Strawberry cheesecake poke cake is the kind of dessert that disappears fast. It’s soft vanilla cake soaked with strawberry flavor, topped with a creamy cheesecake layer, then finished with sweet berries on top.
It looks fancy when you slice it, but it’s not fussy. This is a chill-and-serve cake that’s perfect for birthdays, potlucks, holidays, or any random night when you want something cold, creamy, and strawberry-packed.
If you’ve never made a poke cake before, don’t worry. You’re basically baking a simple sheet cake, poking holes, then pouring a flavored mixture over the top so it sinks into every bite. That’s the secret. No dry cake here.
And the cheesecake layer? That’s the “wow” moment. It’s thick, tangy, and fluffy, like a no-bake cheesecake turned into frosting.
WHAT IS A POKE CAKE?
A poke cake is exactly what it sounds like.
You bake a cake (usually in a 9×13-inch pan), then poke holes all over the top while it’s still warm. Those holes get filled with something delicious—gelatin, pudding, sweetened condensed milk, fruit sauce, chocolate sauce—whatever fits the flavor you’re going for.
The liquid sinks down into the cake, adding moisture and flavor from top to bottom. After chilling, you add a topping and serve it cold.
This strawberry cheesecake version uses strawberry gelatin for the “poke” layer and a whipped cheesecake topping that spreads like a dream.
YOU WILL LOVE THIS STRAWBERRY CHEESECAKE POKE CAKE
SOFT, MOIST CAKE: The strawberry soak seeps into every slice, so the cake stays tender for days.
CHEESECAKE TOPPING: Cream cheese, vanilla, and a fluffy whipped texture make the top layer taste like no-bake cheesecake.
GREAT FOR A CROWD: It’s a 9×13 dessert, easy to transport, easy to slice, and easy to serve.
MAKE-AHEAD FRIENDLY: This cake actually gets better after chilling, which is exactly what you want for parties.
OUR BEST TIP
Give it time in the fridge.
Two hours will work in a pinch, but if you can chill it overnight, the strawberry layer settles in and the slices cut cleaner. The flavors blend, the texture sets, and it tastes like you worked way harder than you did.
STRAWBERRY CHEESECAKE POKE CAKE INGREDIENTS
Every ingredient in this cake has a job. Nothing is random here.
You’ve got the cake base, the strawberry soak that makes it a poke cake, the cheesecake layer that turns it into something special, and the strawberry topping that makes it look bakery-worthy.
You’ll need:
For the cake
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1 box white or vanilla cake mix (plus the eggs, oil, and water called for on the box)
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Cooking spray (for the pan)
For the strawberry poke layer
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1 (3-ounce) box strawberry gelatin
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1 cup boiling water
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½ cup cold water
For the cheesecake layer
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1 (8-ounce) block cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 (8-ounce) tub whipped topping, thawed (or 2 cups homemade whipped cream)
For the strawberry topping
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1 (21-ounce) can strawberry pie filling
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1½ to 2 cups fresh strawberries, sliced (optional, but it’s so pretty)
Optional garnish
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Graham cracker crumbs
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White chocolate curls or drizzle
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A few whole strawberries
INGREDIENT NOTES THAT MAKE A DIFFERENCE
Cream cheese
Softened cream cheese is non-negotiable if you want a smooth topping.
Leave it on the counter for 30 to 45 minutes. If it’s still cold and firm, it can leave little lumps in the cheesecake layer. Not the end of the world, but you’ll notice it.
PRO TIP: If you’re short on time, unwrap the cream cheese, put it on a plate, and microwave it in 5-second bursts just until it gives when you press it. Don’t melt it.
Whipped topping vs. homemade whipped cream
Whipped topping is the easiest route. It holds up well, spreads nicely, and stays fluffy for days.
Homemade whipped cream tastes amazing, too, but it can soften faster. If you’re taking this cake somewhere warm or serving it over a long afternoon, whipped topping is the safer choice.
Strawberry gelatin
This is the classic poke cake trick.
Gelatin adds strawberry flavor and that “set” texture inside the cake. It makes the cake slices look pretty when you cut them, too—little strawberry streaks all over.
STRAWBERRY CHEESECAKE POKE CAKE SUBSTITUTIONS AND ADDITIONS
Want to tweak it? You’ve got options.
CAKE MIX: Yellow cake mix works, and so does strawberry cake mix if you want extra berry flavor. White cake gives the cleanest “strawberry swirl” look.
