The Story & Intro
There’s something so joyful about a cake that’s bursting with flavor. That’s exactly why I love making Strawberry Lemon Poke Cake. Every bite feels like a little sunshine, sweet, tangy, and comforting all at once.
Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I first made this Strawberry Lemon Poke Cake on a bright spring afternoon, wanting a dessert that felt both festive and homey. The combination of tart lemon cake, juicy strawberry filling, and silky whipped topping was a hit with my friends and family. Watching their faces light up after a bite reminded me why I love baking: it’s about sharing joy and creating moments.
Since that day, this Strawberry Lemon Poke Cake has become a staple in my kitchen whenever I want something cheerful and refreshing for dessert. Its beautiful layers and bold flavors make it perfect for celebrations, but it’s simple enough to enjoy on any afternoon.
Why I Love Making This Recipe
I adore this recipe because it’s playful and forgiving. The “poke” technique where you poke holes in the cake and pour in the strawberry filling makes the cake moist, flavorful, and almost magical.
The lemon cake adds a bright, tangy note that balances perfectly with the sweet strawberry syrup. And when I top it with whipped cream or cream cheese frosting, it feels decadent without being heavy.
This cake is versatile:
- Use fresh or frozen strawberries for convenience
- Add lemon zest for an extra punch
- Make it ahead of time the flavors get even better after a few hours in the fridge
It’s a dessert that brings smiles every time, and I love how easy it is to adapt to any occasion.
Ingredients & Little Kitchen Secrets
Ingredients
- 250g unsalted butter, softened
- 250g granulated sugar
- 4 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 125ml whole milk
- 250g fresh strawberries, chopped
- 3 tbsp granulated sugar (for strawberries)
- 250ml whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Optional: fresh strawberries and lemon slices for garnish
My Little Kitchen Secrets
I like to zest the lemons before juicing them. The zest adds extra aroma and bright flavor.
For the strawberry filling, I macerate the chopped strawberries with sugar for at least 20 minutes. This draws out their juices and creates a syrup that will soak into the cake when poked.
I always allow the cake to cool completely before poking. Hot cake absorbs the liquid too quickly and can become soggy.
How I Make It, Step by Step
Step 1: Prepare the Cake
I preheat the oven to 180°C (350°F) and grease a 9×13-inch baking dish.
I beat the butter and sugar together until light and fluffy, then add the eggs one at a time, mixing well.
I sift the flour, baking powder, and salt, then fold it gently into the butter mixture.
I stir in the lemon zest and milk until the batter is smooth and bright.
I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Step 2: Prepare the Strawberries
While the cake bakes, I chop the strawberries and sprinkle sugar over them. I let them sit for 20 minutes. The strawberries release a natural syrup that will soak into the cake.
Step 3: Poke and Pour
Once the cake is completely cooled, I use the handle of a wooden spoon to poke holes all over the surface.
I pour the strawberry syrup over the cake, letting it seep into each hole.
Then I spoon the strawberries themselves evenly over the top.
Step 4: Whipped Cream Topping
I whip the cream with icing sugar and vanilla extract until soft peaks form.
I spread it gently over the strawberry-topped cake.
Step 5: Chill and Garnish
I chill the cake for at least 2 hours to let the flavors meld.
Before serving, I add extra fresh strawberries and thin lemon slices for a pretty, bright presentation.
How I Serve It at Home
I usually serve this Strawberry Lemon Poke Cake on a large platter. I slice it into squares and let everyone help themselves.
It pairs wonderfully with afternoon tea, a scoop of vanilla ice cream, or even a glass of sparkling lemonade for a sunny brunch.
The colors are cheerful, and the flavors are always a hit with kids and adults alike.
Storage, Reheating & Make-Ahead Tips
This cake stores beautifully in the fridge for up to 3 days.
I don’t recommend freezing because the whipped topping doesn’t freeze well.
For make-ahead, I assemble the cake the night before and allow it to chill overnight. The cake absorbs the strawberry syrup, making it extra moist and flavorful.
100-Word Short Version
Bake a lemon cake and let it cool. Poke holes all over the cake and pour macerated strawberries with sugar into the holes. Top with whipped cream, sprinkle extra strawberries, and chill for at least 2 hours. This Strawberry Lemon Poke Cake is bright, tangy, and sweet, perfect for summer afternoons or celebratory occasions. The lemon adds a fresh zing, while the strawberry syrup soaks the cake for moist, flavorful bites. Garnish with fresh strawberries and lemon slices for a beautiful presentation. Make it ahead of time to enjoy a vibrant, crowd-pleasing dessert that’s both easy and festive.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
🛒 Ingredients
- 250g unsalted butter, softened
- 250g granulated sugar
- 4 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 125ml whole milk
- 250g fresh strawberries, chopped
- 3 tbsp granulated sugar (for strawberries)
- 250ml whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Optional: fresh strawberries and lemon slices for garnish
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Fold in sifted flour, baking powder, and salt.
- Add lemon zest and milk; mix until smooth.
- Pour batter into pan and bake 30–35 minutes. Cool completely.
- Macerate chopped strawberries with sugar for 20 minutes.
- Poke holes in cooled cake and pour strawberry syrup over.
- Spread strawberries evenly over cake.
- Whip cream with icing sugar and vanilla until soft peaks form.
- Spread whipped cream over cake.
- Chill for at least 2 hours and garnish with fresh strawberries and lemon slices.
📝 Notes
- Let the cake cool completely before poking holes.
- Chill overnight for the best flavor absorption.
- Substitute frozen strawberries if needed, thawed and drained.
🍽️ Nutrition (Per Serving Approx.)
Calories: 350 kcal
Sugar: 27g
Fat: 20g
Carbohydrates: 35g
Protein: 5g
Fiber: 2g
Strawberry Lemon Poke Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, juicy, and easy to make, this Strawberry Lemon Poke Cake is a summer favorite. Tangy lemon cake is soaked with macerated strawberries and topped with fluffy whipped cream, making a refreshing and crowd-pleasing dessert for any occasion.
Ingredients
- 250g unsalted butter, softened
- 250g granulated sugar
- 4 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 125ml whole milk
- 250g fresh strawberries, chopped
- 3 tbsp granulated sugar (for strawberries)
- 250ml whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Optional: fresh strawberries and lemon slices for garnish
Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Fold in sifted flour, baking powder, and salt.
- Add lemon zest and milk; mix until smooth.
- Pour batter into pan and bake 30–35 minutes. Cool completely.
- Macerate chopped strawberries with sugar for 20 minutes.
- Poke holes in cooled cake and pour strawberry syrup over.
- Spread strawberries evenly over cake.
- Whip cream with icing sugar and vanilla until soft peaks form.
- Spread whipped cream over cake.
- Chill for at least 2 hours and garnish with fresh strawberries and lemon slices.
Notes
Let the cake cool completely before poking holes. Chill overnight for best flavor absorption. Substitute frozen strawberries if needed, thawed and drained.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
Making Strawberry Lemon Poke Cake always brightens my day. The combination of tangy lemon, sweet strawberry, and fluffy cream is pure happiness in dessert form. I love sharing it with friends and family, seeing their faces light up, and knowing that something so simple can create such joy. It’s proof that baking isn’t just about food it’s about love, memories, and a little bit of sunshine in every bite.