Description
A delicious strawberry cheesecake poke cake with creamy filling and fresh strawberry flavor.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup strawberry puree
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- Mix cake mix, water, oil, and eggs until smooth.
- Fold in strawberry puree and pour batter into prepared pan.
- Bake for 25-30 minutes until toothpick comes out clean.
- Let cake cool slightly, then poke holes all over with a wooden spoon handle.
- Beat cream cheese and powdered sugar until smooth.
- Whip heavy cream and vanilla until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Spread mixture over warm cake, filling the holes.
- Chill for at least 2 hours before serving.
- Garnish with fresh strawberries.
Notes
- Use room temperature cream cheese for smoother mixing
- Let cake cool slightly before poking holes
- Chill cake thoroughly before serving for best texture
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry cheesecake poke cake, easy dessert, summer cake recipe