Strawberry Crunch Poke Cake
A delightful and visually stunning dessert featuring a soft white cake infused with strawberry gelatin, topped with a creamy frosting and a unique strawberry crunch topping. Perfect for gatherings or to satisfy your sweet tooth.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls
- Electric Mixer
- Oven
Ingredients
- 1 box white cake mix (15.25 oz), plus ingredients to prepare
- 1 package strawberry gelatin (3 oz)
- 1 cup boiling water
- 1 cup cold water
- 1 package cream cheese (8 oz), softened
- 1.5 cups heavy whipping cream
- 1 cup confectioners' sugar
- 1 tsp vanilla extract
- 18-20 Golden Oreos, coarsely crushed
- 1/4 cup unsalted butter, melted
- 1 package strawberry gelatin powder (3 oz)
- Fresh strawberries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Prepare and bake the white cake mix as directed, then let cool completely.
- Poke holes throughout the cooled cake. Dissolve strawberry gelatin in boiling water, add cold water, and pour over the cake. Refrigerate for 4 hours or overnight.
- For the frosting, beat cream cheese until smooth. Whip heavy cream, sugar, and vanilla to stiff peaks, then fold into cream cheese. Spread over the chilled cake.
- Combine Golden Oreos, melted butter, and dry strawberry gelatin for the topping. Sprinkle over frosted cake, pressing gently. Optionally garnish with strawberries.
- Store leftovers in the refrigerator. Note that the topping will soften over time.
Notes
This cake combines the sweetness of strawberries with a delightful crunch, creating a perfect balance of flavors and textures. The cream cheese frosting adds a rich and creamy layer, making it an irresistible dessert for any occasion.