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Strawberry Cheesecake Poke Cake
Benchi

Strawberry Cheesecake Poke Cake

This irresistible strawberry cheesecake poke cake is a soft, moist vanilla sheet cake soaked in creamy strawberry filling and smothered with tangy cream cheese frosting.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 15 slices
Course: Cake
Cuisine: American
Calories: 446
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups granulated sugar (380g)
  • ½ cup vegetable oil (118 ml)
  • 3 large eggs at room temperature
  • 1 tablespoon vanilla extract (14.8 ml)
  • ½ cup sour cream (120g) at room temperature
  • 2 ½ cups all-purpose flour (350 g), sifted
  • 3 teaspoons baking powder (11.2 g)
  • 1 teaspoon salt (5 g)
  • 1 ¼ cups milk (any type), at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1 lb strawberries (16 oz), rinsed
  • ¼ cup sugar (48g)
  • 1 tablespoon all-purpose flour (or cornstarch, 8g)
  • ¼ cup water (59ml)
  • 1 tablespoon lemon juice (15ml)
  • 8 ounces full-fat cream cheese (226g), cold
  • 1 ¾ cups heavy whipping cream (413ml)
  • 1 cup powdered sugar (130g)
  • 1 teaspoon vanilla

Equipment

  • 9×13-inch pan
  • stand mixer

Method
 

Instructions
  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch pan.
  2. Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well incorporated. Scrape down the bowl as needed. Add the sour cream and beat until well combined.
  3. In a separate bowl, combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Pour the batter into the prepared pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool for about 30 minutes.
  5. Once the cake has cooled a bit but is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the can of sweetened condensed milk all over the top of the cake and spread gently. Allow the milk to soak into the cake.
  6. Rinse the strawberries and chop them into quarters and again in half.
  7. In a medium-sized saucepan, combine strawberries with the flour and sugar, and toss to combine. Add the water and lemon juice; stir well.
  8. Cook over medium-high heat until the mixture starts to boil and the strawberries are softened. Gently smash strawberries to create a sauce. Once boiling, continue cooking for about 10 minutes to thicken. Allow to cool for 15 minutes. Pour the strawberry sauce over the top of the cake and leave at room temperature or refrigerate until the cake and topping are completely cooled.
  9. Cut the cream cheese into 1-inch cubes and, using a stand mixer, beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream, ¼ cup at a time, and continue beating until the cream cheese resembles a liquid mixture.
  10. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
  11. Finally, add the powdered sugar and vanilla extract and beat until stiff peaks form. Spread over cooled cake.