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Strawberry Crunch Poke Cake

By: Author Jenna Margot

Posted on

Strawberry Crunch Poke Cake

Hey y'all! If you're craving a crowd-pleasing dessert that's as easy as it is irresistibly delicious, this Strawberry Crunch Poke Cake is just what you need. With layers of tender, strawberry-infused cake, creamy pudding, and a sweet crunchy topping, it's the ultimate treat for birthdays, potlucks, or anytime you want a little taste of summer. Grab your apron—let's get cooking!

Why You'll Love This Strawberry Crunch Poke Cake

  • Super easy to make with boxed cake mix but tastes homemade.
  • Bursting with sweet strawberry flavor and a creamy texture.
  • The crunchy topping adds an irresistible nostalgic twist.
  • Perfect for parties, holidays, or just a family treat.
  • Makes ahead beautifully and stays moist for days.

Ingredients for Strawberry Crunch Poke Cake

  • 1 box (15.25 oz) strawberry cake mix
  • 3 large eggs
  • 1 cup water
  • ½ cup vegetable oil
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup frozen whipped topping (thawed)
  • 1 cup freeze-dried strawberries
  • 20 golden sandwich cookies (such as Golden Oreos)
  • 2 tablespoons unsalted butter (melted)
  • Fresh strawberries, for garnish (optional)

Directions: How to Make Strawberry Crunch Poke Cake

Step 1: Bake the Strawberry Cake

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until smooth, about 2 minutes.
  3. Pour batter into the prepared pan and smooth the top.
  4. Bake for 25-28 minutes, or until a toothpick comes out clean.

Step 2: Poke and Fill

  1. Let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
  2. In a bowl, whisk together vanilla pudding mix and cold milk for 2 minutes until slightly thickened.
  3. Pour pudding evenly over the cake, spreading with a spatula to fill the holes. Refrigerate for 30 minutes.

Step 3: Make the Strawberry Crunch Topping

  1. Pulse the golden sandwich cookies and freeze-dried strawberries in a food processor until coarse crumbs form.
  2. Transfer to a bowl, drizzle with melted butter, and mix until combined.

Step 4: Assemble and Chill

  1. Spread the whipped topping evenly over the chilled cake.
  2. Sprinkle the strawberry crunch topping all over.
  3. Garnish with fresh strawberries if desired. Cover and refrigerate at least 2 hours before serving.

Strawberry Crunch Poke Cake Notes & Tips

  • For best results, let the cake chill overnight so the flavors meld together. Read more on Serious Eats.
  • If you don’t have freeze-dried strawberries, substitute with strawberry gelatin for color.
  • Use full-fat whipped topping for a richer, creamier bite.
Strawberry Crunch Poke Cake

Strawberry Crunch Poke Cake Variations

  • Lemon Crunch: Swap in lemon cake mix and lemon zest for a citrusy twist.
  • Berry Burst: Use mixed berry cake mix and freeze-dried berries for added flavor.
  • Chocolate-Strawberry: Replace half the cake mix with chocolate for a decadent duo.

Required Equipment for Strawberry Crunch Poke Cake

  • 9x13-inch baking pan
  • Mixing bowls
  • Hand mixer or whisk
  • Wooden spoon (for poking holes)
  • Food processor or blender
  • Spatula

Storage Instructions & Shelf Life

Cover leftover Strawberry Crunch Poke Cake tightly with plastic wrap or a lid and refrigerate. It stays fresh and moist for up to 4 days. Freezing is not recommended as the crunch topping loses its texture.

Serving Recommendations & Pairings

  • Serve with a cold glass of milk or fresh lemonade.
  • Pair with vanilla ice cream for an extra-indulgent dessert.
  • Great alongside other fruity desserts at summer gatherings.

Pro Tips for the Best Strawberry Crunch Poke Cake

  • Use room temperature eggs for a fluffier cake. Learn why from King Arthur Baking.
  • Let the pudding set firmly before adding the whipped topping to avoid mixing layers.
  • Crush the cookies and strawberries just before using for the freshest crunch. For more ingredient tips, check out EatRight.org.

Frequently Asked Questions (FAQ) About Strawberry Crunch Poke Cake

Can I use homemade whipped cream instead of whipped topping?
Yes! Just make sure it's stabilized so it holds up well in the fridge.
Can I make Strawberry Crunch Poke Cake ahead of time?
Absolutely! In fact, it's even better when made a day ahead to let the flavors blend.
Is it possible to make this recipe gluten-free?
Yes, use a gluten-free cake mix and gluten-free sandwich cookies for the crunch topping.

Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 2 hours 45 minutes (includes chilling)

★★★★★ 4.70 from 57 ratings

Strawberry Crunch Poke Cake

yield: 12 servings
prep: 25 mins
cook: 30 mins
total: 55 mins
A delicious and easy-to-make Strawberry Crunch Poke Cake featuring moist vanilla cake, sweet strawberry gelatin, creamy whipped topping, and a crunchy strawberry shortcake crumble. Perfect for summer gatherings and dessert lovers.
Strawberry Crunch Poke Cake

Ingredients

  • 1 box (15.25 oz) vanilla cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 box (3 oz) strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 tub (8 oz) whipped topping, thawed
  • 1 cup freeze-dried strawberries, crushed
  • 12 golden sandwich cookies, crushed
  • 2 tablespoons unsalted butter, melted

Instructions

  1. 1
    Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. 2
    Prepare the vanilla cake mix according to package instructions using water, oil, and eggs. Pour the batter into the prepared baking dish and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  3. 3
    Allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
  4. 4
    In a bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Pour the gelatin mixture evenly over the cake, making sure it seeps into the holes. Refrigerate for at least 2 hours.
  5. 5
    Spread the whipped topping evenly over the chilled cake.
  6. 6
    In a separate bowl, combine crushed freeze-dried strawberries, crushed golden sandwich cookies, and melted butter. Sprinkle the strawberry crunch mixture over the whipped topping. Slice and serve chilled.
CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 310 caloriescal
Protein: 3gg
Fat: 14gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 44gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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