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Strawberry Crunch Poke Cake Recipe

Strawberry Crunch Poke Cake

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Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 3 hours
Servings: 12
Cuisine: American
Ingredients Method Notes

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

Method
 

Bake the cake
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.