Description
This Strawberry Crunch Poke Cake is seriously AMAZING and reminiscent of those nostalgic childhood ice cream bars! A moist and soft strawberry poke cake with a strawberry shortcake crunch topping!
Ingredients
For the Cake:
- One (15.25 oz) box white cake mix, plus ingredients on back of box to prepare white cake
- 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
- 1/4 cup unsalted butter, melted
- 3 oz box strawberry gelatin powder
- Fresh strawberries for garnish, optional
Instructions
1. Preheat oven to 350°F. Grease a 9×13 light metal baking pan with cooking spray.
2. Prepare the white cake mix according to package directions. Pour the batter into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted near the center comes out clean.
3. Cool the cake completely, then poke holes all over the surface using the tines of a fork.
4. In a small pitcher, whisk together the first box of strawberry gelatin with the boiling water until dissolved. Add cold water and whisk to combine.
5. Pour the gelatin mixture evenly over the poked cake. Cover and refrigerate for at least 4 hours or overnight.
6. In a stand mixer, beat the cream cheese with the paddle attachment until smooth and fluffy, about 30 seconds to 1 minute. Transfer to a separate bowl.
7. In the same stand mixer bowl, add heavy cream, confectioners’ sugar, and vanilla. Switch to the whisk attachment and beat on high for 5–7 minutes, or until stiff peaks form.
8. Fold the whipped cream mixture into the cream cheese until fully incorporated and smooth.
9. Spread the frosting evenly over the chilled cake.
10. In a medium bowl, combine the crushed Golden Oreos, melted butter, and dry strawberry gelatin powder. Mix until well coated.
11. Sprinkle the topping evenly over the frosted cake, pressing gently to adhere.
12. Top with fresh strawberries if desired. Keep cake covered and refrigerated. Note: topping will soften the longer it sits.
Notes
For best results, chill the cake overnight before frosting. You can crush the Oreos in a zip-top bag using a rolling pin. This cake is ideal for spring and summer celebrations or as a nostalgic treat.