Strawberry Cheesecake Poke Cake is a soft strawberry sheet cake filled with creamy cheesecake pudding, topped with fluffy whipped topping and fresh strawberries. It's a simple, crowd-pleasing dessert recipe that's perfect for potlucks, spring gatherings, and holidays.
A Creamy Strawberry Dessert That Always Gets Attention
If you love strawberry desserts that feel a little special but are still easy to make, this strawberry cheesecake poke cake delivers every time. The strawberry cake bakes up soft and fluffy, then gets filled with a thick, creamy cheesecake pudding mixture that settles into every bite.
The whipped topping keeps the dessert light, while the fresh strawberries on top add just enough brightness to balance the creamy filling. It's the kind of chilled dessert that people go back for seconds of, especially at potlucks and summer gatherings.
And after testing it a few different ways, adding softened cream cheese to the pudding mixture made a noticeable difference. It deepens the cheesecake flavor and gives the filling a thicker texture so the cake slices beautifully when served.
FAQs
Adding softened cream cheese gives the filling a richer cheesecake flavor and helps thicken the pudding mixture. During testing, the filling held its shape better and sliced more cleanly when cream cheese was included.
Be sure to mix the pudding with milk first and allow it to thicken before adding the cream cheese. This keeps the filling smooth and prevents it from becoming too loose.
This cake needs at least 2 hours in the refrigerator so the cheesecake filling can fully set inside the cake. Chilling also allows the flavors to blend together and gives the best texture when slicing.
Store the cake covered in the refrigerator for up to 3 days. Because the filling and topping contain dairy, the cake should remain chilled.
Yes. You can freeze the cake without the fresh strawberries on top for up to 1 month. Wrap tightly with plastic wrap and foil.
Thaw overnight in the refrigerator and add fresh strawberries just before serving.
Ingredients
- Strawberry cake mix - A boxed strawberry cake mix creates a soft, fluffy base with bright strawberry flavor and a beautiful pink color.
- Eggs - Help bind the cake together while adding richness and structure.
- Vegetable oil - Keeps the cake moist and tender. Any neutral oil works well.
- Water - Combines with the cake mix to create a smooth batter and light texture.
- Instant cheesecake pudding mix - Adds sweet cheesecake flavor and creates a thick filling that sets nicely inside the cake.
- Milk - Activates the pudding mixture and helps it thicken into a creamy filling.
- Cream cheese - Adds richness and a true cheesecake flavor while thickening the pudding filling.
- Whipped topping - Creates a light, fluffy layer that balances the rich cheesecake filling.
- Fresh strawberries - Provide freshness, natural sweetness, and a beautiful finishing touch.
Instructions
Bake the cake
Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and lightly spray with baking spray.
In a large mixing bowl, combine the strawberry cake mix with the eggs, vegetable oil, and water according to the package directions. Stir until smooth.
Pour the batter into the prepared baking dish and bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10 to 15 minutes until warm but not hot.
Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake. Push the holes most of the way down into the cake but not through the bottom.
Make the cheesecake filling
In a mixing bowl, beat the softened cream cheese until smooth.
In a separate bowl, whisk together the cheesecake pudding mix and cold milk until thick and creamy.
Once the pudding has thickened, add the softened cream cheese and mix until fully combined and smooth.
Fill the cake
Transfer the cheesecake filling to a piping bag or zip-top bag. Cut a small opening and pipe the filling into each hole in the cake.
Spread the remaining pudding mixture evenly across the top of the cake.
Chill
Refrigerate the cake for at least 2 hours so the filling can fully set.
Add the topping
Allow the whipped topping to thaw for about 30 minutes until spreadable.
Spread an even layer of whipped topping over the chilled cake. Sprinkle the chopped strawberries evenly across the top.
Slice and serve chilled.
Tips
• Mix the pudding with milk first before adding the cream cheese for the smoothest filling.
• Poking holes while the cake is still warm helps the filling settle into the cake more easily.
• A piping bag makes filling the holes quicker and cleaner than pouring the mixture.
• Add fresh strawberries within a few hours of serving so they stay fresh and bright.
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Recipe
Strawberry Cheesecake Poke Cake
Ingredients
- 15.25 ounces Strawberry cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup water
- 3.4 ounces cheesecake instant pudding
- 2 cups cold 2% milk
- 8 ounces cream cheese softened
- 8 ounces whipped topping softened enough to spread
- 1 cup chopped strawberries between 8-10, depending on the size of strawberries
Instructions
Bake the cake
- Preheat the oven to 350 degrees. Line a 9×13 baking dish with a piece of parchment paper and lightly spray with baking spray. Set aside.
- In a large mixing bowl add the strawberry cake mix and follow the instructions on the box by adding the eggs, oil, and water. Stir to combine.
- Transfer the cake batter to the prepared baking dish. Bake the cake for 32-35 minutes or until a toothpick comes out clean in the center. Allow the cake to cool for 10-15 minutes, until warm but not hot.
- Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake, going most of the way down but not through the bottom.
Make the cheesecake filling
- In a mixing bowl, beat the softened cream cheese until smooth. Set aside.
- In a separate mixing bowl, add the instant cheesecake pudding mix and cold milk. Mix until thick and creamy. Once thickened, add the softened cream cheese and mix to combine.
Fill the cake
- Add the cheesecake filling to a piping bag or a zip bag, cut the tip or a corner of the bag and pipe the cheesecake filling into each hole. Evenly distribute the leftover pudding on top of the cake.
Chill
- Put the cake in the fridge for at least two hours to allow the filling to fully set.
- Allow the whipped topping to thaw for about 30 minutes.
- Spread an even layer of whipped topping over the chilled cake.
- Top with chopped fresh strawberries. Slice and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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