Bright, creamy, and shockingly simple, this Strawberry Cheesecake Poke Cake is a weeknight showstopper that feels like a dessert party in every bite. Soft strawberry cake meets a silky cheesecake pudding filling and a cloud of whipped topping — perfect for family gatherings or an easy make-ahead treat. For a different strawberry dessert idea, try the best strawberry shortcake cake for summer entertaining.
Why You’ll Love This Strawberry Cheesecake Poke Cake
- Big strawberry flavor with a creamy cheesecake twist makes it feel homemade without fuss.
- Fast to assemble and great for meal prep since it chills and sets in the fridge.
- Family-friendly crowd pleaser that’s easy to slice and serve at parties.
- Leftovers stay moist and delicious for days when stored properly in the fridge.
- If you want a simpler berry dessert, check out this quick classic strawberry shortcake for another easy option.
Ingredients Needed
- Cake
- 1 box strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- Cheesecake filling
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) package instant cheesecake pudding mix
- 2 cups milk
- Topping
- 1 (8 oz) container whipped topping
- Fresh strawberries for topping
Step-by-Step Instructions 5
Step 1 — Preheat and prepare pan
Preheat the oven to the temperature indicated on the cake mix box. Grease and flour a 9×13 inch baking pan.
Step 2 — Mix and pour the cake batter
In a large bowl, combine the strawberry cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Mix according to the package instructions, then pour into the prepared pan.
Step 3 — Bake and cool completely
Bake the cake according to the package directions. Once baked, remove from oven and allow it to cool completely in the pan.
Step 4 — Poke holes all over
Use the end of a wooden spoon to poke holes evenly across the cooled cake so the filling can soak in.
Step 5 — Make and add the cheesecake pudding layer
In another bowl, beat the softened 8 oz cream cheese with the 3.4 oz instant cheesecake pudding mix and 2 cups milk until smooth. Pour this mixture over the poked cake and spread gently to fill the holes.
Step 6 — Chill, top, and serve
Refrigerate for at least an hour to allow the pudding to set. Before serving, top with the 8 oz container whipped topping and fresh strawberries. Enjoy your delicious Strawberry Cheesecake Poke Cake!
Serving Suggestions Strawberry Cheesecake Poke Cake
- Serve chilled slices with extra sliced strawberries and a mint sprig for color.
- Add a drizzle of warmed strawberry preserves or a few chocolate shavings for contrast.
- Pair with a cold glass of milk or sparkling lemonade for a refreshing combo.
- For a picnic-friendly treat, cut into squares and place on cupcake liners alongside fresh berries and cookies, or try a twist like strawberry cake mix cookies on the side.
Tips for Success Strawberry Cheesecake Poke Cake
- Cool fully before poking holes so the cake doesn’t crumble and the filling soaks in cleanly.
- Beat the cream cheese until very smooth to avoid lumps in the pudding layer.
- Chill a minimum of one hour, but overnight gives the best set and flavor melding.
- Use room-temperature ingredients for easier mixing and a creamier texture.
- Store leftovers covered in the fridge for up to 4 days for best freshness.
Variations
Here are a few easy ways to change it up:
- Chocolate-strawberry: use a chocolate cake mix instead for a chocolate-covered strawberry vibe.
- Light option: swap full-fat cream cheese for Neufchâtel and use low-fat milk in the pudding mix.
- Boozy twist: stir a tablespoon of strawberry liqueur into the pudding mixture for adult gatherings.
Follow us on Pinterest for more cozy ideas.
Strawberry Cheesecake Poke Cake
Ingredients
Method
- Preheat the oven to the temperature indicated on the cake mix box. Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the strawberry cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Mix according to the package instructions, then pour into the prepared pan.
- Bake the cake according to the package directions. Once baked, remove from oven and allow it to cool completely in the pan.
- Use the end of a wooden spoon to poke holes evenly across the cooled cake so the filling can soak in.
- In another bowl, beat the softened cream cheese with the instant cheesecake pudding mix and 2 cups milk until smooth. Pour this mixture over the poked cake and spread gently to fill the holes.
- Refrigerate for at least an hour to allow the pudding to set. Before serving, top with the whipped topping and fresh strawberries.
