If you’re looking for a delicious and visually appealing dessert, this Strawberry Crunch Poke Cake is the perfect choice. This cake combines the soft texture of a white or vanilla cake with the refreshing taste of strawberry gelatin, topped with a creamy layer of cream cheese and a delightful strawberry crunch topping. It’s a crowd-pleaser that’s perfect for any summer gathering or special occasion. Let’s dive into the recipe!
Ingredients
For the Cake:
- 1 box of white or vanilla cake mix (plus ingredients listed on the box)
- 1 box (3 oz) of strawberry gelatin (Jell-O)
- 1 cup of boiling water
- 1/2 cup of cold water
For the Topping:
- 1 package (8 oz) of cream cheese, softened
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tub (8 oz) of whipped topping (Cool Whip), thawed
For the Strawberry Crunch Topping:
- 1 package (14.3 oz) of Golden Oreos
- 1/4 cup of freeze-dried strawberries
- 1/2 cup of unsalted butter, melted
Directions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the cake mix according to the package instructions and bake in the prepared pan. Allow the cake to cool completely.
2. Make the Gelatin:
In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water.
3. Poke the Cake:
Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the prepared gelatin evenly over the cake, ensuring it fills the holes. Refrigerate the cake for at least 2 hours.
4. Prepare the Cream Cheese Topping:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the thawed whipped topping until well combined. Spread the mixture evenly over the chilled cake.
5. Make the Strawberry Crunch Topping:
In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form coarse crumbs. Add the melted butter and pulse a few more times until the mixture is combined and resembles wet sand.
6. Add the Crunch Topping:
Sprinkle the strawberry crunch mixture evenly over the top of the cake.
7. Serve:
Refrigerate the cake for at least 1 hour before serving to allow the topping to set. Slice and serve chilled.
Conclusion
This Strawberry Crunch Poke Cake is a delightful treat that will be a hit at any gathering. The combination of moist cake, fruity gelatin, creamy topping, and crunchy strawberry layer creates a dessert that’s not only delicious but also fun to make. Enjoy this cake with family and friends, and make your summer celebrations even more special!
Tips and Tricks
- Variations: Feel free to experiment with different flavors of gelatin and cookies for the crunch topping. Lemon or raspberry gelatin can also add a unique twist.
- Decorations: Add fresh strawberries or a drizzle of chocolate syrup on top for an extra touch of elegance.
- Make Ahead: This cake can be made a day in advance. Just keep it refrigerated until you’re ready to serve.
Additional Information
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Chilling Time: 3 hours
- Total Time: 4 hours
- Servings: 12 servings
- Calories: Approximately 350 per serving
Enjoy this Strawberry Crunch Poke Cake and make your dessert table shine!