This homemade strawberry lemonade cake recipe is a delightful treat, combining bright lemon and sweet strawberry flavors in an easy-to-make sheet cake. It’s the perfect dessert for warm weather gatherings or simply when you’re craving something light, fruity, and satisfying.

Strawberry Lemonade Cake That's Perfect for Summer 16

Imagine a soft, tender cake infused with the zesty kick of lemon and the sweet, summery taste of strawberries. This recipe delivers all that in a straightforward, family-friendly package that even beginner bakers can master.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This strawberry lemonade cake is a true crowd-pleaser, making it ideal for backyard BBQs, potlucks, or a simple weeknight dessert. What makes it so special is its incredible balance of flavors – the tartness of lemon perfectly complements the sweetness of strawberries, creating a refreshing taste that isn’t overly heavy. It’s a “poke cake,” which means after baking, holes are poked into the warm cake, and a liquid mixture is poured over it, allowing the flavors to seep deep into every crumb. This technique also keeps the cake wonderfully moist. It’s particularly great for families because it uses readily available ingredients and doesn’t require any fancy equipment or advanced baking skills. Plus, serving it as a sheet cake makes it super easy to portion out for a group, and it looks beautiful with minimal effort, making it a fantastic option for a pretty birthday cake without the fuss of multiple layers.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the process smooth and enjoyable. This recipe relies on common pantry staples and a few fresh items, ensuring you won’t need to hunt for anything exotic.

INGREDIENTS:

1 box (15.25 ounces) yellow or white cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 (3-ounce) package strawberry gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup fresh lemon juice (from about 2-3 lemons)
1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh strawberries, hulled and finely diced, plus more for garnish

For the cake mix, either yellow or white will work beautifully. Yellow cake mix tends to give a slightly richer flavor and color, while white cake mix will allow the strawberry and lemon colors to pop a bit more. If you don’t have fresh lemons, bottled lemon juice can be used in a pinch, but fresh provides the best, brightest flavor. When it comes to cream cheese, full-fat is recommended for the best texture and flavor in the frosting, but a reduced-fat version can be substituted if preferred. Ensure both the cream cheese and butter are truly softened to room temperature for a smooth, lump-free frosting.

Time Needed From Start To Finish

This cake is designed to be relatively quick and easy, perfect for fitting into a busy schedule. The active preparation time is minimal, with most of the time dedicated to baking and chilling.

Preparation Time: 20 minutes
Bake Time: 28-32 minutes
Cooling and Chilling Time: 2 hours (minimum)
Total Time: Approximately 2 hours 50 minutes

While the chilling time is essential for the cake to fully absorb the strawberry lemonade liquid and for the frosting to set, the hands-on work is quite fast. You can easily prepare the cake in the morning and have it ready for an afternoon or evening gathering.

How To Make It Step By Step With Visual Cues

Follow these simple steps to create your delicious strawberry lemonade poke cake. Paying attention to the consistency of the batter and the appearance of the cake will guide you to perfection.

Prepare the Cake Batter and Bake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large bowl, combine the cake mix, 1 cup water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, until smooth. Pour the batter evenly into the prepared baking pan. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
Infuse with Strawberry Lemonade: While the cake is still warm from the oven, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, about 1 inch apart. In a separate medium bowl, whisk together the strawberry gelatin with 1 cup boiling water until the gelatin is completely dissolved. Stir in 1/2 cup cold water and 1/2 cup fresh lemon juice. Carefully pour this warm liquid mixture evenly over the entire poked cake, ensuring it seeps into all the holes.
Cool and Chill the Cake: Allow the cake to cool completely on a wire rack at room temperature for about 1 hour. Once cooled, cover the cake loosely with plastic wrap and refrigerate for at least 1 hour (or up to 2 hours) to allow the liquid to fully absorb and the cake to firm up. This chilling step is crucial for the cake’s moist texture and flavor.
Prepare the Cream Cheese Frosting: While the cake is chilling, prepare the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until light and fluffy, about 2-3 minutes.
Finish the Frosting: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined, then increase to medium-high and beat until smooth and creamy. Stir in the vanilla extract and lemon zest until just combined. Be careful not to overmix the frosting once the powdered sugar is incorporated.
Frost and Garnish: Once the cake is thoroughly chilled, remove it from the refrigerator. Spread the cream cheese frosting evenly over the top of the cake using an offset spatula or the back of a spoon.
Add Fresh Strawberries: Sprinkle the finely diced fresh strawberries over the frosted cake. For an extra touch, you can arrange a few whole or sliced strawberries on top as a garnish.
Serve and Enjoy: Slice the cake into squares and serve immediately. For the best flavor and texture, serve chilled.

Easy Variations And Serving Ideas That Fit Real Life

This strawberry lemonade cake is wonderfully versatile and can be adapted to suit different tastes and occasions. For a fun twist, try adding a few drops of pink food coloring to the cake batter before baking to enhance the “strawberry” visual. If you want to boost the lemon flavor even further, you can add an extra teaspoon of lemon zest directly into the cake batter.

For serving, this cake is fantastic on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving it at a party or buffet, consider cutting it into smaller squares for easy grab-and-go portions. Kids especially love this cake because of its bright colors and sweet-tart taste. You could even let them help sprinkle the fresh strawberries on top as a fun activity. For an adult gathering, a sprig of fresh mint on each slice adds an elegant touch and a hint of extra freshness. If fresh strawberries aren’t in season, thawed frozen sliced strawberries (drained well) can be used for the topping, though fresh are always preferred for texture.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Knowing what to watch out for will ensure your strawberry lemonade cake turns out perfectly every time.

One common mistake is not softening the cream cheese and butter enough for the frosting. If they’re too cold, your frosting will be lumpy and difficult to spread. Always plan ahead and let them sit at room temperature for at least an hour, or gently warm them in the microwave for a few seconds if you’re in a rush. Another slip-up is overmixing the cake batter. While you want it smooth, overmixing can develop the gluten too much, leading to a tough cake. Mix only until the ingredients are just combined.

When poking holes in the cake, ensure you don’t poke all the way through to the bottom of the pan. You want the liquid to soak into the cake, not pool underneath it. Also, don’t skip the chilling step after pouring the gelatin mixture. This allows the cake to fully absorb the liquid and become incredibly moist and flavorful. Rushing this step will result in a less flavorful and potentially drier cake. Finally, don’t frost the cake before it’s completely cooled and chilled. If the cake is warm, the frosting will melt and slide right off, creating a messy situation. Patience is key for a beautiful finish.

How To Store It And Make It Ahead Without Ruining Texture

This strawberry lemonade cake is excellent for making ahead, which is a huge plus for entertaining or busy weeks. Once frosted and garnished, the cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. The flavors actually meld and deepen a bit overnight, making

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.