This Strawberry Cheesecake Poke Cake has two layers of flavor in every bite. Strawberry Jell-O soaks into a fluffy white cake for those pretty pink stripes, and then a creamy cheesecake pudding layer and fresh strawberries go on top before the whipped topping. It's my go-to summer dessert when I want something super easy that still looks impressive!
It starts with a boxed cake mix, so it's simple enough for a weeknight and pretty enough for a party. If you love easy make-ahead desserts like this one, you'll find lots more in our collection of easy poke cake recipes.
So how is this different from our Strawberry Poke Cake Recipe? That one fills a strawberry cake with a creamy strawberry pudding mixture. This one is a classic strawberry jello poke cake with a cheesecake twist, so you get bright red stripes in the cake and a tangy, creamy layer on top. Both are delicious, and they're really two different cakes!
Key Ingredients & Substitutions
- White cake mix. Any brand of white cake mix works. Most boxes are 13.25 to 15.25 ounces now instead of the old 18.25-ounce size, and that's totally fine here. Bake it in a 9x13 pan following the directions on the box. A yellow or French vanilla mix works too, but the pink stripes won't stand out quite as much.
- Strawberry gelatin. One 3-ounce box of strawberry Jell-O dissolved in a cup of boiling water makes the stripes. Raspberry or strawberry-banana gelatin are fun swaps, and sugar-free gelatin works the same way.
- Cheesecake instant pudding. This is the cheesecake part of the cake! Make sure you grab cheesecake instant pudding, not cook-and-serve. If you can't find it, vanilla or white chocolate instant pudding will work.
- Cold milk. We use 1 ½ cups instead of the 2 cups on the pudding box, so the layer sets up thick enough to spread. Whole or 2% milk sets up best. Skim works, but the pudding will be a little softer.
- Fresh strawberries. You'll need about 2 cups sliced, split between the pudding layer and the top. Pat them dry after rinsing so they don't water down the pudding.
- Whipped topping. An 8-ounce tub of Cool Whip, thawed in the fridge, spreads easily and holds up for days. Homemade whipped cream is delicious too, but plan to serve the cake within a day.
How to Make Strawberry Cheesecake Poke Cake
Here's how it comes together, step by step. Most of it is just waiting for the fridge to do its job!
Step 1: Bake the cake. Mix the white cake batter as the box directs, spread it in a greased 9x13 baking dish, and bake. Let the cake cool in the pan for about 15 minutes.
Step 2: Poke the holes and make the gelatin. Poke holes all over the warm cake with a fork, about half an inch apart. Then stir the strawberry gelatin into 1 cup of boiling water for about 2 minutes, until it's completely dissolved.
Step 3: Pour on the gelatin. Slowly pour the hot gelatin over the cake, aiming for the holes. Pop the pan in the fridge for about 30 minutes so the gelatin soaks in and starts to set.
Step 4: Add the cheesecake layer. Whisk the cheesecake pudding mix with 1 ½ cups of cold milk for 2 minutes, then let it sit for about 5 minutes to thicken. Spread it over the cake and scatter 1 cup of the sliced strawberries on top.
Step 5: Top and chill. Spread the whipped topping over everything and add the rest of the strawberries. Refrigerate for at least 4 hours before slicing.
Helpful Tips
Poke the cake while it's warm. A warm cake soaks up the gelatin much better than a cold one. Just don't poke it straight out of the oven, or the top can tear. About 15 minutes of cooling is the sweet spot.
Pick your poking tool. A fork makes lots of small holes and a softer pink color all through the cake. The round handle of a wooden spoon makes fewer, bigger holes and those bold red stripes you see when you cut a slice.
Let the pudding thicken first. Give the pudding about 5 minutes after whisking so it's thick and spreadable. If it's runny, it sinks into the cake instead of sitting on top as its own creamy layer.
Spread gently. An offset spatula makes it easy to spread the pudding and the whipped topping without pulling up the top of the cake. Start in the middle and work out toward the edges.
Don't rush the chill time. The gelatin needs time in the fridge to set inside the cake. If you slice it too soon, the stripes run together and the layers slide around. At least 4 hours is a must, and overnight is even better.
Variations
- Strawberry banana. Use strawberry-banana gelatin and add a few banana slices to the pudding layer along with the strawberries. Add the bananas the day you serve it so they don't turn brown.
- Mixed berry. Swap in raspberry gelatin and use a mix of strawberries, raspberries and blueberries on top.
- Graham cracker crunch. Sprinkle crushed graham crackers over the whipped topping right before serving. It tastes just like a cheesecake crust!
- Extra creamy. Beat 4 ounces of softened cream cheese with ¼ cup of powdered sugar, then fold it into the whipped topping for a richer, tangier frosting.
- Lighter version. Use sugar-free gelatin, sugar-free instant pudding, skim milk and light whipped topping.
- Red, white and blue. Add blueberries to the strawberries on top for the Fourth of July. Our 4th of July Poke Cake with Frozen Strawberry Layer is another festive pick.
Serving Ideas
This cake is made for warm-weather get-togethers like cookouts, pool parties, potlucks, baby showers and Mother's Day. Cut it into 12 squares right in the pan, and serve it cold with a few extra strawberries on each plate.
Putting together a dessert table? Pair it with something chocolatey and something bite-sized, like our Strawberry Blondies or Strawberry Caprese Skewers. A pitcher of lemonade or iced tea on the side makes it feel like summer.
Storing & Freezing
Keep the cake covered in the refrigerator for up to 3 days. The pudding and whipped topping need to stay cold, so don't leave it out for more than about 2 hours at a party. The strawberries on top get softer after the first day, so add a few fresh ones if you're serving leftovers.
We don't recommend freezing this one. The fresh strawberries and the pudding layer turn watery once they thaw.
To get ahead, bake the cake and add the gelatin up to 1 day ahead. Cover it and keep it in the fridge, then add the pudding, strawberries and whipped topping at least 4 hours before you serve it.
More Poke Cake Recipes
If you love this strawberry poke cake with Jello, here are a few more you might enjoy:
- Strawberry Poke Cake Recipe
- Orange Creamsicle Poke Cake
- Jolly Rancher Watermelon Poke Cake
- Lemon Lime Poke Cake Recipe
Recipe
Strawberry Cheesecake Poke Cake
Equipment
Ingredients
- 1 box white cake mix (13.25 to 15.25 oz), plus the eggs, oil and water called for on the box
- 1 box strawberry gelatin (3 oz / 85 g)
- 1 cup boiling water
- 1 box instant cheesecake pudding mix (3.4 oz / 96 g)
- 1 ½ cups cold milk
- 8 oz whipped topping thawed
- 2 cups sliced strawberries fresh, divided
Instructions
- Heat the oven and mix the cake batter as directed on the box. Spread it in a greased 9x13-inch baking dish and bake as directed (usually 25 to 35 minutes), until a toothpick in the center comes out clean. Let the cake cool in the pan for 15 minutes.
- Poke holes all over the warm cake with a fork, about ½ inch apart.
- Stir the strawberry gelatin into 1 cup of boiling water for 2 minutes, until completely dissolved. Slowly pour it over the cake, aiming for the holes. Refrigerate for 30 minutes.
- Whisk the cheesecake pudding mix with 1 ½ cups of cold milk for 2 minutes. Let it stand for 5 minutes to thicken, then spread it evenly over the cake.
- Scatter 1 cup of the sliced strawberries over the pudding layer.
- Spread the whipped topping over the top and finish with the remaining 1 cup of strawberries.
- Refrigerate for at least 4 hours, or overnight, before slicing into 12 pieces.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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