Description
A soft and moist poke cake infused with sweet strawberry gelatin and topped with a creamy cheesecake layer. This chilled dessert is rich, fruity, and perfect for gatherings or make-ahead treats.
Ingredients
- 1 box vanilla or white cake mix (about 430 g)
- 3 large eggs
- 120 ml vegetable oil
- 240 ml milk or water
- 1 can sweetened condensed milk (397 g)
- 240 ml heavy cream
- 200 g cream cheese, softened
- 120 g powdered sugar
- 1 package strawberry gelatin (85 g)
- 240 ml boiling water
- 120 ml cold water
- 240 ml whipped cream or whipped topping
- 150 g fresh strawberries, sliced
Instructions
- Prepare the cake according to package instructions using eggs, oil, and milk or water. Bake in a 23×33 cm pan and cool for 10-15 minutes.
- Poke holes evenly across the cake using the handle of a wooden spoon.
- Dissolve strawberry gelatin in boiling water, then stir in cold water. Pour over the cake, letting it soak into the holes. Cool completely.
- Beat cream cheese until smooth, then mix in powdered sugar.
- Add sweetened condensed milk and mix until creamy, then fold in heavy cream until smooth.
- Spread the cheesecake mixture evenly over the cooled cake.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and garnish with sliced strawberries before serving.
Notes
- Chill overnight for best flavor and texture.
- Do not oversaturate the cake with gelatin to avoid sogginess.
- Use mascarpone instead of cream cheese for variation.
- Keep refrigerated and serve chilled.
- Add crushed graham crackers for a cheesecake-style topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
