This Strawberry Crunch Poke Cake is a fun twist on dessert! It’s moist and sweet, filled with delicious strawberry flavor, and has a yummy crunch topping that everyone loves.
Honestly, the combination of cake, cream, and strawberries is a match made in heaven. I can’t resist sneaking a piece every time I pass the fridge! 🍰
What I enjoy most is how easy it is to make—just poke, fill, and top! It’s perfect for parties or just a simple treat at home. Give it a try; you’ll be hooked!
Key Ingredients & Substitutions
Yellow Cake Mix: The base of this cake provides a soft texture. If you prefer, you can make your cake from scratch using flour, sugar, baking powder, eggs, and milk. Gluten-free cake mixes also work great for those with dietary restrictions.
Strawberry Gelatin: This gives the cake its rich strawberry flavor and color. If you’re not a fan of gelatin, you could use strawberry puree instead, but it won’t have the same jiggly texture that gelatin provides.
Sweetened Condensed Milk: It adds moisture and richness to the cake. If you want a lighter option, consider using a thinner cream or even yogurt, but be aware this will change the flavor and consistency somewhat.
Whipped Topping: I love using Cool Whip for convenience, but homemade whipped cream is a lovely, fresh alternative! Just whip cream with a bit of sugar until soft peaks form.
Fresh Strawberries: They brighten up the dish! If strawberries are out of season, try mixing in other fruits like blueberries or raspberries for a colorful spin!
How Do I Achieve the Perfect Poke Cake?
The key to a successful poke cake is to poke the holes deeply enough so the gelatin and milk can fully soak in. Here’s how to do it:
- After baking and cooling the cake slightly, use the handle of a wooden spoon or a similar tool to poke holes about 1-2 inches apart.
- Make sure to poke all the way to the bottom, but not so hard that it breaks through completely—this allows for maximum absorption of the strawberry gelatin.
- Once you pour in the gelatin, let it seep for at least 30 minutes before adding the sweetened condensed milk. This lets the flavors meld nicely.
This technique ensures each bite of the cake is packed with flavor and moisture!
Strawberry Crunch Poke Cake
Ingredients
- 1 box yellow cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 1 package (3 oz) strawberry gelatin (Jell-O)
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 ½ cups fresh strawberries, chopped
- 1 cup crushed vanilla wafers or similar crunchy cookies
- 1 tbsp sugar (optional, for sprinkling on crumbs)
- Whole strawberries for garnish
- Additional whipped topping for garnish
How Much Time Will You Need?
This delicious Strawberry Crunch Poke Cake will take about 30 minutes to prepare, with an additional 3 hours (or overnight) to chill in the refrigerator. It’s a simple and fun dessert that will be well worth the wait!
Step-by-Step Instructions
1. Prepare the Cake
Start by preheating your oven to 350°F (175°C) or according to the instructions on your cake mix box. Grease a 9×13-inch baking pan to prevent sticking. Next, prepare the yellow cake mix as directed on the box. Pour the batter into the greased pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Poke the Holes
Once your cake is baked, remove it from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon or any similar tool to poke holes all over the surface of the warm cake. Space the holes about 1-2 inches apart. This step is key as it allows the strawberry gelatin to infuse the cake with flavor.
3. Add Strawberry Gelatin
In a small bowl, mix the strawberry gelatin powder with 1 cup of boiling water until it’s all dissolved. Pour the gelatin mixture evenly over the cake, making sure to let it seep into the holes you just made. This will give your cake that wonderful strawberry flavor!
4. Cool and Add Sweetened Condensed Milk
Let the cake cool completely to room temperature. Once it’s cool, pour the sweetened condensed milk evenly over the surface of the cake. Allow this to soak in as well, enriching the cake’s moisture and sweetness.
5. Create the Topping
In a large bowl, gently fold together the thawed whipped topping and the chopped fresh strawberries until well combined. Spread this strawberry whipped topping mixture evenly over the cooled cake.
6. Make the Crunch Topping
In a separate bowl, mix the crushed vanilla wafers with sugar (if using). Then, sprinkle this crunchy mixture generously over the top of the cake for that extra tasty texture.
7. Chill Before Serving
Refrigerate your Strawberry Crunch Poke Cake for at least 3 hours or overnight to let everything set and chill. This is the part that makes it super refreshing when you serve it!
8. Serve and Enjoy!
Before serving, don’t forget to garnish each slice with a dollop of whipped topping and a beautiful whole strawberry on top. Cut yourself a generous slice and enjoy the moist, fruity, and crunchy layers of this delightful cake!
Happy baking!
Can I Use a Different Flavor of Gelatin?
Absolutely! While this recipe features strawberry gelatin, you can easily swap it out for any other flavor you prefer, like raspberry or orange. Just keep in mind that the overall flavor profile of the cake will change accordingly.
Can I Prepare This Cake in Advance?
Yes, you can make the Strawberry Crunch Poke Cake a day in advance! Just let it chill in the refrigerator overnight, which actually helps the flavors meld beautifully. It will be ready to serve the next day!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If the crunchy topping loses its texture, you can always add a new sprinkle of crushed cookies before serving!
What’s the Best Way to Serve This Cake?
For the best presentation, serve slices with an extra dollop of whipped topping and a fresh strawberry on each plate. It looks beautiful and adds an extra touch of deliciousness!