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Strawberry Crunch Poke Cake: A Symphony of Flavors and Textures

Delightful Strawberry Crunch Poke Cake Recipe

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!

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Prepare cake mix according to package directions using water, oil, and eggs.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  3. In a bowl, dissolve strawberry gelatin in boiling water. Stir until completely dissolved, then let cool slightly.
  4. Use a wooden spoon or the end of a spatula to poke holes all over the cooled cake.
  5. Pour the cooled strawberry gelatin evenly over the cake, allowing it to seep into the holes.
  6. Drizzle sweetened condensed milk evenly over the gelatin layer.
  7. In a separate bowl, combine crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix well to create the strawberry crunch topping.
  8. Spread whipped topping evenly over the cake, then sprinkle the strawberry crunch topping over the whipped topping.
  9. 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

Keywords: strawberry, poke cake, dessert, strawberry crunch