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This Strawberry Cheesecake Poke Cake Had Us at Hello

By Annalise Sandberg
Updated April 19, 2017
Strawberry Cheesecake Poke Cake
It’s official: this is the dessert we’re making for every party, potluck and get-together through the summer.

Who can resist two favorite desserts combined into one? This Strawberry Cheesecake Poke Cake starts with a simple yellow cake made from a mix. It then gets infused with a strawberry cream cheese filling, chilled in the fridge, and finished with whipped topping, graham cracker crumbles and more strawberries.

For this recipe, you’ll need Betty Crocker yellow cake mix and the ingredients listed on the box, strawberries, cream cheese, milk, whipped topping, graham cracker crumbs, and butter.

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Prepare the cake mix according to the instructions on the box and bake it in a 13x9-inch pan at 350°F until golden, about 30-35 minutes. Allow the cake to cool to room temperature, then poke all over with a wooden dowel or the end of a wooden spoon, pressing all the way to the bottom of the pan.

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Meanwhile, prepare the strawberry cheesecake filling. Combine the strawberries with the sugar and use a fork or vegetable masher to mash the strawberries slightly. Let the mixture sit for about 30 minutes until the berries have released their juices and sugar is dissolved.

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Add the softened cream cheese to the strawberry mixture and use a whisk or an electric mixer to combine them. Stir in the milk. Pour the mixture over the cooled cake, using a spatula to encourage the mixture down into the holes as needed. It may seem like a lot, but the cake will absorb it.

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Chill in the fridge for at least three hours and up to overnight, then cover with whipped topping.

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To toast the graham crackers, preheat your oven to 350°F. Combine the crumbs and butter in a small bowl and then toast on a sheet pan for 10 minutes. Let cool for about 10 minutes.

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Sprinkle the graham cracker crumbles over the whipped topping and add strawberries for decoration. Slice and serve!

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Strawberry Cheesecake Poke Cake

Ingredients

    • 1box Betty Crocker™ Super Moist™ Yellow Cake Mix
    • Water, oil and eggs called for on cake mix box
    • 1lb strawberries, sliced
    • 1/2cup sugar
    • 1package (8 oz) cream cheese, softened
    • 1/2cup milk
    • 1/2cup graham cracker crumbs (from 3 whole crackers)
    • 2tablespoons butter, melted
    • 1container (8 oz) frozen whipped topping, thawed
    • 12whole fresh strawberries

Directions

  • 1Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • 2Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
  • 3Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
  • 4Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
  • 5Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
  • 6Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
  • 7Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

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Poke cakes are ridiculously simple and prove that a 13x9-inch pan can hold a whole lot of sweetness (and happiness).