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closeup of a slice of strawberry poke cake on a plate

Strawberry Cheesecake Poke Cake

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 15 slices

Description

This Strawberry Cheesecake Poke Cake is a vanilla cake filled with sweetened condensed milk and topped with fresh strawberry sauce and cream cheese whipped cream. It’s a bite of heaven on a fork!

Ingredients

For the Cake

  • 1 box White or vanilla cake mix (15 oz)
  • Ingredients listed on the box (water, oil, eggs, etc)
  • 1 can (14oz) sweetened condensed milk

For the Strawberry Sauce

  • 1 lb Strawberries (16 oz), rinsed
  • ¼ cup (48g)  sugar
  • 1 tablespoon (8g) all-purpose flour
  • ¼ cup (59ml) water
  • 1 tablespoon (15ml) lemon juice

For the whipped cream topping

  • 1 pkg (8oz) full-fat cream cheese
  • 2 cups (473ml) heavy whipping cream
  • 2 cups (260g) Powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions

For the cake:

  1. Preheat the oven to 350°F. Combine the cake mix according to the ingredients on the box. Beat on medium speed until well combined.
  2. Bake cake in a 9×13” pan for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  3. Once the cake has cooled, 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. Chill until the strawberry sauce is ready. 

For the Strawberry Sauce:

  1. Rinse the strawberries and chop into quarters and again in half.
  2. In a medium-sized sauce pan, combine strawberries with the flour and sugar, toss to combine. Add the water and lemon juice; stir well.
  3. Cook over medium-high heat until mixture starts to boil and 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 strawberries sauce over top of the cake and refrigerate until cake and toppings are completely cooled.

For the Topping:

  1. lace the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Spoon the cold cream cream into the bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1/4-1/2 cup, allowing the cream cheese to turn to a liquid consistency. Then adding the remaining heavy cream. Increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  3. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form. Use immediately and keep refrigerated.

Notes

  • If you’d like to make a homemade cake, try my Vanilla Cake Recipe
  • Storage instructions: A fully assembled poke cake will last in an airtight container in the fridge for 3 days.
  • How to prepare in advance: The baked, unfilled cake can be made up to 2 days in advance and kept in an airtight container. Add the filling and topping and chill for 2 hours. 
Nutrition Information:
1 slice
504
53.5g
305.5mg
24.7g
15.6g
66.1g
0.6g
6.8g
82.7mg
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Poke Cake, Strawberry Poke Cake, Strawberry Cheesecake Cake