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This strawberry cheesecake poke cake is my go-to dessert when I need something impressive yet low-fuss for parties and special occasions. The tender strawberry cake gets soaked with creamy cheesecake pudding and topped with clouds of whipped topping and fresh strawberries. Every bite tastes like a nostalgic mix of strawberry shortcake and classic cheesecake but without the stress of a water bath or springform pan.
I remember making this with my nieces during strawberry season and we all ended up licking the spoons. The cake disappeared at our barbecue before I even got a photo.
Ingredients
- Boxed strawberry cake mix: Brings bold berry color and flavor. Pick a trusted brand for best texture
- Water and vegetable oil: Help the cake stay soft. Check the cake box for possible swap suggestions
- Large eggs: Bind everything together. Let them sit at room temperature for fluffiest results
- Cheesecake instant pudding: Delivers a punch of rich tangy flavor. Look for name brands so the texture sets up creamy not runny
- Whole milk: Ensures the pudding thickens properly. Cold milk is essential for instant pudding setting
- Whipped topping: Makes it light and fluffy. Thaw fully in the fridge before spreading so it does not tear the pudding
- Fresh strawberries: Add natural sweetness and tartness. Choose berries that are firm bright red and fragrant
Instructions
- Prepare The Cake:
- Preheat your oven to 350 degrees Fahrenheit. Set out a 9 by 13 inch baking dish. Mist the pan with nonstick spray or lightly grease to avoid sticking. In a large bowl mix the boxed cake mix with water and vegetable oil. Once combined add each egg one at a time mixing after each until smooth. Pour the batter evenly into the dish and wiggle it gently for even distribution. Bake for about 25 to 28 minutes. The cake should spring back lightly when pressed in the center. Cool the cake about 10 minutes.
- Poke The Cake:
- Once the cake is out of the oven take the handle of a wooden spoon and poke holes all across the surface. Space them about an inch to an inch and a half apart pressing down but not through to the bottom. Allow the cake to cool fully so the pudding sets up nicely later.
- Make The Cheesecake Pudding:
- In a bowl whisk together the cheesecake instant pudding mix with the cold whole milk. Start slow so the powder does not fly everywhere. Continue whisking until the mixture starts to thicken usually two minutes.
- Fill The Holes:
- Transfer the pudding to a zip top bag and snip a corner for piping. Squeeze pudding into every hole you made until they are packed. The goal is to let that cheesecake flavor soak into the entire cake. Take a spatula and smooth any extra pudding over the top for an even layer.
- Chill:
- Cover the whole cake in plastic wrap or foil. Place it in your refrigerator for at least two hours. Chilling firms up the pudding and keeps the cake super moist.
- Finish With Whipped Topping And Strawberries:
- After chilling spread the whipped topping gently across the pudding layer making sure not to pull up the pudding. Shower the cake with chopped strawberries for a bright finish. Slice using a long knife wiped clean between each cut. Keep the cake covered and chilled until ready to serve.
My favorite part is the vibrant strawberry topping which always reminds me of picking berries as a child with my grandma. Once we loaded up our baskets we would make some sort of berry dessert and this cake feels like a grown up twist on those memories.
Storage Tips
This poke cake stays moist for up to three days in the refrigerator. Just cover it tightly so the whipped topping does not pick up fridge odors. I do not recommend freezing once topped since whipped topping can break down.
Ingredient Substitutions
You can swap white or vanilla cake mix for strawberry in a pinch and drop in diced strawberries inside the batter. If you cannot find cheesecake pudding vanilla pudding works and you can blend in a bit of softened cream cheese for tang. For a less sweet finish use plain whipped cream instead of whipped topping.
Serving Suggestions
A handful of extra berries on top amps up the wow factor. Try serving slices with a drizzle of strawberry syrup or a spoonful of lemon curd for a tangy contrast. For celebrations parade it out whole topped with mint leaves.
This cake is sure to earn rave reviews wherever you bring it. With its strawberry flavor and creamy cheesecake layer it is always a hit at any gathering.
Recipe FAQs
- → How should the cake be stored?
Keep the cake covered and refrigerated due to the pudding and whipped topping layers for best texture.
- → Can I use fresh whipped cream instead of frozen topping?
Yes, homemade whipped cream can be used. Ensure it is stabilized to hold up in the refrigerator.
- → Should I let the cake cool before adding the pudding?
Yes, allow the cake to cool completely to prevent the pudding from melting or soaking in too quickly.
- → Can the cake be made in advance?
Absolutely. Prepare it a day ahead for the flavors to meld, and store in the fridge until serving.
- → Are other fruits suitable for topping?
Other berries like blueberries or raspberries also work well sprinkled over the whipped topping.