If you’re a fan of classic strawberry shortcake and love the creamy, moist texture of a poke cake, then this Strawberry Crunch Poke Cake is the perfect dessert for you! With layers of soft vanilla cake soaked in sweet strawberry syrup, topped with a luscious whipped cream topping, and finished with a crunchy golden crumble, this cake is both visually stunning and irresistibly delicious. Whether for a party, a family gathering, or just a sweet indulgence, this cake is guaranteed to impress!
Ingredients
For the Cake:
- 1 box vanilla or white cake mix (plus ingredients listed on the box)
- 1 box (3 oz) strawberry-flavored gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Whipped Topping:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Crunch Topping:
- 20 Golden Oreos (crushed)
- 3 tablespoons melted butter
- 1 box (3 oz) strawberry-flavored gelatin (dry)
For Garnishing (Optional):
- Fresh strawberries (sliced)
- Strawberry syrup
- Additional whipped cream
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake mix according to package instructions and bake in the prepared dish.
- Once baked, let the cake cool slightly.
Step 2: Poke & Soak
- Using the handle of a wooden spoon, poke holes evenly throughout the cake.
- In a small bowl, mix the strawberry gelatin with boiling water until dissolved. Add cold water and stir.
- Pour the gelatin mixture evenly over the cake, ensuring it soaks into the holes.
- Cover and refrigerate for at least 2 hours to allow the gelatin to set.
Step 3: Prepare the Whipped Topping
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread evenly over the chilled cake.
Step 4: Make the Strawberry Crunch Topping
- In a food processor, pulse the Golden Oreos until coarsely crushed.
- Add melted butter and dry strawberry gelatin, mixing until well combined.
- Sprinkle this mixture generously over the whipped topping.
Step 5: Garnish & Serve
- Add sliced fresh strawberries on top for extra flavor.
- Drizzle with strawberry syrup for a decorative touch.
- Refrigerate for at least 1 hour before serving.
Conclusion & Tips
- Crunchier Topping: If you want extra crunch, bake the Oreo mixture at 350°F (175°C) for 5-7 minutes before adding it to the cake.
- Make Ahead: This cake tastes even better when made a day ahead, allowing the flavors to meld.
- Flavor Variations: Try using different fruit-flavored gelatins like raspberry or cherry for a twist.
- Storage: Store leftovers in the refrigerator for up to 3 days.
This Strawberry Crunch Poke Cake is a refreshing, creamy, and perfectly balanced dessert that’s sure to be a crowd-pleaser. Enjoy!