Okay, listen up! If you need a dessert that looks impressive, tastes like a dream, and is secretly SO easy to whip up, you HAVE to try this Strawberry Cheesecake Poke Cake. Seriously, it’s my go-to when I need a crowd-pleaser that doesn’t require me to spend all day in the kitchen. It’s got that classic moist cake texture, bursting with sweet strawberry flavor from the gelatin, and then BAM – you hit that creamy, tangy cheesecake layer on top. It’s just the perfect combo!

I first made a poke cake years ago for a potluck, and everyone went absolutely nuts for it. They thought I’d spent hours! Little did they know, it starts with a simple box mix. This Strawberry Cheesecake Poke Cake is fantastic for birthdays, holidays, or honestly, just because you deserve a treat. Trust me on this one; you really can’t mess it up, and the result is pure joy in every bite.

Why You’ll Love This Strawberry Cheesecake Poke Cake

Okay, so why is *this* Strawberry Cheesecake Poke Cake recipe the one you need in your life right now? Let me count the ways! It’s truly a winner:

It’s ridiculously easy! Seriously, starting with a cake mix is our little secret. No complicated steps here.
The flavor combo is *everything*. Sweet strawberry meets creamy, tangy cheesecake? It’s a match made in dessert heaven.
Hello, gorgeous! The pink swirls from the gelatin peeking through and that smooth white topping just look so pretty. It’s a showstopper without the stress.
Perfect for sharing. This cake is a total hit at parties, potlucks, or just family dinner. Everyone loves it!

It’s just one of those recipes that makes you feel like a baking superstar without all the fuss. You’ll see!

Ingredients for Your Strawberry Cheesecake Poke Cake

Alright, let’s talk ingredients! You don’t need anything fancy for this Strawberry Cheesecake Poke Cake, just some easy-to-find stuff. Here’s what you’ll need to grab:

One box of white cake mix (plus whatever the box says you need for it, usually eggs, oil, water)
One small 3-ounce package of strawberry flavored gelatin
One cup of boiling water
Half a cup of cold water
One 8-ounce package of cream cheese, make sure it’s softened!
One 14-ounce can of sweetened condensed milk
One teaspoon of vanilla extract
One 8-ounce container of frozen whipped topping, totally thawed out
And some fresh strawberries for topping, if you’re feeling fancy (totally optional, but they look so pretty!)

See? Simple stuff! Now let’s get baking!

How to Prepare Strawberry Cheesecake Poke Cake

Okay, this is where the magic happens! Making this Strawberry Cheesecake Poke Cake is seriously straightforward. Just follow these steps, and you’ll have a showstopper dessert ready to go. It’s all about getting the timing right and letting the fridge do its job!

Here’s how we bring it all together:

Baking the Cake Base

First things first, we need our cake! Go ahead and follow the instructions on your white cake mix box. Mix up your batter and pour it into a 9×13 inch baking pan. Pop it in the oven and bake it until it’s done – you know, when a toothpick comes out clean. Let it cool right there in the pan for about 20 minutes before we move on. Don’t rush this cooling part!

Adding the Strawberry Gelatin

Now for the fun part – the “poke” in poke cake! Once your cake has cooled a bit (about 20 minutes, remember?), grab something with a round handle, like a wooden spoon. Start poking holes all over the top of the cake. Get a good pattern going, maybe about an inch apart. Don’t go all the way to the bottom, just most of the way through. In a medium bowl, carefully pour in your boiling water and whisk in the strawberry gelatin until it’s totally dissolved. Then stir in the cold water. Slowly and evenly pour this liquid gelatin mixture all over the poked cake, making sure it seeps down into all those lovely holes. Pop the whole pan in the fridge for at least 2 hours so that gelatin can set up nicely.

Preparing the Cheesecake Topping

While the cake is chilling and the gelatin is doing its thing, let’s make that dreamy cheesecake topping! Grab a large bowl and beat your softened cream cheese with an electric mixer until it’s super fluffy and no lumps are in sight. This is key for a smooth topping! Next, gradually beat in the sweetened condensed milk and the vanilla extract. Keep going until it’s all smooth and well combined. Now, gently fold in your thawed whipped topping. Be careful here – you want to keep it light and airy, so don’t overmix! Just fold it in until it’s evenly distributed and looks wonderfully creamy.

Assembling and Chilling Your Strawberry Cheesecake Poke Cake

Okay, cake is poked and gelatin is set, topping is ready! Take the cake out of the fridge and dollop that glorious cream cheese mixture all over the top. Use a spatula or the back of a spoon to spread it out evenly, covering the entire surface. Make it look nice and smooth! Now, back into the fridge it goes for at least another hour. This chilling time is super important – it lets the topping set up and makes the cake much easier to slice and serve. If you want, slice up some fresh strawberries and arrange them on top right before you serve it. It adds a lovely pop of color and freshness!

Tips for Perfect Strawberry Cheesecake Poke Cake

Making this Strawberry Cheesecake Poke Cake is pretty forgiving, but a few little tricks will make sure it turns out absolutely perfect every single time. Trust me, these small things make a big difference!

