Strawberry Crunch Poke Cake

I never make strawberry desserts. Not because my family doesn’t enjoy them, but because fresh strawberries never last long enough once I bring them home from the store. They’re always gobbled up within minutes of being washed. Fortunately, this strawberry crunch poke cake satisfies my strawberry dessert cravings without requiring any fresh berries.

This poke cake recipe features a light and fluffy white cake that’s drizzled with liquid strawberry Jell-O, similar to the classic strawberry Jell-O poke cake. It’s finished with an ethereal cloud of whipped vanilla frosting and an irresistible strawberry-crunch topping inspired by my childhood-favorite ice cream truck treat: the strawberry shortcake bar.

It’s a wonderfully light summer dessert oozing with nostalgia that comes together in a flash. And did I mention it’s my latest favorite semi-homemade recipe, made with boxed cake mix? This strawberry crunch poke cake recipe truly ticks all the boxes.

Ingredients for Strawberry Crunch Poke Cake

• White cake mix: Use your favorite white cake mix brand for this cake. The white base really shows off the pretty pink strawberry colors.
• Egg whites: You can use whole eggs or just egg whites with most white cake mixes. I prefer the egg white–only route, as it yields a supremely fluffy, tender cake with excellent rise. It also keeps the cake perfectly white. That said, you can use whole eggs per your package directions.
• Liquids: Vegetable oil and water hydrate the cake mix and incorporate rich fat.
• Strawberry Jell-O mix: One small box of Jell-O, combined with boiling and cold water, is used to fill the poked holes and create the red stripes.
• Whipped vanilla frosting: Cool Whip combined with cream cheese, confectioners’ sugar, vanilla and a splash of heavy cream makes a wonderfully light and creamy frosting with the perfect amount of tang.
• Strawberry crunch topping: Praise the day Nabisco decided to make Golden Oreos. These cookies, when combined with freeze-dried strawberries and butter, make a spot-on copycat for the coating on Good Humor’s iconic strawberry shortcake ice cream bars. Something similar is used on this strawberry crunch ice cream cake recipe.

Directions

Step 1: Mix the cake batter

Preheat the oven to 350°F. Grease the bottom of a 13×9-inch baking pan. In the bowl of a stand mixer fitted with a whisk attachment, combine the cake mix, egg whites, vegetable oil and water. Beat them at a medium speed for 2 minutes until they’re evenly mixed.

Step 2: Bake and cool the cake

Spread the batter evenly into the prepared pan and then bake it for 24 to 27 minutes, or until the cake is fully set in the center and lightly golden. Remove the cake from the oven and let it cool completely.

Step 3: Poke holes in the cake

Once cool, use the end of a wooden spoon to poke holes 1/2 inch apart all over the surface of the cake.

Step 4: Prepare the Jell-O mixture and pour

In a 2-cup glass measuring cup, combine the Jell-O mix with the boiling water. Stir until it’s completely dissolved (about two minutes), then add the cold water. Carefully pour the mixture over the cake, ensuring some of it reaches all the holes. Cover the cake with storage wrap and refrigerate it for at least three hours.

Step 5: Beat the Cool Whip frosting

Meanwhile, beat the cream cheese, confectioner’s sugar and vanilla together in the bowl of a stand mixer fitted with a paddle attachment until the mixture is smooth. Add the Cool Whip and mix it in until the frosting is evenly combined.

Step 6: Make the strawberry crunch topping

To make the topping, combine the freeze-dried strawberries, Golden Oreos, and melted butter in a food processor. Blitz them until the mixture resembles coarse crumbs.

Step 7: Decorate and slice the cake

Once the cake is set, spread the frosting evenly over the top, gently working it into the holes as you go. Sprinkle the cake with the strawberry crunch topping so the top is evenly covered. Cover and refrigerate the cake until you’re ready to serve it.

Strawberry Crunch Poke Cake Variations

• Replace the freeze-dried strawberries: If you don’t have access to freeze-dried strawberries, you can make the crunch topping using additional Jell-O mix. Add half of a 3-ounce box of strawberry Jell-O powder to the Oreos and melted butter, and blitz them until the mixture resembles coarse crumbs. If you don’t want to use half a box of Jell-O, consider doubling the crunch topping recipe so you can use the whole box. Use up any extra topping on ice cream sundaes, or use it to make this strawberry crunch cheesecake.
• Try another Jell-O flavor: The best part about this recipe is that you can really have fun with the flavors. Use any fruity Jell-O flavor you fancy, and pair it with a complementary freeze-dried fruit. Mango is one flavor I’m especially eager to experiment with.
• Make a homemade cake: If you have a white cake recipe that you love, feel free to use it.
• Choose another frosting: Try this strawberry crunch poke cake with strawberry buttercream or a classic cream cheese frosting. Homemade stabilized whipped cream could also work if you don’t like Cool Whip.

How to Store Strawberry Crunch Poke Cake

Due to the dairy content of the frosting, this cake must be refrigerated when it’s not being served. Cover the pan tightly with storage wrap and refrigerate the cake for three to four days.

Can you freeze strawberry crunch poke cake?

Yes! If you would like to freeze all or a portion of this cake, wrap the cake pan tightly in a layer of storage wrap followed by a layer of heavy-duty aluminum foil. Freeze it for up to three months. Defrost it overnight in the refrigerator before serving it.

Can you make the poke cake ahead of time?

Yes! A fully assembled strawberry crunch poke cake can be made up to one day ahead. Alternatively, make the cake in stages and store the components individually. Bake the cake, let it cool completely, and then freeze it for up to three months. (Here are all our best tips and directions for freezing cake.) Prepare the frosting and freeze it for up to three months. Defrost it completely before spreading it onto the cake.

Prepare the crunch topping as directed and store it in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. Do not prepare the Jell-O mixture ahead of time, as it will start to set as it cools.

Strawberry Crunch Poke Cake Tips

What’s the best way to poke holes for a poke cake?

My favorite tools for making holes in a poke cake are the handle of a wooden spoon and a small wooden dowel. They’re just the right size for poke cakes with a thin layer of Jell-O. For poke cakes made with thicker, custard-like fillings (e.g., Irish cream poke cake), I find that a turkey baster with the rubber bulb removed makes perfectly sized holes.

Why is my poke cake soggy?

Poke cakes—particularly ones made with a Jell-O-based filling—can easily become soggy if too much filling is added. Similarly, this type of poke cake benefits from slightly smaller holes. If you make holes that are too large, the Jell-O mixture will flow quickly to the bottom of the cake (making it soggy) rather than slowly permeating the cake from the top down. For best results, keep your holes small and avoid concentrating the mixture too heavily in any one area.