Name: Strawberry Crunch Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 180 min
Ingredients: 1 box white or vanilla cake mix (plus ingredients listed on the box); 1 box (3 oz) strawberry gelatin (Jell-O) (powder); 1 cup boiling water; 1/2 cup cold water; 1 package (8 oz) cream cheese (softened, room temperature); 1 cup powdered sugar (sifted or leveled); 1 teaspoon vanilla extract; 1 tub (8 oz) whipped topping (Cool Whip) (thawed); 1 package (14.3 oz) Golden Oreos (whole, for crushing); 1/4 cup freeze-dried strawberries (crushed or whole depending on texture preference); 1/2 cup unsalted butter (melted, warm, not hot)

Jump to Recipe

Creamy, juicy, and satisfyingly crunchy — this Strawberry Crunch Poke Cake is the kind of dessert that disappears fast at family gatherings. Imagine a soft vanilla cake soaked with strawberry gelatin, topped with a silky cream cheese whipped layer and finished with a buttered Golden Oreo and freeze-dried strawberry crumble. Fun fact: poke cakes date back to the mid-20th century when home bakers discovered that pouring fillings over a warm cake yields incredibly moist results. I once brought a poke cake to a potluck and watched it vanish before the coffee cooled — true story.

This recipe is special because it’s unbelievably simple, quick to assemble, and loved by kids and adults alike. If you enjoy layered dessert cakes on the blog, you’ll find it as comforting as a Boston cream poke cake but fruit-forward and lighter in texture. Try it when you want an impressive yet fuss-free dessert that feels homemade. Ready to make something delicious? Let’s dig in and get that oven humming.

What is Strawberry Crunch Poke Cake?

What’s in a name? Strawberry Crunch Poke Cake sounds like a playground for your taste buds — why “poke,” why “crunch,” and why does it make your mouth water just thinking about it? The “poke” part comes from poking holes in the cooled cake so the strawberry gelatin soaks in and makes every bite juicy. The “crunch” comes from a buttery Golden Oreo and freeze-dried strawberry topping that adds texture contrast to the smooth cream cheese layer. Who knew that a simple poke could be so revolutionary? They say “the way to a man’s heart is through his stomach,” but let’s be honest — it works for everyone. Give this one a try and see who it wins over at your next gathering.

Why You’ll Love This

Irresistible highlight: The interplay of velvety cream cheese topping, bright strawberry gelatin, and a buttery, crunchy crumble is pure magic. Every forkful has creamy, fruity, and crunchy notes.
Cost-saving benefits: Made mostly from pantry staples and a boxed cake mix, this dessert is far cheaper than buying bakery-specialty cakes. You can feed a crowd without breaking the bank.
Flavorful toppings: Golden Oreos, freeze-dried strawberries, and melted butter transform simple ingredients into a professional-tasting finish that looks and tastes upscale.

If you like layered, crowd-pleasing desserts, this one pairs nicely with the warm nutty notes you get in a butter pecan praline poke cake for variety and seasonality. Make it for a weeknight family dessert or take it to a picnic — either way, it’s a winner. Try it and discover how easy delicious can be.

How to Make

Quick Overview

This poke cake is easy because it uses a boxed cake mix and simple prepared ingredients. The texture is soft and moist from the gelatin soak, the topping is creamy and tangy from the cream cheese mixture, and the final crunch gives it a satisfying finish. You’ll spend most of your time waiting for chilling, but the hands-on work is straightforward. Approximate time: 20 minutes active prep, 25–30 minutes baking, plus chilling time (about 3–4 hours total with refrigeration).

Ingredients

1 box white or vanilla cake mix (plus ingredients listed on the box) — follow package for eggs, oil, and water
1 box (3 oz) strawberry gelatin (Jell-O) — powder
1 cup boiling water
1/2 cup cold water
1 package (8 oz) cream cheese, softened — room temperature
1 cup powdered sugar — sifted or level
1 teaspoon vanilla extract
1 tub (8 oz) whipped topping (Cool Whip), thawed — fully thawed in refrigerator
1 package (14.3 oz) Golden Oreos — whole, for crushing
1/4 cup freeze-dried strawberries — crushed or whole depending on texture preference
1/2 cup unsalted butter, melted — warm, not hot

