Strawberry Cheesecake Poke Cake – A Sweet Hug from My Kitchen

0 0 7 minutes read

The first time I made Strawberry Cheesecake Poke Cake, I remember laughing in my messy kitchen while strawberry sauce dripped onto my counter and my daughter tried to sneak bites of the cream cheese filling with her finger. I didn’t stop her. I never stop moments like that. I believe desserts like Strawberry Cheesecake Poke Cake don’t just satisfy a sweet craving — they create memories.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

Even though my grandmother mostly taught me traditional Greek sweets, I love taking inspiration from everywhere. Strawberry Cheesecake Poke Cake feels American and playful, but I give it my own warm touch. I bake it when I want something creamy, fruity, and comforting all at once. I bring it to family gatherings. I serve it at birthdays. I make it when a friend feels sad. Strawberry Cheesecake Poke Cake never fails me.

Let me show you how I make it in my home.

Why I Love Making This Recipe

I love Strawberry Cheesecake Poke Cake because it feels fancy but stays simple. I don’t need complicated techniques. I don’t need special skills. I just bake, poke, fill, spread, and chill. That’s it.

The soft vanilla cake soaks up sweet strawberry goodness. The creamy cheesecake filling melts into every little hole. The whipped topping hugs everything together. Every bite tastes soft, rich, and fresh at the same time.

I also love how this dessert gives me freedom. Sometimes I use fresh strawberries from the market. Sometimes I grab frozen ones when I feel busy. Sometimes I add a little lemon zest for brightness. I control the sweetness. I control the texture. I make it mine.

And when I slice it? Oh, my friend… those pink strawberry streaks running through the creamy white filling make me smile every single time.

Ingredients & Little Kitchen Secrets

Here’s everything I use for my Strawberry Cheesecake Poke Cake:

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, melted
½ cup vegetable oil
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 teaspoons baking powder
¼ teaspoon salt

For the Strawberry Filling:

2 cups fresh strawberries, chopped
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the Cheesecake Layer:

225 g (8 oz) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping:

1 ½ cups whipped cream (freshly whipped or stabilized)
½ cup sliced strawberries
2 tablespoons crushed graham crackers (optional but lovely)

My Little Secrets

I always soften the cream cheese fully before I mix it. I leave it on the counter for at least one hour. Soft cream cheese gives me silky filling without lumps.

I never rush the strawberry sauce. I cook it gently and stir often. I let it thicken slowly so it tastes fresh and bright.

When I poke the cake, I use the handle of a wooden spoon. I space the holes evenly but not perfectly. I don’t chase perfection. I chase flavor.

How I Make It, Step by Step

1. I Bake the Cake

First, I preheat my oven to 175°C (350°F). I grease a 9×13-inch baking dish and line the bottom with parchment paper for easy lifting.

In a large bowl, I whisk flour, baking powder, and salt. In another bowl, I beat eggs and sugar until they look light and slightly fluffy. I pour in melted butter, oil, milk, and vanilla. I stir everything together gently.

I add the dry ingredients into the wet mixture and stir until smooth. I don’t overmix. I pour the batter into my prepared pan and smooth the top.

I bake the cake for about 30–35 minutes. I insert a toothpick into the center to check. If it comes out clean, I remove the cake and let it cool for about 15 minutes.

2. I Prepare the Strawberry Sauce

While the cake cools, I add strawberries, sugar, and lemon juice into a small saucepan. I cook them over medium heat and stir often. The strawberries release their juices and soften beautifully.

In a small bowl, I mix cornstarch and water. I pour this mixture into the saucepan and keep stirring until the sauce thickens. I remove it from heat and let it cool slightly.

3. I Poke and Fill

Now comes the fun part.

While the cake still feels slightly warm, I use the handle of a wooden spoon and poke holes all over the cake. I push gently but firmly.

I pour the strawberry sauce over the cake and spread it carefully. I guide the sauce into the holes with a spoon. I make sure it seeps inside. I let the cake cool completely.

4. I Make the Cheesecake Layer

In a bowl, I beat softened cream cheese, powdered sugar, and vanilla until smooth.

In another bowl, I whip heavy cream until stiff peaks form. I fold the whipped cream gently into the cream cheese mixture. I keep the texture light and fluffy.

Then I spread this cheesecake layer evenly over the cooled cake.

