Here’s a detailed guide for making a Strawberry Cheesecake Poke Cake—a fun, moist dessert with a sweet, creamy filling and fresh strawberries:
Ingredients
For the Cake:
- 1 box white or yellow cake mix (plus ingredients listed on the box)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
For the Strawberry Layer:
- 1 (3.4 oz) package instant strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 2 cups diced fresh strawberries
For the Topping:
- 1 cup whipped topping
- Fresh strawberries for garnish (optional)
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to the package directions.
- Pour into a greased 9×13 pan and bake until a toothpick comes out clean. Let it cool slightly.
- Make the Poke Holes:
- Using the handle of a wooden spoon or a large straw, poke holes all over the cake while it’s still warm.
- Prepare the Strawberry Gelatin:
- Dissolve the strawberry gelatin in 1 cup boiling water.
- Stir in 1 cup cold water and let it cool slightly.
- Pour the gelatin over the cake, letting it seep into the holes.
- Make the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in 1 cup whipped topping gently.
- Spread the filling over the cooled cake, on top of the gelatin layer.
- Add Strawberries:
- Top with diced fresh strawberries evenly.
- Top with Whipped Topping:
- Spread remaining whipped topping over the cake.
- Garnish with extra strawberries if desired.
- Chill and Serve:
- Refrigerate for at least 2 hours (or overnight) before serving for best flavor and texture.
This cake is light, creamy, and perfect for spring or summer gatherings. It’s basically a strawberry cheesecake in cake form! 🍓
If you want, I can also give you a shortcut “dump cake” version that skips some steps but tastes just as amazing. Do you want that version too?
