If you were obsessed with those strawberry shortcake crunch ice cream bars as a kid, the ones with the pink and vanilla crumbs that somehow always melted too quickly, this strawberry crunch poke cake is going to feel very familiar. It’s soft, chilled, and packed with that sweet strawberry flavor that hits in the best, slightly nostalgic way.
The cake is super moist, soaked with strawberry goodness, then topped with a fluffy whipped cream frosting and finished with that crunchy strawberry layer everyone fights over.
Let’s bake!
Why You’ll Love It
- It’s super soft and moist, like fork-slides-right-through soft
- No complicated steps, it’s mostly mix, bake, poke, chill, repeat
- That strawberry crunch topping adds the perfect texture contrast
- It looks fun and bright without needing decorating skills
- Even better straight from the fridge the next day, trust me
Ingredients
Cake
- 1 box white cake mix (15.25 oz), plus the eggs, oil, and water listed on the box
- 1 small box strawberry gelatin (3 oz)
- 1 cup boiling water
- 1 cup cold water
Frosting
- 8 oz cream cheese, softened
- 1½ cups heavy whipping cream, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Crunch Topping
- 18 to 20 Golden Oreos, crushed into small chunks
- ¼ cup unsalted butter, melted
- 1 small box strawberry gelatin (dry powder only)
- Fresh strawberries for topping, optional but very cute
How To Make Strawberry Crunch Poke Cake
Make the cake
Preheat your oven to 350°F.
Grease a 9×13 baking dish really well.
Mix the white cake batter according to the package directions, then pour it into the pan and smooth the top.
Bake until set and lightly golden, about 22 to 25 minutes.
Let the cake cool completely.
Poke the cake
Once the cake is fully cooled, use a fork to poke holes all over the surface.
I go pretty generously here, the more holes the more strawberry flavor soaks in.
Add the strawberry gelatin
In a bowl or measuring jug, whisk the strawberry gelatin with the boiling water until fully dissolved.
Stir in the cold water.
Slowly pour the mixture evenly over the cake, letting it sink into the holes.
Cover and refrigerate for at least 4 hours, or overnight if you have time.
Make the frosting
Beat the softened cream cheese until smooth and creamy, then set it aside.
In another bowl, whip the heavy cream, powdered sugar, and vanilla until fluffy with soft peaks.
Gently fold the cream cheese into the whipped cream until smooth and combined.
Frost the cake
Spread the frosting evenly over the chilled cake. Don’t worry about perfection, this cake is meant to look relaxed.
Make the crunch topping
In a bowl, mix the crushed cookies with melted butter and the dry strawberry gelatin powder. Stir until everything looks evenly coated and pink.
Finish and chill Your Strawberry Crunch Poke Cake
Sprinkle the crunch topping evenly over the frosting and lightly press it down so it sticks. Add fresh strawberries on top if you like. Refrigerate until ready to serve.
Tips & FAQs
Can I make strawberry crunch poke cake ahead of time?
Absolutely. It actually gets better after sitting overnight in the fridge.
Does the topping stay crunchy?
It softens a bit over time, especially after a day, but that’s part of the charm. Still delicious.
Can I use a different flavor of gelatin?
You can, but strawberry really gives that classic crunch cake flavor.
Do I need a stand mixer for the frosting?
Nope. A hand mixer works just fine, or a little arm workout if you’re feeling ambitious.
How should I store leftovers?
Covered in the fridge. It’ll keep well for a few days, if it lasts that long.
Recipe Card
Strawberry Crunch Poke Cake
Description
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.
