I made a Strawberry Crunch Cake twist on a poke cake that layers strawberry and white cake with clouds of whipped frosting and a crunchy strawberry topping that begs a closer look.

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I always loved those strawberry shortcake ice cream bars, so I turned that nostalgia into a poke cake thats soft, moist, and kinda sneaky. Using a white cake mix the cake soaks up bright strawberry pockets that pop with every bite.

I sprinkle crushed freeze-dried strawberries on top for a crackly pop that makes the whole thing feel like a mash up of Strawberry Poke Cakes and a Crunch Cake. It looks simple but keeps pulling surprises, you wont believe how the textures change from slice to slice.

Honestly I make it when friends come over and they always ask for more.

Ingredients

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White cake mix: Mostly refined carbs and sugar, gives structure and sweetness, its low in vitamins.
Eggs: Good source of protein, adds moisture and richness, helps the cake bind.
Strawberry gelatin: Pure sugary strawberry flavor, adds bright color and sweet tang, not nutritious.
Fresh strawberries: Vitamin C and fiber, fresh tartness balances sweetness, low calories, healthy.
Whipped topping: Light fluffy sweetness, mostly air and sugar, convenient but not real cream.
Heavy cream: High fat, whips into clouds, gives silky mouthfeel and rich flavor.
Freeze-dried strawberries: Crunchy intense strawberry punch, concentrated flavor and some vitamins, adds texture.
Golden sandwich cookies: Sweet crumbly crunch, mostly carbs and sugar, gives buttery cookie notes.
Butter: Adds richness and helps crumbs stick, full fat so use sparingly.

Ingredient Quantities

1 box (15.25 oz) white cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 (3 oz) package strawberry gelatin (Jell-O)

1 cup hot water

1 cup crushed fresh strawberries (about 6 medium) or frozen thawed

8 oz frozen whipped topping, thawed (like Cool Whip)

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed freeze-dried strawberries

1 cup crushed golden sandwich cookies (Nilla wafers)

2 tablespoons unsalted butter, melted

How to Make this

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1. Preheat oven to 350F and grease a 9×13 pan with cooking spray or a little butter.

2. In a large bowl mix the white cake mix, 3 large eggs, 1 cup water, 1/3 cup vegetable oil and 1 teaspoon vanilla extract until smooth, beat about 2 minutes. Pour batter into the prepared pan and bake 25 to 30 minutes or until a toothpick comes out clean. Let cake sit 10 minutes.

3. While the cake bakes, dissolve the 1 package strawberry gelatin in 1 cup hot water, stir until completely dissolved. Stir in 1 cup crushed fresh strawberries or thawed crushed frozen strawberries and set aside to stay warm.

4. When the cake has cooled just enough to handle poke lots of holes all over the top with the handle of a wooden spoon or fork so the gelatin can soak in.

5. Slowly pour the warm strawberry gelatin and strawberry mixture over the cake, try to get it to soak into the holes evenly. Chill the cake in the fridge at least 30 minutes so the gelatin sets and the cake is nicely cool.

6. Make the frosting by whipping 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract in a chilled bowl until stiff peaks form.

7. Fold in the 8 oz thawed frozen whipped topping gently until smooth and evenly combined, dont overmix or it will deflate.

8. Spread the whipped frosting over the chilled cake in an even layer.

9. For the crunch topping combine 1 cup crushed freeze dried strawberries with 1 cup crushed golden sandwich cookies then stir in 2 tablespoons melted unsalted butter until the crumbs hold together a bit.

10. Sprinkle the strawberry cookie crunch evenly over the frosting, press lightly so it sticks, then chill at least 1 hour before slicing. Store covered in the fridge for up to 3 days.

Equipment Needed

1. 9×13 baking pan, greased
2. Large mixing bowl and a medium mixing bowl
3. Electric hand mixer or stand mixer for batter and cream
4. Measuring cups and measuring spoons
5. Wooden spoon or fork to poke holes in the cake
6. Small saucepan or microwave safe bowl to dissolve the gelatin
7. Rubber spatula and a flat spatula or large spoon for spreading frosting
8. Food processor or a heavy zip top bag plus rolling pin to crush cookies and freeze dried strawberries

FAQ

Q: Can I use fresh strawberries instead of frozen, and do I need to do anything different?
A: Yes. Fresh strawberries should be hulled and roughly crushed to make 1 cup (about 6 medium). If you use frozen, thaw and drain excess juice first so the cake doesnt get too soggy. If your berries are super juicy, blot them with a paper towel or reduce the hot water in the gelatin by a few tablespoons.

Q: When should I poke the cake and how do I get even holes so the strawberry gelatin soaks in?
A: Poke while the cake is still warm but not piping hot, it soaks better that way. Use the handle of a wooden spoon or a large chopstick, make holes about 1 inch apart and go nearly to the bottom but dont break through. Random rows or a grid both work fine.

Q: The recipe lists both Cool Whip and whipped cream. Do I need both and how do I keep the whipped cream from collapsing?
A: You can use just the thawed Cool Whip for convenience and stability. If you prefer homemade, chill your bowl and beaters, whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla to stiff peaks. For extra staying power add 1 tsp instant pudding mix or 1 tbsp cornstarch. Fold Cool Whip and fresh whipped cream together if you want both lightness and stability.

Q: What do I do with the crushed golden sandwich cookies and melted butter, crust or topping?
A: Either. Mix crumbs with 2 tbsp melted butter and press into the bottom of the pan for a quick cookie crust, bake 5 to 7 minutes to set, then pour cake batter over it. Or sprinkle the crumb-butter mix on top just before serving for crunch. If you make a crust, be gentle when poking so you dont break the base.

