Ingredients
For the Cake:
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1 box yellow or white cake mix (plus ingredients called for on the box, usually eggs, oil, water)
For the Strawberry Layer:
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1 (10 oz) package frozen strawberries (or fresh), thawed and chopped
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½ cup sugar (adjust based on sweetness of strawberries)
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1 tablespoon cornstarch (optional, to thicken if strawberries are watery)
For the Cheesecake Filling:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, whipped to stiff peaks
For Topping:
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1 cup whipped cream
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Fresh strawberries, sliced (optional)
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Crushed graham crackers (optional, for extra cheesecake vibe)
Instructions
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Bake the cake
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Prepare the cake mix according to package directions.
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Bake in a 9×13-inch pan. Cool for 10 minutes.
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Make the strawberry sauce
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In a small saucepan over medium heat, combine strawberries and sugar.
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Optional: Mix cornstarch with a little water and add to the strawberries to thicken.
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Simmer for 5–7 minutes until slightly thickened. Set aside to cool slightly.
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Poke the cake
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Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake.
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Add the strawberry sauce
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Pour the strawberry mixture over the cake, letting it seep into the holes.
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Make the cheesecake layer
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped cream gently.
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Spread over the strawberry-soaked cake evenly.
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Top the cake
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Spread additional whipped cream on top.
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Garnish with sliced strawberries and crushed graham crackers if desired.
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Chill before serving
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Refrigerate for at least 2–3 hours, or overnight.
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Slice and enjoy a creamy, fruity dessert!
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💡 Pro Tip: Using sweetened condensed milk in place of some whipped cream gives an even richer, creamier cheesecake layer.
If you want, I can give you a shortcut no-bake version of this that’s just as indulgent but even quicker to assemble. Do you want me to?