September 1, 2023
Review RecipeStrawberry Crunch Poke Cake
This strawberry crunch poke cake features moist cake soaked with a deliciously sweet strawberry and cream mixture while the cookie topping gives it a delicious crunch.ย
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This delicious strawberry crunch poke cake will have your taste buds tingling with anticipation. Featuring fluffy cake infused with strawberry cream and topped with a creamy whipped cream topping with added cookie crunch, each bite is packed with flavor.
Strawberry Crunch Poke Cake Ingredients
The strawberry crunch poke cake is a balance of fruity, creamy, and crunchy textures, accented by fresh strawberry garnishes.
You’ll need:
- White sheet cake baked in a 9×13-inch pan
- 1 (12-ounce) can of evaporated milk
- 1 (3-ounce) package of strawberry jello, divided in half
- 1 (14-ounce) can of sweetened condensed milk
- ½ cup of whole milk
- 8-ounce container of Cool Whip or frozen whipped topping, thawed (plus more for garnish)
- 25 golden Oreos (about 1 package)
- ¼ cup of salted butter, melted
- Fresh strawberries for garnish (optional)
Substitutions And Additions
CAKE MIX: We used white cake mix in this recipe, but other recipes call for vanilla or yellow cake mix, which would work just as well.
There are plenty of great options for the type of cake mixes you can get at the grocery store.
WHIPPED TOPPING: If you would prefer to make your own whipped cream, check out our homemade whipped cream recipe.
How To Make This Strawberry Crunch Poke Cake Recipe
Let’s walk through the steps to making this delectable cake together.
STEP ONE: Preheat the oven to 350°F or as directed on the box cake mix package directions.
Mix and bake the cake in a 9×13-inch glass baking dish according to the instructions. Cool cake completely.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP TWO: Meanwhile, heat the evaporated milk over medium in a small saucepan. Whisk in ½ of the package of strawberry gelatin powder, stirring and heating until the gelatin is dissolved. Remove from the heat and set aside to cool.
STEP THREE: Add the sweetened condensed milk and whole milk to the cooled evaporated milk mixture. Whisk until thoroughly combined.
STEP FOUR: Use a bamboo skewer to poke small, evenly spaced holes all over the cooled cake.
STEP FIVE: Spoon the strawberry milk mixture over the cake, being sure to coat the cake evenly.
Cover with plastic wrap and place the cake in the refrigerator to soak up the milk mixture for at least one hour.
PRO TIP:
The strawberry milk mixture should drip through the poked holes, leaving the signature poke cake drips of color, but then it settles on the bottom third of the cake, giving a pretty dual color to the cake.
STEP SIX: Gently spread the Cool Whip over the top of the cake.
STEP SEVEN: Place the golden Oreos in a plastic bag and crush them into crumbs using a rolling pin.
PRO TIP:
You can also pulse the Oreos in a food processor and add the butter/gelatin right in there and combine. This gives less control over the size of the crumbles, so proceed slowly so that you don’t over-process and form a paste.
STEP EIGHT: Transfer the crushed cookies to a medium bowl.
Pour melted butter over the cookie crumbs and sprinkle with the remaining half package of strawberry gelatin powder. Stir to combine.
STEP NINE: Sprinkle the strawberry crunch topping over the Cool Whip on the cake. Press down as needed to make a smooth, flat top.
STEP TEN: Slice the cake into individual servings. Serve with a dollop of Cool Whip (or whipped cream) and a fresh strawberry half.
PRO TIP:
If you would like to serve the cake with whipped cream and strawberries on top, you can use spray whipped cream or even pipe the Cool Whip, as we did here. You will need additional Cool Whip for this method as the 8-ounce tub is only enough to cover the top of the cake.
How To Serve This Recipe For Strawberry Crunch Cake
Enjoy this delicious crunch cake for a special occasion or just because you are craving a little something that’s sweet.
Serve with a scoop of vanilla ice cream on the side and a cold and refreshing iced tea to wash it down.
Don’t forget to check out our delicious recipes for strawberry pie and strawberry sorbet when your counter is overflowing with fresh berries during strawberry season.
