Description
A delightful Strawberry Cheesecake Poke Cake that combines layers of flavor, perfect for family gatherings and summer get-togethers.
Ingredients
Scale
- 1 box vanilla cake mix (and ingredients needed to prepare it)
- 1 cup strawberry puree (fresh strawberries blended)
- 1 cup sweetened condensed milk
- 8 oz cream cheese, softened
- 1 cup whipped topping (plus more for garnishing)
- 1 cup fresh strawberries, sliced (for topping)
- Optional: Graham cracker crumbs (for a crunchy finish)
Instructions
- Prepare the vanilla cake mix according to package instructions, then pour the batter into a greased 9×13 inch baking dish. Bake until golden and a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes.
- Poke holes throughout the warm cake, about 1 inch apart, using the handle of a wooden spoon or a large fork.
- Whisk together the strawberry puree and sweetened condensed milk until smooth.
- Pour the strawberry mixture evenly over the poked cake and let sit for 10 minutes.
- Combine softened cream cheese and whipped topping in another bowl and mix until creamy.
- Spread the cheesecake layer over the cake.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Top with fresh strawberry slices and a sprinkle of graham cracker crumbs if desired. Cut into squares and enjoy!
Notes
This cake tastes even better the day after it’s made.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg