Strawberry Crunch Poke Cake
A creamy, juicy, and crunchy dessert made with moist vanilla cake soaked in strawberry gelatin, topped with a velvety cream cheese and whipped topping layer, and finished with a buttery Golden Oreo and freeze-dried strawberry crumble. Perfect for parties or family gatherings.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Hand Mixer
- Food Processor
Ingredients
Cake
- 1 box white or vanilla cake mix plus ingredients listed on the box
- 1 box strawberry gelatin (3 oz)
- 1 cup boiling water
- 1/2 cup cold water
Topping
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip) thawed
- 14.3 oz Golden Oreos crushed
- 1/4 cup freeze-dried strawberries crushed
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan. Prepare cake mix as directed and bake. Cool completely.
- Dissolve strawberry gelatin in boiling water, then stir in cold water. Let cool slightly.
- Poke holes evenly across the cooled cake with the handle of a wooden spoon.
- Pour gelatin mixture evenly over cake so it fills the holes. Refrigerate for 2 hours to set.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla until silky.
- Fold in whipped topping until fluffy. Spread over the chilled cake.
- In a food processor, pulse Golden Oreos and freeze-dried strawberries to coarse crumbs. Add melted butter and pulse until combined.
- Sprinkle crumble evenly on top of the cake, pressing lightly. Chill 1 hour before serving.
Notes
For extra flavor, try adding fresh strawberry slices on top before serving. Store covered in the refrigerator for up to 3 days.