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.

Strawberry Crunch Poke Cake

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

Scale

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)

Cook Mode Prevent your screen from going dark

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