This strawberry cheesecake poke cake recipe has become my go-to dessert when I need something easy and impressive. Between school runs, soccer practice, and trying to keep up with a never-ending to-do list, I don’t always have time for elaborate baking projects. That’s why I love how simple this is to throw together. And honestly, sometimes the best recipes are the ones born out of a little bit of chaos and a whole lot of love. We’ve all been there, right? Trying to juggle everything and still make something delicious for our families.

One of my “aha” moments with strawberry cheesecake poke cake was realizing the importance of letting the cake cool completely before poking the holes. That first crumbled cake taught me a valuable lesson! Trust me, once you try this strawberry cheesecake poke cake, you’ll understand why it’s a staple in my kitchen. It’s the perfect combination of easy, delicious, and crowd-pleasing – everything a busy mom needs! So, let’s get started and make some strawberry cheesecake poke cake magic together.

INGREDIENTS FOR strawberry cheesecake poke cake

Here’s what you’ll need to whip up this delightful treat. Don’t worry, most of these ingredients are probably already in your pantry or fridge!

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1 box (15.25 oz) white cake mix, plus ingredients called for on the box (usually eggs, oil, and water) – I always use a good quality cake mix for my strawberry cheesecake poke cake. It just gives it that little extra somethin’ somethin’! Consider using a cake mix with a denser texture for a more robust base that can better absorb the gelatin and support the toppings.
1 (3 oz) box strawberry gelatin – This is what gives the cake that beautiful strawberry flavor and vibrant color. Consider exploring sugar-free options for a healthier twist without sacrificing the vibrant flavor and color.
1 cup boiling water – Essential for dissolving the gelatin. Ensure the water is at a rolling boil to fully dissolve the gelatin, preventing any grainy texture in the final product.
8 oz cream cheese, softened – Make sure it’s completely softened. Nobody wants lumpy cheesecake filling! Check out these Cream Cheese Nutrition Facts and Health Benefits. Using full-fat cream cheese will give you the richest flavor and creamiest texture, but a reduced-fat version can also work if you’re looking to cut down on calories.
1/2 cup granulated sugar – For just the right amount of sweetness in our cream cheese layer. Experiment with using powdered sugar for an even smoother cream cheese filling, ensuring no grainy texture.
1 tsp vanilla extract – Adds a touch of warmth and depth to the cheesecake filling. For a more intense flavor, consider using vanilla bean paste or scraping the seeds from a vanilla bean directly into the cream cheese mixture.
1 (8 oz) container frozen whipped topping, thawed – This makes the frosting light and airy. If you’re feeling ambitious, homemade whipped cream can elevate the dessert with its fresh taste and customizable sweetness.
1 pint fresh strawberries, hulled and sliced – You can’t have strawberry cheesecake poke cake without fresh strawberries! Choose ripe, red strawberries for the best flavor and visual appeal. If strawberries are out of season, frozen sliced strawberries, thawed and drained, can be a substitute.
Optional: Strawberry glaze or sauce for drizzling – For that extra touch of strawberry goodness, which I highly recommend, especially when it is a celebration. A homemade strawberry sauce, made with fresh strawberries, sugar, and a touch of lemon juice, can add a gourmet touch.

Shopping Tips for strawberry cheesecake poke cake:

When making strawberry cheesecake poke cake, you can often find the best deals on cake mixes and gelatin at your local grocery store. Keep an eye out for sales, especially around holidays! You can also find high-quality cream cheese at most supermarkets. I usually buy mine in bulk when it’s on sale and store it in the freezer.

Kitchen Wisdom for strawberry cheesecake poke cake:

Here’s a strawberry cheesecake poke cake trick I learned from my mom: to prevent the gelatin mixture from making the cake soggy, poke the holes fairly close together but not too deep. You want the flavor to soak in, but you don’t want the cake to fall apart.

Ingredient Prep Shortcuts for strawberry cheesecake poke cake:

To save time, I often buy pre-sliced strawberries. It’s a little more expensive, but it shaves off a few minutes of prep time, which is a lifesaver on busy weeknights. Also, using an electric mixer for the cream cheese filling is way faster and easier than doing it by hand.

Cost-Saving Tips for strawberry cheesecake poke cake:

One way to save money on strawberry cheesecake poke cake is to make your own whipped topping from scratch. It’s surprisingly easy and tastes so much better than the store-bought kind. Plus, you can control the amount of sugar you add.

Storage Tips for Leftover strawberry cheesecake poke cake Ingredients:

Store leftover cream cheese in an airtight container in the refrigerator for up to a week. Fresh strawberries are best stored unwashed in a container lined with paper towels in the refrigerator. They’ll stay fresh for several days this way. For more information, here are some Strawberry Nutrition Facts and Health Benefits.

