A vanilla cake is filled with sweetened condensed milk and topped with fresh strawberry sauce and cream cheese whipped cream in this Strawberry Cheesecake Poke Cake. It’s a forkful of paradise!

Strawberry Poke Cake with Cream Cheese Frosting

This Strawberry Cheesecake Poke cake, on the other hand, may just take the cake. (The pun was intentional.)

This dessert may be described in three words: 1) MY, 2) GOD, 3) OH. I knew I wanted a strawberry shortcake feel with fresh strawberries and whipped cream when I started out to create this cake. I believe I got it right.

It has a vanilla cake foundation with sweetened condensed milk and handmade strawberry sauce on top. Whipped cream cheese icing and sprinkles top it up.

It’s easy to prepare and unbelievably tasty! Try this Vanilla Strawberry Mascarpone Cake if you want to create a layer cake variation of this dessert. It’s the same idea, but without the sweetened condensed milk.

Why You’ll Love This

There are many reasons why you will like this strawberry cheesecake cake:

  1. Low Effort and Impressive: Reading through the hundreds of comments reveals how many people like this cake. You may make this from scratch or from a packaged cake mix.
  2. Easy Vanilla Cake Options: You may use a packaged vanilla cake or make my Easy Vanilla Cake recipe. Either way, it’s great!
  3. Fresh Strawberry Sauce: For the topping, I created a simple strawberry sauce using fresh strawberries, lemon juice, and sugar. You may also use a ready-made fruity topping if you want.
  4. The best frosting: Skip the standard whipped cream in favor of this extremely rich and creamy icing. It’s like whipped cream, but sweeter and thicker.

How to Make Strawberry Cheesecake Poke Cake

This poke cake has three easy components that come together quickly! This fruity dessert with sweetened condensed milk is easy to create.

Make the Cake

The cake mix option is here, but the recipe card comments provide a link to my quick vanilla cake.

  • Mix: Prepare the cake mix according to the package directions, then pour it into a 913 baking dish.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes.
  • Poke the holes: Once the cake has cooled, poke holes all over the top with the handle end of a wooden spoon or something similar.
  • Fill the cake with: Pour a can of sweetened condensed milk on top and gently distribute it around to cover the gaps. The cake should be chilled.

Make the Strawberry Sauce

  • Chop the strawberries and blend them with: Rinse and cut the strawberries, then combine them with the flour and sugar in a saucepan. Stir in the water and lemon juice, then serve. Stir well.
  • Cook the mixture over medium-high heat until it reaches a boil. Continue cooking until the strawberries are softened and thickened.
  • Add the following to the cake: Allow the sauce to cool for 15 minutes before pouring it over the cake. Refrigerate until completely cold.

Make the Topping

  • Place a mixing bowl in the freezer or refrigerator for a few minutes to cool.
  • Allow 2 cups of cream cheese to become a liquid consistency. 4- 1Start with making the cream cheese: Bea the cream cheese until it is lump-free, scraping down the bowl as needed. Slowly pour in the heavy whipping cream, approximately 1 cup at a time.
  • Add the remaining cream: Next, add the remaining heavy cream and turn the mixer on high. Constantly beating until soft peaks develop.
  • Add the powdered sugar and vanilla extract and whisk until firm peaks form. Use right away.

What’s the Best Way to Poke Holes in a Cake?

The handle end of a wooden spoon is the simplest instrument I’ve found for poking a cake. It creates precisely the correct size holes to absorb all of the delightful moisture from the sweetened condensed milk.

Simply hold the spoon and poke holes all over the cake, just deep enough to infuse moisture and taste into the cake. Please remember to do this while the cake is still warm!

If you don’t have a wooden spoon, poke plenty of holes in the top of the cake with a fork.

Recipe Tips and Notes

  • To avoid lumpy frosting, first beat the cream cheese until smooth and lump-free. A lumpy frosting may be avoided by gradually adding the cream and letting the cream cheese to attain a liquid consistency.
  • Allow the cake to cool fully before sprinkling with the topping. The topping will melt if it is still heated. I let it cool for 15 minutes before filling it with milk and strawberry sauce and putting it in the fridge to chill faster.
  • Fresh vs. frozen strawberries: While I prefer fresh strawberries, you may use frozen as well. I prefer purchasing them already chopped so they cook faster in the sauce.
  • Try a different fruit sauce. This strawberry sauce recipe also works nicely with other fruits. Blueberries, raspberries, and even peaches may be used!

How Far in Advance Can I Make This?

Poke cakes are one of the greatest sweets to make ahead of time because they improve with age. You may bake, poke, fill, and top the cake ahead of time and refrigerate it for up to 2 days before serving.

Another alternative is to make the cake two days in advance and keep it on the counter. Add the filling and topping the day before serving, then chill in the fridge for at least 2 hours before serving.

How to Store Finished Strawberry Poke Cake

A completely built poke cake will keep in the fridge for 3 days in an airtight container.


Strawberry Cheesecake Poke Cake

  • Author:LEE
  • Prep Time:45 minutes
  • Cook Time:20 minutes
  • Total Time:1 hour 5 minutes
  • Yield:15 slices


A vanilla cake is filled with sweetened condensed milk and topped with fresh strawberry sauce and cream cheese whipped cream in this Strawberry Cheesecake Poke Cake. It’s a forkful of paradise!


