Strawberry Cheesecake Poke Cake is a dreamy, crowd-pleasing dessert that combines the moist texture of cake with the rich creaminess of cheesecake and the sweet tang of strawberries. Each bite is bursting with flavor, thanks to the clever technique of “poking” the cake to let luscious strawberry gelatin seep into every layer.
Why You’ll Love This Recipe
This poke cake is as easy as it is impressive. It’s perfect for spring and summer gatherings, birthdays, or holiday parties. The strawberry gelatin adds vibrant flavor and color, while the cheesecake layer gives it a luxurious richness. Best of all, it starts with a box cake mix, making it incredibly simple to prepare while still tasting homemade.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White or yellow cake mix (plus ingredients listed on the box)
- Strawberry gelatin (such as Jell-O)
- Boiling water
- Cold water
- Cream cheese, softened
- Powdered sugar
- Whipped topping (such as Cool Whip)
- Fresh strawberries, sliced (optional, for garnish)
- Graham cracker crumbs (optional, for garnish)
directions

- Prepare the cake according to the package instructions in a 9×13-inch pan. Bake and let it cool for 15–20 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake.
- In a bowl, mix strawberry gelatin with boiling water until fully dissolved. Stir in cold water.
- Pour the gelatin evenly over the cake, making sure it seeps into the holes. Refrigerate for at least 1 hour.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in the whipped topping.
- Spread the cream cheese mixture evenly over the chilled cake.
- Garnish with sliced strawberries and graham cracker crumbs if desired.
- Chill for another hour before serving for best texture and flavor.
Servings and timing
This recipe serves 12 to 16 people.
Prep time: 20 minutes
Chill time: 2 hours
Total time: About 2 hours and 20 minutes
Variations
- Lemon twist: Use lemon gelatin for a citrusy variation.
- Berry mix: Use a combination of strawberries and blueberries for a patriotic version.
- Chocolate base: Try a chocolate cake mix for a chocolate-strawberry flavor combo.
- Homemade whipped cream: Swap Cool Whip for freshly whipped cream for a lighter topping.
- Mini versions: Make in individual cups for personal-sized servings.
storage/reheating
Store the Strawberry Cheesecake Poke Cake covered in the refrigerator for up to 4 days. This cake is best served chilled and does not require reheating. It’s not recommended to freeze, as the texture of the cream cheese and whipped topping can change after thawing.
FAQs
What is a poke cake?
A poke cake is a baked cake that has holes poked in it to allow a filling—like Jell-O, pudding, or condensed milk—to soak in, adding moisture and flavor.
Can I use a homemade cake?
Yes, you can substitute a homemade white or yellow cake recipe if preferred.
What kind of gelatin should I use?
Strawberry-flavored gelatin like Jell-O works best for this version.
Can I use fresh whipped cream?
Yes, just make sure it’s stabilized if you’re making it ahead of time.
How far in advance can I make this cake?
It’s best when made a day ahead to allow the flavors to develop and layers to set.
Do I need to refrigerate the cake?
Yes, this cake must be stored in the refrigerator due to the cream cheese layer.
Can I use frozen strawberries?
Yes, thaw and drain them well before using as a topping.
What size pan should I use?
A standard 9×13-inch baking dish is ideal for this recipe.
Can I make it gluten-free?
Yes, just use a gluten-free cake mix and ensure all other ingredients are gluten-free.
Can I skip the cream cheese layer?
You can, but the cheesecake layer adds richness and balances the sweetness perfectly.
Conclusion
Strawberry Cheesecake Poke Cake is a vibrant, creamy, and crowd-pleasing dessert that’s as easy to make as it is delicious. With its moist, flavorful layers and stunning presentation, it’s a guaranteed hit at any gathering. Whether you’re hosting a party or just want a sweet treat to brighten your day, this poke cake delivers every time.
PrintStrawberry Cheesecake Poke Cake
Strawberry Cheesecake Poke Cake is a luscious dessert featuring moist white cake soaked with strawberry gelatin, topped with a creamy cheesecake layer and fresh strawberries—perfect for gatherings and celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix (plus ingredients to prepare)
- 1 package (3 oz) strawberry gelatin (like Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
- 1 package (8 oz) cream cheese, softened
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped (plus more for garnish)
Instructions
- Prepare and bake the white cake according to package directions in a 9×13-inch pan. Let cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a bowl, mix strawberry gelatin with boiling water until dissolved, then stir in cold water.
- Pour gelatin mixture evenly over the cake, allowing it to soak into the holes. Refrigerate for 1 hour.
- In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined.
- Fold in whipped topping until smooth and fluffy.
- Spread the cheesecake mixture evenly over the chilled cake.
- Top with chopped strawberries and additional whipped topping or strawberries for garnish if desired.
- Refrigerate for at least 2 hours before serving.
Notes
- Use a piping bag for a decorative whipped topping finish.
- Can be made a day ahead and stored in the fridge.
- Try it with different fruit gelatin flavors for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg