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Strawberry Cheesecake Poke Cake

Slice of strawberry cheesecake poke cake topped with whipped cream and fresh strawberries on a white plate.
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A moist and creamy Strawberry Cheesecake Poke Cake made with a soft vanilla cake base soaked in sweetened condensed milk, layered with homemade strawberry sauce, and topped with tangy whipped cream cheese frosting. Perfect for any occasion and best served chilled.

Ingredients

Scale
  • 2 cups (380g) granulated sugar
  • 1/2 cup (118ml) vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon (14.8ml) vanilla extract
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 1/2 cups (350g) all-purpose flour, sifted
  • 3 teaspoons (11.2g) baking powder
  • 1 teaspoon (5g) salt
  • 1 1/4 cups (296ml) milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 pound (16oz) strawberries, rinsed and chopped
  • 1/4 cup (48g) sugar
  • 1 tablespoon (8g) all-purpose flour or cornstarch
  • 1/4 cup (59ml) water
  • 1 tablespoon (15ml) lemon juice
  • 8 ounces (226g) full-fat cream cheese, cold
  • 1 3/4 cups (413ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large mixing bowl, beat together sugar, vegetable oil, eggs, and vanilla extract until smooth. Add sour cream and mix until creamy.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk, and mix until just combined.
  4. Pour batter into prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool for 30 minutes.
  5. While the cake cools, prepare the strawberry sauce by combining strawberries, sugar, flour (or cornstarch), water, and lemon juice in a saucepan. Cook over medium-high heat until thickened, about 10 minutes. Let cool for 15 minutes.
  6. Use the handle of a wooden spoon to poke holes across the cake surface. Pour sweetened condensed milk evenly over the cake and let it soak in.
  7. Spread the cooled strawberry sauce over the cake, then refrigerate for at least 1 hour.
  8. For the frosting, beat cream cheese until smooth. Gradually add heavy whipping cream while mixing until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form.
  9. Spread the cream cheese frosting evenly over the chilled cake. Refrigerate for at least 2 hours before serving.
  10. Garnish with fresh strawberries or crushed graham crackers before serving, if desired.

Notes

  • Use vegetable oil instead of butter for a softer crumb.
  • Do not poke holes all the way through the cake to avoid leaks.
  • Always beat cream cheese before adding cream to prevent lumps.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For a fruit variation, try raspberries or blueberries instead of strawberries.
  • Best served chilled for ideal flavor and texture.

Nutrition

Find it online: https://recipeeasily.com/strawberry-cheesecake-poke-cake-recipe/