This Strawberry Cheesecake Poke Cake features a white cake base filled with a strawberry cream cheese mixture and topped with creamy cheesecake pudding and fresh strawberries. It’s an easy, delicious dessert perfect for any occasion.
Easy Strawberry Cheesecake Poke Cake Recipe
Fresh strawberries are one of my favorite dessert ingredients. They not only taste fantastic but also make any dessert look gorgeous, and this cake is no exception. It’s the ideal light summer dessert and has already been requested for two upcoming potlucks—that’s how much of a hit it is. Give it a try for your next gathering—I’m sure everyone you share it with will love it.
This delicious poke cake is finished with a fluffy pudding topping, similar to my Coconut Raspberry and White Chocolate Raspberry poke cakes, and I can’t get enough of it. Seriously, the topping is so good that I could eat it by itself with some fresh berries.
If you’re a fan of strawberry cake, check out my Strawberry Shortcake Poke Cake with Strawberry Pie Filling!
Ingredients
- White cake mix (plus ingredients listed on the box) – Forms the base of the cake with a simple, light texture.
- Cream cheese – Combined with strawberry preserves to make a creamy strawberry cheesecake filling.
- Strawberry preserves – Mixed with cream cheese for a sweet, strawberry filling.
- Instant cheesecake pudding mix – Creates a creamy cheesecake-flavored topping.
- Milk – Used to prepare the pudding mix for a smooth consistency.
- Whipped topping (Cool Whip) – Adds a lightness to the creamy pudding mixture.
- Fresh strawberries – Adds fresh flavor and a bright look to the cake.
Making the Cake
- Prepare the cake – Follow the cake mix box instructions to bake the cake in a 9×13-inch baking pan. Once baked, let the cake cool completely.
- Poke the cake – Use the handle of a wooden spoon to poke holes all over the cooled cake, about an inch apart.
- Make the filling – In a medium bowl, beat the cream cheese and strawberry preserves until well combined.
- Fill the cake – Spread the strawberry mixture evenly over the cake, using a spatula to press the creamy filling into the holes.
- Prepare the pudding – In a large bowl, whisk together the instant cheesecake pudding mix and cold milk until thickened.
- Top the cake – Gently fold the whipped topping into the prepared pudding. Spread this mixture over the cake, covering the strawberry cream cheese layer.
- Chill the cake – Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the pudding to set.
- Add fresh strawberries – Just before serving, slice the fresh strawberries and arrange them on top of the cake.
- Serve – Slice and enjoy your delicious cake!
Variations and substitutions
Jam or Jelly – Use strawberry jam or jelly instead of preserves for a smoother filling. I prefer preserves because I like the chunks of strawberry in my cheesecake filling.
Homemade preserves – While I used store-bought preserves for convenience, you can make your own by cooking down fresh strawberries with some sugar and lemon juice.
Cake mix flavor – Use a vanilla or yellow cake mix if you don’t have a white mix.
Graham cracker topping – Sprinkle graham cracker crumbs on top of the cake for a more traditional cheesecake flavor and texture.
Different fruit flavors – Swap the strawberry preserves for raspberry, blueberry, or apricot preserves for a different flavor profile. Top the cake with the corresponding fresh fruit.
Tips for success
- Room temperature cream cheese – Make sure your cream cheese is at room temperature before mixing. This helps it blend smoothly with the preserves without any lumps.
- Follow pudding instructions in the recipe – Do not mix the pudding according to the package instructions. Follow the directions in the recipe for the milk quantity to ensure it isn’t too runny once combined with the whipped topping.
- Add strawberries just before serving – Wait until just before serving to add the diced strawberries on top. This prevents them from leaking juice onto the cheesecake topping.
- Chill the cake – Like most classic poke cake recipes, you’ll want to allow the cake to chill in the refrigerator for at least 2 hours before serving. This helps the flavors meld together and the layers to set properly.
How to store the cake
Store leftovers in the refrigerator, covered with plastic wrap, or in an airtight container for 3-4 days.
You can freeze the cake (without the fresh strawberries) for up to one month. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving, and add fresh strawberries after thawing.
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Strawberry Cheesecake Poke Cake
Ingredients
- 1 box white cake mix plus ingredients listed on the box
- 8 ounces cream cheese room temperature
- 1 cup strawberry preserves
- 1 (3.4 ounce) box instant cheesecake pudding mix
- 3/4 cup cold milk
- 1 (8 ounce) tub whipped topping thawed
- 2 cups fresh strawberries diced
Instructions
- Follow the instructions on the white cake mix box to bake the cake in a 9×13-inch pan. Once baked, let it cool completely.
- Use the handle of a wooden spoon to poke holes all over the cooled cake, about an inch apart.
- In a medium bowl, beat the cream cheese and strawberry preserves together until well combined.
- Spread the strawberry cream cheese mixture evenly over the cake, using a spatula to press the filling down into the holes.
- In a separate bowl, whisk together the instant cheesecake pudding mix and 3/4 cup of cold milk until thickened.
- Gently fold the whipped topping into the prepared pudding. Spread this mixture over the cake, covering the strawberry cream cheese layer.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
- Just before serving, slice and dice the fresh strawberries and arrange them on top of the cake.
- Slice and enjoy!
Notes
- Store the poke cake in the refrigerator, covered with plastic wrap or in an airtight container for 3-4 days.
- You can freeze the cake (without the fresh strawberries) for up to one month. Wrap tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving and add fresh strawberries after thawing.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.