Strawberry Crunch Poke Cake
Creamy, juicy, and satisfyingly crunchy — this Strawberry Crunch Poke Cake is the kind of dessert that disappears fast at family gatherings.
Servings: 12 servings
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Food Processor
Ingredients
Cake 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
Topping Ingredients
- 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
Instructions
- 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.
Notes
Store the cake covered with plastic wrap or in an airtight container for up to 4 days. Best eaten within 2–3 days for peak texture.