STRAWBERRY-LEMON POKE CAKE
A delicious strawberry-lemon version of everyone's favorite poke cake that is perfect for warmer weather get-togethers.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h10m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
- While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
- Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
- Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
- Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 35.5 g, Cholesterol 20.8 mg, Fat 8.9 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 232.4 mg, Sugar 18 g
STRAWBERRY LEMONADE POKE CAKE
This fluffy lemon poke cake gets a surprising burst of flavor from Betty Crocker™ vanilla frosting mixed with pureed fresh strawberries. Finished with whipped topping, chopped fresh strawberries and lemon peel, it's a dessert that tastes like the sweetest days of summer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
- In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 41 g, TransFat 0 g
STRAWBERRY LEMONADE POKE CAKE
A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.
Provided by Yoly
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
- Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
- Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
- Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 34.5 g, Cholesterol 42.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 313.7 mg, Sugar 18.4 g
STRAWBERRY LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
- Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
- Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
- Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
- Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
- Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.
STRAWBERRY LEMON CREPE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
- Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
- Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
- Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
- To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
- When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.
LEMON STRAWBERRY POKE CAKE RECIPE
Pockets of lemon frosting and a fluffy strawberry mousse adds a fun and delicious flavor to this Lemon Strawberry Poke Cake. The sweet and moist texture makes this poke cake recipe a crowd favorite.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 48m
Number Of Ingredients 6
Steps:
- 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 the cake 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. Keep the cake refrigerated until ready to serve.
Nutrition Facts : Calories 236 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 218 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LEMONADE POKE CAKE
This recipe appeared in a local newspaper. My family likes anything lemon. This is great for the summer because it is simple and refreshing.
Provided by CURLEYBERLEY
Categories Dessert
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
- Poke holes in cake at 1" intervals with a wooden spoon.
- Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
- Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.
Nutrition Facts : Calories 570.6, Fat 25.7, SaturatedFat 9.1, Cholesterol 80.6, Sodium 460.2, Carbohydrate 81.3, Fiber 0.8, Sugar 58, Protein 5.6
STRAWBERRY LEMONADE POKE CAKE
Make and share this Strawberry Lemonade Poke Cake recipe from Food.com.
Provided by pillsbury12
Categories Dessert
Time 2h25m
Yield 1 9X13 pan
Number Of Ingredients 6
Steps:
- Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
- Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
- Let cake cool completely.
- Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
- Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.
Nutrition Facts : Calories 2193.2, Fat 115.1, SaturatedFat 98.8, Sodium 930.2, Carbohydrate 284.9, Fiber 0.1, Sugar 276.6, Protein 18.9
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