Description
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. 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.
Ingredients
Instructions
1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. 5. 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.
6. 6. 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.
7. 7. 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.
8. 8. Serve and Enjoy: Slice the cake into squares and serve immediately. For the best flavor and texture, serve chilled.
- Prep Time: 20 minutes
- Cook Time: 28-32 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: strawberry, lemonade, poke cake, sheet cake, easy dessert, fruit cake, summer dessert, potluck, bbq, family friendly