Strawberry Crunch Poke Cake (Printable Version)
Sweet vanilla cake infused with strawberry Jell-O, topped with whipped cream and a crunchy Golden Oreo strawberry crumble.
# What You'll Need:
→ For the Cake
01 -
1 box white or vanilla cake mix (plus ingredients on box: eggs, oil, water)
02 -
1 box (85g) strawberry Jell-O
03 -
250ml boiling water
04 -
125ml cold water
→ For the Topping
05 -
1 tub (226g) whipped topping, thawed
→ For the Strawberry Crunch Topping
06 -
20 Golden Oreos
07 -
3 tablespoons freeze-dried strawberries (or strawberry Jell-O powder as substitute)
08 -
3 tablespoons unsalted butter, melted
# Steps To Follow:
01 -
Preheat oven to 350°F (175°C). Prepare the cake mix according to package directions. Pour batter into a greased 23x33cm glass baking dish. Bake for 25-28 minutes, until a toothpick inserted comes out clean. Allow to cool for 10 minutes.
02 -
Using the handle of a wooden spoon or a thick straw, poke holes all over the cake, spacing them approximately 2.5cm apart.
03 -
In a bowl, dissolve strawberry Jell-O in boiling water, stirring until completely dissolved. Add cold water and mix well.
04 -
Slowly pour the Jell-O mixture evenly over the entire cake, ensuring it seeps into the holes.
05 -
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the Jell-O to set completely.
06 -
Spread the thawed whipped topping in an even layer over the chilled cake.
07 -
Place Golden Oreos in a zip-top bag and crush with a rolling pin, leaving some texture. Transfer to a bowl and mix with freeze-dried strawberries and melted butter until crumbly.
08 -
Sprinkle the strawberry crunch mixture generously over the whipped topping layer.
09 -
Keep refrigerated until ready to serve. Slice and serve cold directly from the baking dish.
# Notes and Tips:
01 -
For best results, allow the cake to chill overnight to fully absorb the Jell-O flavor.
02 -
The cake will keep fresh in the refrigerator for up to 3 days.