Description
This Strawberry Crunch Poke Cake is a fun and colorful dessert that combines moist white cake, sweet strawberry gelatin, a creamy whipped frosting, and a crunchy Oreo topping. Inspired by the nostalgic strawberry shortcake ice cream bars, this cake is bursting with flavor and texture. It’s the perfect dessert for birthdays, family gatherings, summer parties, or anytime you’re craving something sweet and refreshing.
Who is this Recipe For?
This recipe is for:
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Bakers of all levels who want an impressive dessert without complicated steps.
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Fans of strawberry shortcake flavors in cake form.
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Hosts who need a make-ahead dessert that stays fresh in the fridge.
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Anyone looking for a crowd-pleasing potluck or party recipe that looks as good as it tastes.
Why It’s Great
✅ Easy to make – Uses a simple cake mix base.
✅ Perfectly moist – Thanks to strawberry gelatin soaked into the cake.
✅ Creamy frosting – A luscious mix of whipped cream and cream cheese.
✅ Crunchy topping – Oreo cookie crumbs with strawberry flavor for a sweet finish.
✅ Beautiful presentation – Colorful layers make it a show-stopper dessert.
Ingredients
For the Cake
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1 (15.25 oz) box white cake mix + ingredients listed on the box
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1 (3 oz) box strawberry gelatin
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1 cup boiling water
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1 cup cold water
For the Frosting
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8 oz cream cheese, softened
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1 ½ cups heavy whipping cream
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1 cup powdered sugar
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1 teaspoon vanilla extract
For the Crunch Topping
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18–20 golden Oreos, coarsely chopped
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1 (3 oz) box strawberry gelatin
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¼ cup unsalted butter, melted
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Optional: fresh strawberries & whipped cream for garnish
Instructions
Make the Cake
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray.
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Prepare the white cake mix according to package directions. Bake and let cool completely.
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Once cooled, use the handle of a wooden spoon or straw to poke holes evenly across the cake.
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In a measuring cup, dissolve strawberry gelatin in 1 cup boiling water. Stir in 1 cup cold water.
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Pour gelatin evenly over the cake, filling the holes. Cover and refrigerate for at least 4 hours.
Make the Frosting
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Beat softened cream cheese in a stand mixer until smooth (2–3 minutes).
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In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Gently fold whipped cream into cream cheese mixture until combined. Spread evenly over chilled cake.
Make the Crunch Topping
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Place Oreos in a food processor and pulse into coarse crumbs.
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Set half aside. With the remaining half, mix in strawberry gelatin powder and 2 tbsp melted butter.
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Add the plain Oreo crumbs back in with the remaining butter and pulse briefly to combine.
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Sprinkle the crumb mixture evenly over the frosted cake.
Serve
Top with fresh strawberries and whipped cream if desired. Slice, serve, and enjoy!
Kitchen Equipment Needed
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9×13-inch baking pan
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Mixing bowls
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Stand mixer or hand mixer
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Food processor (or zip-top bag + rolling pin for crushing cookies)
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Wooden spoon or straw (for poking holes)
Storage
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Refrigerator: Store covered for up to 2–3 days.
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Freezer: Freeze unfrosted cake (without topping) for up to 1 month. Thaw overnight in the fridge, then add frosting and crunch topping before serving.
FAQ
Q: Can I use a homemade cake instead of boxed mix?
Yes! A homemade white or vanilla cake works perfectly—just make sure it’s cooled before adding gelatin.
Q: Can I make this ahead of time?
Definitely. In fact, this cake tastes best when made a day in advance to allow the flavors to set.
Q: Can I use different cookies for the topping?
Absolutely. Vanilla wafers or shortbread cookies also make a great crunchy topping.
Conclusion
This Strawberry Crunch Poke Cake is a dreamy dessert layered with fluffy cake, creamy frosting, and a crunchy strawberry topping. It’s simple, colorful, and irresistibly delicious—making it the perfect treat for parties, potlucks, or family celebrations. Make it ahead, keep it chilled, and watch it disappear slice by slice!
