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
Scale
- 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