Strawberry Crunch Poke Cake is a delightful dessert that’s both visually stunning and incredibly delicious. Combining the sweet flavors of strawberries with a crunchy topping reminiscent of the popular strawberry crunch ice cream bars, this cake is moist, flavorful, and a crowd-pleaser for any occasion. Perfect for summer gatherings, birthdays, or just when you want a sweet treat, this poke cake is easy to make and always a hit!
What Is a Poke Cake?
A poke cake is a type of cake that has holes poked into it after baking. These holes are then filled with a sweet mixture, usually gelatin, pudding, or a flavored syrup, which soaks into the cake, creating a moist and flavorful dessert. For this recipe, we’re using strawberry gelatin to infuse the cake with a delicious strawberry flavor, topped with a crunchy strawberry crumble.
Key Ingredients and Why They Matter
Cake Mix
For ease, we’re using a vanilla or white cake mix as the base of this poke cake. It’s light and fluffy, allowing the strawberry flavors to shine through.
- Pro Tip: You can make a homemade vanilla cake from scratch if you prefer, but a boxed mix keeps things simple and quick.
Strawberry Gelatin
Strawberry-flavored gelatin is the key to making this poke cake packed with strawberry goodness. It soaks into the cake, giving it moisture and a burst of fruity flavor.
Crunch Topping
The strawberry crunch topping is what takes this cake to the next level. It’s made from a combination of Golden Oreos and freeze-dried strawberries, which replicate the flavors of a strawberry shortcake ice cream bar.
- Pro Tip: The freeze-dried strawberries add a concentrated strawberry flavor without adding moisture to the crunch topping.
How to Make Strawberry Crunch Poke Cake
Step 1: Bake the Cake
Ingredients:
- 1 box vanilla or white cake mix
- Water, oil, and eggs (as required by the cake mix box)
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by greasing it lightly with butter or non-stick spray.
- Follow the instructions on the cake mix box to prepare the batter, and bake the cake according to the directions.
- Once baked, allow the cake to cool slightly before proceeding to the next step.
Step 2: Poke and Fill
Ingredients:
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- While the cake is still slightly warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake.
- In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in the cold water.
- Pour the gelatin mixture evenly over the cake, ensuring it fills the holes you poked earlier. Refrigerate the cake for at least 2 hours, or until fully chilled.
Step 3: Prepare the Crunch Topping
Ingredients:
- 10 Golden Oreos, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 2 tablespoons butter, melted
- In a food processor, pulse the Golden Oreos and freeze-dried strawberries together until they are finely crushed.
- Transfer the mixture to a bowl and stir in the melted butter until combined. Set aside.
Step 4: Frost and Top the Cake
Ingredients:
- 1 tub (8 oz) whipped topping (Cool Whip)
- Strawberry crunch topping (from above)
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle the prepared strawberry crunch topping generously over the whipped topping, pressing it down lightly so it sticks.
Step 5: Serve and Enjoy
Slice the Strawberry Crunch Poke Cake into squares and serve! Each bite will have the perfect combination of soft, strawberry-soaked cake, creamy whipped topping, and crunchy, flavorful topping.
Variations and Add-Ins
Strawberry Cream Cheese Poke Cake
For a richer flavor, substitute half of the whipped topping with cream cheese. Beat together 8 oz of cream cheese and 1/2 cup powdered sugar, then fold it into the whipped topping before spreading it over the cake.
Chocolate Strawberry Poke Cake
Add a layer of melted chocolate ganache (made with chocolate chips and heavy cream) on top of the cake before adding the whipped topping and crunch layer for a chocolatey twist.
Gluten-Free Strawberry Poke Cake
Substitute the cake mix with a gluten-free vanilla cake mix and use gluten-free cookies for the topping to make this recipe gluten-friendly.
Dietary Adaptations
This recipe can be adapted to fit different dietary needs:
- Gluten-Free: Use a gluten-free cake mix and gluten-free cookies for the topping.
- Dairy-Free: Substitute the whipped topping with a dairy-free whipped cream alternative.
- Vegan: Use a vegan cake mix and plant-based whipped cream for a vegan-friendly version.
Frequently Asked Questions
Strawberry Crunch Poke Cake Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made up to 1 day in advance. Just wait to add the crunch topping until you’re ready to serve it, so it stays crispy.
Can I use fresh strawberries instead of freeze-dried strawberries for the topping?
Freeze-dried strawberries are best for the crunch topping because they don’t add moisture. Using fresh strawberries may make the topping soggy.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
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