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Poppy Seed Strawberry Poke Cake with Pink Lemonade Whipped Cream Frosting

14 Comments on Poppy Seed Strawberry Poke Cake with Pink Lemonade Whipped Cream Frosting

This poppy seed cake with strawberry pie filling and pink lemonade whipped cream frosting is a super easy to make summertime dessert. It is a great recipe for when a delicious treat with little effort is in order.

POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING
 
This cake might not make the cover of any magazine, but don’t let that take away from its glory. It is an ideal treat to make when you don’t want to invest too much energy into a dessert. The poppy seed cake base is infused with a layer of sweet strawberry pie filling and topped with a sweet/tart lemony whipped cream frosting. It is a delightfully light-tasting cake, perfect for any summer feast. 
POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING

Making and assembling the cake is easy, but it is best served once chilled, allowing the cake to set. Refrigerating for 2 hours to overnight is recommended. And exactly how easy is it to make? Super easy!! It is made by adding poppy seeds to a basic white cake mix batter. I’m so thankful for cake mixes, as they take almost no time to prep!  


Once the cake has cooled, poke large holes throughout, then spread on the strawberry pie filling. Finally, top with the pink lemonade whipped cream, which couldn’t be easier to make! What’s my secret? Powdered pink lemonade drink mix. You can find individual 0.23-oz packets at Walmart. (This is not a sponsored endorsement. I’m just a frequent Walmart shopper.) Whip 1/2 teaspoon of the drink mix with heavy cream and powdered sugar for a lemony, sweet/tart frosting.

POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING

I baked the cake in a 10-inch springform pan, but a 9-inch x 13-inch pan is a great alternative (and does not require unmolding). The springform pan allows the cake to be unmolded with ease. But a word of caution if you want to use a springform pan: if the cake is not completely flat on top, the whipped cream may slide off upon sitting for a period of time. For this reason, unmold just before serving or even out the top of the cake before adding the pie filling. 

As you can see, I baked this cake in a round springform pan. It is domed on top. By the time I realized I forgot to level it off, it was too late to backtrack. The frosting was already on. Even though the cake had been chilled, the photoshoot took a little bit of time, and as a result, the frosting began to shift. Live and learn 🙁

Enjoy!!


Other strawberry desserts you might like:

POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING  
POPPY SEED STRAWBERRY POKE CAKE WITH PINK LEMONADE WHIPPED CREAM FROSTING
INGREDIENTS:
1 (15.25 ounce) box white cake mix plus ingredients for preparing cake mix
2 1/2 teaspoons poppy seeds
1 (21 ounce) can strawberry pie filling
1 1/2 cup heavy cream
1/2 teaspoon unsweetened pink lemonade drink mix
1/2 cup powder sugar
fresh strawberry slices and lemon for garnish, optional
 

INSTRUCTIONS:
 
Preheat oven to 350 degrees F. Prepare a 10-inch springform pan (use this if serving the cake unmolded) or a 9″x13″ pan with cooking spray.
 
Add poppy seeds to the cake mix and prepare the cake according to the package directions. Pour the batter into a baking pan. Bake for 30 to 35 minutes or until a toothpick comes out with a few dry crumbs attached. Cool on a cooling rack.
 
If baked in a springform pan, run a knife around the perimeter of the cake to loosen it from the pan once it has cooled. Poke holes throughout the top using the tip of a round wooden or mixing spoon, inserting about 1 inch deep into the cake. Scoop spoonfuls of the syrupy part of the strawberry filling onto the cake, pressing syrup gently over the holes to allow it to seep into the cake. Spread the strawberries over the cake.
 
Place heavy cream and pink lemonade drink mix in a mixing bowl. Beat until it begins to thicken. Gradually add powdered sugar. Beat until stiff peaks form. Spread over cake. Chill for 2 hours to overnight. Wait until serving to unmold the cake from the springform pan.*
Makes 12 servings.
 
Recipe Note:
 
  1. If the cake is not level on top, the frosting may slide off upon standing for a sustained period of time. To prevent this, even off the top of the cake before adding the strawberry filling. Or wait until serving to unmold the cake from the springform pan.

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14 Comments

  1. says:
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    I think this cake looks perfect and your photos, too! Now go eat cake!

  2. says:
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    You know what? I think I will ???? Thanks Abbe!

  3. says:
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    I think I need this in my life! Love the pink lemonade frosting – what a great idea Thao! I don't know why i've never made a poke cake before.

  4. says:
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    Perfect summertime flavours! The pink lemonade frosting sounds so good. This would be wonderful to serve at a summer party.

  5. says:
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    Drink mixes are a great way to flavor frosting. You do need this in your life, Danielle! ????

  6. says:
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    Thank you, Marie! This cake definitely says summer 🙂

  7. says:
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    This cake looks so beautiful Thao. I love the colour and flavours in this cake. And your pictures are absolutely amazing, I feel like grabbing a slice of cake from the screen…so yum 🙂

  8. says:
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    Photography does not come to me naturally, so thank you for being so sweet, Ashika! xx

  9. says:
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    What a beautiful slice! And so easy to make, too!

  10. says:
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    Thank you Liz! 🙂

  11. says:
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    The cake looks absolutely perfect!Beautiful pictures!

  12. says:
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    Awwww! Thank you Adina! ????

  13. says:
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    oooh i love strawberry lemonade! and i'm in such a citrus kind of mood, that i'm sure i'd love this (:

  14. says:
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    I think you would like it too! 🙂

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