If you love Strawberry Shortcake Ice Cream Bars, you’re going to fall in love with this Strawberry Crunch Poke Cake! It’s moist, creamy, and loaded with strawberry goodness, then topped with a buttery golden crunch that takes it to the next level. Perfect for any occasion!
Ingredients
For the Cake:
- 1 box vanilla cake mix (plus required eggs, oil, and water)
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups milk
For the Strawberry Filling:
- 1 box (3 oz) strawberry gelatin (Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Topping:
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 cup crushed Golden Oreos
- ½ cup freeze-dried strawberries (crushed)
- 2 tablespoons melted butter
Instructions
1. Bake the Cake
- Prepare the vanilla cake according to the package directions. Bake in a 9×13-inch pan and let cool for 10 minutes.
2. Make the Strawberry Filling
- In a bowl, whisk strawberry Jell-O with boiling water until dissolved.
- Add cold water, then let it cool slightly.
3. Poke & Fill the Cake
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the strawberry gelatin mixture evenly over the cake.
- Refrigerate for 1 hour to let the flavors soak in.
4. Prepare the Crunch Topping
- In a bowl, mix crushed Golden Oreos, freeze-dried strawberries, and melted butter until crumbly.
5. Assemble the Cake
- Spread Cool Whip evenly over the chilled cake.
- Sprinkle the strawberry crunch topping over the whipped cream.
- Refrigerate for at least 30 minutes before serving.
Pro Tips for the Best Strawberry Crunch Poke Cake
✔ Use French vanilla cake mix for extra flavor.
✔ Let the cake chill overnight for the best taste!
✔ Garnish with fresh strawberries for a beautiful finish.
Would you like a homemade strawberry glaze to drizzle on top? 🍓🎂
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