Strawberry cheesecake poke cake is an easy variation of my favorite vanilla sheet cake recipe. It’s a soft, moist cake soaked in creamy filling, topped with fresh strawberry sauce and tangy cream cheese whipped cream.
Who else is squeezing in every last drop of summer with easy strawberry desserts? I know I am. For another favorite, try my strawberry crunch cake! You might also love the flavors in these strawberry cheesecake bars.
I’m always creating and sharing new poke cake recipes (you can even find all my poke cake recipes in one place). I can’t get enough. If the positive reviews and comments are any indication, you guys agree! Today’s twist on a retro strawberry poke cake is packed with the flavors of a cool and creamy strawberry cheesecake. This strawberry cheesecake poke cake is one of the recipes I recommend most for people who want a manageable but impressive dessert.
My cheesecake poke cake recipe is a moist vanilla cake drenched in sweetened condensed milk and fresh strawberry filling. Afterward, I frost the top with a generous layer of sweet-tangy whipped cream cheese frosting. It really drives home the cheesecake flavors.
For a more strawberries-and-cream-style poke cake, you could swap the cream cheese frosting with regular whipped cream. Or, for something that feels a bit fancier, try the silky homemade mascarpone whipped cream from my strawberry mascarpone cake.
Why This Strawberry Cheesecake Poke Cake Is a Favorite Summer Dessert
- Poke cakes are also famously make-ahead friendly, and this one is no exception. This cheesecake poke cake starts with my easy vanilla cake recipe. You can also make it with a boxed cake mix for extra convenience. Either way, it’s delicious!
- Fresh strawberry flavors. I make an easy homemade strawberry sauce from fresh berries for the poke cake filling. If you’d prefer, you can use a premade fruity topping. But the flavor of homemade is second to none.
- Tangy cream cheese frosting is rich, creamy, and the perfect topping for this poke cake. I use my whipped cream cheese frosting. It’s a variation of stabilized whipped cream, only a little sweeter and tangier (just like the filling in a cheesecake!).
Ingredient Notes
Let’s go over the important ingredients you’ll need for this easy strawberry poke cake. I’ve included some notes here. Scroll to the printable recipe card for the full ingredients list and recipe details.
- Oil – Most of my homemade cakes and cupcake recipes use vegetable oil instead of butter. Oil (like canola or similar) keeps the cake crumb moist for longer.
- Full-fat Sour Cream – Also at room temperature. If you don’t have sour cream, plain or Greek yogurt is a good substitute.
- Sweetened Condensed Milk – To pour over the cake after it’s baked. Make sure to buy sweetened condensed milk and not evaporated milk, which is unsweetened.
- Strawberries – I fill my cake with a simple homemade strawberry filling (included in the recipe card). You can make the sauce easily with fresh chopped strawberries, reduced on the stovetop with sugar, water, and lemon juice. You can also use frozen berries, but be sure to thaw them first. I thicken my sauce with flour, but you can also use cornstarch.
- Cream Cheese – Make sure to use full-fat cream cheese bricks, not the spreadable bagel smear that comes in tubs. The cream cheese for the frosting should be cold from the fridge.
- Heavy Whipping Cream – Again, make sure it’s full-fat heavy cream for an ultra-creamy, smooth frosting.
How to Make a Strawberry Cheesecake Poke Cake
This strawberry cheesecake poke cake comes together easily in three parts: cake, strawberry topping, and cream cheese frosting. Below, I’ve included how to prepare each layer step-by-step. You’ll find the printable instructions in the recipe card.
Bake the Cake
You’ll start by baking the vanilla cake, either from scratch or from a box.
- Mix the wet ingredients. Start by creaming the sugar with oil, eggs, and vanilla extract. Then, beat in the sour cream until it’s well combined.
- Add the dry ingredients. Next, sift flour, baking powder, and salt together in a separate bowl. Slowly add the dry ingredients to the wet ingredients, alternating with milk until everything is well mixed. Mix only on low speed until the dry ingredients are combined. Remember to scrape down the sides of the bowl along the way, stirring from bottom to top.