MORE STRAWBERRY RECIPES
Storing This Strawberry Crunch Cake Recipe
We’ve got a few handy tips for storing leftover crunch cake.
IN THE FRIDGE: Store the strawberry poke cake covered in the refrigerator for three to four days.
IN THE FREEZER: Freeze this delicious treat for up to three months. Defrost in the refrigerator before serving.
Sweet strawberry flavor soaks into all of the nooks and crannies of a delicious cake that is then finished off with whipped cream and crunchy topping. You will love the delightful and fresh taste of this yummy poke cake.
Frequently Asked Questions
What is a poke cake?
It’s an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.
What do you use to poke holes in a poke cake?
A bamboo skewer is the best size to poke holes in the cake. If you don’t have a skewer, the end of a wooden spoon would also work well.
Can I use a different flavor of boxed cake mix?
This strawberry crunch cake recipe would be delicious with either white, yellow, or vanilla cake.
More Recipes You’ll Love
- Butter Cake
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- Strawberry Tres Leches Cake
- Chocolate Poke Cake
- Jello Poke Cake
- Turtle Poke Cake
- Cinnamon Roll Poke Cake
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- Strawberry Poke Cake
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- Cream Cheese Strawberry Cookies
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- Strawberry Cake Mix Cookies
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- Strawberry Cheesecake Poke Cake
Strawberry Crunch Poke Cake
This strawberry crunch poke cake features moist cake soaked with a deliciously sweet strawberry and cream mixture while the cookie topping gives it a delicious crunch.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 35 minutes
Servings 12
Ingredients
- white sheet cake, baked in a 9×13 dish
- 12 ounces evaporated milk
- 3 ounces strawberry jello, divided in half
- 14 ounces sweetened condensed milk
- ½ cup whole milk
- 8 ounce Cool Whip or frozen whipped topping, thawed (plus more for garnish)
- 25 golden Oreos, about 1 package
- ¼ cup salted butter, melted
- Fresh strawberries, for optional garnish
Instructions
- Preheat the oven to 350°F or as directed on the cake mix package instructions. Mix and bake the cake in a 9×13-inch glass baking dish according to the instructions. Cool cake completely.
- Meanwhile, in a small saucepan, heat evaporated milk over medium. Whisk in half of the package of strawberry gelatin powder, stirring and heating until the gelatin is dissolved. Remove from the heat and set aside to cool.
- Add the sweetened condensed milk and whole milk to the cooled evaporated milk mixture. Whisk until fully combined.
- Use a bamboo skewer to poke small, evenly spaced holes all over the cooled cake.
- Spoon the strawberry milk mixture over the cake, being sure to coat the cake evenly. Cover with plastic wrap and place the cake in the refrigerator to soak up the milk mixture for at least 1 hour.
- Gently spread the Cool Whip over the top of the cake.
- Place golden Oreos in a plastic bag and crush them into crumbs using a rolling pin.
- Transfer the crushed cookies to a medium bowl. Pour melted butter over the cookie crumbs and sprinkle with the remaining half package of strawberry gelatin powder. Stir to combine.
- Sprinkle the cookie mixture over the Cool Whip on the cake. Press down as needed to make a smooth, flat top.
- Slice the cake into individual servings. Serve with a dollop of Cool Whip (or whipped cream) and a fresh strawberry half.
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- The strawberry milk mixture should drip through the poked holes, leaving the signature poke cake drips of color, but then it settles on the bottom third of the cake, giving a pretty dual color to the cake.
- You can also pulse the Oreos in a food processor and add the butter/gelatin right in there and combine. This gives less control over the size of the crumbles, so proceed slowly so that you don’t over-process and form a paste.
- If you would like to serve the cake with whipped cream and strawberries on top, you can use spray whipped cream or even pipe the Cool Whip, as we did here. You will need additional Cool Whip for this method as the 8-ounce tub is only enough to cover the top of the cake.
Nutrition
Calories: 356kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 304mg | Fiber: 1g | Sugar: 41g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 3mg
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Comments
Laura Hillyer says
Very good! Reminded me of those strawberry crunch ice cream bars. Would definitely recommend
Kim Crausby says
Taste Absolutely delicious๐โค๏ธ