Strawberry Crunch Poke Cake Recipe – Step by Step, So Delicious

Strawberry Crunch Poke Cake is your new favorite nostalgic dessert with a twist that feels like childhood wrapped in a baking pan. It starts with a soft white cake that gets infused with vibrant strawberry gelatin, soaked into tiny holes poked throughout, then topped with a cloud-like whipped cream cheese frosting and that golden Oreo-strawberry crunch that’ll take you right back to those Good Humor strawberry shortcake bars we all obsessed over at school picnics. This step-by-step treat isn’t just delicious—it’s an experience.

Whether you’re hosting a birthday bash, a backyard BBQ, or just craving something that tastes like joy, Strawberry Crunch Poke Cake brings it home. Plus, it’s ridiculously easy to put together (even if baking isn’t your jam). From prep to presentation, it’s the kind of dessert that makes you look like a kitchen wizard, with way less effort than you’d think. The step-by-step guide below makes this recipe a total win for even the busiest home baker.

Table of Contents

What is Strawberry Crunch Poke Cake?

Strawberry Crunch Poke Cake is a showstopper sheet cake inspired by the strawberry shortcake ice cream bars that were basically gold on the schoolyard trading circuit. The name says it all—it’s a cake you poke holes in (literally), then pour in sweet, fruity gelatin that sinks in and creates colorful, flavor-packed pockets.

Think moist white cake soaked with strawberry goodness, topped with a fluffy frosting that’s half whipped cream, half cream cheese (because why pick just one?), and finished with a crunchy, buttery layer of crushed Golden Oreos and dry strawberry gelatin powder. The result? Every bite hits that soft, creamy, crunchy, sweet jackpot. It’s ideal for anyone who loves strawberry desserts or is just in need of a pick-me-up that feels familiar yet exciting. And if you’re already drooling, wait till you see how simple the steps are. It’s a fantastic recipe to make ahead, too, since chilling it only makes it better.

Reasons to Try Strawberry Crunch Poke Cake

There are desserts that impress, and then there’s Strawberry Crunch Poke Cake—which actually gets applause. First, it’s wildly nostalgic, especially if you grew up chasing down the ice cream truck for those strawberry shortcake bars. This is that—but in homemade cake form. Second, it’s got texture in spades: moist cake, silky frosting, crunchy topping.

No boring bites here. It’s also practically foolproof. Even if baking isn’t usually your thing, this step-by-step recipe will walk you through it like a baking bestie. Busy week? You can prep it ahead and chill it until you’re ready. Hosting a get-together? It serves a crowd without making a mess in your kitchen. And if you’re just craving strawberries, this is your sign to make something that actually feels special. And let’s be real—it’s pink, creamy, crunchy, and delightful. What more could you want from a dessert?

Ingredients Needed to Make Strawberry Crunch Poke Cake

For the Cake:

• One (15.25 oz) box white cake mix
• Ingredients listed on the back of the box (typically eggs, oil, and water)
• 1 (3 oz) box strawberry gelatin
• 1 cup boiling water
• 1 cup cold water

For the Frosting:

• 8 oz cream cheese, softened
• 1½ cups heavy whipping cream
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract

For the Strawberry Crunch Topping:

• 18–20 Golden Oreos, coarsely crushed
• ¼ cup unsalted butter, melted
• 1 (3 oz) box strawberry gelatin powder (dry, don’t prepare)
• Optional: Fresh strawberries for garnish

Instructions to Make Strawberry Crunch Poke Cake – Step by Step

Step 1: Bake the Cake

Let’s start with the foundation. Preheat your oven to 350°F and grab a 9×13-inch light metal baking pan (dark pans can overbrown the edges). Give it a good spray with nonstick cooking spray—no one wants their cake clinging for dear life when it’s time to serve. Now, prepare the white cake mix as directed on the box. That usually means combining the mix with eggs, oil, and water. Use a hand or stand mixer to get it nice and smooth—no lumps left behind! Pour the batter into your greased pan and pop it in the oven. Bake for about 22 to 25 minutes, or until a toothpick comes out clean when inserted in the center. Once it’s out of the oven, let it cool completely. No rushing here—you want that cake cool before you poke it (trust me).

Step 2: Make It a Poke Cake

Once your cake is fully cooled, grab a fork and go to town. You’re going to poke holes all over the top of the cake—like, all over. The more holes, the more spots for the strawberry gelatin to sneak into. Next, in a heatproof bowl or measuring cup, dissolve one 3 oz box of strawberry gelatin in 1 cup of boiling water. Stir it like you mean it until the powder’s fully dissolved. Then pour in 1 cup of cold water and stir again. Now, carefully pour that strawberry liquid over the cake, letting it seep into every hole. It may look like a mess, but magic is happening. Cover the cake and chill it in the fridge for at least 4 hours, or overnight if you’ve got the time. It needs time to soak and set—don’t skip this!

