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Perfect Red White and Blue Strawberry Cheesecake Poke Cake

red white and blue strawberry cheesecake poke cake - featured image
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A quick and festive poke cake featuring a white cake base, strawberry cheesecake filling, and a whipped cream topping decorated with fresh strawberries and blueberries. Perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 (8 oz / 225 g) package cream cheese, softened
  • 1 cup powdered sugar (120 g), sifted
  • 1/2 cup sour cream (120 ml)
  • 1 teaspoon vanilla extract
  • 1 cup crushed strawberries (about 150 g), fresh or thawed from frozen
  • 2 cups heavy whipping cream (480 ml), chilled
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • Fresh strawberries and blueberries (about 1 cup each) for decoration

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine white cake mix, water, vegetable oil, and eggs. Beat on medium speed with an electric mixer for 2 minutes until smooth and well blended.
  2. Pour batter into greased 9×13 inch pan, smoothing the top with a spatula. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
  3. Let cake cool for 10 minutes in the pan. Using a fork or skewer, poke holes all over the cake about 1 inch apart, deep but not through the bottom.
  4. In a medium bowl, beat softened cream cheese with powdered sugar until smooth. Add sour cream and vanilla extract, beat until combined. Gently fold in crushed strawberries. Add a tablespoon of milk if too thick.
  5. Spoon strawberry cheesecake filling evenly over the cake, spreading gently to let it seep into the holes. Press lightly so filling settles into poked areas. Chill cake in fridge for at least 1 hour to set.
  6. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream evenly over chilled cake.
  7. Arrange fresh strawberries and blueberries on top in a festive red, white, and blue pattern. Keep berries chilled until serving.
  8. Slice into squares and serve chilled. Cake holds well up to 2 days refrigerated but best enjoyed same day.

Notes

Grease the baking pan with butter or non-stick spray to avoid sticking. Watch the cake carefully after 25 minutes to avoid overbaking. Chill the cake before adding whipped topping to keep it stable. Use fresh berries just before serving for best color and flavor. For a lighter option, substitute heavy cream with coconut cream. For gluten-free, use a gluten-free white cake mix.

Nutrition

Keywords: poke cake, strawberry cheesecake, red white and blue dessert, summer dessert, patriotic cake, easy dessert, crowd pleaser

Find it online: https://twinkletaste.com/perfect-red-white-and-blue-strawberry-cheesecake-poke-cake-easy-recipe-for-a-crowd/