Strawberry-Lemon Poke Cake
Description
A delicious strawberry and lemon version of a classic poke cake with fresh strawberry sauce that's perfect for summer parties and potlucks.
Ingredients
•
1 (15 1/4 ounce) package vanilla cake mix (such as Betty Crocker®)
•
1 cup water
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3 eggs
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1/3 cup vegetable oil
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2 (3 2/5 ounce) packages instant lemon pudding mix, divided
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2 (16 ounce) packages fresh strawberries, diced, divided
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3/4 cup white sugar
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2 tablespoons cornstarch
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2 tablespoons lemon zest, divided
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2 (8 ounce) containers whipped topping (such as Cool Whip), divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2
Combine cake mix, water, eggs, oil, and 1 package lemon pudding mix in a large bowl. Beat with an electric mixer on low speed until moistened, then on medium speed for 2 minutes. Pour batter into the prepared baking pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, use the rounded handle of a wooden spoon to poke holes evenly across the cake, about 1 inch apart. Let cool for about 20 minutes.
4
Meanwhile, make the strawberry sauce: Combine one 16-ounce package of diced strawberries, sugar, and cornstarch in a saucepan. Stir, pressing lightly, to release juices. Cook over medium heat, stirring frequently, until strawberries release liquid and mixture begins to simmer, 5 to 7 minutes. Reduce heat to medium-low and simmer until strawberries soften and mixture slightly thickens but remains pourable, 5 to 8 minutes. Remove from heat and stir in 1 tablespoon lemon zest. Let cool slightly; mixture should remain pourable.
5
Spoon warm strawberry mixture evenly over the cake, allowing it to soak into the holes. Let cake cool completely.
6
To make the lemon topping: Combine one 8-ounce container whipped topping with remaining package lemon pudding mix in a small bowl until smooth and thick. Refrigerate until ready to use.
7
Spread lemon pudding mixture evenly over the cooled cake. Cover and refrigerate until fully chilled and set, at least 4 hours.
8
Spread remaining whipped topping over the cake. Top with remaining strawberries and sprinkle with remaining lemon zest.