Paula Deen Strawberry Lemonade Poke Cake

Paula Deen strawberry lemonade poke cake takes 1 hour 40 minutes and strawberries, lemon zest and cream cheese whipped cream to make a moist, fruit-soaked sheet cake. Try this easy strawberry dessert for potluck or cookout season, since it's make-ahead and feeds a big crowd from one 13x9 pan.

Poke the holes while the cake is still warm, because the strawberry filling then sinks all the way down instead of sitting on top. Wait until it cools and the filling just slides off, leaving you with plain cake under a pink layer.

Paula folds whipped cream into softened cream cheese instead of using plain whipped topping, so the frosting holds its shape for days in the fridge. The cake batter also gets a full quarter cup of lemon zest plus lemon extract, which keeps the lemon flavor strong against the sweet berries.

Paula Deen Strawberry Lemonade Poke Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

420

kcal

A tender lemon cake gets soaked with cooked strawberry purée, then covered in a thick cream cheese whipped cream. Chilling lets the filling settle into the crumb, so every slice cuts clean and tastes fresh.

Ingredients

• Filling:
  

• 1(16-ounce) container fresh strawberries, sliced
  

• ½ cup granulated sugar
  

• 1 tablespoon fresh lemon juice
  

• Cake:
  

• 1(15.25-ounce) box white cake mix
  

• 3 large eggs
  

• 1¼ cups water
  

• ⅓ cup Vegetable oil
  

• ¼ cup lemon zest
  

• 1½ teaspoons lemon extract
  

• 1 (8-ounce) package cream cheese, softened
  

• 1½ cups cold heavy whipping cream
  

• 2 tablespoons lemon zest
  

• 1¼ cups confectioners sugar
  

• macerated strawberries, for garnish (see Kitchen Tip)
  

Directions

• Cook the filling: Cook 1 container sliced strawberries, 1/2 cup granulated sugar and 1 tablespoon lemon juice in a medium saucepan over medium heat. Once the mixture turns juicy and thick, after 7 to 10 minutes, purée it in a blender until smooth.
• Cool the purée: Let the purée stand at room temperature while you make the cake. That way it stays loose enough to sink into the holes later.
• Prep the pan: Preheat the oven to 350°F. Spray a 13x9-inch baking pan with baking spray with flour.
• Mix the batter: Beat 1 box white cake mix, 3 eggs, 1 1/4 cups water, 1/3 cup vegetable oil, 1/4 cup lemon zest and 1 1/2 teaspoons lemon extract in a large bowl. Mix at medium speed for 2 to 3 minutes until thick and smooth, then spread it into the pan.
• Bake the cake: Bake for 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let the cake cool for 5 minutes in the pan.
• Poke and fill: Poke holes all over the warm cake with the handle of a wooden spoon. Then spread the strawberry filling over the top and let the cake cool completely.
• Beat the cream cheese: Beat 1 package softened cream cheese in a large bowl at medium speed for about 3 minutes. It should look creamy and smooth before you fold anything into it.
• Whip the cream: Beat 1 1/2 cups cold heavy whipping cream and 2 tablespoons lemon zest in another large bowl at medium speed until soft peaks form. Gradually add 1 1/4 cups confectioners' sugar, beating until stiff peaks form.
• Frost the cake: Fold the whipped cream into the cream cheese until smooth, then spread it over the cooled cake. Cover and refrigerate for up to 3 days.
• Garnish and serve: Stir together 1 cup sliced fresh strawberries and 2 tablespoons sugar, then let them stand for 15 to 20 minutes. Spoon these macerated strawberries over the cake just before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Vitamix E310 blender. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen strawberries for the filling?

Yes, thaw them first and drain off the extra liquid so the filling doesn't turn watery. You'll still cook them down until thick, so the texture ends up the same.

How long does strawberry lemonade poke cake keep?

Covered in the fridge, it keeps for up to 3 days. The cake gets moister each day, but the fresh strawberry garnish looks best when you add it the day you serve.

Can I make this cake the day before a party?

It actually works better that way, since the filling needs time to settle into the crumb. Frost it, cover it and chill it overnight, then add the macerated strawberries right before serving.

What if I don't have a blender for the strawberry purée?

Mash the cooked strawberries with a potato masher or whisk, or use an immersion blender right in the pot. A few small bits of fruit are fine, though a smooth purée soaks in more evenly.

Why did my filling sit on top instead of soaking in?

The holes were probably poked after the cake cooled, or they were too few and too small. Poke generously while the cake is still warm, and use the thick handle of a wooden spoon so the holes stay open.