Strawberry Cheesecake Poke Cake

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There’s something nostalgic and festive about a poke cake, and when it meets the creamy richness of cheesecake and the bright flavor of strawberries, you get a dessert that’s simply irresistible. This Strawberry Cheesecake Poke Cake is a showstopper, blending soft vanilla cake soaked in sweet strawberry gelatin with velvety cheesecake pudding, all topped with clouds of whipped cream and fresh strawberry slices.

Perfect for summer picnics, holiday potlucks, or any time you need a chilled dessert that draws a crowd, this cake is easy to make but looks bakery-worthy. Each bite is bursting with creamy, fruity flavor and a beautiful contrast of textures.

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Ingredients for this Strawberry Cheesecake Poke Cake

• 1 box vanilla or white cake mix (plus ingredients listed on box: usually eggs, oil, and water)
• 1 package (3 oz) strawberry gelatin
• 1 cup boiling water
• ½ cup cold water
• 1 box (3.4 oz) instant cheesecake pudding mix
• 2 cups cold milk
• 1 tub (8 oz) whipped topping, thawed
• Fresh strawberries, sliced
• Optional: crushed graham crackers for topping

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Step 1: Bake the Cake

Preheat your oven according to the instructions on the cake mix box. Prepare the cake batter and bake it in a 9×13-inch pan. Once baked, allow it to cool for about 15 minutes.

Step 2: Make the Holes

Using the handle of a wooden spoon or a large straw, poke holes evenly across the surface of the cake, going about halfway through.

Step 3: Add the Strawberry Gelatin

In a bowl, combine the strawberry gelatin with 1 cup of boiling water and stir until fully dissolved. Add ½ cup of cold water. Slowly pour the mixture over the cake, letting it seep into the holes. Refrigerate the cake for at least 30 minutes.

Step 4: Add the Cheesecake Layer

Whisk together the cheesecake pudding mix with 2 cups of cold milk until smooth. Let it sit for 5 minutes to thicken. Then spread it evenly over the chilled cake.

Step 5: Top and Garnish

Spread the whipped topping over the pudding layer. Arrange fresh strawberry slices on top and sprinkle with crushed graham crackers if using. Chill the cake for another hour before serving for best results.

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Frequently Asked Questions

How far in advance can I make this cake?

You can prepare this cake up to 2 days in advance. Just wait to add the strawberries and graham cracker topping until shortly before serving to keep them fresh.

Can I use fresh whipped cream instead of whipped topping?

Absolutely! Use stabilized whipped cream to help maintain its structure over a few days in the fridge.

Is there a substitute for cheesecake pudding?

If cheesecake pudding isn’t available, vanilla or white chocolate pudding can be used for a similar creamy effect.

Can I make this cake from scratch?

Yes, feel free to use your favorite vanilla cake recipe instead of a boxed mix. Just make sure it’s baked in a 9×13-inch pan.

Do I need to use boiling water for the gelatin?

Yes, boiling water ensures the gelatin dissolves properly. Without it, the mixture may be grainy.

What other toppings work well with this cake?

Try chopped nuts, shredded coconut, or a drizzle of strawberry syrup for extra flair.

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