Strawberry Margarita Poke Cake

With Cinco de Mayo coming up, I decided to make something that was strawberry margarita flavored.  Last year I made a delicious Strawberry Margarita Bundt Cake and I decided to transfer that delicious flavor into one of my favorite types of cakes, a poke cake.
The flavor combination of strawberry and lime tastes just like summer to me and makes a delicious treat combined in a cake.  Plus the cake is non-alcoholic, so everyone can enjoy it, especially someone that is pregnant like me.  That way I can have the taste of a strawberry margarita in a delicious and moist cake with whipped cream on top!
This Strawberry Margarita Poke Cake is so delicious and moist and has the fantastic combination of strawberry and lime flavors.  The cake starts with a yellow cake, which is then poked, and a combination of sweetened condensed milk, non alcoholic strawberry margarita mix, and lime zest are poured into the cake making it really moist and delicious.  The cake is then topped with whipped cream mixed with non alcoholic strawberry margarita mix and lime juice.
This cake was fantastic and was devoured by my family.  I really liked the combination of the strawberry and lime flavors poured into the cake.  The cake really tasted like summer to me and this would be a great treat for summer or would be good for anytime.  If desired, you can top the cake with strawberries.  I hope you try this scrumptious cake, believe me, it won’t disappoint.
Strawberry Margarita Poke Cake

Strawberry Margarita Poke Cake


  • 1 box (15.25 ounces) yellow cake + the ingredients on the back of the box
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup non-alcoholic strawberry margarita mix
  • 1 tablespoon lime zest (about 1 medium lime)
  • Topping
  • 1 container (8 ounces) Cool Whip
  • 1/4 cup non-alcoholic strawberry margarita mix
  • 1 tablespoon lime juice (about 1 medium lime)
  • Additional lime zest (optional)
  • Strawberries (optional)


  1. Prepare the yellow cake according to the directions on the box.
  2. Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
  3. In a small bowl mix together the sweetened condensed milk, 1/2 cup strawberry margarita mix, and the lime zest until combined.
  4. Pour the sweetened condensed milk mixture evenly over the cake, trying to fill up the holes.
  5. Combine the 1/4 cup strawberry margarita mix, the lime juice, any additional zest desired, and the Cool Whip in the Cool Whip container. Then spread the Cool Whip mixture on top of the cake.
  6. Refrigerate for at least 4 hours or overnight. When ready to serve if desired, add strawberries on top. This makes about 12 large pieces.


I added some additional lime zest that was left over into the whipped cream to add more lime flavor to the topping

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  1. Alishia Kuczynski says:

    This sounds scrumptious! Usually I find that poke cakes aren’t very strong in flavor unless the cake mix has been “infused” with the same flavors. I used orange juice in an orange creamsicle version, as well as orange gelatin and the whipped cream on top. Do you think mixing the margarita mix into the cake mix might elevate the flavor? I appreciate your thoughts!

  2. This is such a wonderful looking cake!!
    I just loooooooooove the coloring

  3. Alyssa, this is such a lovely cake! And I bet the flavors are heavenly together . I haven’t made a poke cake in ages and this one is calling my name :)

  4. This particular poke cake benefits from an overnight or two in the refrigerator. I attempted to serve it after 5 hours in the fridge… the liquid had not absorbed and I didn’t think it was very good… so I took it off an already loaded dessert display table and put it back in the fridge for another day. On the third evening (after putting it together), it came back out for after dinner dessert… completely different reaction. Delicious. So I would not plan to make and serve this same day.