Nothing says pure joy quite like a slice of Strawberry Cheesecake Poke Cake. This delightful dessert brings together the nostalgia of a classic strawberry cake with the creamy decadence of cheesecake pudding, all soaked into every forkful for an irresistibly moist bite. With its layers of vibrant color, refreshing strawberries, and billowy whipped topping, it’s an absolute showstopper for potlucks, birthdays, or just a Tuesday treat. If you love easy, crowd-pleasing desserts, the Strawberry Cheesecake Poke Cake is set to become your sweetest obsession.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Strawberry Cheesecake Poke Cake is that the ingredient list keeps things simple but packs a flavorful punch. Each component shines: from the pillowy cake foundation to the creamy filling and that crowning layer of whipped topping. Here’s what you’ll need and why it matters.
- Strawberry cake mix (15.25 ounces): Delivers bright color and fruity flavor, making things quick and almost foolproof.
- Water (1 cup): Keeps the cake moist and blends the flavors smoothly.
- Vegetable oil (½ cup): Adds richness and a luscious texture to every bite.
- Large eggs (3, room temperature): Bind the cake together and add extra tenderness to the crumb.
- Cheesecake instant pudding mix (2 boxes, 3.5 ounces each): Infuses genuine cheesecake flavor and the perfect creamy filling for those poked holes.
- Whole milk (3½ cups, cold): Gives the pudding luscious creaminess and helps it set perfectly inside the cake.
- Whipped topping (8 ounces, thawed): Adds airy sweetness, balancing the bolder flavors beautifully.
- Fresh strawberries (1 cup, chopped): Offer juicy bursts of fruitiness and a gorgeous, ruby-red finish for the top.
How to Make Strawberry Cheesecake Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F and give your 9×13 baking dish a generous coat of baker’s spray—trust me, you don’t want any cake stuck behind. In a mixing bowl, combine the strawberry cake mix, water, and oil, mixing with a handheld mixer until just combined. Beat in the eggs one by one, making sure to fully incorporate each before adding the next. Once your batter is ready—smooth and vibrant—pour it into the prepared dish and bake for 25 to 28 minutes, or until a toothpick comes out clean. Let the cake cool slightly before moving on.
Step 2: Poke and Cool
As soon as the cake is cool enough to touch but still a bit warm, grab the handle of a wooden spoon and poke rows of holes about 1 to 1½ inches apart over the entire surface. Don’t be shy—the more holes, the better the pudding infuses into the cake. Then, let the cake cool completely so you don’t end up with runny filling.
Step 3: Prepare and Fill with Cheesecake Pudding
While your cake is cooling, whisk together the cheesecake instant pudding mix and cold whole milk in a bowl using a hand mixer. In just a minute, you’ll notice the pudding thickening up nicely. Transfer about 1½ cups of pudding into a disposable piping bag with a large round tip, or use a zip-top bag with a corner snipped off, and pipe the pudding into each hole until they’re filled to the brim. Any extra pudding gets smeared lovingly across the whole cake, sealing in the goodness.
Step 4: Chill Everything
Cover the cake and slide it into the refrigerator. Let it chill for at least two hours (I know, patience!), but this step lets the pudding fully soak in and the flavors marry. It also firms up the pudding so you get beautiful layers when you slice later.
Step 5: Whipped Topping and Strawberries
When you’re ready to finish things up, whip off the cover and slather the entire surface with an even layer of thawed whipped topping. For a final flourish, sprinkle over a heaping handful of chopped fresh strawberries. Their juicy pop and lively color turn your Strawberry Cheesecake Poke Cake into an irresistible centerpiece.
How to Serve Strawberry Cheesecake Poke Cake
Garnishes
Don’t be afraid to have fun with the garnishes! A scatter of extra strawberries is classic, but you can also grate over some white chocolate, add a few mint leaves for a touch of green, or sprinkle a dusting of powdered sugar for a bakery-style finish. The goal is to make your Strawberry Cheesecake Poke Cake look as magical as it tastes.
