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Strawberry Crunch Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 39 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Strawberry Crunch Poke Cake is a delightful and moist dessert featuring a white sheet cake soaked in a sweet strawberry milk mixture and topped with whipped cream and a crunchy golden Oreo-strawberry gelatin topping. This refreshing and visually appealing treat is perfect for spring and summer gatherings, offering a perfect balance of creamy, fruity, and crunchy textures.

Ingredients

Scale

Cake

  • 1 White sheet cake (baked in 9x13 dish)

Milk Mixture

  • 14 oz. can sweetened condensed milk
  • 12 oz. can evaporated milk
  • ½ cup whole milk
  • 3 oz. package strawberry jello, divided

Topping

  • 8 oz. container of Cool Whip or frozen whipped topping (thawed, plus more for garnish)
  • 25 Golden Oreos (about 1 package)
  • ¼ cup salted butter (melted)
  • Fresh strawberries for garnish (optional)

Instructions

  1. Preheat and Bake Cake: Preheat the oven to 350°F or as directed on the cake mix package. Mix and bake the white sheet cake in a 9×13 glass baking dish according to package instructions. Once baked, cool the cake completely.
  2. Prepare Strawberry Gelatin Milk Mixture: In a small saucepan over medium heat, warm the evaporated milk. Whisk in ½ package of strawberry gelatin powder, stirring until fully dissolved. Remove from heat and allow the mixture to cool.
  3. Combine Milk Mixture: To the cooled evaporated milk mixture, add the sweetened condensed milk and whole milk. Whisk thoroughly until fully combined.
  4. Poke Cake Holes: Using a bamboo skewer, poke small, evenly spaced holes all over the cooled cake to allow the strawberry milk mixture to absorb fully.
  5. Pour Milk Mixture over Cake: Spoon the strawberry milk mixture evenly over the cake, ensuring it seeps through the holes. Cover with plastic wrap and refrigerate for at least 1 hour to soak.
  6. Spread Whipped Topping: Gently spread the Cool Whip over the top of the soaked cake to create a creamy layer.
  7. Crush Oreos: Place the Golden Oreos in a plastic bag and crush into fine crumbs using a rolling pin.
  8. Combine Cookie Crumbs and Topping: Transfer the crushed Oreos to a medium bowl. Pour the melted butter over the crumbs and sprinkle with the remaining ½ package of strawberry gelatin powder. Stir to combine thoroughly.
  9. Add Crunchy Topping to Cake: Evenly sprinkle the cookie and gelatin crumb mixture over the whipped topping on the cake. Press gently to create a smooth, flat surface.
  10. Serve: Slice the cake into 12 servings. Serve each slice with a dollop of Cool Whip and optionally garnish with a fresh strawberry half for a refreshing finish.

Notes

  • Ensure the cake is completely cooled before poking holes and pouring the milk mixture to prevent sogginess.
  • For a more intense strawberry flavor, use fresh strawberry slices in addition to the fresh strawberry garnish.
  • The cake can be refrigerated for up to 2 days; however, the crunchy topping will soften over time.
  • Substitute Cool Whip with homemade whipped cream for a fresher taste.
  • Use a skewer or fork to create evenly spaced holes so the milk mixture soaks uniformly.

Find it online: https://recipes.mbeams.com/strawberry-crunch-poke-cake-recipe/