Strawberry Cheesecake Poke Cake

Why You’ll Love This Recipe

Strawberry Cheesecake Poke Cake is a luscious and easy-to-make dessert that combines the soft, fluffy texture of white cake with the rich flavor of strawberry gelatin and creamy cheesecake pudding. Topped with whipped cream and fresh strawberries, it’s perfect for gatherings, birthdays, or anytime you crave a light yet indulgent treat.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

white cake mix (plus ingredients listed on the box like eggs, oil, and water)strawberry gelatin mix (such as Jell-O)boiling watercold waterinstant cheesecake pudding mixmilkwhipped topping (like Cool Whip)fresh strawberries (sliced)

directions

Bake the white cake according to the package instructions in a 9×13-inch pan.

Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.

In a bowl, dissolve the strawberry gelatin in boiling water, then stir in cold water.

Slowly pour the gelatin mixture over the cake, making sure it seeps into the holes.

Refrigerate the cake for at least 1 hour to allow the gelatin to set.

In another bowl, whisk together the cheesecake pudding mix and cold milk until thickened.

Spread the pudding mixture evenly over the chilled cake.

Top with whipped topping and garnish with fresh sliced strawberries.

Refrigerate for an additional 1-2 hours before serving.

Servings and timing

This recipe yields approximately 12–15 servings.Preparation time: 15 minutesBaking time: 25–30 minutesChilling time: 2–3 hoursTotal time: 3–4 hours

Variations

Use vanilla or white chocolate pudding if cheesecake pudding is unavailable.

Add a layer of crushed graham crackers on top for extra texture.

Try using raspberry or cherry gelatin for a twist on flavor.

Mix diced strawberries into the pudding layer for more fruit in every bite.

Drizzle with strawberry syrup or melted white chocolate before serving.

storage/reheating

Store the poke cake covered in the refrigerator for up to 5 days.Best enjoyed cold—no reheating required.Not suitable for freezing due to the gelatin and pudding layers.

FAQs

Can I use a homemade cake instead of a box mix?

Yes, a homemade white or vanilla cake works well too.

Do I have to use cheesecake pudding?

No, you can substitute vanilla or white chocolate pudding if needed.

Why is it called a “poke” cake?

The name comes from the holes poked in the cake that allow flavorful fillings like gelatin or pudding to soak in.

Can I make this ahead of time?

Yes, it’s actually better when made ahead so the layers have time to set.

Can I use fresh whipped cream instead of Cool Whip?

Absolutely, just make sure it’s stabilized to hold up in the fridge.

Can I make this gluten-free?

Yes, simply use a gluten-free cake mix and verify other ingredients are gluten-free.

How do I keep the strawberries fresh on top?

Add them just before serving to prevent them from getting mushy.

Can I use frozen strawberries?

It’s best to use fresh for garnish, but you can use thawed frozen strawberries in the filling if desired.

How do I avoid a soggy cake?

Let the gelatin set in the fridge properly before adding pudding and topping layers.

Can I use strawberry puree instead of gelatin?

You can, but the texture and effect will be different—gelatin helps create the classic “poke” effect.

Conclusion

Strawberry Cheesecake Poke Cake is a dreamy, refreshing dessert that blends cake, fruit, and creamy layers into a show-stopping treat. Easy to prepare and always a crowd-pleaser, this cake is perfect for making ahead and sharing with friends and family. Try it once, and it might just become your go-to dessert for every special occasion.

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