Description
A delightful strawberry cheesecake poke cake that brings together the creamy richness of cheesecake and the sweetness of strawberries in a moist cake.
Ingredients
- 2 packs (16 oz each) of strawberries
- 1 box (14.25 oz) white cake mix
- 1/2 cup sugar
- 1 pack (3 oz) strawberry jello mix
- 1 cup boiling water
- 1 pack (24.3 oz) Philadelphia no bake cheesecake filling
Instructions
- Make one long slice down the side of half the strawberries and set aside.
- Chop remaining strawberries, mix with sugar, and place in the fridge to marinate.
- Prepare the cake mix according to the box instructions, using egg whites.
- Grease a 9×13 baking dish and pour in the cake batter, then bake for approximately 33 minutes at 350°F.
- While the cake is baking, dissolve the jello mix in a bowl with 1 cup of boiling water and set aside.
- Once baking is complete, poke holes in the cake with a wooden spoon handle.
- Pour the jello mixture evenly over the warm cake so it fills the holes.
- Refrigerate the cake for at least an hour to cool completely.
- Spread the cheesecake filling evenly on top of the cooled cake.
- Garnish with sliced strawberries around the edges and marinated strawberries in the center.
Notes
Use room-temperature ingredients for a smoother cheesecake filling. Optional: Garnish with whipped cream or mint leaves.