Q: How do I crush freeze-dried strawberries without them turning to dust, and when should I add them?
A: Put the freeze-dried berries in a zip bag and bash with a rolling pin or pulse gently in a food processor until coarse. Theyre fragile so dont overdo it. Sprinkle them on right before serving so they stay crisp and bright.

Q: How long will this poke cake keep and can I freeze it?
A: Stored covered in the fridge it keeps 3 to 4 days, but the crunchy toppings will soften, so add them just before serving. You can freeze the cake (without fragile toppings) for up to 1 month in an airtight container, thaw overnight in the fridge. Texture may change slightly after freezing.

Strawberry Crunch Poke Cake Recipe Substitutions and Variations

White cake mix
- Yellow cake mix, same measurements, will just give a slightly deeper flavor
- Make-from-scratch white cake: 2 cups cake flour, 1 1/2 cups sugar, 3 tsp baking powder, 1/2 tsp salt, 1/2 cup softened butter, 1 cup milk, 3 egg whites, 2 tsp vanilla
- Gluten free white cake mix, follow package directions for 1 to 1 swap
Strawberry gelatin (Jell-O)
- 1 cup strawberry jam warmed with 1/4 cup hot water, pour over the holes for a quick fruitier fill
- Unflavored gelatin plus fresh puree: bloom 1 tbsp unflavored gelatin in 1/4 cup cold water, heat 1 cup strawberry puree with 1/4 cup sugar then stir in gelatin
- Swap with cherry or raspberry gelatin if you want a different berry note
Frozen whipped topping (Cool Whip)
- Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until stiff peaks, same volume and fresher taste
- 1 cup heavy cream plus 4 oz mascarpone and 2 tbsp sugar whipped for a richer, creamier layer
- Canned full fat coconut cream, chill then whip the solid part with 2 tbsp powdered sugar for a dairy free option
Crushed golden sandwich cookies (Nilla wafers)
- Graham cracker crumbs, about 1 cup, mix with 2 tbsp melted butter to mimic texture
- Crushed shortbread or digestive biscuits, they give a buttery, crumbly base
- Any vanilla cookie crumbs, adjust for sweetness if cookies are sweeter than Nilla

Pro Tips

1. Let the strawberry gelatin cool until it’s warm not hot before pouring. Hot liquid will steam the cake and make weird soggy spots, warm liquid soaks in nice and evenly. Pour slowly into the holes, start in the center and work out, or use a measuring cup with a spout so you dont dump it all in one place.

2. Poke the holes when the cake is warm to the touch but not piping hot. If it’s too hot the holes close up, if it’s stone cold the gelatin will just sit on top. Use the back of a wooden spoon or a chopstick, about every inch, and dont go all the way through.

3. Chill your bowl and beaters and whip to stiff peaks. To keep the whipped frosting from collapsing try folding in a tablespoon of mascarpone or a spoon of instant vanilla pudding mix before you add the thawed whipped topping, it helps stabilize things without changing the flavor much.

4. Keep the crunch crunchy: press the buttered crumb mix gently so it sticks, but for max crunch only add half right after frosting and save the rest to sprinkle right before serving. If you make the whole topping too far ahead it will soften in the fridge.

Strawberry Crunch Poke Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Strawberry Crunch Cake twist on a poke cake that layers strawberry and white cake with clouds of whipped frosting and a crunchy strawberry topping that begs a closer look.

Servings

servings

Calories

484

kcal

Equipment: 1. 9×13 baking pan, greased
2. Large mixing bowl and a medium mixing bowl
3. Electric hand mixer or stand mixer for batter and cream
4. Measuring cups and measuring spoons
5. Wooden spoon or fork to poke holes in the cake
6. Small saucepan or microwave safe bowl to dissolve the gelatin
7. Rubber spatula and a flat spatula or large spoon for spreading frosting
8. Food processor or a heavy zip top bag plus rolling pin to crush cookies and freeze dried strawberries

Ingredients

1 box (15.25 oz) white cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 (3 oz) package strawberry gelatin (Jell-O)
1 cup hot water
1 cup crushed fresh strawberries (about 6 medium) or frozen thawed
8 oz frozen whipped topping, thawed (like Cool Whip)
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed freeze-dried strawberries
1 cup crushed golden sandwich cookies (Nilla wafers)
2 tablespoons unsalted butter, melted

Directions

Preheat oven to 350F and grease a 9×13 pan with cooking spray or a little butter.
In a large bowl mix the white cake mix, 3 large eggs, 1 cup water, 1/3 cup vegetable oil and 1 teaspoon vanilla extract until smooth, beat about 2 minutes. Pour batter into the prepared pan and bake 25 to 30 minutes or until a toothpick comes out clean. Let cake sit 10 minutes.
While the cake bakes, dissolve the 1 package strawberry gelatin in 1 cup hot water, stir until completely dissolved. Stir in 1 cup crushed fresh strawberries or thawed crushed frozen strawberries and set aside to stay warm.
When the cake has cooled just enough to handle poke lots of holes all over the top with the handle of a wooden spoon or fork so the gelatin can soak in.
Slowly pour the warm strawberry gelatin and strawberry mixture over the cake, try to get it to soak into the holes evenly. Chill the cake in the fridge at least 30 minutes so the gelatin sets and the cake is nicely cool.
Make the frosting by whipping 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract in a chilled bowl until stiff peaks form.
Fold in the 8 oz thawed frozen whipped topping gently until smooth and evenly combined, dont overmix or it will deflate.
Spread the whipped frosting over the chilled cake in an even layer.
For the crunch topping combine 1 cup crushed freeze dried strawberries with 1 cup crushed golden sandwich cookies then stir in 2 tablespoons melted unsalted butter until the crumbs hold together a bit.
Sprinkle the strawberry cookie crunch evenly over the frosting, press lightly so it sticks, then chill at least 1 hour before slicing. Store covered in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.