Strawberry Cheesecake Poke Cake is a delicious cake filled with strawberry cheesecake filling and topped with Cool Whip, graham cracker crumbs, and fresh strawberries! It starts with a boxed cake mix so it’s easy and quick!
My last recipe for #SummerDessertWeek, the annual blog event hosted by the most organized person I know, Angie of Big Bear’s Wife.
I love a good poke cake. My Snickers Cake is one of my absolute favorite cakes ever. And the rest of my family loves the Banana Pudding Poke Cake.
Poke cakes usually start with a cake mix which means they’re super easy! And then you poke holes all over them and pour some sort of creamy filling all over the cake so it settles into all the holes.
This Strawberry Cheesecake Poke Cake starts with a white cake mix and gets filled with a cream cheese and strawberry mixture. And then it’s frosted with Cool Whip (like I said, easy) and topped with graham cracker crumbs and more strawberries!
Ingredients
- 1 (15.25 oz) white cake mix – plus all the ingredients listed on the box to bake the cake!
- 2 cups strawberries
- ½ cup Granulated Sugar
- 1 (8 ounce) package cream cheese
- ½ cup milk
- ¼ cup graham cracker crumbs
- 1 tablespoon unsalted butter
- 1 (8 ounce) container Cool Whip
- fresh strawberries
Instructions
- Bake cake according to box instructions. Let cool completely.
- Combine chopped strawberries and sugar in a bowl and stir to coat all the strawberries with sugar. Let sit while the cake bakes and cooks so all the strawberries release their juices.
- Once cake is cooled, use the end of a spatula or other round tool to poke holes all over the cake.
- Using a stand mixer, beat cream cheese until smooth. Add chopped strawberries and all their juices; beat until almost all strawberry chunks are tiny. Beat in milk.
- Pour the strawberry mixture over the cooled cake and use a spatula to make sure it gets to all sides and starts seeping into the holes.
- Refrigerate overnight.
- The next day, stir together graham cracker crumbs and melted butter. Bake at 350F for about 5 minutes or until the graham cracker crumbs start to brown. Let cool completely.
- Spread the Cool Whip over the cake.
- Sprinkle the cooled graham cracker crumbs on top of the cool whip.
- Garnish with strawberries.
How Long Are Poke Cakes Good For?
This Strawberry Cheesecake Poke Cake will be good is the fridge for about 5 days. Make sure to cover it tightly to keep it as fresh as possible.
Can You Make It Ahead?
This is the perfect cake to make ahead because it needs to sit overnight! You bake the cake and add the filling the night before you serve it. And the frost and garnish the next day!
Can You Freeze It?
You can freeze the baked cake itself if you need to. Once you poke holes and add the strawberry cheesecake filling, I don’t recommend trying to freeze it.
More Strawberry Recipes
- Strawberry Lemonade Cupcakes
- Homemade Strawberry Sherbet
- Strawberry Upside Down Ricotta Cake
- Homemade Strawberry Milk
- Strawberry Cream Cheese Coffee Cake
- Strawberry Sour Cream Ice Cream
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Strawberry Cheesecake Poke Cake
Ingredients
- 1 (15.25 oz) white cake mix (plus all ingredients listed on box)
- 2 cups strawberries, roughly chopped
- ½ cup sugar
- 1 (8 ounce) package cream cheese, at room temperature
- ½ cup milk
- ¼ cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
- 1 (8 ounce) container Cool Whip
- fresh strawberries, for garnish
Instructions
- Bake cake in a 9x13-inch pan according to the instructions on the box. Let cool completely before proceeding.
- Place chopped strawberries and granulated sugar in a bowl and stir to make sure the strawberries are coated. Let sit at room temperature while cake bakes and cools, giving it a stir every once in awhile. The strawberries will release their juices.
- Once cake is cool, use the handle of a spatula (or other round object) to poke holes all over the cake.
- Using an electric mixer, beat cream cheese until smooth. Add strawberries and all their juice; beat until most of the strawberry chunks are smooth Beat in milk.
- Pour the strawberry mixture over the cake. Use a spatula to make sure the mixture spread to all sides and starts seeping into the holes.
- Refrigerate overnight.
- When ready to serve, preheat oven to 350F. Spray a small baking sheet with oil.
- Stir together graham cracker crumbs and melted butter. Spread out onto the prepared pan.
- Bake for about 5 minutes, until it starts to brown. Cool completely.
- When graham cracker crumbs are cool, spread the Cool Whip over the cooled cake. Sprinkle the graham cracker crumbs on top. Top with fresh strawberries.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 340mgCarbohydrates: 49gFiber: 1gSugar: 30gProtein: 3g
Cathy says
I’m not always a poke cake fan… but THIS I absolutely love! What a great flavor combo!
Beth says
This poke cake is perfect for our small gathering in Wednesday! So excited to make this with my daughter! Looks beautiful and so yummy!
Catalina says
Mmmmm…. This strawberry poke cake is exactly what I need right now!
Dorothy Reinhold says
I love that you made the strawberry sauce from scratch. The cream cheese is the BEST idea!
Krystle says
So many yummy flavors. Everyone devoured it at my pot luck.