This easy Strawberry Cheesecake Poke Cake topped with fresh strawberries and blueberries will make you the star of the picnic when you show up carrying it.
Ok, so a dessert topped with strawberries and blueberries this week is totally not original. This week as I was surfing Pinterest or Facebook, I saw so many delicious fruit topped recipes. Today I am jumping on that bandwagon with a cake topped with none other then strawberries and blueberries.
By now you know that I am slightly obsessed with poke cakes. It started with this Chocolate Coconut Cake and has been going strong with the Orange Creamsicle Poke Cake. Every time I post a poke cake recipe, I get emails and comments asking what exactly is a “poke” cake.
It’s exactly like it sounds.
You bake the cake and then poke the heck out of it with a fork or the end of a wooden spoon. Nothing complicated about it at all. After you have a cake full of holes, you drizzle it with sweetened condensed milk and top it with Cool Whip. Easy peasy right?
If you want to get a little bit crazy with the cake, you can add extra ingredients to the sweetened condensed milk and Cool Whip. This particular cake gets an extra shot of strawberry from the strawberry ice cream topping in the milk. The topping also has pudding and cream cheese folded into the Cool Whip. It is seriously so delicious!
My oldest son is my best judge of desserts. He inhaled a piece of this in record time and declared it the best poke cake yet. I would have to agree with him too. So take our word for it and make one for your family this week. I think they will love it just as much as we did.
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Layers of strawberry cake, cheesecake pudding mousse, and fresh berries make this cake disappear in a hurry at any party or picnic.
Ingredients
- 1 strawberry cake mix
- 1 - 14 ounce can sweetened condensed milk
- 1 - 11.75 ounce jar strawberry ice cream topping
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 - 3.3 oz. box instant cheesecake pudding
- 2 cups Cool Whip
- fresh strawberries and blueberries
Instructions
- Mix the strawberry cake according to the back of the package. Bake in a 9x13 pan for about 28 minutes. Cool for 3-4 minutes and then poke the top of the cake with the end of a wooden spoon handle, creating a grid of holes over the entire top.
- Mix together the sweetened condensed milk and the strawberry ice cream topping. Spoon all of the milk slowly over the top of the cake. Use the back of a spoon to move the mixture back and forth so it seeps into the holes made from the fork or spoon. Let cool completely.
- In a mixing bowl, beat the cream cheese and yogurt until creamy. Mix together the pudding mix and milk. Add to the cream cheese and beat again. Fold the Cool Whip in gently using a spatula to turn the mixture over and over until incorporated. Spread over the top of the cooled cake. Keep refrigerated until serving. Cut into 24 squares. Top with fresh berries, if desired.
Notes
*I found the cheesecake pudding at Walmart...if you cannot find it, use the small box of instant vanilla.
Other fun berry recipes to make for the Fourth of July:
Stevi Ashby says
What size of cheese cake pudding would you use?
Jocelyn Brubaker says
Sorry about that…I fixed the recipe to show the size. You will want to use the 3.3 ounce box. It is the small box of pudding that makes 4 servings. I hope you enjoy the cake!
Phyllis says
I like poke cakes and this looks really good so I am going to make for this 4th. I use a chopstick to poke my holes because it is not as big as handle of wooden spoon and is bigger than fork.
Sharon says
this looks delivisous!
Gee says
I would like to know what size cake mix, as I am not a baker. (Strawberry Cheesecake Poke Cake). I look forward to your response. \
Thanks….
Gee
Jocelyn says
I usually buy the Pillsbury cake mixes. They usually run about 15.25 ounces. But honestly, with a poke cake it doesn’t matter because you are just baking it by following the box direction, then adding the toppings.