5. I Add the Topping

I spread whipped cream over the cheesecake layer. I decorate with sliced strawberries and sprinkle crushed graham crackers on top.

Then I place the cake in the refrigerator for at least 4 hours. I prefer overnight chilling because the flavors deepen and blend beautifully.

How I Serve It at Home

I slice Strawberry Cheesecake Poke Cake into generous squares. I use a sharp knife and wipe it clean between slices. I want clean, beautiful layers.

I serve it cold. Always cold. The creamy layer tastes richer, and the strawberry filling feels refreshing.

Sometimes I drizzle a little extra strawberry sauce on the plate. Sometimes I add a fresh mint leaf. When I host women friends for coffee, I pair it with strong Greek coffee. The bitterness balances the sweetness perfectly.

When I bring this cake to gatherings, it disappears quickly. I watch everyone take the first bite. I see their eyes widen. That moment fills my heart.

Storage, Reheating & Make-Ahead Tips

I store Strawberry Cheesecake Poke Cake in the refrigerator, tightly covered. It stays fresh for up to 4 days.

I never freeze it with the whipped topping because the texture changes. If I want to freeze it, I freeze only the cake with strawberry filling. Later, I thaw it overnight in the fridge and add fresh cheesecake and whipped topping.

I always make this cake one day ahead when I plan for guests. The overnight rest makes the flavors richer and the texture even softer.

I never reheat this cake. I serve it chilled and creamy.

100-Word Short Version

I bake a soft vanilla cake, poke holes all over it, and pour homemade strawberry sauce into every corner. Then I spread a fluffy cheesecake layer on top and finish with whipped cream and fresh strawberries. I chill the Strawberry Cheesecake Poke Cake for several hours so all the flavors blend together beautifully. This dessert tastes creamy, fruity, and comforting in every bite. I love serving it cold at gatherings, birthdays, or quiet family evenings. It stays fresh in the fridge for up to four days and tastes even better the next day.

Recipe Card

⏱️ Time
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 5 hours 5 minutes

🛒 Ingredients

For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, melted
½ cup vegetable oil
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 teaspoons baking powder
¼ teaspoon salt

For the Strawberry Filling:
2 cups fresh strawberries, chopped
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the Cheesecake Layer:
225 g (8 oz) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping:
1 ½ cups whipped cream
½ cup sliced strawberries
2 tablespoons crushed graham crackers

👩‍🍳 Instructions

Preheat oven to 175°C (350°F) and grease a 9×13-inch baking pan.
Mix flour, baking powder, and salt in a bowl.
Beat eggs and sugar, then add butter, oil, milk, and vanilla.
Combine wet and dry ingredients and pour into pan.
Bake 30–35 minutes and cool slightly.
Cook strawberries, sugar, and lemon juice in a saucepan.
Add cornstarch mixture and cook until thickened.
Poke holes in warm cake and pour strawberry sauce over it.
Beat cream cheese, sugar, and vanilla until smooth.
Whip heavy cream and fold into cream cheese mixture.
Spread cheesecake layer over cooled cake.
Add whipped topping and decorate with strawberries.
Chill at least 4 hours before serving.

📝 Notes

Use room-temperature cream cheese for smooth filling.
Chill overnight for deeper flavor.
Add lemon zest for extra brightness.
Store covered in refrigerator up to 4 days.

🍽️ Nutrition (per serving, approx.)

Calories: 420 kcal
Carbohydrates: 48 g
Protein: 6 g
Fat: 23 g
Saturated Fat: 13 g
Sugar: 34 g
Fiber: 1 g
Cholesterol: 95 mg
Sodium: 220 mg

Conclusion

When I make Strawberry Cheesecake Poke Cake, I don’t just bake dessert. I create comfort. I create laughter in the kitchen. I create something sweet enough to slow everyone down for a moment.

I love how this cake brings women together around a table, sharing stories while sipping coffee. I love how children wait patiently for their slice. I love how simple ingredients turn into something unforgettable.

If you try this Strawberry Cheesecake Poke Cake, think of me in my kitchen in Crete, wiping flour from my hands and smiling. Bake it with love. Share it with joy. That’s all that truly matters.

Fati Bendahi 4 hours ago

0 0 7 minutes read

Strawberry Cheesecake Poke Cake – A Sweet Hug from My Kitchen

Why I Love Making This Recipe