Description
This Strawberry Cheesecake Poke Cake feels like a soft, sweet celebration in every bite. I bake a tender vanilla cake, poke it all over, and let a bright strawberry sauce sink into every little pocket. Then I spread a light, creamy cheesecake layer on top and finish it with fluffy whipped cream and fresh strawberries. It’s easy, cozy, and perfect for birthdays, brunches, and family gatherings—especially when you want a dessert that looks beautiful but stays simple.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 225 g (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups whipped cream (for topping)
- 1/2 cup sliced strawberries (for topping)
- 2 tablespoons crushed graham crackers (optional, for topping)
Instructions
- Preheat oven to 175°C (350°F). Grease a 9×13-inch baking pan (line with parchment if you like).
- Whisk flour, baking powder, and salt in a bowl.
- Beat eggs and sugar until slightly pale. Mix in melted butter, oil, milk, and vanilla.
- Add dry ingredients to wet and stir just until smooth. Pour into the pan and level the top.
- Bake 30–35 minutes, until a toothpick comes out clean. Cool 10–15 minutes.
- Cook strawberries, sugar, and lemon juice in a saucepan over medium heat until juicy and softened (5–7 minutes).
- Mix cornstarch with water, pour into saucepan, and stir until thickened (1–2 minutes). Cool slightly.
- Poke holes all over the warm cake using the handle of a wooden spoon (about 1 inch apart).
- Pour strawberry sauce over the cake and gently spread so it sinks into the holes. Cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
- Spread cheesecake layer evenly over the cooled cake.
- Top with whipped cream, sliced strawberries, and crushed graham crackers if using.
- Chill at least 4 hours (overnight is best) before slicing and serving cold.
Notes
Make sure the cream cheese is truly soft for a silky filling. If strawberries aren’t in season, use frozen (thaw and drain a little) or swap to warmed strawberry preserves plus a splash of lemon juice. Chill overnight for the best flavor and texture. Store covered in the refrigerator up to 4 days. Serve cold—no reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg