STRAWBERRY CHEESECAKE POKE CAKE is my go to dessert for those days when you want something fun and pretty, but you do not want to fuss with fancy layers. You know the situation: friends are coming over, the kids are asking for something sweet, or you just want a treat that feels a little special after dinner. This cake solves that because it starts with an easy baked cake, then you poke holes and let all the creamy strawberry goodness sink right in. It tastes like strawberry cheesecake, but the effort level is more like weeknight baking. If you have ever had a dry sheet cake and thought, there has to be a better way, this is it.
The Story Behind This Recipe
Here’s why I love this STRAWBERRY CHEESECAKE POKE CAKE: it bakes up beautifully and it tastes like a weekend dinner. STRAWBERRY CHEESECAKE POKE CAKE is my go to dessert for those days when you want something fun and pretty, but you do not want to fuss…
Why You’ll Love This Strawberry Cheesecake Poke Cake
I love desserts that do the most with the least effort, and this one really delivers. The poke cake part makes every bite moist, and the cheesecake layer on top gives it that rich, tangy balance that keeps it from being too sweet. Plus, it is one of those desserts that looks adorable on a table even if you are not a frosting artist.
Here is what makes it a keeper in my house:
- It is super forgiving. A little extra topping or a few messy swirls just make it look homemade in the best way.
- The texture is perfect. Soft cake, creamy cheesecake topping, and juicy strawberries all in one bite.
- It feeds a crowd. A simple 9×13 pan is party friendly.
- It is easy to customize. Fresh strawberries, strawberry pie filling, or even a mix of berries works.
If you are on a strawberry kick like I usually am, you might also love this crunchy, nostalgic cheesecake vibe: Berrylicious Strawberry Crunch Cheese Cake. It is a totally different texture, but it scratches the same strawberry dessert itch.
“I made this for my sister’s birthday and everyone asked for the recipe. The cake stayed moist for days and that cheesecake topping tasted like a bakery dessert.”
How to Make a Strawberry Cheesecake Poke Cake
I am going to walk you through this the same way I do it at home. Nothing complicated, just a few simple steps that build big flavor. The basic idea is: bake cake, poke holes, add strawberry filling, chill, then top with a fluffy cheesecake layer.
What you will need
You can make the cake from scratch, but I usually start with a boxed white or vanilla cake mix because it is reliable and fast. Here is my typical lineup:
- 1 box white or vanilla cake mix, plus the eggs, oil, and water it calls for
- 1 can strawberry pie filling, or about 1 and 1/2 cups strawberry sauce
- 8 oz cream cheese, softened
- 1 cup powdered sugar (add a bit more if you like it sweeter)
- 8 oz whipped topping or 2 cups freshly whipped cream
- 1 to 2 cups sliced fresh strawberries for topping
- Optional: crushed graham crackers for that cheesecake vibe
Step by step directions
1) Bake the cake. Mix and bake in a 9×13 pan based on the box directions. Let it cool for about 15 minutes. You want it warm, not hot.
2) Poke the holes. Use the handle of a wooden spoon or a thick straw. Poke all over, spacing holes about an inch apart. Do not be shy here. The holes are what make the magic happen.
3) Add the strawberry layer. Spoon strawberry pie filling over the cake and gently spread it so it falls into the holes. If your filling is super thick, warm it for 10 to 15 seconds in the microwave so it spreads easier.
4) Chill it. Pop the cake into the fridge for at least 30 to 60 minutes. This gives the strawberry layer time to settle into the cake.
5) Make the cheesecake topping. Beat softened cream cheese until smooth. Add powdered sugar and mix again. Fold in whipped topping (or whipped cream) until fluffy. Try not to overmix once the whipped part goes in, because you want it light.
6) Frost and finish. Spread the cheesecake topping over the chilled cake. Add fresh strawberries on top. If you want, sprinkle crushed graham crackers for that classic cheesecake finish.
Quick side note: if you like poke cakes in general, you should totally check out this one too: Cannoli Poke Cake. It is creamy in a different way and feels like a fun change up.
Recipe Tips
This is the part I wish someone had told me the first time I made a poke cake. The recipe is easy, but these little details take it from good to wow.
Use softened cream cheese. If it is even a little cold, you will fight lumps. I leave mine out for about 45 minutes. If you forgot, unwrap it and microwave it for 8 seconds, then check and repeat if needed.
Do not rush the chill time. The strawberry filling needs time to soak in. If you frost too early, it can slide around a bit.
