The Story & Intro
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.
Today I want to invite you into my kitchen to make something that feels like sunshine on a plate my Strawberry Cheesecake Poke Cake. Every time I make this Strawberry Cheesecake Poke Cake, I feel like I am preparing a celebration. The bright strawberries, the creamy cheesecake filling, and the soft cake soaked with sweet flavor make this Strawberry Cheesecake Poke Cake impossible to resist.
The first time I made Strawberry Cheesecake Poke Cake, I was hosting my cousins for Sunday coffee. I wanted something playful, something that would make everyone smile when I cut into it. When I poked those little holes into the warm cake and poured in the creamy filling, I felt like a child again, experimenting in my grandmother’s kitchen. When we sliced it later and saw the beautiful strawberry lines inside, everyone gasped. That moment stayed in my heart.
Strawberry Cheesecake Poke Cake is not just a dessert. It is a soft, creamy, fruity hug.
Why I Love Making This Recipe
I love this recipe because it combines two desserts I adore: cheesecake and cake. I don’t need to choose between them. I get both in one beautiful dish.
I also love how simple it feels. I bake a soft vanilla cake. I mix a smooth cheesecake pudding filling. I pour it into the cake. I chill it. I top it with strawberries and whipped cream. Nothing complicated. Nothing intimidating.
This Strawberry Cheesecake Poke Cake always impresses guests, but it does not exhaust me. As women, we often cook for birthdays, gatherings, school events, or family dinners. We want something beautiful but manageable. This cake gives me that balance.
And strawberries… oh, strawberries remind me of spring in Crete. Sweet, slightly tart, bright red like little jewels. They bring freshness to the creamy richness of the cheesecake layer.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my Strawberry Cheesecake Poke Cake:
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Cheesecake Filling
- 1 package (200 g) cream cheese, softened
- 1 box (3.4 oz / 96 g) instant cheesecake pudding mix
- 2 cups cold whole milk
For the Strawberry Layer
- 1 package (3 oz / 85 g) strawberry gelatin
- 1 cup boiling water
- ½ cup cold water
For the Topping
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, sliced
My Little Secrets
- I always use room temperature ingredients for the cake. This makes the batter smooth and fluffy.
- I poke deep holes, but I do not tear the cake. I use the handle of a wooden spoon.
- I pour the filling slowly. I want it to seep into every hole.
- I chill the cake at least 4 hours. Overnight is even better.
Patience makes Strawberry Cheesecake Poke Cake magical.
How I Make It, Step by Step
Step 1: Bake the Cake
- I preheat my oven to 180°C (350°F).
- I grease a 9×13-inch baking dish.
- I whisk flour, baking powder, and salt in a bowl.
- In another bowl, I beat butter and sugar until light and fluffy.
- I add eggs one at a time and mix well.
- I stir in vanilla.
- I alternate adding flour mixture and milk, beginning and ending with flour.
- I pour the batter into the pan and smooth the top.
- I bake for 30–35 minutes until a toothpick comes out clean.
I let the cake cool for about 15 minutes.
Step 2: Poke the Cake
While the cake is still slightly warm, I take the handle of a wooden spoon and poke holes all over the surface. I space them about 2–3 cm apart. I do not rush this part. I make enough holes so every bite has filling.
Step 3: Prepare the Cheesecake Filling
- I beat the cream cheese until smooth.
- I add the pudding mix and cold milk.
- I mix until thick and creamy.
Then I pour this mixture slowly over the cake, spreading it gently so it fills the holes.
Step 4: Add the Strawberry Gelatin
- I dissolve the strawberry gelatin in 1 cup boiling water.
- I stir in ½ cup cold water.
- I let it cool slightly but not set.
Then I carefully spoon it over the cake so it seeps into the holes too.
I place the cake in the refrigerator for at least 4 hours.
Step 5: Whipped Cream & Strawberries
- I whip heavy cream with powdered sugar and vanilla until soft peaks form.
- I spread it evenly over the chilled cake.
