Description
This Strawberry Crunch Poke Cake is a delightful, moist white cake infused with strawberry gelatin and topped with a creamy frosting and a crunchy strawberry shortcake inspired topping featuring Golden Oreos and strawberry gelatin. Perfect for a nostalgic dessert that combines soft, fruity cake with a sweet, crunchy finish.
Ingredients
For the Cake:
- One (15.25 oz) 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
For the Frosting:
- 8 oz (one package) cream cheese, softened
- 1½ cups heavy whipping cream
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
For the Strawberry Crunch Topping:
- 18-20 Golden Oreos, coarsely crushed
- 1/4 cup unsalted butter, melted
- 3 oz box strawberry gelatin powder (dry powder only)
- Fresh strawberries for garnish (optional but recommended)
Instructions
- Prepare and Bake the Cake: Preheat the oven to 350°F. Grease a 9×13 inch light metal rectangular baking pan with cooking spray. Prepare the white cake mix according to package directions and pour the batter into the prepared pan. Bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool completely.
- Poke and Soak with Gelatin: Once cooled, poke holes all over the cake using a fork. In a small pitcher, dissolve one box of strawberry gelatin powder in 1 cup boiling water, whisking until dissolved. Add 1 cup cold water and mix well. Pour the gelatin liquid evenly over the poked holes on the cake. Cover and refrigerate for at least 4 hours or overnight to set.
- Make the Frosting: In a stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese until smooth and fluffy, about 30 seconds to 1 minute. Transfer to a medium bowl and set aside. In the same mixer bowl with the whisk attachment, combine heavy whipping cream, confectioners’ sugar, and vanilla extract. Whisk on high speed for 5-7 minutes until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream until fully blended with no streaks remaining.
- Frost the Cake: Spread the frosting evenly over the chilled cake. Set aside while preparing the topping.
- Prepare the Strawberry Crunch Topping: In a medium bowl, combine coarsely crushed Golden Oreos, melted unsalted butter, and dry strawberry gelatin powder until the mixture is well coated. Drop handfuls evenly over the frosted cake and gently press to adhere to the frosting.
- Garnish and Serve: Optionally decorate with fresh strawberries on top. Store any leftover cake covered in the refrigerator. Note that the topping may soften the longer the cake sits in the fridge.
Notes
- Make sure the cake is completely cooled before poking holes to avoid breaking.
- Allow the gelatin to fully soak and set in the fridge for best flavor and texture, preferably 4 hours or overnight.
- The crushed Golden Oreos with butter and gelatin create a unique crunchy topping reminiscent of strawberry shortcake.
- Use fresh strawberries as garnish for added freshness and color.
- Store cake covered in the refrigerator; the topping softens over time but remains delicious.
