Strawberry Cheesecake Poke Cake
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A Sweet Treat to Remember
Strawberry Cheesecake Poke Cake is one of those delightful desserts that brings whispers of nostalgia with each bite. It combines the comforting essence of vanilla cake, the tartness of fresh strawberries, and the creamy allure of cheesecake in one indulgent dish. Many of us turn to this recipe during warmer days, family gatherings, or simply when we crave a sweet reminder of summer. Personally, I’ve often whipped this up for potlucks and family get-togethers, where it’s always a showstopper.
Why You’ll Love This Dish
What makes this Strawberry Cheesecake Poke Cake truly special? It’s incredibly easy to make, budget-friendly, and kid-approved! The beauty lies not only in its taste but also in its presentation. With tempting layers and an irresistible cool whip topping, it’s perfect for special occasions, festive celebrations, or even just a cozy weeknight treat. On a hot day, the chilled cake offers satisfying relief, while family and friends rave about its delicious flavor.
“This Strawberry Cheesecake Poke Cake has become a staple at our family reunions—everyone asks for the recipe!” – A happy recipe tester
Preparing Strawberry Cheesecake Poke Cake!
Creating this delightful dessert is a breeze. You’ll start by baking a light and fluffy vanilla cake, then infuse it with delicious strawberry flavor. Poking holes allows the vibrant strawberry Jello to seep in, followed by a creamy cheesecake pudding layer and a fluffy topping. It’s a layered approach that delivers flavor and texture in every slice!
Step-by-Step Overview
Your journey to a mouthwatering Strawberry Cheesecake Poke Cake begins by gathering your ingredients, preparing the cake, and layering those luscious strawberry and cheesecake flavors. Here’s how it works in a nutshell:
- Bake the white cake as instructed on the box.
- Poke holes throughout the cake.
- Pour Jello mixture over the holes to let it soak in.
- Prepare the cheesecake pudding and fold in strawberries.
- Layer over the cake and finish with whipped topping.
What You’ll Need
Gather these ingredients for a successful baking adventure:
- 1 box White Cake Mix
- 1 cup boiling Water
- 1 pkg Strawberry Jello
- 1/2 cup cold Water
- 1/2 cup frozen sliced Strawberries in Sugar (thawed)
- 1 large box instant Cheesecake Pudding
- 2 cups milk
- 12 oz Cool Whip
For a twist, you could substitute other fruit-flavored gelatin or pudding.
Step-by-Step Instructions
Let’s get down to the nitty-gritty! Follow these simple directions for your cake:
- Preheat your oven to 350°F (175°C).
- Prepare the white cake mix according to the package directions.
- Coat the sides and bottom of a 9×13-inch dish with shortening.
- Pour the cake batter into the prepared dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Once cooled, poke holes all over the top of the cake using a fork.
- In a small bowl, mix boiling water with the Jello until completely dissolved. Stir in the cold water.
- Pour the Jello mixture evenly over the cake, ensuring it fills the holes.
- Refrigerate for at least 1 hour.
- In another bowl, whisk together the milk and the instant cheesecake pudding mix until smooth.
- Fold in the sliced strawberries and pour the pudding mixture over the cake.
- Refrigerate again for 1 hour.
- Finally, top with Cool Whip and garnish with fresh strawberries, if desired.
- Refrigerate for at least another hour before serving. ENJOY!
Best Ways to Enjoy It
When it’s time to serve your Strawberry Cheesecake Poke Cake, the options are endless! You can plate it elegantly with a drizzle of strawberry syrup or even a sprinkle of graham cracker crumbs. Pair it with a scoop of vanilla ice cream or enjoy it with fresh fruit on the side for added texture and flavor. This cake would be delightful at a summer barbecue, a picnic in the park, or as a refreshing dessert after a hearty meal.
Keeping Leftovers Fresh
Wondering how to store your delectable creation? To keep your Strawberry Cheesecake Poke Cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It can be refrigerated for up to 3 days. If you want to freeze it, cut individual pieces and wrap them well before placing them in a freezer-safe container. Just remember that the texture might slightly change upon thawing.
Helpful Cooking Tips
For an even better baking experience, here are some pro chef tips to keep in mind:
- Make sure your cake is completely cooled before poking holes and pouring in the Jello. This prevents it from becoming soggy.
- Letting the cake chill thoroughly between steps will enhance the flavors as they meld together beautifully.
- If you want a firmer pudding layer, you can reduce the milk slightly when mixing with the pudding.
Creative Twists
Feeling adventurous? Here are some fun variations for your next bake:
- Try swapping out the strawberry Jello for raspberry or cherry for a different flavor profile.
- Instead of instant cheesecake pudding, use vanilla pudding for a lighter taste.
- You could even add a layer of crushed graham crackers underneath the Cool Whip for a classic cheesecake crust feel.
Your Questions Answered
How long does it take to prepare this cake?
From start to finish, you should expect to spend around 2-3 hours, including chilling times.
Can I use fresh strawberries instead of frozen?
Absolutely, fresh strawberries are a delightful alternative—just add them before serving to maintain their texture.
What if I can’t find Cool Whip?
You can substitute Cool Whip with homemade whipped cream or another brand of whipped topping.
Now, armed with this guide, you’re ready to create your perfect batch of Strawberry Cheesecake Poke Cake. Happy baking!
Strawberry Cheesecake Poke Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Prepare the white cake mix according to the package directions.
- Coat the sides and bottom of a 9x13-inch dish with shortening.
- Pour the cake batter into the prepared dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Once cooled, poke holes all over the top of the cake using a fork.
- In a small bowl, mix boiling water with the Jello until completely dissolved. Stir in the cold water.
- Pour the Jello mixture evenly over the cake, ensuring it fills the holes.
- Refrigerate for at least 1 hour.
- In another bowl, whisk together the milk and the instant cheesecake pudding mix until smooth.
- Fold in the sliced strawberries and pour the pudding mixture over the cake.
- Refrigerate again for 1 hour.
- Finally, top with Cool Whip and garnish with fresh strawberries, if desired.
- Refrigerate for at least another hour before serving.
