You’ll be amazed at how simple this strawberry crunch poke cake is to assemble, with minimal steps leading to maximum deliciousness. The combination of tender cake, fruity strawberry, smooth cream, and that irresistible crunch makes it a guaranteed crowd-pleaser for potlucks, family gatherings, or just a special weeknight treat. Why wait for a special occasion? Try this strawberry crunch poke cake tonight—you won’t believe how simple it is to create such a showstopper! If you find joy in straightforward yet impressive desserts like this strawberry crunch poke cake, you might also adore the simplicity of our Pineapple Juice Cake Recipe.
Ingredients
To create your own stunning strawberry crunch poke cake, you’ll need a few key components. I’ve broken them down for you:
For the Cake:
- 1 box (approx. 15.25 oz) white or yellow cake mix: I find that a white cake mix really lets the strawberry flavor shine, but a yellow cake mix offers a slightly richer, buttery base. Choose your favorite brand!
- Ingredients listed on the cake mix box: Typically, this will be water, vegetable oil, and eggs. Gather these as per your chosen mix’s instructions.
For the Strawberry Poke Filling:
- 1 package (3 oz) strawberry flavored gelatin (e.g., Jell-O): This is the magic that infuses your cake with vibrant strawberry flavor and moisture.
- 1 cup boiling water: Essential for properly dissolving the gelatin powder.
- ½ cup cold water: Helps the gelatin mixture cool down slightly before it meets the cake.
For the Strawberry Crunch Topping:
- 1 ½ cups (about 15-18 cookies) Golden Oreo cookies or vanilla wafer cookies: These provide the perfect buttery, crunchy base. Golden Oreos give a lovely flavor, but classic vanilla wafers are a great alternative.
- ¼ cup (½ stick) unsalted butter, melted: This binds the cookie crumbs together, creating those delightful crunchy clusters. If you only have salted butter, you can use it, but you might want to slightly reduce any other salt if your cake recipe calls for it.
- 2 tablespoons strawberry flavored gelatin powder (dry, from a separate box or reserved from a larger one): This is my secret for intensifying the strawberry flavor and giving the crunch a beautiful pink hue. Alternatively, 2-3 tablespoons of finely crushed freeze-dried strawberries work wonders for natural flavor and color.
For the Creamy Frosting:
- 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed: This is the easiest route to a light, fluffy frosting. Ensure it’s fully thawed in the refrigerator before use.
- (Optional, for extra richness) 4 oz cream cheese, softened: If you love a tangier, richer frosting, beating softened cream cheese until smooth and then folding in the whipped topping is a fantastic upgrade.
Universal Baking Tips:
- Use room temperature ingredients for your cake batter (eggs, any dairy): This helps them incorporate more easily and creates a lighter, fluffier cake texture. Cold ingredients can cause the batter to curdle or be uneven.
- Don’t overmix the cake batter: Mix only until the ingredients are just combined. Overmixing develops the gluten in the flour too much, which can lead to a tougher cake. We’re aiming for tender and moist for our strawberry crunch poke cake!
Step-by-Step Instructions
Creating this delightful strawberry crunch poke cake is easier than you think! Follow these detailed steps, and I’ll explain the “why” behind some key actions to ensure your cake is a resounding success.
1. Prepare Your Oven and Baking Pan:
First things first, preheat your oven to 350°F (175°C), or the temperature specified on your cake mix package. Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on two sides to act as handles.
Why grease and flour/use parchment? This crucial step prevents your cake from sticking to the pan, ensuring it releases cleanly later. The parchment handles make lifting the chilled cake out for easier slicing a breeze.
2. Mix and Bake the Cake:
In a large mixing bowl, prepare the cake batter according to the instructions on the box. This usually involves combining the cake mix, water, oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds to moisten, then increase to medium speed and beat for 2 minutes, or until the batter is smooth and well-combined.
Why not overmix? As mentioned in our tips, overmixing develops gluten, which can make your cake tough. We want a tender crumb that will beautifully absorb the strawberry gelatin for our strawberry crunch poke cake.
Pour the batter evenly into your prepared baking pan. Bake for the time recommended on the cake mix package, typically 28-35 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back when lightly touched.
Why the toothpick test? This is the most reliable way to check for doneness. If batter is still wet on the toothpick, it needs more time.
3. Cool and Poke the Cake:
Once baked, carefully remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for about 15-20 minutes. It should still be warm, but not piping hot.
Why cool slightly? If the cake is too hot, it might crumble excessively when poked. If it’s too cold, the gelatin might not absorb as readily. Warm is the sweet spot.
Using the handle of a wooden spoon, a large fork, or even a skewer, poke holes all over the top of the warm cake. Space the holes about 1 inch apart, pressing down about two-thirds of the way into the cake. Don’t go all the way to the bottom.
Why poke holes? This is the “poke” in “poke cake”! These holes create channels for the delicious strawberry gelatin to seep into, infusing every bite with flavor and moisture.
4. Prepare and Pour the Strawberry Gelatin:
While the cake is cooling slightly, prepare the strawberry gelatin. In a medium bowl, add the 3 oz package of strawberry gelatin powder. Carefully pour 1 cup of boiling water over the powder and whisk vigorously for about 2 minutes, or until the gelatin is completely dissolved. There should be no visible granules.
Why boiling water and thorough whisking? Boiling water is essential to fully dissolve the gelatin crystals. Undissolved gelatin will result in a gritty texture.
Once dissolved, whisk in ½ cup of cold water. This helps to cool the mixture down slightly so it doesn’t “cook” the cake further.
Slowly and evenly pour the prepared strawberry gelatin mixture over the top of the poked cake. Try to distribute it so it flows into all the holes. Tilt the pan gently if needed to help it spread.
Why pour evenly? This ensures consistent strawberry flavor and moisture throughout your strawberry crunch poke cake.
5. Chill the Cake (First Chill):
Cover the pan with plastic wrap (be careful it doesn’t touch the sticky top too much) and refrigerate the cake for at least 3-4 hours, or preferably overnight.
Why this long chill? This allows the gelatin to fully set within the cake, creating those lovely ribbons of strawberry flavor and making the cake incredibly moist. Rushing this step can lead to a soggy cake.
6. Prepare the Strawberry Crunch Topping:
About 30 minutes before you plan to frost the cake, prepare your signature strawberry crunch topping.
Place the Golden Oreo cookies (or vanilla wafers) into a food processor and pulse until they are coarse crumbs. You don’t want fine powder; some small chunks are good for texture. Alternatively, place them in a large zip-top bag and crush them with a rolling pin.
Why coarse crumbs? This provides the best “crunch” factor. Too fine, and it can become pasty when mixed with butter.
In a medium bowl, combine the cookie crumbs, the 2 tablespoons of dry strawberry gelatin powder (or crushed freeze-dried strawberries), and the ¼ cup of melted butter. Stir with a fork until the crumbs are evenly moistened and start to form small clusters.
Why dry gelatin/freeze-dried strawberries? This adds an extra layer of strawberry flavor and a beautiful pink tint to the crunch. The melted butter helps bind it and makes it wonderfully crisp.
For an extra crispy crunch, you can spread the mixture on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning. Let it cool completely before using. This step is optional but recommended for maximum crunch.
7. Frost the Cake:
Once the cake is thoroughly chilled and the gelatin is set, it’s time to frost.
If you’re using cream cheese, beat the softened cream cheese in a bowl until smooth and creamy. Then, gently fold in the thawed whipped topping until just combined. Be careful not to overmix, or the whipped topping can deflate. If using only whipped topping, ensure it’s fully thawed.
Spread the whipped topping (or cream cheese mixture) evenly over the chilled cake, covering the entire surface.
Why ensure the cake is cold? Applying frosting to a warm or even room-temperature poke cake can cause the frosting to melt or become runny.
8. Add the Crunch Topping and Final Chill:
Generously sprinkle the prepared strawberry crunch topping all over the frosted cake. You can gently press it into the frosting if you like, but a loose sprinkle also looks beautiful and maintains maximum crunchiness.
When to add crunch? For the absolute best texture, add the crunch just before serving. However, it will still be delicious if added a few hours ahead.
Cover the strawberry crunch poke cake loosely and return it to the refrigerator for at least another 30 minutes to 1 hour.
Why the final chill? This allows the frosting to set a bit more and the flavors to meld perfectly. It also makes for neater slices. Your strawberry crunch poke cake is now ready to dazzle!
Serving Ideas
This strawberry crunch poke cake is a showstopper on its own, but with a few simple touches, you can elevate the serving experience even further, making each slice a memorable treat. The vibrant colors and delightful textures of this cake make it a centerpiece-worthy dessert for any gathering.
When it comes to pairing, consider flavors that complement the sweet strawberry and creamy topping. A classic accompaniment is a scoop of high-quality vanilla bean ice cream. The cold creaminess of the ice cream melting alongside the moist, flavorful strawberry crunch poke cake is simply divine. Another excellent choice is a dollop of fresh, lightly sweetened whipped cream, perhaps with a whisper of vanilla extract, to echo the cake’s topping but with a homemade touch. For a lighter option, a side of fresh berries – especially more strawberries, sliced or whole – enhances the fruit theme and adds a lovely freshness. A few blueberries or raspberries can also provide a beautiful color contrast.
For plating, aim to showcase the beautiful layers. Use a sharp, clean knife (wiping it between cuts can help achieve neat slices) to cut generous squares. Place each slice on a dessert plate, ensuring the colorful poked interior and the distinct crunch layer are visible. A small mint sprig adds a touch of green and sophistication. You could also drizzle a tiny bit of strawberry coulis or a high-quality strawberry syrup around the plate for an extra burst of strawberry flavor and visual appeal. A light dusting of powdered sugar over the crunch topping just before serving can also add an elegant finish to your strawberry crunch poke cake presentation.
Frequently Asked Questions
This strawberry crunch poke cake is a crowd-pleaser, but you might have a few questions before you dive in. Here are some common queries, answered to help you achieve poke cake perfection!
1. Can I use a different flavor of cake mix or gelatin for this strawberry crunch poke cake?
Absolutely! While this recipe focuses on strawberry, poke cakes are wonderfully versatile. You could try a lemon cake mix with lemon gelatin for a zesty version, or a chocolate cake mix with cherry or raspberry gelatin for a richer, decadent twist. If you change the gelatin flavor, consider adapting the crunch topping flavor as well – perhaps lemon zest in the crunch for a lemon version, or a few cocoa nibs for a chocolate-themed cake. The core concept of the strawberry crunch poke cake can be easily adapted.
2. How long will the strawberry crunch poke cake last in the refrigerator?
Properly stored, covered tightly with plastic wrap or in an airtight container, your strawberry crunch poke cake will last for 3-4 days in the refrigerator. Keep in mind that the crunch topping may soften slightly over time due to the moisture from the frosting and cake. For the best texture, it’s ideally consumed within the first 1-2 days.
3. Can I make this strawberry crunch poke cake ahead of time?
Yes, this is a great make-ahead dessert! You can bake the cake, add the gelatin, and let it chill overnight (Step 5). Prepare the crunch topping and store it in an airtight container at room temperature. Then, a few hours before serving, or up to a day ahead, frost the cake and add the crunch topping. If you want the crunch to be at its absolute crispiest, you can add it just before serving.
4. Can I use fresh or frozen strawberries instead of gelatin for the filling?
While fresh or frozen strawberries make a delicious cake filling in general, for a traditional “poke cake” experience where liquid seeps into the holes, gelatin is ideal. You could, however, create a strawberry puree (cook down fresh or frozen strawberries with a little sugar and strain it) and pour that over the poked cake. It will yield a different texture, perhaps denser and less jiggly than gelatin, but still very tasty. You might need to adjust chilling times. For a true strawberry crunch poke cake experience, gelatin is recommended for that signature soaked texture. If you’re using fresh strawberries as a component, consider learning about their Strawberry Nutrition Facts for an added appreciation of this lovely fruit.
5. What if I don’t have Golden Oreos for the crunch topping? Can I use something else?
Certainly! Vanilla wafer cookies are an excellent substitute and provide a similar buttery crunch. Shortbread cookies would also work beautifully. Even graham cracker crumbs could be used, though they would lend a slightly different flavor profile to your strawberry crunch poke cake. The key is to use a fairly neutral, crisp cookie that will complement the strawberry and vanilla flavors.