- Bake. Transfer the vanilla cake batter to a 9×13-inch pan. Bake at 350ºF for 28-32 minutes, until a toothpick stuck into the middle of the cake comes out clean. Afterward, let the cake cool for 30 minutes before you poke the holes.
Poke and Fill the Cake
When the cake is cooled a bit but still warm, follow these steps to turn it into a poke cake.
- Poke the cake. Use the handle end of a wooden spoon to poke holes all over the top of the cake. I’ve found this to be the best tool for poking a cake. It makes holes that are just the right size. Otherwise, try to use a tool that’s similar in size so that the holes aren’t too big or small.
- Add condensed milk. Crack open your can of sweetened condensed milk and pour that over the cake so it soaks into all the nooks and crannies.
The Best Way to Poke Holes in a Cake
- Make sure it’s still warm. I usually wait about 30 minutes for the cake to cool enough before I poke it. It should still be a little warm so that the topping can soak in.
- Don’t poke all the way through. Poke holes that go about halfway through the cake. Don’t poke to the bottom, otherwise, the filling will leak out. You want the holes just deep enough to infuse the inside of the cake.
- Clean the utensil. Since this cake is dense and moist, it’s best to wipe down the end of the spoon occasionally as the cake builds up.
- Use another tool. If you don’t have a wooden spoon, another option is to use a fork to make lots of smaller holes in the top of the cake.
Add the Strawberry Layer
Next up, a simple homemade strawberry sauce to spread over the cake. The steps are very similar to how I prepare my strawberry filling for cakes and cupcakes.
- Make the strawberry sauce. Meanwhile, in a saucepan, toss the strawberries with sugar and flour to coat. Add water and lemon juice, and bring the pot to a boil. When the strawberries have softened, mash them into a sauce and continue to cook for 10 minutes. Let the thickened sauce cool for 15 minutes, and then pour it over the cake.
Add the Cream Cheese Frosting
Lastly, you’ll need to let the cake cool completely before you add the whipped cream cheese topping. You can also refrigerate the cake until you’re ready to frost it (I recommend only adding the whipped topping just before serving, so it’s fresh and fluffy).
- Prepare the topping. First, beat cold cubed cream cheese until it’s smooth and free of lumps. Add the heavy cream, ¼ cup at a time, until the cream cheese is incorporated into the liquid. Then, continue to stream in the remaining cream while beating at medium-high speed so soft peaks form. Lastly, add powdered sugar and vanilla extract and whip until stiff peaks form. If needed, see my in-depth post on how to make whipped cream for tips.
- Frost the cake. Spread the whipped cream cheese over the cooled poke cake and serve.
FAQ
While I usually use fresh strawberries, you can certainly use frozen as well. I recommend buying them already chopped so they cook more quickly in the sauce. Thaw frozen strawberries and drain the excess liquid before you start.
The baked cake should be warm, but not hot from the oven when you poke the holes. If it’s too hot, it may become gummy or soggy. If the cake is too cold, the filling won’t soak in.
You can bake, poke, and fill this strawberry cheesecake poke cake up to 2 days in advance and keep it covered in the fridge. Add the whipped topping when it’s time to serve.
Recipe Tips for a Perfect Poke Cake
- Cake shortcut. If you’re short on time or don’t want to bake from scratch, try this recipe using a boxed cake mix instead.
- Prevent lumpy frosting. Beat the cream cheese until it’s smooth and free of lumps first, and then slowly add the cream. This allows the cream cheese to reach a liquid consistency before you whip it and avoids any lumps.
- Try another fruit sauce. You can replace the strawberries in the sauce with different berries or another fruit. Try raspberries, blackberries, blueberries (like this blueberry cheesecake poke cake), or even peaches. And if you’re short on time, go ahead and use a store-bought fruit sauce instead.
- Make it ahead. Poke cakes are one of the best desserts to prepare ahead of time because they just get better as they sit. See the Storage section for easy make-ahead tips and storage instructions.
Make Ahead and Storing Leftovers
- Make it ahead. Prepare the poke cake right up until you would add the whipped cream cheese topping. Instead, cover the cake and refrigerate for up to 2 days. I recommend adding the topping only when you’re ready to serve.
- Refrigerate leftovers. This poke cake lasts in the fridge for up to 3 days. Store leftovers wrapped or covered airtight.
- Freeze. I don’t recommend freezing the frosted poke cake. Instead, bake the cake, add the filling, allow it to cool, and then wrap the poke cake tightly in plastic wrap. Thaw the cake at room temperature and then add the whipped topping.
More Strawberry Dessert Recipes
Strawberry Cheesecake Poke Cake
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This irresistible strawberry cheesecake poke cake is a soft, moist vanilla sheet cake soaked in creamy strawberry filling and smothered with tangy cream cheese frosting.
Ingredients
For the Cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(120g) sour cream, at room temperature
- 2 ½ cups (350 g) all-purpose flour, sifted
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (any type), at room temperature
- 1– 14-ounce can Sweetened condensed milk
For the Strawberry Sauce
- 1 lb Strawberries (16 oz), rinsed
- ¼ cup (48g) sugar
- 1 tablespoon (8g) all-purpose flour (or cornstrach)
- ¼ cup (59ml) water
- 1 tablespoon (15ml) lemon juice
For the topping
- 8 ounces (226g) full-fat cream cheese, cold
- 1 3/4 cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon vanilla
Instructions
For the Cake:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch pan.
- Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well incorporated. Scrape down the bowl as needed. Add the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into the prepared pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool for about 30 minutes.
- Once the cake has cooled a bit but is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the can of sweetened condensed milk all over top of the cake and spread gently. Allow the milk to soak into the cake.
For the strawberry sauce:
- Rinse the strawberries and chop them into quarters and again in half.
- In a medium-sized saucepan, combine strawberries with the flour and sugar, and toss to combine. Add the water and lemon juice; stir well.
- Cook over medium-high heat until the mixture starts to boil and the strawberries are softened. Gently smash strawberries to create a sauce. Once boiling, continue cooking for about 10 minutes to thicken. Allow to cool for 15 minutes. Pour the strawberry sauce over the top of the cake and leave at room temperature or refrigerate until the cake and topping are completely cooled.
For the topping:
- Cut the cream cheese into 1-inch cubes and, using a stand mixer, beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream, ¼ cup at a time, and continue beating until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
- Finally, add the powdered sugar and vanilla extract and beat until stiff peaks form. Spread over cooled cake
Notes
- Cake mix. Swap out the homemade cake with a boxed cake mix if desired
Preparation and Storage
- Make it ahead. You can bake, poke, and fill this strawberry cheesecake poke cake up to 2 days in advance and keep it covered in the fridge. I recommend adding the whipped cream cheese topping only when you’re ready to serve.
- Refrigerate leftovers. This poke cake lasts in the fridge for up to 3 days. Store leftovers wrapped or covered airtight.
- Freeze. I don’t recommend freezing the frosted poke cake. Instead, bake the cake, add the filling, allow it to cool, and then wrap the poke cake tightly in plastic wrap. Thaw the cake at room temperature and then add the whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 446
- Sugar: 42.9 g
- Sodium: 240.9 mg
- Fat: 20.1 g
- Carbohydrates: 62 g
- Fiber: 1.2 g
- Protein: 6.4 g
- Cholesterol: 72.2 mg
Filed Under:
Had trouble with the cream cheese, whipped cream topping, did not set up. Measurements were precise and instructions were followed. Can you please let me know what the problem might be.
Hi Darlene, did you use a block of full-fat cream cheese? And did you have a stand mixer or hand mixer? A stand mixer is very helpful I do think sometime people tend to undermix this, so it doesn’t set properly.
Can you use strawberry filling for this recipe.
What do you mean by strawberry filling? Like a premade pie filling? Yes a pie filling would work
This is not a recipe if it starts with open a box cake.
You must have missed the part where I suggest a homemade vanilla cake instead of a cake mix but thanks!
😉 You’ve got class.
I love pointless negative reviews. I made this recipe last year for the first time (with a boxed cake *gasp*) for my mom’s birthday, who has always made everything from scratch. This was such an incredible hit that both of my sisters and 2 of my nieces asked for it for their birthday’s as well. Even 6 months later they still couldn’t wait for this cake! Absolutely delicious. The words “This is the best cake I have ever had!” came out of both my brother-in-laws mouths. 🙂 Thanks for sharing!