Make the holes deep. I poke almost to the bottom. That is how you get strawberry flavor in the whole slice, not just the top inch.
Want more cheesecake flavor? Add a tiny splash of vanilla extract to the topping, and a pinch of salt. It makes the sweetness taste more balanced.
Want a cleaner slice? After you frost it, chill it another hour before serving. Cold cake cuts so much neater.
If you are serving this at a party and want another strawberry treat on the table, these are ridiculously fun: Delightful Strawberry Cheesecake Filled Donuts. They always disappear fast.
Make Ahead and Storing Leftovers
This dessert is basically made for making ahead, which is one reason I lean on it for birthdays, potlucks, and holidays. STRAWBERRY CHEESECAKE POKE CAKE actually tastes better after it has had time to hang out in the fridge.
Make ahead: You can bake the cake the day before, poke it, add the strawberry filling, and refrigerate overnight. Then make and spread the cheesecake topping the next day. If you want to fully finish it the day before, you can, but add fresh strawberries closer to serving so they look bright.
Storing: Cover the pan tightly and keep it in the fridge. It is best within 3 days, but honestly, it is still tasty on day 4 in my house. The cake just gets softer as it sits.
Freezing: I do not love freezing it once it has the cheesecake topping because the texture can change a little when it thaws. If you really want to freeze, freeze the baked cake (before topping) wrapped well. Then thaw, poke, fill, and top fresh.
Leftover tip: If the graham cracker crumbs soften overnight, just sprinkle a fresh pinch on each slice when serving. Instant upgrade.
More Delicious Cake Recipes
If you loved the whole poke cake idea, there are so many ways to play with it. When I want something festive, I make this cheerful one: Festive Christmas Poke Cake Easy Delicious. Same easy method, totally different mood.
And if you are as strawberry obsessed as I am, here are a couple more to keep on your list for later:
- A light, airy option for spring days: Strawberry Angel Cake
- When you want big chocolate energy instead: Mouthwatering German Chocolate Poke Cake
For me, STRAWBERRY CHEESECAKE POKE CAKE sits right in the sweet spot between comfort food and party dessert. It is easy enough for a random Tuesday, but cute enough to bring to a gathering and feel proud of it.
Common Questions
Can I use fresh strawberries instead of pie filling?
Yes. Chop them and simmer with a little sugar until juicy, then cool it before adding to the cake. Pie filling is faster, but homemade is great when berries are in season.
What cake mix works best?
White, vanilla, or even strawberry cake mix all work. White cake lets the strawberry and cheesecake flavors stand out the most.
How long does it need to chill before serving?
At least 2 hours total is ideal. Overnight is even better if you have the time.
Can I use homemade whipped cream instead of whipped topping?
Absolutely. Whip heavy cream to soft peaks, add a little powdered sugar, then fold it in. Keep the cake cold so the topping stays fluffy.
How do I keep the topping from getting runny?
Use full fat cream cheese, make sure the cake is chilled before frosting, and do not overmix once you add the whipped topping or whipped cream.
A sweet little send off
If you need a crowd pleasing dessert that feels like a bakery treat without stressing you out, STRAWBERRY CHEESECAKE POKE CAKE is the one to try. It is creamy, fruity, and always gets that second slice request. If you want to compare variations, I also like reading Strawberry Cheesecake Poke Cake – Beyond Frosting and Strawberry Cheesecake Poke Cake – CincyShopper to see how other home cooks tweak the filling and topping. Bake it, chill it, then enjoy that first cold forkful straight from the fridge. Let me know how you top yours, because I am always looking for new ideas.
Strawberry Cheesecake Poke Cake
Ingredients
Method
- Bake the cake in a 9×13 pan according to box directions. Let it cool for about 15 minutes.
- Use the handle of a wooden spoon or a thick straw to poke holes all over the cake, spacing holes about an inch apart.
- Spoon strawberry pie filling over the cake and gently spread it so it fills the holes. Warm thick filling in the microwave for 10-15 seconds to spread easier if needed.
- Refrigerate the cake for at least 30 to 60 minutes to allow the strawberry layer to settle.
- Beat softened cream cheese until smooth. Add powdered sugar and mix again.
- Fold in whipped topping (or whipped cream) until fluffy, being careful not to overmix.
- Spread the cheesecake topping over the chilled cake and add fresh strawberries on top. Optionally sprinkle with crushed graham crackers.
