This Strawberries and Cream Poke Cake is filled with a cheesecake filling and topped with billows of whipped cream and fresh strawberries. It's certain to be the belle of your dessert party.
Best Strawberries and Cream Poke Cake Recipe
What is a poke cake? Poke cakes were made famous in the early 1970's when the recipe showed up in an ad for Jello-O. Fast forward and poke cake recipes run the full gamut in flavors and fillings made with various flavors of jello, pudding and beyond. Since I love making desserts in a 13 x 9 inch pan poke cakes are often on our dessert menu. It's perfect potluck fare for which I'm quite partial. These desserts typically store and travel well, so for me that's a win. That said, if you choose to recreate this cake just as decorated in the images, finish the top just before serving so it stays pretty.
How to Make the BEST Strawberries and Cream Poke Cake Recipe
- Ingredients you'll need to make homemade Strawberries and Cream Poke Cake: One box white cake mix (plus water, oil and eggs called for on the package), fresh strawberries, softened cream cheese, sweetened condensed milk, vanilla extract, whipped topping or whipped cream and white chocolate bar.
- Kitchen tools you'll need: Stand mixer or hand mixer, large bowl, measuring cups and spoons, strawberry huller, sharp knife and cutting board.
- Do you have to use a cake mix for this Strawberries and Cream Poke Cake? You can begin this cake with a cake mix or if you prefer to bake from scratch use my recipe for my White Buttermilk Cake.
- The filling for this strawberry cake is made using cream cheese and sweetened condensed milk along with vanilla extract. It's cheesecake-like flavor is the perfect match for the creamy topping. It's important for the cream cheese to be given enough time to soften so it will combine with the condensed milk thoroughly.
- Half of the filling is spread onto the cake while it's warm and half is mixed with fresh berries and spread on top. It's meant to melt just a bit into the holes poked into the freshly baked cake nd it's important to gently press it to help it fill them fully.
- Can I use Cool Whip for the frosting? You can use fresh whipped cream or Cool Whip for the topping. Please note that a frozen whipped topping will remain more stable than sweetened fresh whipped cream.
- You can decorate the top of this cake as simple or as fancy as you like. The truth is, no matter how you choose to decorate the top one bite of this masterpiece and no one will care it's so darn tasty.
- Store Strawberries and Cream Poke Cake covered and chilled in the refrigerator for up to 4 days.
More Strawberries and Cream Desserts to Make
This luscious poke cake recipe really shows the baking love to those you serve it to. I always enjoy the reaction when I pull it out at the end of the meal. The combination of strawberries and cream remain a family favorite at my house any day of the year. Making something as special as this cake, is sure to garner praise from your friends and family. More strawberry dessert recipes to make:
- This Strawberry Cheesecake Trifle recipe is a stunner.
- When individual desserts wsre in order serve these Easy Strawberry Parfaits.
- Strawberries and Cream Pie has a creamy layer hidden inside.
- Strawberries and Cream Gooey Butter Cake is a spin on an old favorite.
- Another strawberry dessert you may like to try is this Strawberry Delight from Deep South Dish.
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Helpful Kitchen Items:
Strawberries And Cream Poke Cake
Ingredients
- 1 15.25 oz box white cake mix plus eggs, oil and water to prepare [See Cook's note]
- 1 14 oz can sweetened condensed milk
- 2 8 oz block cream cheese softened
- 1 teaspoon pure vanilla extract
- 2 quarts fresh strawberries divided
- 4 cups sweetened fresh whipped cream OR 16 oz frozen whipped topping thawed, divided use
- 4 oz white chocolate grated
- few drops pink or red food coloring [optional]
Instructions
- Prepare the white cake in a 13 x 9 inch baking pan per the instructions on the packaging. Use the recommended amount of eggs, oil and water. Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.
- Meanwhile, in a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in 1 cup of sweetened whipped cream OR Cool Whip. Add a few drops of food coloring, if desired to make it pink.
- Spread half of the whipped cream cheese filling onto the warm cake pressing gently into the holes.
- Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.
- Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread on top. Place the cake into the fridge for 4 hours.
- Just before serving, frost with remaining whipped cream or Cool whip and decorate as desired with grated white chocolate and the reserved whole strawberries. Cut and serve.
- Store leftovers in the refrigerator for up to 3 days.