Hi Rachel! Thank you so much for sharing. This is amazing and I have to agree with their reviews 🙂
This recipe is amazing I made it for my Mom’s 78th Birthday and she loved it. Thank you for sharing!
That’s amazing! Thank you Priscilla! Happy birthday to your mom!
I made this a couple weeks ago using huckleberries instead of strawberries. It was delicious. It was for a birthday, everyone loved the gooey. Another day I will use strawberries. Today I am using this wonderful topping to frost my huckleberry cake for another granddaughters birthday. If you can’t tell, I live in north Idaho and have abundant huckleberries. Thank you for a terrific recipe. ❤
Love that!! This would pair so well with all types of berries!
Great cake! One of our new favorites!!
Awesome! Thank you Mary for sharing!
This cake is SO DELICIOUS! I brought it to work & they gobbled it right up! ❤️
Yes, apologies, this seems to be missing from the recipe card.
My sister made this for my birthday, and it was delicious! She requested it for her birthday too. 🙂
Amazing Elizabeth!! Thank you so so much!
Oh my, this dessert is amazing! I added fresh blueberries on top of the strawberries for the 4th. Will make it many times more I’m sure. Also, handed out the recipe to the group, including your blog info. I’m sure you’re going to be getting some new subscribers.
OMG Susan, thank you for sharing this and for sending it to your friends. I am so grateful for your support. I hope you enjoyed your 4th.
This looks so yummy! One question, would your moist vanilla cake recipe work instead of the cake mix?
Absolutely yes- there’s a small note about this in the recipe card with a link to the vanilla cake recipe.
I just made this cake this afternoon and it is absolutely delicious! A perfect Mother’s Day dessert. It’s like fresh strawberry shortcake but with a very moist light cake texture. The whipped cream topping perfectly compliments the cake and fresh strawberries. It’s very smooth, light and not too sweet. My family loved it. In fact my fiancé is not much on sweets or cake, and he said he totally wants this for his birthday cake this year so that is really saying something. I think this is one of the best dessert recipes I have found on Pinterest and I have been baking from scratch for almost 50 years (started when I was 8). Delicious!
Thank you so much Kim! I am so glad to hear that everyone enjoyed it! This is a personal favorite of mine as well!
Hi there… In step 10, it says to add powdered sugar and vanilla extract. However, for the whipped cream ingredients, it doesn’t state how much vanilla extract to use. How much vanilla needs to be added to the whip cream? Thanks! So looking forward to making this!
Hi Theresa- up to 1 teaspoons, it’s optional though. Thank you for pointing this out so I can correct it!
It looks delicious . I’m wondering if it would be ok refrigerated 2 days before serving?
Hi DeeDee, yes! But I would probably make the topping the day of serving for the best results. It will definitely keep in the fridge, but this is what I prefer to do.
Yummmm so good. My family loved this recipe
Awesome Sarah! Thank you!
This looks and sounds amazing! My son is not a tres leche fan, could I use 1/2 of the amount of condensed milk to keep it moist, but not quite tres leche style or should I just leave it out completely? Thank you
Hi Wendi, yes I think that should be fine.
Can you use frozen strawberries.
I’ve never tried myself, it might be a little more watery, so you may need additional dry ingredients to balance it out.
Best thing EVER!! I have made this at least three times in the last few months. It’s incredible. My husband loves it, my kids love it, my friends love it. If you’re a visitor reading this – make this TODAY!!
Katie, YOU’RE the best thing ever! Thank you so much!!
Can’t wait to try this recipe
Awesome Anita!
I made this with a mix of blueberries, raspberries, and strawberries and reduced the powdered sugar by half and it was a hit!!! Also added fresh fruit on top; it was beatiful and delicious! Thanks for the recipe!!!
HI I am going to make can I use strawberry cake mix?
You sure can!
Omg….this cake was beyond delicious. My only change was making the white cake from scratch because I didn’t have a box mix on hand. This is definitely getting made again.
Kari! That’s awesome. This is the perfect for a homemade cake. Thanks for sharing.