Bright, fruity, and irresistibly crunchy — this Strawberry Crunch Poke Cake is a true showstopper! A soft vanilla cake soaked with sweet strawberry gelatin, topped with a creamy cream cheese layer, and finished with a crunchy strawberry Oreo crumble. Perfect for birthdays, potlucks, family gatherings, or whenever you just need something delicious.
Ingredients
For the Cake:
- 1 box white or vanilla cake mix (plus ingredients listed on the box)
- 1 box (3 oz / 85g) strawberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Cream Cheese Topping:
- 1 package (8 oz / 225g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz / 225g) whipped topping (Cool Whip), thawed
For the Strawberry Crunch Topping:
- 1 package (14.3 oz / 400g) Golden Oreos
- ¼ cup freeze-dried strawberries
- ½ cup unsalted butter, melted
Preparation
- Bake the Cake:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare the cake mix according to package directions and bake. Let cool completely. - Prepare the Gelatin:
In a bowl, dissolve the strawberry gelatin in the boiling water. Stir in the cold water. - Poke and Soak the Cake:
Use the handle of a wooden spoon to poke holes across the surface of the cooled cake. Pour the gelatin evenly over the cake so it seeps into the holes. Refrigerate for at least 2 hours. - Cream Cheese Layer:
Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping. Spread evenly over the cold cake. - Crunch Topping:
Crush the Golden Oreos and mix with the freeze-dried strawberries and melted butter. Sprinkle evenly over the top. - Chill & Serve:
Refrigerate until ready to eat. Slice, serve, and enjoy!
Total Time: ~4 hours
Servings: 12
Hashtags
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