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Delicious Strawberry Cheesecake Poke Cake with creamy filling and fresh strawberries

Strawberry Cheesecake Poke Cake

A delightful and easy dessert that combines the flavors of strawberry cheesecake with a moist poke cake, perfect for gatherings or a sweet treat after dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white or vanilla cake mix plus the eggs, oil, and water it calls for
For the Strawberry Layer
  • 1 can strawberry pie filling or about 1 and 1/2 cups strawberry sauce
For the Cheesecake Topping
  • 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
For the Topping
  • 1 to 2 cups sliced fresh strawberries for topping
  • crushed graham crackers optional, for that cheesecake vibe

Method
 

Preparation
  1. Bake the cake in a 9x13 pan according to box directions. Let it cool for about 15 minutes.
  2. Use the handle of a wooden spoon or a thick straw to poke holes all over the cake, spacing holes about an inch apart.
Adding Strawberry Layer
  1. 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.
Chilling
  1. Refrigerate the cake for at least 30 to 60 minutes to allow the strawberry layer to settle.
Making Cheesecake Topping
  1. Beat softened cream cheese until smooth. Add powdered sugar and mix again.
  2. Fold in whipped topping (or whipped cream) until fluffy, being careful not to overmix.
Finishing Touches
  1. Spread the cheesecake topping over the chilled cake and add fresh strawberries on top. Optionally sprinkle with crushed graham crackers.

Notes

Use softened cream cheese to avoid lumps. Don't rush the chill time, as it's crucial for better flavor infusion.