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Strawberry Crunch Poke Cake

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A nostalgic and delightful dessert featuring moist white cake infused with strawberry gelatin, topped with whipped cream and a sweet strawberry cookie crumble for a satisfying crunch.

Ingredients

Scale
  • 1 (15.25 oz) box white cake mix (plus eggs, oil, and water as per box instructions)
  • 1 (3 oz) package strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 8 oz whipped topping (e.g., Cool Whip)
  • 20 Golden Oreos or vanilla sandwich cookies
  • 2 tbsp strawberry gelatin powder (extra)
  • 2 tbsp butter, melted
  • Fresh strawberries for garnish (optional)

Instructions

  1. Preheat oven and prepare white cake mix according to package instructions in a 9×13-inch baking dish. Let cool for 15 minutes.
  2. Use the handle of a wooden spoon to poke holes all over the cake.
  3. In a bowl, dissolve 1 package of strawberry gelatin in boiling water, then stir in cold water.
  4. Pour gelatin mixture evenly over the cake, allowing it to seep into the holes. Refrigerate for 2 hours.
  5. Spread whipped topping evenly over the chilled cake.
  6. Crush Golden Oreos and mix with extra strawberry gelatin powder and melted butter until crumbly.
  7. Sprinkle the crumble mixture over the whipped topping.
  8. Garnish with fresh strawberries if desired and serve chilled.

Notes

  • Let the cake chill thoroughly before adding whipped topping for best texture.
  • You can add a bit of strawberry jam to the crumble for extra flavor.
  • Store in the refrigerator for up to 3 days.
  • Use a food processor for finely crushed cookies or a zip-top bag and rolling pin for a chunkier texture.

Nutrition

Find it online: https://ukfinda.com/strawberry-crunch-poke-cake/