If you’re looking for a show-stopping dessert that’s easy to make and guaranteed to impress, this Strawberry Crunch Poke Cake delivers in every bite. With its moist vanilla base, sweet strawberry filling, creamy topping, and nostalgic crunch layer, this cake is a vibrant crowd-pleaser that works for birthdays, potlucks, summer cookouts, and beyond.
Inspired by the classic strawberry shortcake ice cream bar, this dessert transforms a simple boxed cake into something spectacular — and best of all, no decorating skills required.
Ingredients
For the Cake
- 1 box white or vanilla cake mix (plus ingredients required on the box — eggs, oil, and water)
- 1 box (3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
For the Cream Topping
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
For the Strawberry Crunch Topping
- 20 Golden Oreo cookies
- 2 tablespoons freeze-dried strawberries
- 3 tablespoons unsalted butter, melted
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Cooling & Chilling Time: 2–3 hours
- Total Time: Approximately 3.5–4 hours (including chilling)
Step-by-Step Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Mix cake batter according to package instructions and bake for the recommended time.
- Let the cake cool for about 15 minutes after baking.
Step 2: Prepare the Gelatin
- In a bowl, dissolve strawberry gelatin in 1 cup boiling water.
- Stir in ½ cup cold water and let cool slightly.
Step 3: Poke and Pour
- Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.
- Slowly pour the strawberry gelatin mixture evenly over the cake.
- Refrigerate for at least 1 hour to allow the gelatin to set.
Step 4: Make the Cream Layer
- In a bowl, whisk pudding mix with cold milk until thickened (about 2 minutes).
- Fold in the whipped topping until smooth and fluffy.
- Spread the mixture evenly over the chilled cake.
Step 5: Make the Crunch Topping
- In a food processor, pulse Golden Oreos and freeze-dried strawberries until coarse crumbs form.
- Add melted butter and pulse a few more times until combined.
- Sprinkle the strawberry crunch evenly over the cream layer.
Step 6: Chill and Serve
- Refrigerate the cake for at least 2 more hours, or overnight for best texture.
- Slice and serve chilled.
Serving Tips
- Garnish with fresh sliced strawberries for extra color and flavor.
- Serve in chilled dessert cups for easy individual portions.
- Pairs beautifully with lemonade or iced tea on a hot day.
Nutritional Highlights
| Nutrient | Per Serving (1/12 of cake) |
|---|---|
| Calories | 320 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 40mg |
| Sodium | 310mg |
| Carbohydrates | 45g |
| Sugars | 28g |
| Fiber | 0.5g |
| Protein | 3g |
Highlights:
- The freeze-dried strawberries and gelatin layer deliver a boost of vitamin C and real fruit flavor.
- Using whipped topping and instant pudding keeps the cream layer light and fluffy without heavy cream.
- Golden Oreos provide the nostalgic crunch, while the butter helps the topping stick perfectly.
Make-Ahead and Storage
- This cake is perfect for make-ahead prep — chill it overnight for best results.
- Store covered in the refrigerator for up to 4 days.
- Freezing is not recommended as it may affect the texture of the gelatin and cream layers.
This Strawberry Crunch Poke Cake is everything a dessert should be — colorful, creamy, crunchy, and easy to prepare. With minimal baking experience required, it’s a fail-proof recipe you’ll want to make again and again.
Ready to try it yourself? Let this retro-inspired treat become your next go-to cake for family gatherings and celebrations.