Side Dishes
Since this cake is both luscious and fruity, keep side dishes light and refreshing. Consider serving with a small scoop of vanilla ice cream, a bowl of mixed berries, or a glass of sparkling lemonade. These options highlight the strawberry notes and cleanse your palate for each heavenly bite.
Creative Ways to Present
For parties or potlucks, try assembling the Strawberry Cheesecake Poke Cake in individual mason jars for a cute, portable treat. If you’re feeling fancy, cut the cake into neat squares and top each with a swirl of extra whipped topping and a decorative strawberry slice. Mini trifle glasses or dessert cups also make every portion feel extra special—not to mention pretty for photos!
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Cheesecake Poke Cake keeps surprisingly well, making it a fantastic make-ahead dessert. Simply cover the baking dish tightly with plastic wrap or aluminum foil and pop it into the fridge. The cake stays fresh and moist for up to four days—if it lasts that long!
Freezing
You can absolutely freeze this poke cake for longer storage, but for best texture, freeze the cake (fully cooled, with pudding layer) before adding the whipped topping and strawberries. Wrap portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, and add your toppings just before serving for best results.
Reheating
While Strawberry Cheesecake Poke Cake is best enjoyed cold, if you prefer it just slightly warmed, let a slice rest at room temperature for 10 to 15 minutes before serving. Avoid using the microwave, as it can melt the toppings and alter the creamy layers.
FAQs
Can I use a different cake mix flavor?
Absolutely! While the strawberry cake is the star here, white or vanilla cake mixes also pair wonderfully with cheesecake pudding and fresh berries for a delicious twist on the traditional Strawberry Cheesecake Poke Cake.
What if I can’t find cheesecake pudding mix?
If cheesecake-flavored pudding isn’t available, vanilla pudding makes a great substitute. Simply add a touch of cream cheese extract or a few tablespoons of softened cream cheese to enhance the cheesecake vibe.
How far in advance can I make Strawberry Cheesecake Poke Cake?
You can make the entire cake (except the whipped topping and strawberries) up to two days ahead. For the freshest look and taste, add the toppings just before serving.
Can I use homemade whipped cream instead of whipped topping?
Yes! Homemade whipped cream is a lovely upgrade. Just whip cold heavy cream with a bit of sugar until stiff peaks form, and spread it over the chilled cake right before serving.
What’s the best way to poke holes in the cake?
A wooden spoon handle works perfectly, but you can also use the thick end of a chopstick or even a large straw. Aim for evenly spaced holes so every serving gets a good dose of cheesecake pudding.
Final Thoughts
There’s just something magical about Strawberry Cheesecake Poke Cake—the kind of dessert that turns any day into a celebration. If you’re searching for a treat that looks as cheerful as it tastes, give this recipe a try and watch it become your new signature bake. Invite friends over or surprise your family, and don’t forget to enjoy that first ultra-creamy, berry-kissed bite!
PrintStrawberry Cheesecake Poke Cake Recipe
Indulge in the delightful flavors of a Strawberry Cheesecake Poke Cake. This easy-to-make dessert combines the sweetness of strawberry cake with creamy cheesecake pudding, topped with whipped cream and fresh strawberries.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours 13 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Cake:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
Cheesecake Pudding:
- 2 boxes (3.5 oz each) cheesecake instant pudding
- 3 1/2 cups cold whole milk
- 1 container (8 oz) whipped topping, thawed
- 1 cup chopped strawberries (optional garnish)
Instructions
- Preheat the oven: Preheat oven to 350°F and grease a 9×13 baking dish.
- Mix the cake: In a bowl, combine cake mix, water, and oil. Mix in eggs one at a time. Pour batter into the dish and bake for 25-28 minutes.
- Prepare the pudding: In another bowl, mix pudding mix and cold milk until thickened. Pipe pudding into holes poked in the cake.
- Chill: Refrigerate the cake for 2 hours.
- Add toppings: Spread whipped topping over the pudding layer, sprinkle with strawberries, and refrigerate until serving.
Notes
- For a richer flavor, you can add a splash of vanilla extract to the cake mix.
- Ensure the cake has cooled completely before adding the pudding to prevent it from melting.
- Experiment with different pudding flavors for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 319 kcal
- Sugar: 27g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 42mg