GELATIN: Strawberry is the obvious pick, but raspberry gelatin also tastes great with the cheesecake layer.
TOPPING: Swap strawberry pie filling for homemade strawberry sauce if you prefer something less sweet. You can also use a good-quality strawberry jam thinned with a little warm water.
EXTRA FLAVOR: Add ½ teaspoon almond extract to the cake batter. It gives that bakery-style vibe without screaming “almond.”
GRAHAM CRACKER CRUMBS: Sprinkle them over the top right before serving for that classic cheesecake crust flavor.
HOW TO MAKE STRAWBERRY CHEESECAKE POKE CAKE
Grab a 9×13 pan. This is a sheet cake situation, easy and relaxed.
STEP ONE: Bake the cake
Preheat your oven to the temperature listed on your cake mix box.
Spray a 9×13-inch baking dish with cooking spray.
Prepare the cake mix according to the package directions and pour the batter into the pan.
Bake until a toothpick inserted in the center comes out clean.
Let the cake cool for about 15 minutes.
OUR RECIPE DEVELOPER SAYS
Don’t let the cake cool completely before poking. Warm cake soaks up the strawberry mixture better.
STEP TWO: Poke the holes
Use the handle of a wooden spoon to poke holes all over the cake.
Go straight down, almost to the bottom. Space the holes about 1 inch apart.
PRO TIP: Wipe the spoon handle now and then so the holes stay neat instead of getting crumb-clogged.
STEP THREE: Mix the strawberry gelatin
In a medium bowl, add the strawberry gelatin powder.
Pour in 1 cup boiling water and stir for about 2 minutes, until the gelatin dissolves completely.
Stir in ½ cup cold water.
STEP FOUR: Pour the strawberry mixture over the cake
Slowly pour the gelatin mixture over the cake, aiming for the holes.
Go slowly. Let it soak in as you pour.
Once it’s all added, cover the pan and refrigerate for at least 2 hours.
This gives the strawberry layer time to set inside the cake.
STEP FIVE: Make the cheesecake topping
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract. Beat again until creamy, scraping down the sides.
Fold in the whipped topping gently until the mixture is light and fluffy.
STEP SIX: Spread the cheesecake layer
Spoon the cheesecake topping over the chilled cake and spread it into an even layer.
Take your time here. A smooth top makes the strawberry layer look extra nice.
STEP SEVEN: Add the strawberry topping
Spoon the strawberry pie filling over the cheesecake layer.
Spread it gently so you don’t mix the layers together.
If you’re using fresh strawberries, scatter them on top.
Cover and refrigerate for at least 2 more hours before serving.
PRO TIP: For the cleanest slices, chill the cake overnight. It cuts like a dream the next day.
WHY THIS CAKE TURNS OUT SO GOOD
It’s all about layers and timing.
The warm cake absorbs the strawberry gelatin mixture before it sets. That means strawberry flavor gets pulled deep into the cake instead of sitting on top.
Then the cheesecake layer adds a tangy, creamy contrast. Without it, strawberry poke cake can taste a little one-note. Cream cheese fixes that fast.
And the final strawberry layer is like the finishing touch—bright, sweet, and glossy, with that classic strawberry cheesecake look.
TROUBLESHOOTING STRAWBERRY CHEESECAKE POKE CAKE
Sometimes it’s the little things. Here’s how to fix the most common issues.
My cake feels soggy
This usually happens when the holes are too close together or too large.
Next time, space the holes about 1 inch apart and don’t twist the spoon handle. Just poke straight down.
Also make sure you’re using the right gelatin amount (a 3-ounce box). Doubling the gelatin will overload the cake.
My cheesecake layer has lumps
Cream cheese wasn’t soft enough.
Beat the cream cheese alone first until it’s smooth before adding powdered sugar. And scrape the bowl. Those little bits love to hide on the sides.
My layers are sliding when I slice
Chill longer.
This cake needs time to firm up so the cheesecake layer holds its shape. If you’re serving it the same day, give it at least 4 hours total chilling time. Overnight is even better.
My strawberry topping looks watery
If you’re adding a lot of fresh strawberries, they can release juice as they sit.
If you want the prettiest top for a party, add fresh strawberries right before serving. The pie filling can go on earlier, no problem.
