When I was a kid, nothing felt more indulgent than biting into a strawberry shortcake crunch ice cream bar on a warm summer day. The creamy, cool center, the punchy strawberry flavor, and the signature crunchy topping made every bite magical. If you share that memory, you’re going to love this Strawberry Crunch Poke Cake a fun and easy dessert that captures the nostalgia of those beloved ice cream bars but in cake form.
This recipe is perfect for beginner bakers because it relies on simple ingredients and foolproof techniques. With a boxed cake base, a flavorful strawberry infusion, and a no-fuss whipped cream cheese frosting, it’s practically impossible to mess up. Plus, the strawberry crunch topping brings a delightful texture that balances the cake’s softness. Whether you’re baking for a birthday, potluck, or just because, this cake is bound to be a crowd-pleaser.
Why This Recipe is Special
- Beginner-Friendly: Uses a boxed cake mix as the base, eliminating guesswork.
- Nostalgic Flavor: Tastes just like the strawberry shortcake ice cream bars.
- Perfectly Moist: The strawberry gelatin mixture keeps the cake incredibly soft.
- Make-Ahead Friendly: The flavors get better as the cake sits, making it ideal for prepping in advance.
Ingredients and Preparation
Cake Base:
- White Cake Mix – Provides a soft, neutral base that absorbs the strawberry flavor beautifully.
- Eggs, Oil, Water – Essential for making the cake mix according to package instructions.
- Strawberry Gelatin Powder – Infuses the cake with a vibrant strawberry taste.
- Boiling Water & Cold Water – Used to dissolve and cool the gelatin before soaking the cake.
Alternatives: You can use a yellow cake mix for a slightly richer flavor. If you prefer a more natural option, substitute gelatin with pureed fresh strawberries mixed with sugar and a splash of lemon juice.
Frosting:
- Cream Cheese – Adds a slight tang that balances the sweetness.
- Heavy Whipping Cream – Whips up light and fluffy for an airy texture.
- Powdered Sugar – Sweetens the frosting without making it grainy.
- Vanilla Extract – Enhances the overall flavor.
Alternatives: If you prefer a shortcut, you can use store-bought whipped topping instead of homemade frosting.
Strawberry Crunch Topping:
- Golden Oreos – Crushed to create the signature crunchy topping.
- Melted Butter – Helps bind the crumbs together.
- Strawberry Gelatin Powder – Adds that classic strawberry shortcake flavor.
Alternatives: If you don’t have Golden Oreos, try vanilla wafer cookies or shortbread cookies instead.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the white cake mix according to the package instructions, then bake until a toothpick inserted in the center comes out clean (about 25 minutes). Let the cake cool completely.
Step 2: Once the cake is cooled, use a fork or the handle of a wooden spoon to poke holes evenly across the surface. This step allows the strawberry gelatin to seep into the cake.
Step 3: In a small bowl, whisk the strawberry gelatin powder with 1 cup of boiling water until fully dissolved. Add 1 cup of cold water and stir. Pour the mixture evenly over the cake, ensuring it seeps into the holes. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 4: To make the frosting, beat the cream cheese in a mixing bowl until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese until well combined. Spread the frosting evenly over the chilled cake.
Step 5: For the crunch topping, crush the Golden Oreos into coarse crumbs and mix them with the melted butter and strawberry gelatin powder. Sprinkle this mixture over the frosting, pressing slightly to help it adhere.
Step 6: Garnish with fresh strawberries if desired. Slice and enjoy!
Beginner Tips and Notes
- Avoid a Soggy Cake: Make sure the cake is completely cool before pouring the gelatin mixture over it.
- Whipping Cream Success: Use a cold metal bowl when whipping the cream to achieve the perfect consistency.
- Make-Ahead Convenience: This cake tastes even better the next day, so don’t be afraid to prep it in advance.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. The topping may soften over time but will still be delicious.
Serving Suggestions
- Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
- Drizzle with melted white chocolate for a fancy touch.
- Top with fresh berries to enhance the fruity flavors.
- Serve with a side of whipped cream for added lightness.
Conclusion
This Strawberry Crunch Poke Cake is more than just a dessert—it’s a trip down memory lane. Its simplicity makes it a great choice for beginner bakers, while the nostalgic flavors ensure that it will be a hit at any gathering. Try this recipe and let me know how it turns out in the comments. Happy baking!
FAQ About Strawberry Crunch Poke Cake
Can I use a different cake mix instead of white cake?
Yes! A yellow cake mix works well for a richer flavor. You can also use a strawberry cake mix for even more strawberry taste.
How do I prevent the cake from becoming too soggy?
Make sure the cake is completely cool before adding the strawberry gelatin mixture. Also, don’t oversaturate the cake—pour the gelatin evenly and let it absorb gradually.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. Store it in the refrigerator and add the crunch topping just before serving to maintain its texture.
More Relevant Recipes
- Strawberry Shortcake Kabobs – 2 Ways – the most Requested Dessert for Summer Parties.
- Raspberry Cinnamon Rolls with Lemon Glaze
- Strawberry Honey Custard Tarts with Lemon Curd
Strawberry Crunch Poke Cake
- Total Time: 5 hours 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Crunch Poke Cake is a moist and flavorful dessert inspired by the classic strawberry shortcake ice cream bars. It features a white cake base infused with strawberry gelatin, a creamy whipped cream cheese frosting, and a crispy Golden Oreo and strawberry crunch topping. Perfect for summer gatherings, birthdays, or whenever you’re craving a nostalgic sweet treat.
Ingredients
For the Cake:
- 1 box (15.25 oz) white cake mix
- Eggs, oil, and water (as listed on the cake mix box)
- 1 box (3 oz) strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
For the Frosting:
- 8 oz cream cheese, softened
- 1 ½ cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberry Crunch Topping:
- 18–20 Golden Oreos, coarsely crushed
- ¼ cup unsalted butter, melted
- 1 box (3 oz) strawberry gelatin powder
- Fresh strawberries for garnish (optional)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray. Prepare the cake batter according to the package instructions, then pour it into the prepared pan. Bake as directed on the box, typically 22-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
- Infuse with Strawberry Gelatin: Once the cake is fully cooled, use the tines of a fork or the handle of a wooden spoon to poke holes evenly across the surface. In a small bowl, dissolve the strawberry gelatin in boiling water, then add the cold water and stir well. Slowly pour the mixture over the cake, ensuring it seeps into the holes. Cover and refrigerate for at least 4 hours or overnight for the best flavor infusion.
- Make the Frosting: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the frosting evenly over the chilled cake, covering all edges.
- Prepare the Crunch Topping: In a medium bowl, mix the crushed Golden Oreos with melted butter and dry strawberry gelatin powder until well coated. Sprinkle the crunch mixture evenly over the frosted cake, gently pressing it down to adhere.
- Serve and Enjoy: Garnish with fresh strawberries if desired. Slice into squares and serve chilled. Store any leftovers covered in the refrigerator for up to three days.
Notes
If you prefer a stronger strawberry flavor, use strawberry cake mix instead of white.
For a thicker frosting, add an extra ½ cup of powdered sugar.
If using a glass baking dish instead of metal, the baking time may need to be adjusted slightly.
To keep the crunch topping crispy, add it just before serving.
- Prep Time: 4 hours 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