Cool that cake! I know it’s tempting to rush, but make sure your cake has cooled for the full 20 minutes before you pour on the gelatin. If the cake is too hot, it can mess with how the gelatin sets.
Dissolve that gelatin completely. Whisk the boiling water and gelatin really well until there are no little granules left. You want that vibrant color and flavor to soak in beautifully.
Chill, chill, chill! Seriously, don’t skimp on the refrigeration time. The first chill lets the gelatin set up in the holes, and the second chill sets the topping and makes the cake easy to slice. Give it the full time!
Softened cream cheese is a MUST. Take your cream cheese out of the fridge ahead of time. If it’s cold and hard, your topping will be lumpy, and nobody wants lumpy cheesecake topping! Let it sit on the counter until it’s nice and soft.

Follow these easy tips, and your Strawberry Cheesecake Poke Cake will be a total triumph!

Ingredient Notes and Substitutions for Strawberry Cheesecake Poke Cake

One of the fun things about this Strawberry Cheesecake Poke Cake is how easy it is to play around with! While the classic white cake and strawberry gelatin combination is a winner, you can totally switch things up.

Feeling adventurous? Try a yellow cake mix with cherry or raspberry gelatin for a different fruity twist. Or maybe a chocolate cake with strawberry gelatin? Go wild! You can also use a different flavor of cake mix entirely if you prefer. Just make sure the gelatin flavor complements it. As for the topping, you could make homemade whipped cream instead of using thawed whipped topping, but just know it might not be quite as stable or thick for spreading. The thawed whipped topping gives you that light, fluffy texture that really works with the creamy cheesecake layer.

Storing Your Strawberry Cheesecake Poke Cake

Okay, so you somehow have leftovers of this amazing Strawberry Cheesecake Poke Cake (which honestly, is a rare occurrence in my house!). You’ll want to store it properly so it stays delicious. The best way is to cover the pan tightly with plastic wrap or transfer any slices to an airtight container. Because of the cream cheese topping and the gelatin, this cake needs to live in the fridge. It’ll keep well for about 3-4 days, staying nice and moist. Just make sure it’s sealed up tight to keep it fresh!

Frequently Asked Questions About Strawberry Cheesecake Poke Cake

Got questions about whipping up this Strawberry Cheesecake Poke Cake? Don’t worry, I’ve probably wondered the same things myself! Here are a few common questions and my best answers to help you out:

Can I make this Strawberry Cheesecake Poke Cake ahead of time?

Absolutely! This Strawberry Cheesecake Poke Cake is actually *perfect* for making ahead. You can bake the cake and add the gelatin the day before, then just let it chill in the fridge overnight. The next day, whip up the cheesecake topping and spread it on. Give it a couple more hours to set, and you’re good to go! Making it ahead lets all those flavors really meld together, which is fantastic.

Why didn’t my gelatin set properly in my Strawberry Cheesecake Poke Cake?

Oh no! That’s usually down to a couple of things. First, double-check that you used *boiling* water to dissolve the gelatin initially. That heat is what activates it. Second, did you chill it for the full two hours (or more)? The gelatin needs that time in the cold fridge to firm up inside those cake holes. Make sure your fridge is set to a cold enough temperature too!

Can I use fresh strawberries in the cake batter or filling for Strawberry Cheesecake Poke Cake?

While fresh strawberries are amazing for garnish on top of your Strawberry Cheesecake Poke Cake, I don’t recommend putting them *inside* the cake batter or mixing them into the gelatin or topping. Fresh fruit can release a lot of moisture when baked or chilled, which can mess with the cake’s texture and the setting of the gelatin or topping. Stick to using them sliced on top right before serving for the best results!

Nutritional Information

Just a quick note about the nutritional stuff! The information I’ve provided here for the Strawberry Cheesecake Poke Cake is really just an estimate. Things like the specific brand of cake mix, the type of oil you use, or even the cream cheese can change the final numbers a bit. Think of it as a general guideline, not an exact science! If you’re tracking things super closely, you might want to calculate it based on the exact products you use.

Enjoy Your Strawberry Cheesecake Poke Cake

Alright, you’ve done it! You’ve made this incredible Strawberry Cheesecake Poke Cake, and now it’s time for the best part – eating it! I really hope you give this recipe a try. It’s such a simple way to make something truly special. When you slice into it and see those pink stripes and taste that creamy goodness, you’ll know exactly what I mean!

If you make it, please come back and tell me how it went! I’d love to see your pictures or hear about your experience. Don’t forget to leave a rating if you loved it. Happy baking (and eating)!

Amazing Strawberry Cheesecake Poke Cake in 1 hour

Author: memorecipes.com
Total Time: 3 hours 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist cake filled with strawberry and cheesecake flavors, perfect for dessert.

Ingredients

Scale

1 box white cake mix (plus ingredients needed for cake mix)
1 (3 ounce) package strawberry flavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
fresh strawberries for garnish (optional)

Instructions

Prepare cake mix according to package directions and bake in a 9×13 inch pan.
Let the cake cool for 20 minutes.
Using the handle of a wooden spoon, poke holes all over the top of the cake.
In a medium bowl, dissolve gelatin in boiling water. Stir in cold water.
Pour the gelatin mixture over the cooled cake, making sure it gets into the holes. Refrigerate for at least 2 hours.
In a large bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk and vanilla extract until smooth.
Gently fold in whipped topping.
Spread the cream cheese mixture over the chilled cake.
Refrigerate for at least 1 hour before serving.
Garnish with fresh strawberries if desired.

Notes

Ensure the cake is cooled before adding the gelatin.
Refrigerate for sufficient time to allow the gelatin to set.
Chill the finished cake thoroughly before serving.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45g
Sodium: 350mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: strawberry, cheesecake, poke cake, dessert, cake mix, gelatin, cream cheese, whipped topping