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Strawberry Crunch Poke Cake with whipped cream frosting and strawberry topping

Strawberry Crunch Poke Cake

A playful, easy-to-make dessert featuring a soft vanilla cake soaked with strawberry gelatin, whipped cream, and a crunchy topping of Golden Oreos and freeze-dried strawberries.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Vanilla or white cake mix 15.25 oz, plus the ingredients on the box Use milk instead of water for a richer cake.
  • 3 large Eggs Follow the box directions.
  • 1/2 cup Oil Follow the box directions.
For the poke layer
  • 1 box Strawberry gelatin 3 oz For classic strawberry color and flavor.
  • 1 cup Boiling water To dissolve the gelatin.
  • 1/2 cup Cold water To cool the gelatin.
For the topping
  • 1 tub Whipped topping 8 oz, thawed For a light and fluffy finish.
  • 22 cookies Golden Oreos, crushed Can substitute with vanilla sandwich cookies.
  • 1 cup Freeze-dried strawberries, crushed From a 0.8 to 1 oz bag for intense berry flavor.
  • 5 tbsp Unsalted butter, melted To bind the crumb.
  • 1 pinch Salt To balance sweetness.
  • 1 cup Fresh strawberries, optional For garnish, slice for pretty presentation.

Method
 

Bake the base
  1. Preheat your oven to 350°F. Grease a 9x13 pan or line it with parchment. Mix the cake batter according to the box instructions, using milk instead of water for a richer crumb. Pour into the pan and bake until the center springs back, about 25 to 28 minutes. Let the cake cool on a rack for 15 minutes.
Poke and pour
  1. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about half an inch apart.
  2. In a bowl, whisk the strawberry gelatin with 1 cup boiling water until fully dissolved, then stir in 1/2 cup cold water. Slowly pour the mixture over the cake, letting it sink into the holes. Chill the cake for at least 2 hours, or until the gelatin sets.
Make the strawberry crunch
  1. Crush the Golden Oreos in a zip-top bag or pulse in a food processor for sandy crumbs with small chunks. Crush the freeze-dried strawberries separately.
  2. Combine the cookie crumbs and crushed strawberries in a bowl with a pinch of salt, drizzle in melted butter, and toss until slightly damp and clumping together.
Frost and finish
  1. Spread whipped topping over the chilled cake in an even layer.
  2. Sprinkle strawberry crunch mixture over the top lightly pressing it down to adhere.
  3. Chill for another 30 minutes to set, then slice and serve.

Notes

Use a 9x13 pan for optimum thickness. Don't overmix and ensure the cake is warm, not hot when poking. Chill for at least 2 hours and serve with fresh strawberries for garnish.