A Strawberry Cheesecake Poke Cake Combines The Best Of Two Desserts Into One Mouthwatering, Summer-Filled Treat

August 01, 2017

If you’ve been to your local supermarket lately, you’ve likely seen a plethora of fresh fruit options that are only available at the peak of summer. Strawberries have been particularly abundant in my area and I scoop up as many containers as possible. While I’m in the store, I forget just how perishable these tangy berries can be and when I get home, I tend to get a little overwhelmed by the quantity I’ve purchased. What are the best uses for my overabundance of berries? Desserts, desserts, and more desserts, of course! 

This strawberry cheesecake poke cake is the ideal way to use up strawberries. Not only is it incredibly simple, it’s chocked-full of flavor and takes a traditional vanilla cake to a whole new level of goodness! Within one bite, you’ll quickly be coming back for more. Check out the recipe below to see how easy it is to make this scrumptious summer treat!



1 box yellow cake mix, plus ingredients required on box
1 lb. strawberries, sliced
1/2 c. sugar
8 oz. cream cheese, softened
1/2 c. milk
1/2 c. graham cracker crumbs
2 tbsp. butter, melted
8 oz. frozen whipped topping, thawed
12 whole fresh strawberries



Preheat your oven to 350 degrees.  Spray a 9x13-inch baking dish with cooking spray. Make cake batter as directed on the box. Pour into baking dish and bake for 30-35 minutes or until the cake is golden and springs back when gently touched. Cool completely in the baking dish (30-45 minutes).

Meanwhile, in a large bowl, mix sliced strawberries and sugar. Mash with a fork or vegetable masher. Let stand at room temperature for about 30 minutes or until the berries have released their juices and the sugar has dissolved. Add cream cheese and beat with a whisk or electric mixer until smooth. Stir in milk.


Poke holes in the cooled cake with the end of a wooden spoon. Pour strawberry mixture over the cake, using a spatula to evenly spread the mixture around and in the holes. Refrigerate for three hours.

Heat your oven to 350 degrees once again. In a small bowl, mix graham cracker crumbs and melted butter together. Spread mixture evenly onto a small baking sheet. Bake for 10 minutes or until golden-brown. Let cool. Spread your whipped topping over the chilled cake. Top with toasted graham cracker mixture and decorate with whole strawberries. Serve and enjoy!

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Next: RecipesSep 17, 2017