Irresistible Strawberry Cheesecake Poke Cake You’ll Love
A delightful strawberry cheesecake poke cake that's easy to make and guaranteed to be a crowd-pleaser!
Equipment
- - 9x13" baking dish
Ingredients
For the Strawberries
- 2 cups fresh strawberries ripe and sliced
- 1/4 cup sugar to marinate strawberries
For the Cake
- 1 box white cake mix light and fluffy
- 6 egg whites for fluffy texture
For the Filling
- 1 package strawberry jello mix for flavor and moisture
- 1 cup boiling water to dissolve jello
For the Cheesecake Layer
- 1 package Philadelphia no bake cheesecake filling creamy layer
Instructions
Preparation Steps
- Slice and marinate the strawberries. Chop and mix with sugar, refrigerate for 30 minutes.
- Prepare the cake batter according to the white cake mix instructions, using egg whites.
- Bake in a greased 9x13 baking dish at 350°F for 33 minutes.
- Mix the strawberry jello with 1 cup of boiling water until dissolved. Set aside.
- Poke holes in the cake using a wooden spoon handle.
- Pour the jello mixture over the warm cake and refrigerate for at least 1 hour.
- After chilling, spread the cheesecake filling on top and decorate with marinated strawberries.
Notes
This cake can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.