HOW TO MAKE strawberry cheesecake poke cake – STEP-BY-STEP

Okay, let’s get down to the fun part: making this strawberry cheesecake poke cake! I’m going to walk you through each step, just like I would if you were standing right here in my kitchen.

Preparing Strawberry Cheesecake Poke Cake

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Preheat your oven and prepare your cake pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easier to remove after baking. For an extra layer of protection against sticking, line the bottom of the pan with parchment paper.
Bake the cake: Prepare the white cake mix according to the package directions. Pour the batter into the prepared pan and bake for the time specified on the box, or until a wooden skewer inserted into the center comes out clean. In my kitchen, strawberry cheesecake poke cake usually takes about 25-30 minutes to bake, but every oven is different, so keep an eye on it! Rotate the pan halfway through baking to ensure even browning.
Cool the cake: Let the cake cool completely in the pan. This is crucial! If you try to poke the holes while the cake is still warm, it will crumble. Trust me, I learned this the hard way! You can pop it in the fridge to speed up the cooling process if you’re in a hurry. Cooling the cake upside down on a wire rack can also help to flatten the top for even frosting.
Prepare the strawberry gelatin: In a bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved. To prevent the gelatin from setting too quickly, work in a warm environment and have the cake ready to go as soon as the gelatin is dissolved.
Poke the holes: Once the cake is completely cool, use the end of a wooden spoon or a fork to poke holes all over the cake. I like to space them about 1 inch apart. Don’t worry if your strawberry cheesecake poke cake looks a little messy at this point. It’s all part of the process! For a more even distribution of gelatin, consider using a pastry bag or squeeze bottle to fill each hole individually.
Pour the gelatin mixture: Slowly pour the strawberry gelatin mixture over the cake, making sure to fill each hole. The cake will absorb the gelatin, giving it that beautiful strawberry flavor and color. Pour the gelatin slowly and in stages, allowing it to fully absorb into the cake before adding more.
Chill the cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gelatin to set completely and the flavors to meld together. While the strawberry cheesecake poke cake is chilling, I usually clean up the kitchen and maybe sneak in a cup of tea and read a few pages of a book. Place the cake on a flat surface in the refrigerator to prevent the gelatin from pooling on one side.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Make sure there are no lumps! For the smoothest filling, start with room-temperature cream cheese and use an electric mixer to beat until light and fluffy.
Frost the cake: Gently spread the cream cheese mixture over the top of the chilled cake. Then, spread the thawed whipped topping over the cream cheese layer. Use an offset spatula for even spreading, creating a smooth and appealing surface.
Garnish and serve: Arrange the sliced strawberries on top of the whipped topping. If desired, drizzle with strawberry glaze or sauce. Your strawberry cheesecake poke cake should smell like a sweet, fruity dream at this point! For an extra touch, sprinkle with a dusting of powdered sugar or a few fresh mint leaves.

I learned the hard way with strawberry cheesecake poke cake that using a cake mix that’s too dry will result in a crumbly cake. If your cake mix seems dry, add a tablespoon or two of milk to the batter. Another tip: don’t overbake the cake! A slightly underbaked cake is better than a dry one.

SERVING YOUR strawberry cheesecake poke cake

Now for the best part: serving this delicious strawberry cheesecake poke cake! There are so many ways to enjoy it.

The kids love our strawberry cheesecake poke cake when I serve it with a scoop of vanilla ice cream. It’s the perfect combination of cold, creamy, and fruity.

Go-To Side Dishes:

I love pairing this strawberry cheesecake poke cake with a light and refreshing side dish, like a simple fruit salad or a scoop of sorbet. The tartness of the fruit helps to balance the sweetness of the cake. And it gives a light feel to the meal, especially if you had a heavy first course.

Occasions:

This strawberry cheesecake poke cake is perfect for summer barbecues, potlucks, birthday parties, or any occasion where you want to impress your guests with a show-stopping dessert that’s actually super easy to make. I even made a Peppermint Cheesecake Mousse Pie for the holidays once.

Presentation Tips:

For a pretty presentation, arrange the strawberry slices in a decorative pattern on top of the cake. You can also add a few sprigs of fresh mint for a pop of color. The more work you put into your presentation, the more people will be impressed by this beautiful cake.

Leftover Ideas:

If you have extra strawberry cheesecake poke cake (which is rare in my house!), you can store it in an airtight container in the refrigerator for up to three days. It’s also delicious straight from the freezer! You can also crumble the cake and layer it with whipped cream and strawberries in parfait glasses for a quick and easy dessert.

Seasonal Variations:

In the fall, you can substitute the strawberries with sliced apples and sprinkle the cake with cinnamon. In the winter, you can use cranberry sauce instead of strawberry gelatin. There is also this Chocolate Smores Cupcakes Recipe that can satisfy your sweet cravings anytime!

