If there were a dessert that could win over every age at the table, this Strawberry Crunch Poke Cake would be it. Imagine a classic white (or vanilla) sheet cake soaked with strawberry Jell-O, topped with a cool, fluffy cream cheese–whipped topping, and finished with a buttery Golden Oreo + freeze-dried strawberry crunch that crackles with every bite. It’s nostalgic like those strawberry shortcake ice cream bars—only bigger, prettier, and perfect for potlucks, birthdays, baby showers, and “just because” cravings.

This cake is wildly make-ahead friendly (it needs chill time anyway), travels like a dream, and slices beautifully. Plus, the ingredient list is simple and supermarket-friendly. If you can stir and sprinkle, you can nail this cake.

5 Reasons Why My Family love this cake

Moist and bright: The Jell-O soak transforms an ordinary cake into a plush, strawberry-kissed slice.
Texture party: Silky cream cheese topping meets crunchy, buttery cookie crumbs—irresistible.
Easy 9×13 format: Bake, poke, chill, and serve. No layers, no stress.
Perfect for crowds: Serves 12 generously, and the flavor only improves as it chills.
Flexible: Use your favorite white or vanilla cake mix, swap toppings, or dress it up with fresh berries.

Strawberry Crunch Poke Cake Ingredients:

1 box white or vanilla cake mix (plus ingredients listed on the box), 1 box (3 oz) strawberry gelatin (Jell-O), 1 cup boiling water, 1/2 cup cold water. For the topping: 1 package (8 oz) cream cheese, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 tub (8 oz) whipped topping (Cool Whip), thawed. For the strawberry crunch topping: 1 package (14.3 oz) Golden Oreos, 1/4 cup freeze-dried strawberries, 1/2 cup unsalted butter, melted.

Now I will talk about how I make Strawberry Crunch Poke Cake:

Heat oven to 350°F (175°C) and grease a 9×13 pan. Prepare and bake the cake per box directions; cool completely. Dissolve 1 (3 oz) strawberry gelatin in 1 cup boiling water, stir in 1/2 cup cold water. Poke holes in the cooled cake; pour the warm gelatin to fill them; refrigerate 2 hours. Beat 8 oz cream cheese with 1 cup powdered sugar and 1 tsp vanilla until smooth; fold in 8 oz thawed whipped topping and spread over cake. Pulse 14.3 oz Golden Oreos with 1/4 cup freeze-dried strawberries to coarse crumbs; mix in 1/2 cup melted unsalted butter. Sprinkle the crunch over the top; chill 1 hour, then slice and serve cold.

My 5 Pro tips for the best Strawberry Crunch Poke Cake:

Cool means cool: If the cake is even slightly warm, the topping can slide and the gelatin can puddle—let it cool fully before poking.
Aim for uniform holes: Even spacing helps the gelatin distribute so every slice is moist (not soggy in spots).
Cream cheese at room temp: Soft cream cheese blends silky; cold cream cheese leads to lumps.
Coarse, not fine, crumbs: For true “crunch,” stop the processor before the mixture becomes powdery.
Press, don’t pack: Lightly press the crumb topping so it sticks without compacting into a hard crust.

My Best variations & swaps

Funfetti twist: Use a confetti cake mix for a party vibe.
Fresh berry finish: Scatter sliced fresh strawberries over the crunch right before serving.
Strawberry-vanilla swirl: Use French vanilla cake mix for a richer base.
Chocolate-strawberry crunch: Swap half the Golden Oreos for chocolate sandwich cookies for a Neapolitan feel.
Whipped cream alternative: Prefer homemade? Whip 1 cup heavy cream with 2–3 Tbsp powdered sugar to stiff peaks and fold into the cream cheese mixture.

My Favorite way for storage & serving

This cake is at its best the day after you assemble it—chill time deepens the flavor and sets each layer. Store covered in the refrigerator for up to 3 days. The crunch stays snappy if well chilled; if you need to hold it longer, assemble the cake and topping, then add the crunch the day you serve. Freezing isn’t ideal for the cream cheese layer and gelatin texture, so keep it refrigerated.

Serving ideas: Add a dollop of whipped cream, a few fresh strawberries, or a drizzle of strawberry sauce. For extra neat slices, wipe your knife clean between cuts.

FAQs

Can I use a different flavor of Jell-O?
Absolutely. Raspberry or cherry works beautifully—just keep the same amounts.

No food processor?
Crush cookies and freeze-dried strawberries in a zip-top bag with a rolling pin, then mix with melted butter in a bowl.

Cool Whip vs. real whipped cream?
Both work. Cool Whip gives extra stability; homemade whipped cream tastes richer. If using homemade, serve within 24–36 hours for the best texture.

Can I make cupcakes instead?
Yes—bake cupcakes, poke each with a skewer, spoon a little gelatin over each, and top as directed. Keep an eye on bake times.

This Strawberry Crunch Poke Cake hits every happy note: bright strawberry flavor, ultra-moist crumb, cool and creamy topping, and that buttery cookie crunch everyone fights over. It’s unfussy, festive, and engineered for make-ahead convenience—exactly the kind of dessert you bring once and get asked for again and again. If you bake it, drop a comment with your tweaks (fresh berries on top? chocolate cookie swirl?) and don’t forget a photo—I’ll be cheering you on from the kitchen.

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Strawberry Crunch Poke Cake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Chilling time 3

Cuisine American

Servings 12

Ingredients

For the Cake:

1 box white or vanilla cake mix
plus ingredients listed on the box
1 box 3 oz strawberry gelatin (Jell-O)
1 cup boiling water
1/2 cup cold water

For the Topping:

1 package 8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tub 8 oz whipped topping (Cool Whip), thawed

For the Strawberry Crunch Topping:

1 package 14.3 oz Golden Oreos
1/4 cup freeze-dried strawberries
1/2 cup unsalted butter melted

Instructions

Bake the cake

Heat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan. Prepare the cake mix according to the package directions and bake in the prepared pan. Cool the cake completely in the pan on a rack—this is important so the gelatin sets properly.

Make the gelatin

In a medium bowl, dissolve strawberry gelatin in 1 cup boiling water. Stir until fully dissolved, then add 1/2 cup cold water and stir again.

Poke the cake

Using the handle of a wooden spoon (or a thick straw), poke holes all over the cooled cake, spacing about 1 inch apart. Slowly pour the warm gelatin evenly over the surface so it seeps into the holes. Refrigerate for at least 2 hours to set.

Mix the cream cheese topping

Beat softened cream cheese, powdered sugar, and vanilla until completely smooth—no lumps. Fold in the thawed whipped topping until fluffy and uniform. Spread evenly over the chilled cake, edge to edge.

Make the strawberry crunch

Pulse Golden Oreos and freeze-dried strawberries in a food processor to coarse crumbs (think pebbly, not dust). Pour in melted butter and pulse a few times until the mixture looks like wet sand and holds when pinched.

Finish & chill

Sprinkle the strawberry crunch generously and evenly over the cream cheese layer, pressing lightly so it adheres. Refrigerate at least 1 hour to set the topping. Slice and serve cold for the cleanest cuts and best flavor.

Notes

Pro tips for success

Cool means cool: If the cake is even slightly warm, the topping can slide and the gelatin can puddle—let it cool fully before poking.
Aim for uniform holes: Even spacing helps the gelatin distribute so every slice is moist (not soggy in spots).
Cream cheese at room temp: Soft cream cheese blends silky; cold cream cheese leads to lumps.
Coarse, not fine, crumbs: For true “crunch,” stop the processor before the mixture becomes powdery.
Press, don’t pack: Lightly press the crumb topping so it sticks without compacting into a hard crust.

Keyword Strawberry Crunch Poke Cake