This Strawberry Cheesecake Poke Cake Had Us at Hello

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.

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.

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.

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.

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

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.

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