HOW TO SERVE STRAWBERRY CHEESECAKE POKE CAKE
Serve it cold. That’s when it tastes best.
Use a sharp knife, wipe it clean between slices, and you’ll get those pretty layers every time.
This cake is rich, so smaller squares work well—especially if you’re serving a dessert table with other treats.
Easy serving ideas
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Add a dollop of whipped cream on each slice.
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Sprinkle graham cracker crumbs over the top.
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Drizzle with melted white chocolate.
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Serve with extra sliced strawberries on the side.
HOW TO STORE STRAWBERRY CHEESECAKE POKE CAKE
This is a fridge cake. It needs the cold to hold its shape.
MAKE AHEAD
This cake is perfect to make ahead.
You can bake the cake and add the strawberry gelatin layer the day before. Then add the cheesecake layer and topping the next morning.
Or assemble the entire cake the day before and let it chill overnight. That’s the easiest plan.
IN THE FRIDGE
Cover the pan tightly with plastic wrap or foil, or transfer slices to an airtight container.
Store in the refrigerator for up to 4 days.
The cake stays surprisingly soft because of the poke layer, even after a couple of days.
IN THE FREEZER
You can freeze this cake, but there’s one thing to know: the texture of the cheesecake layer can change slightly after thawing.
If you still want to freeze it, here’s the best way:
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Chill the cake until fully set.
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Slice into portions.
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Wrap each slice tightly in plastic wrap, then place in a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the fridge.
PRO TIP: If you want the best texture, freeze the cake after the strawberry poke layer, then add the cheesecake topping fresh after thawing.
STRAWBERRY CHEESECAKE POKE CAKE FAQS
Can I use homemade cake instead of a box mix?
Yes.
A simple vanilla sheet cake works great. Just make sure it’s baked in a 9×13 pan and not too dense. Poke cakes do best with a soft, fluffy crumb so the strawberry mixture can soak in.
Do I have to use strawberry gelatin?
That’s the classic poke cake method, but you can switch it up.
You can pour sweetened condensed milk mixed with strawberry syrup over the holes instead. It’ll taste richer and more like “strawberries and cream,” but it won’t have the same strawberry streak look.
Can I use fresh strawberries instead of pie filling?
You can.
If you want a homemade topping, slice fresh strawberries and toss them with a few tablespoons of sugar. Let them sit for 15 minutes to get juicy, then spoon them over the cheesecake layer right before serving.
If you want a thicker sauce, simmer chopped strawberries with sugar and a splash of lemon juice for 8 to 10 minutes, then cool completely before adding it to the cake.
How far in advance can I make it?
It’s best within 24 hours, but it holds well for up to 4 days in the fridge.
For a party, making it the night before is the sweet spot. The layers set, the strawberry flavor sinks in, and you’re not scrambling the day of.
What’s the best way to cut clean slices?
Chill the cake well, use a sharp knife, and wipe the blade between cuts.
If you want super clean edges, you can run the knife under hot water, wipe it dry, then slice. Repeat as needed.
Strawberry Cheesecake Poke Cake
Ingredients
Cake
- 1 box white or vanilla cake mix plus ingredients called for on the box
- cooking spray
Strawberry Poke Layer
- 1 3-ounce box strawberry gelatin
- 1 cup boiling water
- ½ cup cold water
Cheesecake Layer
- 1 8-ounce block cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8-ounce tub whipped topping, thawed
Topping
- 1 21-ounce can strawberry pie filling
- 1½ to 2 cups fresh strawberries sliced (optional)
Instructions
- Preheat the oven to the temperature listed on your cake mix box. Spray a 9×13-inch baking dish with cooking spray.
- Prepare and bake the cake according to the package directions. Let the cake cool for about 15 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- In a bowl, stir the strawberry gelatin with 1 cup boiling water for 2 minutes, until fully dissolved. Stir in ½ cup cold water.
- Slowly pour the gelatin mixture over the cake, aiming for the holes. Cover and refrigerate for at least 2 hours.
- Beat the softened cream cheese until smooth. Add powdered sugar and vanilla and beat until creamy.
- Fold in the whipped topping until light and fluffy.
- Spread the cheesecake layer evenly over the chilled cake.
- Spoon the strawberry pie filling over the cheesecake layer. Add sliced fresh strawberries on top if using.
- Cover and refrigerate for at least 2 more hours (overnight is best) before slicing and serving.
Notes
Nutrition
