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.
This fun twist on retro strawberry poke cake is packed with the flavors of a cool and creamy strawberry cheesecake.
Homemade Strawberry Cheesecake Poke Cake
I’m always creating and sharing new poke cake recipes (you can find all my poke cake recipes here in one place). I can’t get enough. If the positive reviews and comments are any indication, you guys agree! This is one of the cakes I recommend most for people wanting something manageable but impressive.
This strawberry cheesecake poke cake is a moist vanilla cake drenched in sweetened condensed milk and fresh strawberry filling. Afterward, I frost it with a generous layer of tangy whipped cream cheese frosting to really drive home the cheesecake flavors.
Why You’ll Love This Strawberry Cheesecake Poke Cake
- Easy recipe. 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! Poke cakes are also famously make-ahead friendly, and this one is no exception.
- Fresh strawberry flavor. For the topping, I make an easy homemade strawberry sauce. If you’d prefer, you can use a premade fruity topping. But the flavor of homemade is second to none.
- Tangy cream cheese frosting. My whipped cream cheese frosting is rich, creamy, and the perfect topping for this poke cake. It’s similar to whipped cream, only a little sweeter, tangier, and more stabilized (just like a cheesecake!).
Recipe Ingredient Notes
Let’s go over the important ingredients you’ll need for this strawberry cheesecake 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 that comes in 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.
Can I Use Frozen Strawberries?
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 toss them with the sugar and flour.
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. You’ll start by baking the vanilla cake, either from scratch or from a box. I’ve included a step-by-step overview of how to make each component below. You’ll find the printable instructions in the recipe card.
- 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. 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
I’ve found that the best tool for poking a cake is the handle of a wooden spoon. 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. To easily poke holes in the 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.
- 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 topping just before serving).
- Prepare the topping. First, beat cold cubed cream cheese until it’s smooth and freem 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 on medium-high speed so that soft peaks form. Lastly, add powdered sugar and vanilla extract and whip until stiff peaks form.
- Frost the cake. Spread the cream cheese whipped cream over the cooled poke cake and serve.
Recipe Tips
- 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.
- Prepare the cake in advance. Poke cakes are one of the best desserts to prepare ahead of time because they just get better as they sit. See below for easy make-ahead tips and storage instructions.
Make Ahead and Storing Leftovers
- 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.
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: 504
- Sugar: 53.5g
- Sodium: 305.5mg
- Fat: 24.7g
- Saturated Fat: 15.6g
- Carbohydrates: 66.1g
- Fiber: 0.6g
- Protein: 6.8g
- Cholesterol: 82.7mg
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