My friends always ask for this strawberry cheesecake poke cake recipe whenever I make it. It’s always a crowd-pleaser, and everyone loves the combination of flavors and textures.

strawberry cheesecake poke cake FAQs

Let’s tackle some of the most common questions I get about this strawberry cheesecake poke cake recipe. I’ve definitely learned a thing or two along the way!

Q: Can I use a different flavor of gelatin?

A: Absolutely! While strawberry is classic for strawberry cheesecake poke cake, you can experiment with other flavors like raspberry, cherry, or even lime. Just make sure the flavor complements the rest of the ingredients.

Q: Can I use a homemade cake instead of a cake mix?

A: Of course! A homemade white or vanilla cake will work beautifully in this strawberry cheesecake poke cake. Just make sure the cake is sturdy enough to hold the filling without crumbling.

Q: My gelatin mixture is too runny. What did I do wrong?

A: The most likely culprit is not using enough boiling water to dissolve the gelatin. Make sure the water is at a rolling boil and stir the gelatin until it’s completely dissolved. You know what I do when my strawberry cheesecake poke cake gelatin is too runny? I pop it into the fridge to chill for a bit.

Q: My cream cheese filling is lumpy. How can I fix it?

A: Make sure your cream cheese is completely softened before you start mixing. You can also try beating it with an electric mixer until it’s smooth and creamy. If it’s still lumpy, you can try adding a tablespoon or two of milk or cream to help smooth it out.

Q: Can I freeze this strawberry cheesecake poke cake?

A: Yes, you can freeze this strawberry cheesecake poke cake, but the texture may change slightly. Wrap the cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to two months.

Q: My cake is too soggy after adding the gelatin. What can I do?

A: Make sure you let the cake cool completely before poking the holes and adding the gelatin. Also, don’t poke the holes too deep or too close together. This will help prevent the cake from becoming too soggy.

Q: Can I use a different type of fruit on top?

A: Absolutely! You can use any type of fruit that you like, such as blueberries, raspberries, or peaches. Just make sure the fruit is fresh and ripe.

My Final Thoughts on strawberry cheesecake poke cake

This strawberry cheesecake poke cake recipe holds a special place in my heart because it’s a reminder that the simplest things in life are often the most enjoyable. It’s a dessert that brings people together, and it’s always a hit at any gathering.

Finished Strawberry Cheesecake Poke Cake

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Here are some of my strawberry cheesecake poke cake Pro Tips:

Pro Tip #1: Use a high-quality cake mix for the best flavor and texture.
Pro Tip #2: Don’t overbake the cake! A slightly underbaked cake is better than a dry one.
Pro Tip #3: Let the cake cool completely before poking the holes and adding the gelatin.

Here are a few variations I’ve tried with my family:

Chocolate Strawberry Cheesecake Poke Cake: Use a chocolate cake mix and top with chocolate shavings.
Lemon Strawberry Cheesecake Poke Cake: Add lemon zest to the cream cheese filling for a tangy twist.
Blueberry Cheesecake Poke Cake: Substitute the strawberries with fresh blueberries.

My daughter Lily loves the chocolate version, while my son Tom prefers the classic strawberry cheesecake poke cake. My husband, well, he’ll eat any version I put in front of him!

I hope you enjoy making this strawberry cheesecake poke cake as much as I do. It’s a simple, delicious, and crowd-pleasing dessert that’s perfect for any occasion. Feel free to make it your own by experimenting with different flavors and toppings. The most important thing is to have fun and enjoy the process! I hope your strawberry cheesecake poke cake turns out amazing, so you can show it off to all of your friends!

Easy Strawberry Cheesecake Poke Cake: 10 Irresistible Steps

Print Recipe

This Easy Strawberry Cheesecake Poke Cake is a crowd-pleaser, perfect for potlucks and summer gatherings. A moist cake soaked in cheesecake filling and topped with strawberries!

Author: Zoubida
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hr 50 mins
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 box white cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
8 oz cream cheese, softened
14 oz sweetened condensed milk
8 oz whipped topping, thawed
16 oz fresh strawberries, sliced
Strawberry glaze (optional)

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Instructions

Preheat oven to 350°F (175°C). Prepare cake mix according to package directions, using water, oil, and eggs.
Pour batter into a greased 9×13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 15 minutes. Use the handle of a wooden spoon or a fork to poke holes all over the cake.
In a large bowl, beat together the softened cream cheese and sweetened condensed milk until smooth and creamy.
Pour the cream cheese mixture evenly over the poked cake, making sure it seeps into all the holes.
Refrigerate the cake for at least 2 hours to allow the cheesecake filling to set.
Spread the thawed whipped topping evenly over the cake.
Arrange the sliced fresh strawberries on top of the whipped topping.
If desired, brush the strawberries with strawberry glaze for extra shine and flavor.
Slice and serve cold. Enjoy!

Notes

For a richer flavor, use a yellow cake mix. You can also substitute other berries for the strawberries.