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Strawberry Crunch Poke Cake

a slice of Strawberry Crunch Poke Cake topped with whipped cream and a strawberry on a plate
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 mins
Cook Time 30 mins
Cool Time 1 hr 45 mins
Total Time 2 hrs 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 356 kcal


  • white sheet cake, baked in a 9x13 dish
  • 12 ounces evaporated milk
  • 3 ounces strawberry jello, divided
  • 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


  • Preheat the oven to 350°F or as directed on the cake mix package instructions. Mix and bake the cake in a 9x13-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.


  • 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.


Calories: 356kcalCarbohydrates: 50gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 34mgSodium: 250mgPotassium: 304mgFiber: 1gSugar: 41gVitamin A: 324IUVitamin C: 1mgCalcium: 207mgIron: 3mg