Try this Lemon Strawberry Poke Cake recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 slices of cake (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Spray a 9x13 pan with nonstick spray.
- Make and bake the lemon cake mix according to the package directions.
- Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
- Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
- Remove the foil liner from the can of frosting.
- Microwave the frosting for 30 seconds.
- Stir and pour over the top of the cake.
- Spread it out with a spatula.
- Let it cool for an hour, then refrigerate until completely cooled.
- Pour the pie filling in a bowl and use a fork to smash the berries.
- Fold the container of Cool Whip into the pie filling.
- Spread on top of the cooled cake.
- Sprinkle the diced strawberries on top.
Baking a cake and burying it immediately under heavy wet toppings without allowing steam to escape causes soggy, dense pockets of unbaked crumb. Preventing structural collapse requires letting the baked lemon base cool for exactly five minutes before introducing moisture. Piercing the warm surface with the rounded handle of a wooden spoon creates uniform channels. Pouring sweetened condensed milk into these cavities immediately while the crumb remains warm guarantees capillary action draws the liquid deep into the center rather than pooling on the surface.
Microwaving the lemon frosting for thirty seconds transforms a dense spread into a pourable glaze that fills the top layer without tearing delicate cake walls. Chilling the assembled base for one full hour solidifies both the condensed milk and the glaze layers, creating a stable foundation that supports the whipped topping without sliding. Smashing canned strawberries with a fork before folding them into the thawed whipped cream distributes fruit pieces evenly, preventing heavy clumps from sinking.
Second-day storage changes the chemical interaction between sugar and starches, drawing moisture outward and softening the crumb further. Storing leftovers covered in the refrigerator for up to three days maintains food safety while deepening the citrus and berry infusion. Doubling this recipe requires shifting from a standard metal pan to two separate baking dishes rather than crowding a larger sheet tray, ensuring even heat distribution throughout the batter.
