Every so often, I crave a dessert that brings together rich creaminess, fresh fruitiness, and a satisfying buttery base—and that’s exactly what led me to make this Strawberry Cheesecake Poke Cake. It’s indulgent, yet surprisingly refreshing, with a luscious cream cheese layer and sweet strawberry topping nestled over a moist cake and graham crust. It’s like biting into a hybrid of cheesecake and classic poke cake—but better.

This recipe became an instant favorite at family get-togethers and summer potlucks. The first time I served it, it disappeared within minutes. It’s easy to prepare ahead of time, and it gets even better as it chills. If you’re after a no-fuss dessert that looks impressive and delivers on taste, you’re in for a treat.

Why You’ll Love This Strawberry Cheesecake Poke Cake

No bake needed (except for the crust) — it’s a great summer dessert.
Loaded with strawberries and cream cheese goodness.
Easy to make ahead and even better the next day.
Perfect for gatherings, birthdays, or simply because you deserve it.

What Kind of Cake Should I Use for Strawberry Cheesecake Poke Cake?

For this dessert, a simple vanilla or white cake works beautifully. You can use a boxed cake mix if you’re short on time or make one from scratch for a richer, more homemade taste. I personally prefer a moist vanilla cake base because it complements the tangy cream cheese and sweet strawberries without overpowering them. Just be sure it’s cooled before poking holes and adding the fillings—otherwise, you risk a soggy texture.

If you’re feeling adventurous, a light sponge cake or even a thin layer of pound cake can offer a denser bite. But in all cases, the goal is to have a soft and absorbent base that soaks up the strawberry gelatin mixture without falling apart.

Options for Substitutions

Sometimes you need a little flexibility, and this recipe is very forgiving. Here are some substitutions that work without sacrificing flavor:

Cream Cheese: Swap it with mascarpone for a silkier finish or use Greek yogurt cream cheese for a lighter option.
Whipped Topping: Use homemade whipped cream if you want to avoid store-bought, or coconut whipped cream for a dairy-free version.
Strawberries: Fresh is best, but frozen berries can be used if thawed and drained well. You can also try raspberries or mixed berries for a twist.
Graham Cracker Crust: Digestive biscuits, vanilla wafers, or crushed golden Oreos can stand in.
Cake Flavor: Switch out vanilla for lemon cake to brighten the flavor profile.

These swaps let you personalize the cake without compromising its charm.

Ingredients for This Strawberry Cheesecake Poke Cake

Vanilla Cake
The foundation of the dessert. Its light and neutral flavor allows the strawberry and cream cheese layers to shine through.
Strawberry Gelatin (Jell-O)
This is the “poke” element. It seeps into the cake’s holes, infusing it with sweet strawberry flavor and that signature vibrant red color.
Cream Cheese
The heart of the cheesecake layer. Rich, creamy, and slightly tangy—it balances the sweetness of the strawberries perfectly.
Powdered Sugar
Used to sweeten the cream cheese mixture while keeping the texture silky and smooth.
Vanilla Extract
Just a dash enhances the flavor of both the cream layer and the cake itself.
Whipped Topping (Cool Whip or homemade)
Adds a light, fluffy layer over the cream cheese, making the cake airy and smooth.
Fresh Strawberries
Sliced and layered on top, they bring freshness, color, and texture. They also add a natural sweetness that contrasts the gelatin.
Graham Cracker Crumbs
Pressed into the base for a buttery, crunchy layer that mimics a cheesecake crust.
Butter (melted)
Holds the graham cracker crumbs together, adding richness and creating a sturdy, flavorful base.

Step 1: Bake the Cake

Prepare your vanilla cake according to the box or homemade recipe instructions. Use a 9×13-inch baking dish for best results. Once baked, let it cool for about 10–15 minutes. Then, using the handle of a wooden spoon, poke holes all over the top—space them evenly and go deep enough for the filling to soak through.

Step 2: Pour the Strawberry Gelatin

Dissolve the strawberry gelatin in boiling water (follow the package instructions). Stir until fully dissolved. While the cake is still slightly warm, carefully pour the gelatin mixture over the cake, making sure it seeps into all the holes. Chill the cake in the fridge for about 1 hour to allow the gelatin to set.

Step 3: Prepare the Graham Cracker Crust

Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a clean 9×13 dish or the same dish before adding the cake (if building in layers). If you prefer a crunchier crust, bake it for 8 minutes at 350°F, then let it cool completely.

Step 4: Make the Cheesecake Layer

In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Once the cake and gelatin layer are chilled, spread the cream cheese mixture evenly over the top.

Step 5: Add Whipped Topping

Fold whipped topping gently over the cream cheese layer. You can spread it directly or pipe it if you want a decorative finish. This layer adds an airy, dreamy feel that pairs beautifully with the rich base.

Step 6: Top with Strawberries

Arrange fresh strawberry slices on top of the whipped layer. You can layer them flat, overlap them for texture, or pile whole strawberries in the center for a dramatic touch.

Step 7: Chill Before Serving

Let the entire cake chill for at least another 2–3 hours (overnight is ideal) so all the layers can set properly. This also helps the flavors meld together into the perfect bite.

