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–+ servings
Strawberry Crunch Poke Cake

Strawberry Crunch Poke Cake

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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.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • 9x13 inch Baking Pan
  • Mixing Bowls
  • Electric Mixer
  • Oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Combine Golden Oreos, melted butter, and dry strawberry gelatin for the topping. Sprinkle over frosted cake, pressing gently. Optionally garnish with strawberries.
  5. 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.
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