Introduction

Strawberry Cheesecake Poke Cake is a delightful dessert that combines moist strawberry cake with creamy cheesecake pudding and fresh strawberries. Its unique texture and sweet, tangy flavors make it a crowd-pleaser for any occasion.

The image shows a square slice of pink strawberry cake on a white plate, with a bite taken from its front side. The cake has three layers: the bottom layer is a soft, pink sponge cake, the middle layer is white creamy filling, and the top layer is thick white whipped cream, topped with fresh chopped bright red strawberries. Crumbs and a few strawberry pieces are scattered on the plate around the cake. In the background, a white dish holds more of the whole cake with the same layers, and a white bowl filled with strawberries is blurred. A woman's hand holding a silver fork lifts a piece of cake with cream and strawberries near the top center. The surface under the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces strawberry cake mix
1 cup water
½ cup vegetable oil
3 large eggs (room temperature)
7 ounces cheesecake instant pudding (two 3.5-ounce packages)
3½ cups cold whole milk
8 ounces whipped topping (thawed)
1 cup chopped strawberries (washed, dried, capped, hulled, optional garnish)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray.
Step 2: In a medium mixing bowl, combine the cake mix, water, and vegetable oil. Use a handheld mixer on medium speed to mix until well blended.
Step 3: Add the eggs one at a time, mixing well after each addition until fully incorporated and no yellow streaks remain.
Step 4: Pour the batter into the prepared baking dish and bake for 25 to 28 minutes. Insert a toothpick to check doneness; it should come out clean.
Step 5: Let the cake cool slightly. Using the handle of a wooden spoon, poke holes about 1 to 1½ inches apart all over the cake. Allow the cake to cool completely.
Step 6: In a clean medium bowl, add the cheesecake pudding mixes and cold milk. Mix with a handheld mixer on medium speed for about 1 minute until the pudding thickens.
Step 7: Spoon 1½ cups of the pudding into a piping bag with a large 1A decorator’s tip or a quart-sized zip-top bag with a corner cut off.
Step 8: Pipe the pudding into each hole until filled. Combine any remaining pudding for use as the cake topping.
Step 9: Use an offset spatula to spread the remaining pudding evenly over the top of the cake.
Step 10: Cover the cake and refrigerate for at least 2 hours to let it set.
Step 11: Before serving, spread the thawed whipped topping evenly over the pudding layer. Sprinkle with chopped strawberries. Slice and keep refrigerated until ready to serve.

Tips & Variations

For extra strawberry flavor, add a few drops of strawberry extract to the cake batter.
Use fresh strawberries for garnish on top to brighten the cake and add a juicy texture contrast.
If you don’t have a piping bag, a spoon can be used to fill the holes gently with pudding.
Try using low-fat milk and light whipped topping for a lighter version of this dessert.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the creamy texture. Leftovers can be reheated briefly at room temperature, but refrigeration is best to preserve freshness and prevent spoilage.

How to Serve

A square piece of pink sponge cake sits on a white plate, with a bite taken out of its front, showing a soft, moist texture. The cake has three visible layers: a bottom layer of fluffy pink sponge, a middle creamy white layer that looks smooth and thick, and a top layer of white whipped cream covered with small, fresh red strawberry pieces. Above the cake, a spoon holds a piece of the cake with a dollop of whipped cream and two strawberry halves. In the background, more of the same cake is visible in a white rectangular dish, with the cream and strawberries on top and a white cup filled with dark coffee beside it, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake flavor for this poke cake?

Yes, you can experiment with other cake flavors like yellow, vanilla, or even chocolate. Just keep the cheesecake pudding and strawberry toppings for the best flavor combination.

What if I don’t have instant cheesecake pudding?

If instant cheesecake pudding isn’t available, you can substitute with vanilla pudding and add a teaspoon of cream cheese or lemon juice to mimic the tangy flavor of cheesecake.