Description

Strawberry Crunch Poke Cake is a moist vanilla cake infused with strawberry gelatin, topped with a creamy whipped layer and a crunchy strawberry-Oreo topping.

Ingredients

Scale

For the Cake:
1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 (3 oz) box strawberry gelatin (Jell-O)
1 cup boiling water
1 cup cold water
For the Topping:
1 (8 oz) package cream cheese, softened
1 (8 oz) container whipped topping (Cool Whip), thawed
1/2 cup powdered sugar
1 tsp vanilla extract
For the Strawberry Crunch Topping:
1 1/2 cups crushed Golden Oreos
1/2 cup freeze-dried strawberries, crushed
4 tbsp melted butter
For Garnish (optional):
Fresh strawberries
Additional whipped cream

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish

2. Prepare cake batter according to package instructions and bake for 25–30 minutes until a toothpick comes out clean

3. Cool cake for 10 minutes, then poke holes all over using the end of a wooden spoon

4. Dissolve strawberry gelatin in boiling water, then stir in cold water

5. Pour gelatin mixture evenly over cake, allowing it to seep into holes, then refrigerate for 2 hours

6. Beat cream cheese until smooth, then mix in powdered sugar and vanilla

7. Fold in whipped topping gently until light and fluffy

8. Spread creamy topping evenly over chilled cake

9. Mix crushed Golden Oreos, freeze-dried strawberries, and melted butter until crumbly

10. Sprinkle strawberry crunch topping evenly over cake

11. Garnish with fresh strawberries and whipped cream if desired, then slice and serve chilled

Notes

If Golden Oreos are unavailable, substitute with graham crackers or vanilla wafers

Refrigerate for at least 2 hours to allow gelatin to fully set

Cake can be made ahead and stored in the fridge for up to 3 days

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 31g
Sodium: 280mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg