I love making this Strawberry Cheesecake Poke Cake whenever I want a simple dessert that looks impressive and tastes amazing. The soft strawberry cake is filled with rich cheesecake pudding, then finished with a light whipped topping and juicy fresh strawberries. Every bite is moist, creamy, and packed with sweet strawberry flavor, making it a wonderful choice for family gatherings, potlucks, birthdays, or summer celebrations.
Why I’ll Love This Recipe
I enjoy this recipe because it combines the flavors of strawberry cake and creamy cheesecake in one easy dessert. I like that the pudding seeps into every hole of the cake, creating an incredibly moist texture. I also appreciate how simple it is to prepare with a cake mix while still delivering homemade flavor. The fresh strawberries on top add a bright, refreshing finish that makes every slice feel special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
15.25 oz strawberry cake mix
½ cup vegetable oil
3 large eggs
Ingredients required on the cake mix box (if applicable)
7 oz cheesecake pudding mix
3½ cups cold whole milk
8 oz whipped topping
1 cup fresh strawberries, sliced
Directions
I preheat the oven according to the cake mix package instructions and grease a 9×13-inch baking dish.
I prepare the strawberry cake mix using the vegetable oil, eggs, and any additional ingredients listed on the package.
I pour the batter into the prepared baking dish and bake according to the package directions until a toothpick inserted into the center comes out clean.
I remove the cake from the oven and let it cool for about 10 minutes.
I use the handle of a wooden spoon to poke holes evenly across the entire cake.
I whisk together the cheesecake pudding mix and cold whole milk until the mixture becomes smooth and slightly thickened.
I pour the pudding evenly over the cake, making sure it fills the holes.
I refrigerate the cake for at least 2 hours so the pudding can fully set.
I spread the whipped topping evenly over the chilled cake.
I garnish the cake with sliced fresh strawberries and keep it refrigerated until serving.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12
Calories: Approximately 320 kcal per serving
Variations
I sometimes switch the strawberry cake mix for white or vanilla cake while keeping the cheesecake filling the same. I also enjoy adding crushed freeze-dried strawberries to the whipped topping for extra berry flavor. For a richer dessert, I drizzle white chocolate over the finished cake before serving. When I want a little crunch, I sprinkle crushed graham crackers over the whipped topping to give it more of a classic cheesecake taste. I also like mixing blueberries or raspberries with the strawberries for a colorful berry topping.
Storage/Reheating
I store any leftover cake tightly covered in the refrigerator for up to 4 days. The flavors become even better after the cake has chilled overnight. I do not recommend freezing the finished cake because the whipped topping and pudding can change texture after thawing. Since this dessert is meant to be served cold, I simply remove it from the refrigerator a few minutes before serving rather than reheating it.
Related Recipes:
FAQs
Can I make this cake a day ahead?
I find that making it a day in advance works perfectly because the pudding has more time to soak into the cake, creating an even better texture.
Can I use homemade whipped cream instead of whipped topping?
Yes. I can substitute freshly whipped cream, but I make sure to stabilize it if I plan to store the cake for more than a day.
Why do I need to poke holes in the cake?
I poke holes so the cheesecake pudding can seep deep into the cake, making every bite moist and flavorful.
Can I use frozen strawberries?
I prefer fresh strawberries because they stay firmer and look more appealing, but thawed and well-drained frozen strawberries can work if needed.
How do I know when the cake is fully baked?
I insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, I know the cake is ready.
Conclusion
I enjoy making this Strawberry Cheesecake Poke Cake because it is easy, delicious, and always a crowd-pleaser. The combination of moist strawberry cake, creamy cheesecake pudding, fluffy whipped topping, and fresh strawberries creates a refreshing dessert that fits almost any occasion. Whether I prepare it for a holiday, a family gathering, or simply to satisfy a sweet craving, I know it will disappear quickly from the dessert table.
📖 Recipe:
Print
Strawberry Cheesecake Poke Cake
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist strawberry poke cake filled with creamy cheesecake pudding and topped with fluffy whipped topping and fresh strawberries. This easy dessert is perfect for parties, potlucks, birthdays, and summer gatherings.
Ingredients
15.25 oz strawberry cake mix
1/2 cup vegetable oil
3 large eggs
Additional ingredients required on the cake mix box (if applicable)
7 oz cheesecake pudding mix
3 1/2 cups cold whole milk
8 oz whipped topping
1 cup fresh strawberries, sliced
Instructions
- Preheat the oven according to the cake mix package instructions and grease a 9×13-inch baking dish.
- Prepare the strawberry cake mix using the vegetable oil, eggs, and any additional ingredients listed on the package.
- Pour the batter into the prepared baking dish and bake according to the package directions until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
- Whisk together the cheesecake pudding mix and cold whole milk until smooth and slightly thickened.
- Pour the pudding evenly over the cake, allowing it to fill the holes.
- Refrigerate the cake for at least 2 hours until the pudding is fully set.
- Spread the whipped topping evenly over the chilled cake.
- Garnish with sliced fresh strawberries and keep refrigerated until ready to serve.
Notes
For extra strawberry flavor, mix crushed freeze-dried strawberries into the whipped topping.
Drizzle melted white chocolate over the cake for a richer finish.
Sprinkle crushed graham crackers on top for a cheesecake-inspired crunch.
Fresh strawberries are recommended, but thawed and well-drained frozen strawberries may be used if needed.
Store covered in the refrigerator for up to 4 days. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 390 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