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the cake mix according to the package instructions and bake in the prepared pan. Allow the cake to cool completely.
In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water and mix until fully combined. Set aside to cool slightly.
Using the handle of a wooden spoon or a similar tool, poke holes all over the cooled cake about 1 inch apart, going down almost to the bottom but not through the pan.
Pour the prepared gelatin evenly over the cake, ensuring it fills the holes. Spread gently if needed so the gelatin seeps into the poked holes.
Refrigerate the cake for at least 2 hours to allow the gelatin to set into the cake and make it juicy.
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until fully combined and silky.
Fold in the thawed whipped topping until well combined and airy. Taste and adjust sweetness if needed.
Spread the cream cheese and whipped topping mixture evenly over the chilled, gelatin-soaked cake.
In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form coarse crumbs. Add the melted butter and pulse a few more times until the mixture is combined and resembles wet sand.
Sprinkle the strawberry crunch mixture evenly over the top of the cake, pressing lightly to adhere.
Refrigerate the cake for at least 1 hour before serving to allow the topping to set and flavors to meld. Slice and serve chilled.

Strawberry Crunch Poke Cake

What to Serve With

Fresh fruit salad: fresh berries or a citrus mix brighten the sweetness.
Light whipped cream or mascarpone dollops for extra creaminess.
Coffee or cold brew for an afternoon pick-me-up.
Sparkling water with a splash of lemon or a strawberry lemonade for a refreshing pairing.
For a more formal dessert spread, serve alongside a simple green salad and light cookies for texture contrast.

Top Tips for Perfecting

Substitution ideas: Use strawberry-flavored cake mix for an extra berry punch or swap freeze-dried strawberries for finely chopped toasted nuts for a different crunch.
Cream cheese texture: Make sure the cream cheese is fully softened to avoid lumps in the topping.
Gelatin temperature: Let the gelatin cool slightly before pouring so it seeps into holes rather than running off the cake.
Crunch consistency: Pulse the Oreo mixture to coarse crumbs first; adding butter slowly helps you control the “wet sand” texture.
Common mistakes to avoid: Don’t skip chilling steps — the gelatin and topping need time to set. Also, don’t pour boiling gelatin directly onto a hot cake; always cool the cake first.

Storing and Reheating Tips

Refrigeration: Store the cake covered with plastic wrap or in an airtight container for up to 4 days. Keep chilled until serving.
Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
Shelf life details: Best eaten within 2–3 days for peak texture. After day 3 the topping may soften and the crunch will lose crispness.
Reheating: This is best served chilled; avoid reheating. If you prefer a slightly less cold dessert, let slices sit at room temperature for 15–20 minutes before serving.

FAQs

Can I use fresh strawberries instead of freeze-dried?
Yes, but fresh strawberries will add moisture and won’t give the same crunchy texture. If you use fresh, consider mixing them with crushed Golden Oreos just before serving to preserve some crunch.

Can I make this without gelatin?
You could skip the gelatin, but the characteristic moist pockets from the poke method won’t be the same. Consider using a strawberry syrup, but results will differ.

Can I use reduced-fat cream cheese or a dairy-free alternative?
Yes. Reduced-fat cream cheese will work but may be slightly less rich. For a dairy-free option, use vegan cream cheese and a dairy-free whipped topping; texture will be close but a touch different.

How far in advance can I assemble this cake?
You can assemble the cake and keep it refrigerated up to 2 days ahead. Add the crunch topping the day you serve for best texture.

Can I make this in a different pan size?
A 9×13-inch pan is recommended for the ingredient quantities. If using a different size, adjust bake time and consider reducing or increasing ingredient quantities proportionally.

What if my cake is too dry after baking?
Ensure you poke holes evenly and pour gelatin slowly so it soaks in. If dry, make a thin simple syrup or additional gelatin mixture and drizzle lightly, then refrigerate to allow absorption.

Conclusion

This Strawberry Crunch Poke Cake is a simple yet impressive dessert that combines creamy, fruity, and crunchy elements in every bite. It’s easy enough for a weeknight treat, wallet-friendly, and perfect for feeding a crowd. Give it a try and share the results with friends and family — it’s the kind of recipe that gets requested again and again. For a similar crowd-pleasing twist, see this Strawberry Crunch Poke Cake | The Domestic Rebel for inspiration, or compare tips and variations at Strawberry Crunch Poke Cake – Feisty Spices.