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Refreshing Strawberry Lemonade Poke Cake Recipe with Easy Blueberry Topping

strawberry lemonade poke cake - featured image
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A light, sweet, and tangy poke cake infused with lemonade and topped with fresh blueberry sauce and cream cheese frosting. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 can (12 oz / 355 ml) frozen pink lemonade concentrate, thawed
  • 1 cup cold water (240 ml)
  • 1 cup fresh strawberries, hulled and sliced (about 150 g)
  • 1 cup fresh blueberries (about 150 g)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken if desired)
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup unsalted butter, softened (about 57 g)
  • 2 cups powdered sugar (240 g)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, for desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan.
  2. In a large bowl, combine the white cake mix, 1 cup water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Scrape down sides to incorporate all ingredients evenly.
  3. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, whisk together the thawed pink lemonade concentrate and 1 cup cold water in a medium bowl. Set aside.
  5. Remove the cake from the oven and let it cool for 10 minutes. Using a toothpick or skewer, poke holes all over the surface about 1 inch apart.
  6. Slowly pour the lemonade mixture over the warm cake, covering the surface evenly. Let the cake cool completely, about 1 hour at room temperature.
  7. Prepare the cream cheese frosting by beating the softened cream cheese and butter together until creamy, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk 1 tablespoon at a time if frosting is too thick.
  8. Spread the frosting evenly over the cooled cake.
  9. Make the blueberry topping by combining fresh blueberries, sugar, and lemon juice in a small bowl. Optionally, gently heat the mixture in a small saucepan until sugar dissolves, then stir in cornstarch slurry and cook until thickened, about 2 minutes. Cool before spooning over the frosted cake.
  10. Decorate the top of the cake with the blueberry topping, spreading gently to cover the surface.
  11. Chill the cake for at least 30 minutes before slicing to let flavors meld.

Notes

Poke holes evenly about 1 inch apart to allow lemonade to soak without making the cake mushy. Use softened cream cheese and butter for smooth frosting. Pour lemonade mixture slowly over warm cake for best absorption. Blueberry topping can be served fresh or gently cooked to thicken. Cake tastes best chilled or at cool room temperature and holds well refrigerated for up to 3 days.

Nutrition

Keywords: strawberry lemonade poke cake, blueberry topping, summer dessert, easy poke cake, refreshing cake, cream cheese frosting

Find it online: https://piperplate.com/refreshing-strawberry-lemonade-poke-cake-recipe-with-easy-blueberry-topping/