Description
Strawberry Cheesecake Poke Cake is a refreshing and indulgent dessert that brings together the best parts of cake, cheesecake, and fresh strawberries. With every bite, you get moist vanilla cake soaked in sweetened condensed milk, layered with a fluffy cream cheese topping, and finished with juicy strawberries and graham cracker crumbs. It’s a chill-and-serve treat that’s as beautiful as it is delicious.
Ingredients
Vanilla or white cake mix (plus ingredients listed on box)
1 can sweetened condensed milk
8 oz cream cheese, softened
1 tub whipped topping (Cool Whip or homemade), divided
2 cups fresh strawberries, sliced
1/4 cup graham cracker crumbs
Instructions
- Prepare and bake the cake in a 9×13-inch pan according to box instructions. Let it cool slightly.
- Poke holes all over the cake using the end of a spoon handle.
- Slowly pour the sweetened condensed milk over the entire cake, letting it soak in.
- In a bowl, beat cream cheese until smooth. Fold in half of the whipped topping.
- Spread the cream cheese mixture evenly over the cake.
- Refrigerate the cake for at least 2 hours or overnight.
- Before serving, top with remaining whipped topping.
- Add sliced strawberries and sprinkle graham cracker crumbs on top.
- Slice and serve chilled.
- Prep Time: 20 minutes
- Chill Time: 2+ hours