Description
A deliciously easy recipe for Strawberry Crunch Poke Cake, featuring layers of strawberry filling, whipped cream, and a crunchy topping.
Ingredients
Scale
- 1 box white cake mix (or vanilla)
- Ingredients listed on cake mix (usually eggs, oil, water)
- 1 box (3.5 oz / 100g) strawberry Jell-O
- 1 cup boiling water
- ½ cup cold water
- 1 cup strawberries (fresh or frozen, diced)
- 1 cup heavy cream or Cool Whip
- 2 cups heavy whipping cream, cold (or 1 tub Cool Whip)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 20 Golden Oreos, crushed
- 3 tbsp melted butter
- 1 box (3 oz / 85g) strawberry Jell-O powder OR ½ cup freeze-dried strawberry crumbs
Instructions
- Prepare cake according to box instructions. Pour batter into a 9×13″ pan and bake. Let cool 10 minutes.
- Mix strawberry Jell-O + 1 cup boiling water. Stir in ½ cup cold water. Let cool 5 minutes, then stir in diced strawberries. Whip 1 cup heavy cream to soft peaks, fold into strawberry mixture.
- Use the back of a wooden spoon to poke holes all over the cake. Pour strawberry filling over the cake — it should seep into holes. Chill 30 minutes to set.
- Whip 2 cups heavy cream + powdered sugar + vanilla until fluffy. Spread over chilled cake.
- Crush Golden Oreos (fine but not powder). Mix with strawberry Jell-O powder and melted butter until crumbly. Sprinkle generously over cake.
- Garnish with whipped cream swirls and whole strawberries on top. Chill at least 1 hour before slicing.
Notes
- For a lighter version, use Cool Whip instead of heavy cream.
- Can substitute fresh strawberries with frozen if necessary.
- Ensure the cake is completely cooled before adding the filling to prevent it from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg