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Strawberry Cheesecake Poke Cake
Strawberry Cheesecake Poke Cake
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Prep Time:
10 minutes
Total Time:
4 hours 30 minutes
Elevate poke cake with luscious strawberry cheesecake filling.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 1 lb strawberries, sliced
  • 1/2 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup milk
  • 1/2 cup graham cracker crumbs (from 3 whole crackers)
  • 2 tablespoons butter, melted
  • 1 container (8 oz) frozen whipped topping, thawed
  • 12 whole fresh strawberries
Instructions:
  • Preheat your oven to 350°F and generously spray a 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Prepare the cake batter following the instructions on the box, then transfer it into a baking dish. Bake for 30 to 35 minutes, or until the cake is golden and springs back when lightly touched. Allow the cake to cool completely in the baking dish for 30 to 45 minutes.
  • In a large bowl, combine sliced strawberries and sugar, then mash with a fork or vegetable masher. Let it sit at room temperature for about 30 minutes until the berries have released their juices and the sugar is dissolved.
  • Combine the cream cheese with mashed strawberries, then beat until smooth using a whisk or electric mixer. Mix in the milk until fully incorporated.
  • Using a wooden dowel or the end of a wooden spoon, poke holes into the cooled cake. Pour the strawberry mixture over the cake and use a spatula to help it seep into the holes. Refrigerate for 3 hours.
  • Preheat the oven to 350°F. Combine graham cracker crumbs and melted butter in a small bowl. Spread the mixture on a cookie sheet and bake for around 10 minutes, or until golden brown. Allow to cool before serving.
  • Cover the cake with a layer of whipped topping, then sprinkle the graham cracker crumb mixture and place whole strawberries on top. Cut and serve.

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