Strawberry Crunch Poke Cake

A deliciously easy dessert that combines soft cake with creamy topping and a crunchy strawberry layer, perfect for parties and gatherings.

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Prep Time 20

Cook Time 30

Total Time 2 30

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 250

For the cake

1 box White or vanilla cake mix Plus the eggs, oil, and water required by the mix
1 small box Strawberry gelatin
1 cup Boiling water To dissolve the gelatin
1 cup Cold water To cool down the gelatin mixture
2 cups Whipped topping (like Cool Whip) Or homemade whipped cream

For the topping

1 container Vanilla frosting Optional but mixes well with the whipped topping
1 cup Golden sandwich cookies Crushed for the strawberry crunch vibe
1 cup Freeze dried strawberries Essential for real strawberry flavor in the crunch
4 tablespoons Melted butter To help the crunch topping clump and stay crispy

Preparation

Bake the cake. Prepare the cake mix according to the box instructions and bake it in a greased 9x13 pan. Let it cool for about 10 to 15 minutes.
Poke holes all over the cake with the handle of a wooden spoon, about an inch apart.

Making the filling

Dissolve the strawberry gelatin in boiling water. Add the cold water to cool it down.
Pour the gelatin mixture slowly over the cake, aiming for the holes. Chill the cake for at least 2 hours.

Toppings

Spread the whipped topping over the chilled cake. Optionally mix a little vanilla frosting into the whipped topping for a sturdier layer.
Crush the golden sandwich cookies and mix with crushed freeze dried strawberries. Drizzle in melted butter and stir until crumbly.
Sprinkle the crunch topping over the cake and gently press it in. Chill for at least 1 more hour before serving.

For best results, add the topping the day of serving. Store the cake covered in the fridge to maintain freshness.