Strawberry Cheesecake Poke Cake
- 1 box yellow cake mix, plus ingredients required on the box
- 1 pound strawberries, sliced
- ½ cup sugar
- 8 ounces cream cheese, softened
- ½ cup milk
- ½ cup graham cracker crumbs
- 2 tablespoons butter, melted
- 8 ounces frozen whipped topping, thawed
- 12 whole fresh strawberries
Heat oven to 350 degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
Poke holes in cooled cake with the end of a wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
Heat oven to 350 degrees. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.
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