Strawberry Cheesecake Poke Cake
Description:
Strawberry cheesecake poke cake is a soft, moist vanilla cake filled with sweet strawberry flavor and topped with a rich, creamy cheesecake layer. Every bite is light, fruity, and indulgent, making it a perfect dessert for parties, holidays, or family gatherings.
Ingredients
Cake
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1 box white or vanilla cake mix
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Ingredients listed on the cake mix box (eggs, oil, water)
Strawberry Filling
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1 box (3 oz) strawberry gelatin
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1 cup boiling water
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½ cup cold water
Cheesecake Topping
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 container (8 oz) whipped topping, thawed
Garnish (optional)
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Fresh strawberries, sliced
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Strawberry pie filling or sauce
Instructions
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Preheat oven according to cake mix directions. Grease a 9×13-inch baking dish.
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Prepare and bake the cake as directed on the box. Bake until a toothpick inserted in the center comes out clean.
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While the cake is still warm, poke holes all over the top using the handle of a wooden spoon.
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In a bowl, dissolve strawberry gelatin in boiling water. Stir in cold water.
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Slowly pour the gelatin mixture evenly over the cake, allowing it to soak into the holes.
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Cover and refrigerate the cake for at least 1 hour.
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In a bowl, beat cream cheese until smooth.
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Add powdered sugar and vanilla extract. Mix until creamy.
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Fold in whipped topping until light and fluffy.
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Spread the cheesecake topping evenly over the chilled cake.
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Refrigerate for at least 2 more hours before serving.
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Garnish with fresh strawberries or strawberry topping if desired.
Tips and Variations
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For extra strawberry flavor, spread a thin layer of strawberry pie filling over the cake before adding the cheesecake topping.
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This cake tastes best when chilled overnight.
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You can substitute raspberry or cherry gelatin for a different flavor twist.