Introduction

This Strawberry Cheesecake Poke Cake is a delightful twist on classic cake and pudding, combining fluffy strawberry cake with creamy cheesecake pudding and fresh strawberries. Perfect for gatherings or a sweet treat, it’s easy to make and impressively delicious.

A square piece of pink strawberry cake sits on a white plate with a smooth white marbled background. The cake has three visible layers: the bottom layer is a soft, moist pink sponge, the middle layer is a light yellow custard cream that looks smooth and slightly drippy, and the top is a thick layer of white whipped cream crowned with fresh chopped red strawberries that add a juicy texture. A bite is taken out of the cake, showing the softness inside, and crumbs are scattered on the plate. Above it, a woman's hand holds a silver fork lifting a piece of the cake topped with whipped cream and two strawberry halves. In the background, more of the full cake is seen with the same layers, as well as a white bowl full of strawberries and a white cup of dark coffee. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces strawberry cake mix
1 cup water
½ cup vegetable oil
3 large eggs, room temperature
7 ounces cheesecake instant pudding
3½ cups cold whole milk
8 ounces whipped topping, thawed
1 cup chopped strawberries, washed, dried, capped, hulled (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baker’s spray.
Step 2: In a medium bowl, combine the cake mix, water, and vegetable oil. Use a handheld mixer on medium speed to mix until well combined.
Step 3: Add the eggs one at a time, mixing well after each addition until fully incorporated and no yellow streaks remain.
Step 4: Pour the batter into the prepared baking dish and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Let the cake cool slightly. Using the handle of a wooden spoon, poke holes about 1 to 1½ inches apart all over the cake. Allow the cake to cool completely.
Step 6: In a medium bowl, combine both packages of cheesecake instant pudding mix with 3½ cups cold whole milk. Mix with a handheld mixer on medium speed for about 1 minute until the pudding thickens.
Step 7: Transfer 1½ cups of the pudding mixture into a piping bag fitted with a large 1A decorator tip or use a quart-size ziplock bag with a corner snipped off.
Step 8: Pipe the pudding into each hole, filling them completely. Add any leftover pudding to the remaining mixture.
Step 9: Use an offset spatula to smooth the remaining pudding evenly over the top of the cake.
Step 10: Cover the cake and chill in the refrigerator for at least 2 hours to set.
Step 11: Before serving, spread the thawed whipped topping evenly over the pudding layer. Sprinkle with chopped strawberries as garnish. Slice and keep refrigerated until ready to serve.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the pudding mix before thickening.
Use fresh or frozen strawberries; just thaw frozen berries before chopping.
Try substituting the whipped topping with homemade whipped cream for a fresher taste.
Make it gluten-free by using a gluten-free strawberry cake mix.

Storage

Store the poke cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Reheat is not recommended as this dessert is best served chilled. Ensure it is well covered to prevent it from absorbing other fridge odors.

How to Serve

The image shows a square slice of layered strawberry dessert on a white plate placed on a white marbled surface. The dessert has four distinct layers: the bottom layer is pink and fluffy cake, above it is a light cream layer with a smooth texture, followed by a thick layer of white whipped topping, and the top is decorated with small pieces of bright red strawberries. Next to the plate is a halved fresh strawberry showing its red interior and green leafy top, and in the background, there is a white cup filled with coffee. The overall look is soft and fresh with a light, airy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk for the pudding?

Yes, you can use low-fat or skim milk, but whole milk helps the pudding set thicker and richer. Using lower-fat milk may result in a softer texture.

How long should I let the cake chill before serving?

Chill the cake for at least 2 hours to allow the pudding to set and the flavors to meld. For best results, refrigerate overnight.