Notes
2) To decorate the cake as pictured additional fresh whipped cream or whipped topping will be needed.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Rebecca Poston
I did not find these directions easy to follow. I had never stabilized whipped cream so I tried to add marshmallow fluff at the end and had lumps. I also found the cream cheese mixture was too thick to be absorbed into my buttermilk cake. I also found when I added the second layer of topping that contained the strawberries my dish was almost overflowing which made decorating with the whipped cream and strawberries almost impossible. To make it worse, this cake had to transported across town with just waxed paper draped loosely across the top as no cover would fit and I did not want to crush the top. I don't think I will try again regardless of taste.
Melissa
Too bad you had so many issues. If your whipped cream was lumpy that indicates over beating. It's imperative that you use the correct size pan and make the holes large in the cake as the filling has chunks of strawberries in it which would never fill small holes poked with a fork. This particular cake if made like I did in the pictures, would be difficult to transport and perhaps a less involved topping would have been more suitable in this instance. I would have suggested that you frost it simply with whipped cream and perhaps finished the top with berries after you arrived at your destination.
isaac Nelson
Looks absolutely scrumptious can't wait to try it
Melissa
Thank you!
Bonny
I made your coconut poke cake and loved it but want to make a July 4 version with strawberries instead of pineapple. Could I replace the cheese mixtures with vanilla pudding in this recipe? Have any ideas? Was going to make a flag design on top with fruit. Do not want to use gelatin in cake.
Melissa
Hi Bonny, have you seem my strawberries and cream poke cake? That might be a better choice and easier to adapt. Have a safe July 4th!
Bobbie Cochran
This looks so delicious, can not wait to try it.
Marsha Hawes
would like to follow & print receipe for Strawberries-and-cream-poke-cake looks delicious
Melissa
Hi Marsha, you can print this recipe by choosing the print option on the recipe template or use the print icon with the share buttons. To follow, choose subscribe and enter your email address and follow the prompts.
Star
Have you ever tried making this with a chocolate cake? Wondering if it would taste like chocolate covered strawberries. What do you think?
Melissa
I haven't but it sounds wonderful. Let me know if you try it!
Melissa
Hi Dianne, those aren't dumb questions at all, I'm happy to help. Generally, 2 cups of heavy cream will make 4 cups of whipped cream. {Around 3-4 Tbsp pf sugar per cup to sweeten.] In the case of this cake, more won't hurt. ☺ And, yes, the cream should be whipped. Think of it as if you were adding a cup of Cool Whip to the filing. Hope this helps.
Dianne
Thanks! I'm sending the hubs to the store. YAY!
Melissa
My pleasure, enjoy!
Dianne
I've got a couple of dumb questions. Is the 4 cups of whipped cream measured AFTER it's whipped? If so, about how much heavy cream would I buy to make 4 cups whipped?
And you do mean that the whipped cream is sweetened and whipped before it's whipped it into the condensed milk, cream cheese and vanilla, right?
Thanks for answering. 🙂
Melissa
Whipping cream can be stabilized in any number of ways. However, it still isn't something you can make several days in advance. I would say 3-4 Tbsp per cup is a good rule of thumb then taste and add more if needed. One of my favorite ways to stabilize whipped cream is to whip in some marshmallow fluff. The gelatin in the fluff helps to stabilize the whipped cream and doesn't change the flavor. Start with 1/2 cup then add more if you like. Hope this helps!
Anonymous
I am wondering how much sugar is needed to make the 4 cups of sweetened whipping cream? Should it be stabilized? I am alittle nervous working with whipping cream but am making this as a special birthday cake and want it to be spectacular! Thank you.
Melissa
You can frost this with buttercream, if you prefer. I find with the cheesecake filling it can be a bit heavy and the whipped cream is just right in my opinion. So happy you loved this one we do too!
C-Anne
Thank you for posting this recipe. I made this for my family Easter dinner and everyone loved it. I've been looking for a recipe that tastes like my favorite bakery's Strawberries And Cream cake for almost a year and this one is even better! I used your buttermilk cake recipe and now I can't wait to try it again. I might even try it with other fruits like raspberries or pineapple. Just wondering - have you tried frosting it with buttercream?
Jess
I just made this for a family birthday celebration! Looks delicious and I can't wait to eat it! Thanks for sharing:) I'll let you know how it turns out!
Noreen Thompson
this looks awesome.
Shelia H.
This looks and sounds delicious, Melissa! Thanks for sharing, I can't wait to try it 🙂
Melissa
Hi Sheila, it's my pleasure.
Melissa
Linda, come on down I'll make one. ☺
Linda
This is the perfect cake for Valentine's Day. Thank you Melissa
Melissa
Thanks Joanne, it is quite tasty! (I'm a bit biased ☺)
Joanne V
This looks fabulous! I love the addition of white chocolate, too.