Strawberry Crunch Poke Cake
A soft, chilled strawberry poke cake topped with fluffy whipped cream frosting and a nostalgic strawberry crunch topping. Perfect for potlucks, birthdays, or anytime you want an easy make-ahead dessert.
Ingredients
Cake
Frosting
Strawberry Crunch Topping
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Mix the cake batter according to the box directions, pour it into the pan, and bake until set and lightly golden. Let the cake cool completely.
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Once cooled, poke holes all over the cake using a fork. Don’t be shy, more holes means more strawberry flavor.
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Whisk the strawberry gelatin with boiling water until fully dissolved, then stir in the cold water. Slowly pour the mixture evenly over the cake and let it soak in. Cover and pop it in the fridge for at least 4 hours.
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Beat the softened cream cheese until smooth and set aside. In another bowl, whip the cream, powdered sugar, and vanilla until fluffy. Gently fold the cream cheese into the whipped cream until smooth.
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Spread the frosting evenly over the chilled cake.
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Mix the crushed cookies with melted butter and dry strawberry gelatin powder until evenly coated. Sprinkle the topping over the frosting and lightly press it in. Add fresh strawberries if using.
Note
This cake is best made ahead, the texture improves after chilling overnight.
The crunch topping softens slightly over time, which is normal and still delicious.
You can use reduced-fat cream cheese or light whipped topping if you want to lighten it up a bit.
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