Ultimate Strawberry Cheesecake Poke Cake for Any Occasion
This Strawberry Cheesecake Poke Cake is a delightful dessert that impresses with its layers of flavor and stunning appearance.
Equipment
- - 9×13-inch baking dish
- - Mixing bowl
- - Wooden spoon
Ingredients
For the Cake
- 1 box white cake mix a light and fluffy base
- 3 large egg whites for a lighter texture
- 1 cup water follow cake mix instructions
- 1/3 cup oil enhances moisture
For the Strawberry Jello
- 1 box strawberry jello mix adds fruity flavor
- 1 cup boiling water to dissolve the jello
For the Cheesecake Topping
- 1 package Philadelphia no-bake cheesecake filling for a creamy layer
For the Strawberries
- 1 pint fresh strawberries for filling and garnish
- 2 tablespoons granulated sugar to marinate strawberries
Instructions
Preparation
- Slice a portion of strawberries for garnish and chop the rest. Combine chopped berries with sugar and refrigerate for an hour.
- Prepare the cake batter as per the box instructions, using egg whites. Grease a 9×13-inch baking dish, pour in the batter, and bake at 350°F for 33 minutes.
- Mix strawberry jello with 1 cup of boiling water in a separate bowl until dissolved, then set aside to cool slightly.
- Poke holes all over the warm cake with a wooden spoon.
- Pour the cooled jello mixture evenly over the cake.
- Refrigerate the cake for at least 1 hour to set the jello.
- Spread the no-bake cheesecake filling evenly over the top of the cake.
- Garnish with sliced strawberries and refrigerate for another hour before serving.
Notes
Drizzle with chocolate sauce for an added indulgence. Use ripe strawberries for best flavor.