6. Why is my strawberry crunch poke cake soggy instead of moist?
Sogginess can happen for a few reasons. Firstly, ensure you’re not poking holes all the way through to the bottom of the cake, as this allows the gelatin to pool at the base. Secondly, don’t add too much liquid; stick to the recipe amounts for the gelatin. Lastly, and most importantly, the cake needs adequate chilling time for the gelatin to set properly. If the gelatin doesn’t set, the cake will remain wet. A minimum of 3-4 hours is usually required, but overnight is even better for the perfect strawberry crunch poke cake texture.
7. Can I use a homemade cake recipe instead of a box mix?
Definitely! If you have a favorite white or yellow cake recipe that bakes well in a 9×13 inch pan, feel free to use it. A sturdy cake crumb is generally better for poke cakes to hold up to the liquid. If you’re going the homemade route, a resource like a Cake Flour Guide can be invaluable for achieving the perfect texture for your strawberry crunch poke cake base.
Conclusion
And there you have it – a spectacular strawberry crunch poke cake that’s as delightful to make as it is to eat! From the tender, strawberry-infused cake to the creamy frosting and that irresistible golden crunch, every bite is a celebration of flavor and texture. This strawberry crunch poke cake recipe is designed to be straightforward, proving that you don’t need complicated steps to create a truly memorable dessert. It’s perfect for brightening up any occasion, from family dinners to festive potlucks.
Pro Tips for your next strawberry crunch poke cake adventure:
- For an extra burst of strawberry flavor, consider spreading a very thin layer of strawberry jam or preserves over the cake before you add the whipped topping. This adds another dimension of fruity sweetness.
- To ensure the cleanest slices, make sure your strawberry crunch poke cake is thoroughly chilled. Dipping your knife in hot water and wiping it clean between each cut also works wonders.
- Don’t be afraid to get creative with the crunch! Adding a handful of chopped nuts like pecans or almonds to the cookie crumb mixture can introduce a lovely new textural element.
As for variations, the world of poke cakes is vast!
- Lemon Raspberry Crunch Poke Cake: Use a lemon cake mix, raspberry gelatin, and add some lemon zest to the crunch topping for a vibrant, tangy twist.
- Chocolate Cherry Crunch Poke Cake: Opt for a chocolate cake mix, cherry gelatin, and perhaps use regular Oreos (cream removed) with a touch of almond extract in the crunch for a Black Forest-inspired treat.
I truly hope you enjoy making and sharing this strawberry crunch poke cake. It’s a recipe that’s bound to bring smiles and requests for seconds! For another delightfully unique dessert experience, you might want to explore our recipe for Deep Fried Cherry Filled Cheesecake. Happy baking!
PrintStrawberry Crunch Poke Cake: A Symphony of Flavors and Textures
This Strawberry Crunch Poke Cake is a delightful twist on a classic dessert, offering a burst of strawberry flavor in every bite. Follow these five amazing tips to ensure your cake is a showstopper!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1 can (14 oz) sweetened condensed milk
- 8 oz whipped topping, thawed
- 1 cup crushed Golden Oreos
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Prepare cake mix according to package directions using water, oil, and eggs.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a bowl, dissolve strawberry gelatin in boiling water. Stir until completely dissolved, then let cool slightly.
- Use a wooden spoon or the end of a spatula to poke holes all over the cooled cake.
- Pour the cooled strawberry gelatin evenly over the cake, allowing it to seep into the holes.
- Drizzle sweetened condensed milk evenly over the gelatin layer.
- In a separate bowl, combine crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix well to create the strawberry crunch topping.
- Spread whipped topping evenly over the cake, then sprinkle the strawberry crunch topping over the whipped topping.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Notes
For an extra burst of strawberry flavor, consider adding a layer of fresh strawberry slices between the gelatin and whipped topping. Adjust the amount of freeze-dried strawberries in the topping to your preference. Store leftover cake in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry, poke cake, dessert, strawberry crunch