For the Cake

  • 1 box White or vanilla cake mix (15 oz)
  • Ingredients (water, oil, eggs, etc.) specified on the box
  • 1 can (14oz) sweetened condensed milk

For the Strawberry Sauce

  • 1 lb Strawberries (16 oz), rinsed
  • cup (48g) sugar
  • 1 tablespoon (8g) all-purpose flour
  • cup (59ml) water
  • 1 tablespoon (15ml) lemon juice

For the whipped cream topping

  • 1 pkg (8oz) full-fat cream cheese
  • 2 cups (473ml) heavy whipping cream
  • 2 cups (260g) Powdered sugar
  • 1 teaspoon (5ml) vanilla extract


For the cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Mix the cake mix according to the package directions. Mix on medium speed until everything is fully blended.
  2. Bake the cake for 20-22 minutes in a 913 pan. Insert a toothpick into the center of the cake to check for doneness. The cake is done when the toothpick comes out clean. Allow for a 10-minute cooling period.
  3. Once the cake has cooled, poke holes all over the top with the end of a wooden spoon or any round item. Spread the sweetened condensed milk evenly over the top of the cake. Refrigerate until the strawberry sauce is ready.

For the Strawberry Sauce:

  1. Rinse the strawberries and cut them into quarters, then half.
  2. Toss the strawberries with the flour and sugar in a medium-sized sauce pan. Stir in the water and lemon juice.
  3. Cook over medium-high heat until the mixture begins to boil and the strawberries soften. Gently crush the strawberries to make a sauce. Cook for around 10 minutes to thicken once it has boiled. Allow for a 15-minute cooling period. Refrigerate the cake and the strawberry sauce until the cake and toppings are fully cold.

For the Topping:

  1. Freeze the mixing bowl and whisk attachment for 5 to 10 minutes to cool.
  2. 2 cup, allowing the cream cheese to become liquid in consistency. The remaining heavy cream is then added. Increase the mixing speed to high (8-10) and continue to beat until soft peaks appear.4-1Spoon in the cold cream cream and beat on medium-low (speed 3 on your stand mixer). Pour in the heavy cream slowly, approximately 1 cup at a time.
  3. Next, mix in the powdered sugar and vanilla extract on low until the sugar is combined. Then continue to beat quickly until stiff peaks appear. Refrigerate immediately after use.


  • Try my Vanilla Cake Recipe if you want to create a handmade cake.
  • A completely built poke cake will keep in an airtight container in the fridge for three days.
  • How to prepare ahead of time: The cooked, unfilled cake may be prepared up to 2 days ahead of time and stored in an airtight container. Chill for 2 hours after adding the filling and topping.
Nutrition Information:
1 slice

More Strawberry Filled Desserts

  • Strawberry Cake with Strawberry Frosting
  • Strawberry Ros Cupcakes
  • Chocolate Cake with Strawberry Filling
  • Strawberry Margarita Cake



How far in advance can you make a poke cake?

To the conclusion of Step 4, the cake may be created up to 3 days ahead of time. Keep it in an airtight container. Continue from Step 5 half an hour before serving.

What is poke cake made of?

Poke cakes initially appeared in American kitchens about 1970, originally in a print advertising meant to boost Jell-O sales. The advertisement demonstrated the practicality of mixing convenience items – cake mix, Jell-O, and Dream Whip or Cool Whip – to make trendy and mod treats.

Why is it called poke cake?

What Exactly Is a Poke-and-Pour Cake? Poke-and-pour cake (also known as poke cake) is a kind of cake that requires holes to be poked in it after baking, often with the handle of a wooden spoon or a wooden stick. The cooked cake is then poured with a liquid to soak into the cake holes.

Who invented the poke cake?

According to Kraft Heinz Company’s Lynne Galia, the Jell-O gelatin poke cake, created by General Foods Kitchens, first featured in print advertisements and Jell-O recipe manuals in 1976.

Can I make a cake 3 days in advance?

How to Make a Cake in Advance. Un-iced: You may bake your cake at least 2-3 days ahead of time if you don’t need to frost it until the day of. However, you must keep it with care. Wrap the cake in plastic wrap and keep it in an airtight container to prevent moisture loss.

Is poke just raw salmon?

Poke — pronounced “poh-kay” — bowls are usually made with rice, veggies, oil, spices, and diced raw fish like tuna, salmon, or snapper.

Is poke cooked or raw?

C.C.: In general, poke refers to raw tuna cubes marinated in soy sauce and sesame oil and combined with onion; nevertheless, the variants go well beyond this generalization. Poke doesn’t have to be tuna or even seafood, and it doesn’t have to be raw or cubed.

Is poke supposed to be cooked?

(Hawaiian for “to slice” or “cut crosswise into pieces”; frequently anglicised as ‘poké’ to help pronunciation) is a popular meal in Hawaii that consists of diced raw fish served as an appetizer or a main entrée. Traditional varieties include aku (skipjack tuna) and hee (octopus).poʊˈkeɪPoke

What is the most popular style of poke?

What Exactly Is Poke? Poke is a famous Hawaiian meal that consists of raw fish that has been diced and seasoned. There are several versions of poke, but the most popular in Hawaii is Shoyu Poke. Raw ahi (tuna), soy sauce, sesame oil, green onions, and sweet onions are used to make it.

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