AuthorNorma OlyaDifficultyIntermediateStrawberry Cheesecake Poke Cake is a delicious cake filled with strawberry cheesecake filling and topped with Cool Whip, graham cracker crumbs, and fresh strawberries! It starts with a boxed cake mix so it’s easy and quick!
Bake cake in a 9x13-inch pan according to the instructions on the box. Let cool completely before proceeding.
Place chopped strawberries and granulated sugar in a bowl and stir to make sure the strawberries are coated. Let sit at room temperature while cake bakes and cools, giving it a stir every once in awhile. The strawberries will release their juices.
Once cake is cool, use the handle of a spatula (or other round object) to poke holes all over the cake.
Using an electric mixer, beat cream cheese until smooth. Add strawberries and all their juice; beat until most of the strawberry chunks are smooth Beat in milk.
Pour the strawberry mixture over the cake. Use a spatula to make sure the mixture spread to all sides and starts seeping into the holes.
Refrigerate overnight.
When ready to serve, preheat oven to 350F. Spray a small baking sheet with oil.
Stir together graham cracker crumbs and melted butter. Spread out onto the prepared pan.
Bake for about 5 minutes, until it starts to brown. Cool completely.
When graham cracker crumbs are cool, spread the Cool Whip over the cooled cake. Sprinkle the graham cracker crumbs on top. Top with fresh strawberries.
Ingredients
Directions
Bake cake in a 9x13-inch pan according to the instructions on the box. Let cool completely before proceeding.
Place chopped strawberries and granulated sugar in a bowl and stir to make sure the strawberries are coated. Let sit at room temperature while cake bakes and cools, giving it a stir every once in awhile. The strawberries will release their juices.
Once cake is cool, use the handle of a spatula (or other round object) to poke holes all over the cake.
Using an electric mixer, beat cream cheese until smooth. Add strawberries and all their juice; beat until most of the strawberry chunks are smooth Beat in milk.
Pour the strawberry mixture over the cake. Use a spatula to make sure the mixture spread to all sides and starts seeping into the holes.
Refrigerate overnight.
When ready to serve, preheat oven to 350F. Spray a small baking sheet with oil.
Stir together graham cracker crumbs and melted butter. Spread out onto the prepared pan.
Bake for about 5 minutes, until it starts to brown. Cool completely.
When graham cracker crumbs are cool, spread the Cool Whip over the cooled cake. Sprinkle the graham cracker crumbs on top. Top with fresh strawberries.
