Description
This Strawberry Cream Cheese Poke Cake tastes like pure summer comfort—soft vanilla cake poked and soaked with sweet strawberry goodness, then finished with a fluffy cream cheese whipped topping and fresh strawberries. I love serving it chilled because every bite feels creamy, fruity, and refreshingly light. It’s an easy make-ahead dessert for birthdays, family gatherings, or any day you want a little pink sweetness on the table.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 1 (3 oz / 85 g) package strawberry gelatin (Jell-O style)
- 1 cup (240 ml) boiling water
- 1/2 cup (120 ml) cold water
- 1 cup (150 g) fresh strawberries, finely chopped
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 1 cup (150 g) fresh strawberries, sliced (for topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease and lightly flour a 9×13-inch baking dish.
- Whisk the flour, baking powder, and salt in a medium bowl and set aside.
- Beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the milk, mixing just until smooth and combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake for 15 minutes. Use the handle of a wooden spoon to poke holes evenly all over the cake (about 1 inch / 2–3 cm apart).
- In a bowl, dissolve the strawberry gelatin in the boiling water, stirring until fully dissolved. Stir in the cold water, then fold in the chopped strawberries.
- Slowly pour the strawberry mixture over the cake, aiming for the holes so the cake absorbs the filling evenly.
- Refrigerate the cake for at least 2 hours so it sets and becomes moist and flavorful.
- For the topping, beat the cream cheese until smooth. Add powdered sugar and vanilla and beat until creamy.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread the topping evenly over the chilled cake, then garnish with sliced strawberries.
- Chill for 1 more hour before slicing and serving cold for the best texture and flavor.
Notes
Kitchen tips: I always use room-temperature butter and eggs for a softer cake. Chill the cake well before topping so the strawberry layer sets nicely. For extra brightness, I sometimes add 1–2 teaspoons of lemon juice to the gelatin mixture. Substitutions: use frozen strawberries (thawed and drained) if fresh aren’t available. Storage: keep covered in the fridge for up to 4 days. I don’t recommend freezing the fully topped cake because the whipped topping can change texture; if needed, freeze the baked cake (unfilled) and assemble later.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg