Strawberry Crunch Poke Cake
A tender white cake infused with strawberry gelatin soaks up a luscious syrup, topped with creamy cream cheese whipped cream, crunchy Oreo-strawberry crust, and fresh strawberries. Moist, sweet, and texturally balanced, this show-stopper dessert is easy to prepare and perfect for sharing.
Servings: 12 servings
Calories: 480kcal
Ingredients
- 1 box white cake mix (plus eggs, oil, and water as directed on box)
- 3 oz strawberry gelatin powder
- 1 cup boiling water
- 1 cup cold water
- 8 oz cream cheese, softened
- 1 1/2 cups heavy whipping cream
- 1 cup confectioners' sugar
- 1 tsp vanilla extract
- 18-20 Golden Oreos, coarsely crushed
- 1/4 cup unsalted butter, melted
- 3 oz strawberry gelatin powder (for topping)
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. Prepare white cake mix as directed and bake 30 minutes or until clean when tested. Cool completely in pan.
- Use a wooden spoon to poke holes throughout the cake. Dissolve 3 oz strawberry gelatin in 1 cup boiling water, add 1 cup cold water, then pour over the cake. Refrigerate 4 hours or overnight.
- In a bowl, beat cream cheese with confectioners' sugar until smooth. Fold in heavy whipping cream and vanilla. Spread over gelatin-infused cake.
- In a separate bowl, mix crushed Oreos, melted butter, and 3 oz strawberry gelatin (no liquid added). Sprinkle over cream cheese layer. Garnish with fresh strawberries.
Notes
Use a 9x13-inch pan for proper layering.
Ensure gelatin dissolves fully over the cake to avoid clumps.
Top the Oreo crust 2 hours before serving to firm up.
Chill cake for at least 4 hours for optimal moisture absorption.
Ensure gelatin dissolves fully over the cake to avoid clumps.
Top the Oreo crust 2 hours before serving to firm up.
Chill cake for at least 4 hours for optimal moisture absorption.