A strawberry cheesecake poke cake is a soft and moist strawberry cake filled with creamy cheesecake pudding and topped with fluffy whipped topping and fresh strawberries. Each bite combines the fruity flavor of strawberry cake with the smooth richness of cheesecake, making it a crowd-pleasing dessert that looks beautiful and tastes even better.
Why You’ll Love This Recipe
This dessert is incredibly easy to prepare while delivering a bakery-style result. The strawberry cake base is light and fluffy, and the poke method allows the creamy cheesecake pudding to soak into the cake, creating a moist and flavorful texture throughout.
It’s also a great dessert for gatherings because it can be made ahead of time and chilled until ready to serve. The bright strawberry flavor paired with the creamy topping makes it perfect for spring and summer celebrations, potlucks, birthdays, or family dinners.
Another reason to love this recipe is how simple it is to customize. You can easily add extra fruit, drizzle strawberry sauce, or even change the cake flavor while keeping the same creamy filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Strawberry Cake
15.25 ounces strawberry cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs, room temperature
8 ounces whipped topping, thawed
1 cup fresh strawberries, chopped
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until smooth and well blended.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes.
Using the handle of a wooden spoon, poke holes across the entire surface of the cake, spacing them about 1 inch apart.
In a medium bowl, whisk together the cheesecake pudding mix and cold milk for about 2 minutes until it begins to thicken.
Pour the pudding mixture evenly over the cake, allowing it to fill the holes.
Refrigerate the cake for about 1 hour so the pudding can set.
Spread the whipped topping evenly over the chilled cake.
Sprinkle the chopped fresh strawberries on top.
Chill for another 30 minutes before slicing and serving.
Servings and timing
Servings: 12 slices
Preparation time: 15 minutes
Cooking time: 25 to 30 minutes
Chilling time: 1 hour 30 minutes
Total time: about 2 hours 15 minutes
Variations
Chocolate Strawberry Version
Drizzle chocolate syrup over the whipped topping or add chocolate chips for a chocolate-strawberry combination.
Strawberry Jam Layer
Spread a thin layer of strawberry jam over the cake before adding the pudding mixture to intensify the strawberry flavor.
Mixed Berry Poke Cake
Add blueberries or raspberries along with the strawberries on top for a colorful berry dessert.
Cream Cheese Frosting Option
Instead of whipped topping, use a light cream cheese frosting for a richer cheesecake flavor.
Crunchy Topping
Sprinkle crushed graham crackers or vanilla cookies over the whipped topping to mimic a cheesecake crust.
Storage/Reheating
Store the strawberry cheesecake poke cake covered in the refrigerator for up to 3 days. The chilled environment keeps the pudding filling fresh and maintains the cake’s texture.
If storing leftovers, cover the pan tightly with plastic wrap or transfer slices into an airtight container.
This cake is best served cold, so reheating is not necessary. Simply remove from the refrigerator and serve chilled.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Preparing it the night before allows the pudding to soak into the cake, improving the flavor and texture.
What does “poke cake” mean?
A poke cake is a baked cake with holes poked throughout the surface so fillings like pudding or syrup can soak into the cake.
Can I use homemade strawberry cake instead of cake mix?
Yes, a homemade strawberry cake works perfectly if you prefer baking from scratch.
Can I use frozen strawberries?
Yes, but thaw and drain them first to prevent excess moisture on the topping.
How do I keep the cake from becoming soggy?
Make sure the cake cools slightly before adding the pudding mixture and refrigerate it to allow the filling to set properly.
Can I substitute the cheesecake pudding flavor?
Yes, vanilla or white chocolate pudding can also work well with the strawberry cake.
Can I use homemade whipped cream?
Yes, freshly whipped cream can replace the whipped topping for a lighter, more natural flavor.
How long should the cake chill before serving?
At least 1 to 2 hours is recommended so the pudding fully sets inside the cake.
Can this cake be frozen?
Freezing is not recommended because the pudding and whipped topping may separate after thawing.
What pan size works best for this recipe?
A 9×13-inch baking dish works best because it allows enough space for the pudding to soak evenly into the cake.
Conclusion
Strawberry cheesecake poke cake is a simple yet impressive dessert that combines the sweetness of strawberry cake with the creamy richness of cheesecake pudding. The light whipped topping and fresh strawberries make it refreshing and visually appealing, making it a wonderful choice for family gatherings, celebrations, or whenever you want a delicious homemade dessert.
Strawberry Cheesecake Poke Cake is a soft strawberry cake filled with creamy cheesecake pudding and topped with fluffy whipped topping and fresh strawberries. This chilled dessert combines fruity cake with rich cheesecake flavor for a refreshing and crowd-pleasing treat.
Total Time:2 hours 15 minutes
Yield:12 slices
Ingredients
15.25 ounces strawberry cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs, room temperature
7 ounces cheesecake instant pudding mix
3 cups cold whole milk
8 ounces whipped topping, thawed
1 cup fresh strawberries, chopped
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix the strawberry cake mix, water, vegetable oil, and eggs until smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes.
Use the handle of a wooden spoon to poke holes across the entire surface of the cake.
In a medium bowl, whisk together the cheesecake pudding mix and cold milk for about 2 minutes until slightly thickened.
Pour the pudding mixture evenly over the cake so it fills the holes.
Refrigerate the cake for about 1 hour to allow the pudding to set.
Spread the whipped topping evenly over the chilled cake.
Sprinkle chopped fresh strawberries over the top.
Chill for another 30 minutes before slicing and serving.
Notes
Let the cake cool slightly before adding pudding to prevent it from becoming too soft.
Vanilla or white chocolate pudding can be used instead of cheesecake pudding.
Crushed graham crackers can be added on top to mimic a cheesecake crust.
Fresh whipped cream can replace whipped topping if desired.
For extra flavor, drizzle strawberry sauce over the top before serving.
