Description
Strawberry Crunch Poke Cake is a moist white cake infused with strawberry Jell-O and topped with a light cream cheese and whipped cream frosting, finished with a crunchy cookie crumb topping and fresh strawberries. This easy-to-make dessert is perfect for family gatherings, potlucks, or strawberry season celebrations.
Ingredients
Scale
- Nonstick cooking spray
- 1 box (15.25 oz) white cake mix plus ingredients called for on the box
- 1 box (3 oz) strawberry Jell-O (for soaking)
- 1 1/2 cups heavy cream
- 1 block (8 oz) cream cheese, room temperature
- 2/3 cup (75 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 24 vanilla sandwich cookies (e.g., Golden Oreos)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 box (3 oz) strawberry Jell-O (for topping mix)
- Fresh strawberries, halved lengthwise, for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9 inch baking pan with nonstick cooking spray.
- Prepare the white cake mix according to package instructions and pour batter into prepared pan.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan.
- Using a bamboo skewer or chopstick, poke holes evenly spaced about 1/2 to 1 inch apart across the cake surface, without going all the way through.
- In a small saucepan, bring 1/2 cup water to a boil. Remove from heat and whisk in 3 oz strawberry Jell-O powder until dissolved. Stir in 1/2 cup cold water.
- Pour the Jell-O mixture evenly over the holes in the cake, letting it soak in. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- In a large bowl, beat heavy cream until stiff peaks form.
- In another bowl, beat room temperature cream cheese until smooth. Gradually add confectioners’ sugar, vanilla extract, and salt, mixing until creamy.
- Gently fold whipped cream into cream cheese mixture until combined.
- Spread the frosting evenly over the chilled cake.
- Pulse vanilla sandwich cookies in a food processor until coarse crumbs form.
- In a bowl, combine cookie crumbs, melted butter, and remaining strawberry Jell-O powder. Mix well.
- Sprinkle the crunchy topping evenly over the frosting, pressing lightly to adhere.
- Optional: Dollop or pipe reserved frosting on top of crumbs and garnish with halved fresh strawberries.
Notes
- Ensure the cake is completely cooled before poking holes to prevent breaking.
- Do not over-soak the cake with Jell-O to avoid sogginess.
- Use room temperature cream cheese for smooth frosting.
- For a citrus twist, add lemon zest to the frosting.
- Substitute heavy cream with whipped coconut cream for a dairy-free version.
- Use gluten-free cake mix and cookies for gluten-free adaptation.
- Add fresh or frozen strawberries to the frosting for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking and no-bake assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Strawberry Crunch Poke Cake, poke cake recipe, strawberry dessert, cream cheese frosting, crunchy topping