Strawberry Lemonade Poke Cake

I love a good, easy sheet cake and the refreshing combination of lemon and strawberry makes for a lovely summertime dessert.  This recipe is super easy and definitely satisfying.  I usually like to make this if I am going to be able to share it with family and friends.  Scroll down to see how I make this heavenly cake.

Ingredients:

1 box lemon cake mix

1 3.5oz box of lemon instant pudding mix

1 tub of lemon frosting

4 cups fresh whole strawberries

Directions:

Prepare the cake from the directions on the box.  After it finishes baking, let cool completely.  Take a thick straw, or the handle of a wooden spoon, and poke holes in the cake.  Prepare the pudding from the directions on the box and then layer over the cake.  To force the pudding down into the holes, lift the pan an inch off the counter and let it drop.  As you do this over and over air bubbles with work their way up through the pudding, forcing it to sink and fill the holes.

A poke cake is a sheet cake that has holes poked into it so that some sort of liquid (ie: pudding, caramel or chocolate sauce, whipped cream) can drip down and cause the cake to become super moist.  The key to a good poke cake is to space the holes evenly and not terribly close together, otherwise, the cake will become soggy.

Set the cake aside and begin preparing the frosting.  Place 1 cup of strawberries (after removing the stems) in a blender or food processor and blend until smooth.  Then pour strawberry puree into a fine strainer to strain all of the seeds out.  Pour in the tub of lemon frosting and whip with an electric hand mixer until the puree and frosting are combined.  Then spread over top of the cake.

Chop the other 3 cups of the strawberries and sprinkle over top of the frosting.  Serve immediately or refrigerate until ready to serve.  Be sure to refrigerate any leftovers.

Enjoy!

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