Strawberry Crunch Poke Cake
This Strawberry Crunch Poke Cake is seriously AMAZING and reminiscent of those nostalgic childhood ice cream bars! A moist and soft strawberry poke cake with a strawberry shortcake crunch topping!
Servings: 12 people
Calories: 300kcal
Cost: $15
Ingredients
Cake Ingredients
- One 15.25 box white cake mix, plus ingredients on back of box to prepare white cake
- 3 oz box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 8 oz One package cream cheese, softened
- 1½ cups heavy whipping cream
- 1 cup confectioners' sugar
- 1 tsp vanilla extract
- 18-20 Golden Oreos coarsely crushed
- ¼ cup unsalted butter melted
- 3 oz box strawberry gelatin powder
- Fresh strawberries for garnish optional but recommended
Instructions
- Preheat oven to 350°F. Prepare cake according to package directions and bake until a toothpick comes out clean. Cool completely and poke holes in the cake.
- Combine first box of strawberry gelatin with boiling water until dissolved, then mix with cold water and pour over the cake. Refrigerate for at least 4 hours.
- Beat cream cheese until smooth. Whip heavy cream with sugar and vanilla until stiff peaks form and fold in cream cheese. Frost the chilled cake.
- Mix crushed Oreos, melted butter, and second box of strawberry gelatin powder for topping. Spread over frosted cake and optionally top with fresh strawberries.
Notes
The longer the cake sets in the fridge, the softer the topping will become.