Step 3: Whip Up the Frosting

When your cake is nice and chilled, it’s frosting time. First, beat the softened cream cheese in a mixing bowl with the paddle attachment of your stand mixer (or a hand mixer works too). Get it fluffy and smooth, about 30 seconds to a minute. Scrape it into a separate bowl and set it aside. Now switch to the whisk attachment. Pour the heavy cream into the mixer bowl along with the confectioners’ sugar and vanilla extract. Whip it on high speed for 5 to 7 minutes, or until you get those dreamy stiff peaks. You’re looking for a light, airy texture that holds its shape. Fold the whipped cream and cream cheese together until it’s silky smooth with no streaks. This frosting is basically a cloud.

Step 4: Frost That Cake

Once your frosting is ready, spread it evenly over the chilled, poked, and fully infused cake. Use a spatula to make swoops and swirls—or keep it smooth and clean. Totally your call. The frosting layer should be thick, dreamy, and inviting. No skimping. This isn’t a “just a dollop” situation. Make sure it goes edge to edge for every bite to count.

Step 5: Make the Crunch Topping

Now comes the pièce de résistance: the crunchy topping. In a medium bowl, toss the crushed Golden Oreos (keep them chunky—think bite-sized, not dust) with ¼ cup melted unsalted butter and the second 3 oz box of dry strawberry gelatin powder. Yes, dry. Don’t prep it like the first box. Stir until the crumbs are all tinted that classic pink and everything’s coated. This combo delivers that iconic strawberry shortcake crunch vibe. Sprinkle generous handfuls over the frosted cake and press lightly so it sticks. You want that topping to really adhere to the frosting. Don’t forget to garnish with some fresh sliced strawberries if you’re feeling fancy—it’s optional, but it looks gorgeous.

Step 6: Chill and Serve

You can slice and serve it right away, but letting it chill a bit longer really brings it all together. The topping will soften slightly over time, which some people love—it’s almost like a crunchy crumble-meets-cake topping. Store leftovers covered in the fridge, and don’t be surprised if they disappear faster than expected. Want another twist on strawberry cakes? Check out this Strawberry Shortcake Sheet Cake or even these Angel Food Cake Strawberry Shortcake Jars for more berry love.

What to Serve with Strawberry Crunch Poke Cake

Strawberry Crunch Poke Cake already feels like a party on its own, but pairing it can make things feel extra special. Serve it with a scoop of vanilla bean ice cream for that hot-and-cold contrast that people go wild for. If you’re throwing a summer BBQ or a birthday bash, this cake goes beautifully alongside light snacks like fruit skewers or Mint Chocolate Chip Cheesecake Dip as a sweet pre-game. Want to balance the sweetness? Offer an iced herbal tea or sparkling lemonade on the side. It’s a wonderful way to end a savory meal like Garlic Butter Shrimp Scampi or Easy Creamy Smothered Chicken and Rice.

Key Tips for Making Strawberry Crunch Poke Cake

Here are a few helpful pointers to keep things smooth. First, use a light metal pan to avoid overbaking. Darker pans can brown the edges too quickly. When poking the holes, don’t be shy. You want the gelatin to get in there! For the crunch topping, don’t crush the Oreos too fine—big chunks = big flavor. And make sure the cake is cold before frosting so nothing melts. You can also prep the topping separately and store it in a zip-top bag until right before serving if you want it extra crisp. Lastly, if you love this vibe, don’t miss out on the No-Bake Strawberry Crunch Cheesecake—a cousin to this recipe, minus the oven time.

Storage and Reheating Tips for Strawberry Crunch Poke Cake

This cake stores like a dream. Just cover it tightly and keep it in the fridge for up to 4 days. The topping will soften a little each day, which isn’t a bad thing—it turns into more of a crumble topping over time. If you’re making it ahead, consider adding the crunch topping right before serving to keep it crispy. This isn’t really a reheating situation (warm gelatin cake is not the move), but you can serve slices chilled or at room temp. It also travels well, so it’s perfect for potlucks or a weekend picnic.

FAQs

Can I use a different cake mix? Yep! A yellow cake or even a strawberry cake mix works if that’s what you’ve got.
Can I skip the gelatin? Not for this recipe—it’s key to the “poke cake” effect. But you can check out our Strawberry Loaf Cake for a more traditional option.
What’s a good topping swap for Golden Oreos? Try vanilla wafers or graham crackers if needed, but the Oreos really bring the magic.
Is it freezer friendly? Sort of. You can freeze the cake before adding the topping, but once the crunch goes on, freezing is tricky—it loses its texture.

Final Thoughts

Strawberry Crunch Poke Cake is one of those step-by-step recipes that checks every box: fun to make, incredibly satisfying to eat, and just fancy-looking enough to wow a crowd. It’s got all the nostalgic flair of your favorite childhood treat, reimagined for grown-up cravings (and kid-approved, too). Whether you’re feeding a family, celebrating something sweet, or just craving a good old-fashioned dessert with a twist, this cake delivers big. For more strawberry magic, don’t forget to try our Creamy Strawberry Chia Pudding or the Strawberry Banana Smoothie Bowl to keep the berry party going. Happy baking, friend!

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print