- I decorate with fresh strawberry slices.
Now my Strawberry Cheesecake Poke Cake looks like a dream.
How I Serve It at Home
I cut generous squares. I serve them chilled. I sometimes add extra strawberries on the side.
When my friends come over for coffee, this cake disappears fast. The creamy layers surprise everyone when they take the first bite. Children love the pink strawberry streaks inside.
Sometimes I drizzle a little strawberry syrup on the plate for extra beauty.
Storage, Reheating & Make-Ahead Tips
- I store the cake covered in the refrigerator for up to 3 days.
- I do not freeze it because the texture changes.
- I often make it the night before serving. It tastes even better the next day.
This cake must stay chilled because of the cream and cheesecake filling.
100-Word Short Version
Strawberry Cheesecake Poke Cake combines soft vanilla cake, creamy cheesecake pudding filling, sweet strawberry gelatin, and fluffy whipped cream. I bake a moist cake, poke holes, and pour in rich cheesecake filling and strawberry gelatin so every bite bursts with flavor. After chilling, I top it with fresh whipped cream and strawberries. This dessert feels light, creamy, and refreshing. It is perfect for birthdays, gatherings, or summer celebrations. I love how simple it is to prepare while looking impressive and beautiful. Keep it refrigerated and serve chilled for the best texture and flavor.
Recipe Card
⏱️ Time
Prep: 25 minutes
Cook: 35 minutes
Chill: 4 hours
Total: About 5 hours
🛒 Ingredients
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup butter
- 1¾ cups sugar
- 4 eggs
- 1 tbsp vanilla
- 1 cup milk
- 200 g cream cheese
- 3.4 oz cheesecake pudding mix
- 2 cups cold milk
- 3 oz strawberry gelatin
- 1½ cups water (divided)
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
- 1½ cups strawberries
👩🍳 Instructions
- Preheat oven to 180°C.
- Prepare and bake cake.
- Cool slightly and poke holes.
- Mix cheesecake filling and pour over cake.
- Prepare gelatin and pour carefully.
- Chill 4 hours.
- Whip cream and decorate.
📝 Notes
Use room temperature ingredients. Chill fully before slicing. Add extra strawberries for decoration.
🍽️ Nutrition (per serving, approx.)
Calories: 420
Carbohydrates: 48g
Protein: 6g
Fat: 22g
Sugar: 32g
Strawberry Cheesecake Poke Cake
- Total Time: 5 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Cheesecake Poke Cake is a creamy, dreamy dessert made with soft vanilla cake, rich cheesecake filling, sweet strawberry gelatin, and fresh whipped cream. Every bite bursts with strawberry flavor and smooth cheesecake goodness, making it perfect for birthdays, summer gatherings, and family celebrations.
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 200 g cream cheese, softened
- 1 box (3.4 oz) instant cheesecake pudding mix
- 2 cups cold whole milk
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- ½ cup cold water
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk. Pour batter into pan and bake 30–35 minutes.
- Cool slightly, then poke holes across the cake using a wooden spoon handle.
- Beat cream cheese, pudding mix, and cold milk until thick. Pour over cake, filling holes.
- Dissolve strawberry gelatin in boiling water, add cold water, cool slightly, and spoon over cake.
- Refrigerate at least 4 hours.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over cake and top with sliced strawberries.
Notes
Use room temperature ingredients for a smooth batter. Chill the cake overnight for best flavor and texture. Store covered in the refrigerator for up to 3 days. Do not freeze, as the texture may change. You can substitute homemade strawberry sauce for gelatin if preferred.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Conclusion
When I make Strawberry Cheesecake Poke Cake, I feel joy from start to finish. I mix, I bake, I pour, I decorate and I imagine the smiles it will bring. I believe desserts like this create small celebrations in everyday life.
If you make this Strawberry Cheesecake Poke Cake, imagine me in my kitchen in Crete, smiling and cheering you on. Cooking connects us, even across oceans. And every sweet bite reminds us that love always belongs at the table.
