Imagine the moment your fork sinks through soft vanilla cake soaked in a velvety cheesecake filling, layered with ribbons of fresh strawberry sauce and topped with clouds of whipped cream. This Strawberry Cheesecake Poke Cake is the kind of dessert that melts hearts at first bite—rich, moist, creamy, and bursting with real strawberry flavor.
A poke cake gets its name from the holes “poked” into a baked cake, allowing luscious fillings to seep deep inside. It’s a decades-old American invention that’s been modernized here with the luxurious flavor of cheesecake and the brightness of strawberries—a combination that feels as comforting as it is elegant.
Why You’ll Love This Recipe
✅ No fancy baking skills required
✅ Perfect balance of creamy and fruity flavors
✅ Can be made a day ahead (even tastes better chilled overnight)
✅ Great for potlucks, birthdays, or weekend indulgence
🍰 Ingredients
For the Cake:
- 1 box vanilla or white cake mix (plus ingredients listed on box)
- 1 teaspoon pure vanilla extract (for richer flavor)
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 box (3.4 oz) instant cheesecake pudding mix
- 1 teaspoon lemon juice (balances sweetness)
For the Strawberry Topping:
- 2 cups fresh or frozen strawberries, chopped
- ½ cup granulated sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- ½ teaspoon lemon zest
For the Whipped Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Fresh strawberry slices
- Crushed graham crackers or vanilla wafer crumbs
🧁 Instructions
Step 1: Bake the Cake
- Prepare the cake mix according to package directions, adding 1 teaspoon vanilla extract for flavor depth.
- Pour into a 9×13-inch pan and bake as directed.
- Once baked, cool for 10 minutes—the cake should be warm but not hot.
Step 2: Poke the Cake
Using the handle of a wooden spoon or a metal skewer, poke holes about 1 inch apart across the entire cake surface.
Pro Tip: Deeper holes allow the filling to soak evenly without breaking the cake structure.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, milk, pudding mix, and lemon juice.
- Whisk until thick and silky.
- Pour the mixture evenly over the warm cake, letting it seep into every hole.
- Chill for at least 2 hours for perfect absorption.
Step 4: Prepare the Strawberry Topping
- In a saucepan, combine strawberries and sugar.
- Cook over medium heat until strawberries release their juices.
- Stir in cornstarch slurry and cook until thickened (about 3 minutes).
- Add lemon zest, stir, and let cool completely.
- Spread evenly over the chilled cake.
Step 5: Add the Whipped Topping
Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread generously over the strawberry layer.
Step 6: Garnish & Serve
Top with fresh strawberry slices and a sprinkle of crushed graham crackers for that signature “cheesecake crust” feel.
Refrigerate for at least 4 hours (overnight is ideal) before serving for the creamiest, most flavorful results.
🧠 Pro Tips from the Test Kitchen
- Use full-fat cream cheese – it gives the filling the richness and stability you want.
- Let the cake cool slightly before poking – too hot, and it crumbles; too cold, and the filling won’t absorb.
- Avoid overwhipping the cream – soft peaks give a lighter texture and prettier finish.
- Want a flavor twist? Add crushed freeze-dried strawberries into the whipped topping for a natural pink hue and enhanced berry flavor.
🔄 Substitutions & Variations
| Ingredient | Substitute | Result Difference |
|---|---|---|
| Cream Cheese | Mascarpone | Lighter, less tangy flavor |
| Fresh Strawberries | Frozen Strawberries | Slightly thicker topping, deeper flavor |
| Vanilla Cake Mix | White Cake Mix | Sweeter flavor, softer crumb |
| Heavy Cream | Cool Whip | Easier prep, but less natural taste |
🧊 Storage & Make-Ahead Tips
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Slice portions, wrap tightly, and freeze up to 1 month. Thaw in the refrigerator overnight.
- Make Ahead: Assemble the cake (except whipped topping) one day ahead; add whipped topping just before serving.
🍓 Nutritional Information (Per Serving)
(Approximate, based on 12 servings)
- Calories: 380
- Fat: 19g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 33g
❓ FAQs
Q: Can I use a strawberry cake mix instead of vanilla?
Absolutely! It’ll enhance the strawberry flavor and give a fun pink color contrast.
Q: Can I use store-bought strawberry topping?
Yes, but homemade tastes fresher and has less sugar.
Q: How long should I chill the cake before serving?
At least 4 hours, but overnight chilling gives the best flavor fusion.
Q: Can I make this gluten-free?
Yes, by using a certified gluten-free cake mix and verifying other ingredients are GF-safe.
📈 SEO-Optimized Notes
Main keyword: Strawberry Cheesecake Poke Cake
Secondary keywords: cheesecake poke cake, strawberry dessert recipe, poke cake with cream cheese filling, moist strawberry cake
Meta description (for search snippet):
This Strawberry Cheesecake Poke Cake combines moist vanilla cake, creamy cheesecake filling, and homemade strawberry topping for the ultimate dessert that’s easy, elegant, and absolutely irresistible.
💬 Final Thoughts
This Strawberry Cheesecake Poke Cake is the ultimate dessert hybrid—simple enough for a weekday treat, yet elegant enough for celebrations. With its dreamy layers and bright flavor, it’s proof that comfort food can also be sophisticated.
Once you make it, it’ll become your go-to dessert for every occasion. ❤️
