Description
This Strawberry Crunch Poke Cake is a nostalgic and beginner-friendly dessert featuring a moist strawberry-infused cake, creamy whipped frosting, and a golden strawberry crunch topping. Inspired by the classic ice cream bar, this sweet treat is easy to make and perfect for any occasion.
Ingredients
Scale
For the Cake
- One (15.25 oz) box white cake mix
- Ingredients listed on the cake mix box (eggs, oil, water)
- 3 oz box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
For the Frosting
- 8 oz cream cheese, softened
- 1½ cups heavy whipping cream
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- For the Strawberry Crunch Topping
- 18–20 Golden Oreos, coarsely crushed
- ¼ cup unsalted butter, melted
- 3 oz box strawberry gelatin powder
- Fresh strawberries for garnish (optional)
Instructions
- Prepare the cake batter: Preheat the oven to 350°F and grease a 9×13-inch baking pan with cooking spray. Prepare the cake batter according to the package instructions, pour it into the pan, and bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Infuse the cake with strawberry flavor: Use a fork or the back of a wooden spoon to poke holes evenly across the surface of the cooled cake. In a mixing cup, dissolve the strawberry gelatin in boiling water, then add cold water and stir well. Pour the gelatin mixture evenly over the cake, allowing it to soak into the holes. Cover and refrigerate for at least 4 hours or overnight.
- Make the frosting: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. In a separate bowl, whip the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread the frosting evenly over the chilled cake.
- Prepare the crunchy topping: In a bowl, mix the crushed Golden Oreos with melted butter and dry strawberry gelatin powder until well combined. Sprinkle the topping generously over the frosted cake, pressing lightly to help it adhere. If desired, garnish with fresh strawberries.Chill and serve: Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy this delicious, nostalgic treat!
Notes
- For a stronger strawberry flavor, use strawberry cake mix instead of white.
- Add the crunchy topping just before serving if you prefer a crispier texture.
- This cake pairs beautifully with vanilla ice cream or a drizzle of white chocolate.
- Prep Time: 4 hours 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg