad you enjoyed this cake 🙂
Gina says
Is this cake suppose to be refrigerated?
Jocelyn says
Yes, this cake needs to be refrigerated. I hope you enjoy it.
Lynda says
Wondering if condensed milk is necessary? (just to cut down on the sugar/sweetness)
Jocelyn says
I haven’t made it without the condensed milk, but I can tell you the recipe as written is amazing. Yes, it’s sweet. It’s cake after all 🙂 You could leave it out if you wanted too, but the cake won’t be quite as gooey and delicious. I would melt the frosting a little bit more, so it really goes down into the holes and fills them. Keep me posted on how it is if you do it without the condensed milk. I hope you enjoy it.
Jordan says
Holy cow!! This cake is delicious. My new favorite treat. Thank you so much for this recipe!
Jennifer Buell says
Instead of lemon cake can I use vanilla? I made it the first time with everything you said and it was so good but way to lemony for me.. I am thinking about using vanilla cake this time and instead of an entire can of condensed milk only using a half a can.. I am hoping it’s going to be just as good.. thanks for sharing this recipe!
Jocelyn says
You can definitely use a vanilla cake instead of the lemon one. That should help cut down on the lemon flavor for you. Keep me posted on how you like it that way.