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–+ servings
The image shows a piece of strawberry crunch poke cake topped with whipped cream and a fresh strawberry.

Strawberry Crunch Poke Cake

Strawberry Crunch Poke Cake with a sweet strawberry crunch crumble.
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Prep Time 20 minutes
Cook Time 35 minutes
chill_time 2 minutes
Total Time 57 minutes
Servings: 17
Course: Dessert
Cuisine: American, Southern
Calories: 489
Ingredients Method Nutrition Notes

Ingredients
  

For the cake:
  • 15.75 ounces white cake mix box mix ensures consistent texture
  • 3 large eggs helps bind the cake batter
  • 2 ¾ cups heavy cream divided for the cake and the Jello mixture
  • ⅓ cup vegetable oil adds moisture to the cake
  • 3.3 ounces strawberry Jello small box for flavor infusion
  • 1 cup boiling water used to dissolve the gelatin
For the frosting:
  • 8 ounces Cool Whip whipped topping light and fluffy topping
For the strawberry crunch topping:
  • 27 Golden Oreo cookies crushed for the crumble topping
  • 2 ¾ tablespoons strawberry jam adds flavor and binds the crumbs
  • 3.3 ounces strawberry Jello small box for the topping's pink hue
  • 2 tablespoons heavy cream creates a creamy consistency for the crumble
For garnishing:
  • whipped topping optional for extra creaminess
  • fresh strawberries optional for fresh garnish

Method
 

  1. Preheat the oven to 350ºF and prepare a 9x13 inch baking dish with cooking spray.
  2. In a large bowl, combine the cake mix, eggs, 1 ½ cups of heavy cream, and vegetable oil. Beat until smooth, scraping the bowl as needed.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes or until the cake top springs back when touched and a toothpick comes out with a few crumbs. Do not overbake.
  4. Allow the cake to cool for 20 minutes before poking holes all over the surface with a spoon handle.
  5. Prepare the Jello syrup: Whisk the strawberry Jello powder into boiling water until dissolved, then slowly whisk in the remaining 1 cup of heavy cream.
  6. Pour the strawberry Jello mixture slowly over the cake, ensuring the liquid fills the holes, but avoid the edges. Spread any remaining liquid evenly.
  7. Cover the cake and refrigerate for 2-4 hours or overnight to allow the flavors to meld.
  8. When ready to serve, spread the Cool Whip topping over the cake.
  9. Make the strawberry crunch topping: In a food processor, pulse 20 Oreo cookies into crumbs, then add strawberry jam and pulse until mixed.
  10. Remove half of the cookie crumble and set it aside. To the remaining crumbs, add strawberry Jello powder and heavy cream, then pulse until the mixture forms coarse pink crumbs.
  11. Add the reserved cookie crumbs back to the food processor, along with the remaining 5 Oreo cookies. Pulse to blend, forming a mix of strawberry and vanilla crumbs.
  12. Sprinkle the strawberry crunch evenly over the frosting and gently spread if necessary. Garnish with fresh strawberries and whipped topping if desired.
  13. Refrigerate any leftovers until serving.

Nutrition

Serving: 100gCalories: 489kcalCarbohydrates: 55gProtein: 6gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 85mgSodium: 368mgPotassium: 108mgFiber: 1gSugar: 36gVitamin A: 678IUVitamin C: 1mgCalcium: 113mgIron: 1mg

Notes

This cake is perfect for summer gatherings with its sweet, light flavor and crunchy texture that everyone will love. Enjoy it as a sweet ending to any meal!

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