Are you ready to transport your taste buds to a summer daydream? This Strawberry Crunch Poke Cake is the perfect fusion of nostalgic flavors and modern-day convenience, making it a hit for any occasion. Imagine a moist vanilla cake infused with luscious strawberry gelatin, topped with a creamy layer of sweetened cream cheese and Cool Whip, all crowned with a delightful strawberry crunch made from Golden Oreos and freeze-dried strawberries. This cake is not just a treat—it’s an experience that promises to bring joy to every bite.
Whether you’re hosting a gathering, celebrating a birthday, or simply craving something extraordinary, this cake is your go-to dessert. With its vibrant layers and irresistible crunch, it’s sure to impress both kids and adults alike. So, let’s dive into this mouthwatering recipe and create a dessert that will have everyone coming back for seconds (and maybe even thirds)!
Strawberry Crunch Poke Cake Recipe
Ingredients:
For the Cake:
- 1 box white or vanilla cake mix (plus ingredients listed on the box)
- 1 box (3 oz) strawberry gelatin (Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
For the Topping:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
For the Strawberry Crunch Topping:
- 1 package (14.3 oz) Golden Oreos
- 1/4 cup freeze-dried strawberries
- 1/2 cup unsalted butter, melted
Directions:
- Prepare the Cake:
- 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.
- Make the Gelatin:
- In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water.
- Poke the Cake:
- Using the handle of a wooden spoon, poke holes all over the cooled cake.
- Pour the prepared gelatin evenly over the cake, ensuring it fills the holes.
- Refrigerate the cake for at least 2 hours.
- Prepare the Cream Cheese Topping:
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the thawed whipped topping until well combined.
- Spread the mixture evenly over the chilled cake.
- Make the Strawberry Crunch Topping:
- 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.
- Add the Crunch Topping:
- Sprinkle the strawberry crunch mixture evenly over the top of the cake.
- Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the topping to set.
- Slice and serve chilled.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Chilling Time: 3 hours | Total Time: 4 hours | Servings: 12 servings
Enjoy every bite of this delightful Strawberry Crunch Poke Cake and watch it become a favorite in your home!
