Easy Lemon Strawberry Poke Cake from a Boxed Mix

Lemon strawberry poke cake is the best of both worlds. A little lemon. A little berry. This doctored lemon cake with strawberry glaze is refreshing and perfect for parties. 

Different Versions of Lemon Strawberry Cake

There are a variety of ways you can make a lemon and strawberry cake. You can have lemon cake with strawberry icing. Likewise, you might choose strawberry cake with lemon icing. 

In this particular version, I made a lemon strawberry poke cake with a lemon cake with a box mix with a bit of strawberry jam mixed in. Next, I added in a bit more strawberry jam to the confectioner’s sugar glaze. This lemon poke cake is modeled after two other poke cakes published on our site – butter pecan praline poke cake and pumpkin spice poke cake. 

Making Lemon Strawberry Poke Cake with a Box Mix

It doesn’t get much easier than making this lemon strawberry poke cake with a box mix. If you are feeling delighted with this cake mix recipe and the two others I just linked above, feel free to check out some of my other cake mix recipes from the blog – like my upside down blueberry cake, and amazing chocolate cake!

I simply follow the box instructions. Once I get to the final step of mixing, I add in some strawberry jam. Finally, I bake the cake as directed on the box. 

Making Strawberry Jam Glaze for a Strawberry and Lemon Cake

Every lemon cake worth its calories ends with slightly hardened/crusty glaze…am I right? I prefer a simple cake glaze made with confectioner’s sugar and milk. Once the powdered sugar glaze is to my preferred consistency, I add 3-4 tablespoons of strawberry jam. Next, I mix again. If the glaze seems too thick, I add just a few more drops of milk. If it is too thin, I add a bit more sugar. The glaze should be thick enough that it sticks to the cake. However, it should also be runny enough that it runs down the sides of the cake a bit and into the holes that will eventually be at the top of the cake.

Glazing Strawberry Lemonade Cake

After the cake bakes, I allow the cake to cool in its pan for about 15-20 minutes. (The glaze will stick a little better if the cake is not piping hot when you pour the glaze.) Then, with a wooden spoon or other kitchen tool with a slender handle, I poke holes – spaced about two inches apart – through the cake. I try not to poke all the way through the bottom of the cake. 

First, I pour several streaks of glaze (going horizontally) directly over the holes. Next, I make a second pour going over the flat spaces between the holes. If the holes seem too big – in an unsightly kind of way – you can always drop a bit of jam into the holes to fill them up. For these pictures, I used a wooden spoon with a handle that was a little thick. The holes were big so I covered them with jam. Honestly, if I wasn’t taking pictures for this blog post, I would have just let it be. The holes don’t bother me. 

Once the cake is glazed, you can either keep it at room temperature or store it in the fridge. With a powdered sugar glaze, the sugar acts as a stabilizing agent so you don’t typically have to worry about the milk souring in the glaze. Personally, I like to store my cakes in the fridge but allow them to come to room temperature before serving.

I hope you will give this strawberry lemonade cake recipe a try! My whole family and my coworkers love this lemon strawberry poke cake! Be sure to visit some of the other dessert recipes here on this site – like this peanut butter pizza and chocolate saltine crackers.