How Long to Cook the Strawberry Cheesecake Poke Cake

The only actual baking involved is for the cake layer—and optionally for the graham cracker crust. Here’s a quick breakdown:

Cake Bake Time: 25–30 minutes at 350°F if using a boxed or homemade vanilla cake recipe. Always check doneness with a toothpick inserted into the center.
Graham Cracker Crust (Optional): If you choose to bake the crust, it needs 8–10 minutes at 350°F until golden and slightly firm.
Chilling Time: After assembling, the full cake should chill for a minimum of 4 hours, but it’s best if left overnight to fully set.

Tips for Perfect Strawberry Cheesecake Poke Cake

Cool the cake slightly before poking: Too hot and it will tear; too cold and the gelatin won’t absorb as well.
Use a squeeze bottle or spoon to pour the gelatin for better control and even distribution.
Don’t skip the chill time. Rushing the setting process will result in mushy layers and messy slices.
Whip the cream cheese until smooth to avoid lumps in your cheesecake layer.
Dry the strawberries before topping to avoid watering down the whipped layer.
Use parchment or butter for the crust if you’re layering it first to prevent sticking.

With a little patience and the right layering technique, you’ll get clean, beautiful slices every time.

Watch Out for These Mistakes While Cooking

Poking too few holes: This limits how much strawberry gelatin soaks in, leaving the cake uneven in flavor and texture. Aim for lots of evenly spaced holes.
Pouring gelatin before the cake cools: Too hot and the gelatin will simply slide off or turn the cake soggy.
Using cold cream cheese: This causes lumps and makes it harder to spread. Let it soften fully at room temperature.
Skipping the chill time: The cake needs several hours in the fridge to properly set; rushing leads to messy layers and runny texture.
Overloading with strawberries: While tempting, too many can weigh down the whipped layer and make the top soggy.
Not sealing the crust: If using a graham cracker base, make sure it’s well-packed and (if baked) fully cooled before layering.

What to Serve With Strawberry Cheesecake Poke Cake?

A glass of cold milk

Classic and comforting, milk balances the sweetness and richness of the cake.

Sparkling lemonade

The tart citrus cuts through the creamy layers for a refreshing contrast.

Iced coffee or cold brew

Adds a touch of bitterness that pairs perfectly with the sweet strawberry and cream cheese layers.

Vanilla bean ice cream

A small scoop alongside adds extra indulgence without overpowering the cake.

Mint tea

Light and cooling, it acts as a gentle palate cleanser between bites.

Fresh fruit salad

A colorful, healthy side that complements the berry notes in the dessert.

Chocolate-dipped strawberries

Keep with the strawberry theme while adding a little chocolate elegance.

Almond biscotti or wafer cookies

Great for texture contrast and a light crunchy bite on the side.

Storage Instructions

This Strawberry Cheesecake Poke Cake stores wonderfully, making it a perfect make-ahead dessert.

Refrigerator: Cover the cake tightly with plastic wrap or store it in an airtight container. It keeps well in the fridge for up to 4–5 days. The flavors actually get better after a day as everything sets more completely.
Freezer: You can freeze it, but be aware the texture of the gelatin and whipped topping might change slightly. If freezing, do so before adding fresh strawberries. Wrap slices individually in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before serving.
Make-Ahead Tip: Bake the cake and add gelatin a day in advance, then top with the cream cheese, whipped topping, and strawberries right before serving for the freshest appearance.

Estimated Nutrition (per slice, assuming 12 servings)

Calories: ~320
Total Fat: 15g
Saturated Fat: 9g
Carbohydrates: 43g
Sugar: 28g
Protein: 4g
Fiber: 1g
Cholesterol: 40mg
Sodium: 270mg

Nutrition will vary depending on the specific ingredients used, especially the type of cake mix, whipped topping, and sugar content in gelatin.

Frequently Asked Questions

Can I use a different flavor of Jell-O instead of strawberry?

Absolutely! Raspberry, cherry, or even tropical flavors like pineapple or mango can be delicious. Just make sure the flavor pairs well with the cream cheese and cake base.

Do I have to use boxed cake mix?

Not at all. A homemade vanilla or white cake works great if you prefer to bake from scratch. Just ensure it’s fluffy and slightly dense enough to absorb the gelatin.

How do I keep the crust from getting soggy?

If you’re building the graham crust first, bake it briefly to help set it, and make sure it’s fully cooled before layering. Also, don’t pour gelatin directly on it—keep it under the cake layer.

Can I use fresh whipped cream instead of Cool Whip?

Yes! Whipped cream made with heavy cream and a touch of sugar makes a great alternative. Just know it may not be as stable for long-term refrigeration.

Is this cake good for outdoor events?

It’s best kept chilled, so if serving outdoors, place it in a cooler or shaded area and avoid letting it sit out for more than 1–2 hours.

Can I make this gluten-free?

Definitely. Use a gluten-free cake mix and certified gluten-free graham crackers. Double-check the gelatin and whipped topping labels too.

Why is my cream cheese layer lumpy?

That usually happens if the cream cheese wasn’t softened enough. Beat it well at room temperature before mixing in sugar and vanilla.

Can I make this a layered cake instead of poke-style?

You can! Just layer the cake, cream cheese mixture, gelatin, and strawberries without poking holes. It’ll be more structured but just as delicious.

Conclusion

Strawberry Cheesecake Poke Cake is the kind of dessert that checks all the boxes: creamy, fruity, easy to make, and visually stunning. Whether you’re making it for a summer picnic, birthday party, or just to indulge a sweet craving, it delivers a perfect balance of textures and flavors. With simple steps and flexible ingredients, you can make it your own—every slice promises a burst of strawberry bliss wrapped in cheesecake goodness.