Strawberry Crunch Poke Cake

Total Time Prep: 35 min. + chilling Bake: 24 min. + cooling
Yield 12 pieces
Test Kitchen Approved
This novelty-inspired strawberry crunch poke cake recipe will have you humming the ice cream truck jingle between every bite.

Ingredients

  • 1 package (15-1/4 ounces) white cake mix
  • 4 egg whites, room temperature
  • 1/2 cup canola oil
  • 3/4 cup water
  • GELATIN LAYER:
  • 1 package (3 ounces) strawberry gelatin
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • TOPPING:
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 3/4 cup freeze-dried strawberries
  • 15 Golden Oreo cookies
  • 2 tablespoons unsalted butter, melted

Directions

  1. Preheat the oven to 350°. Grease the bottom of a 13x9-in. baking pan.
  2. In the bowl of a stand mixer fitted with the whisk attachment, combine cake mix, egg whites, oil and water. Beat at medium speed for 2 minutes or until evenly mixed.
  3. Spread the batter into the prepared baking pan. Bake 24-27 minutes or until the cake is lightly golden on top and a toothpick inserted into the center comes out clean. Cool completely. Use the end of a wooden spoon to poke holes 1/2-in. apart all over the surface of the cake.
  4. In a 2-cup glass measuring cup, combine gelatin and boiling water. Stir until completely dissolved, about 2 minutes. Add the cold water. Carefully pour the mixture over the cake, pouring into each hole. Cover; chill at least 3 hours.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners' sugar, heavy whipping cream and vanilla until smooth. Fold in whipped topping until combined.
  6. To make the topping, in a food processor, combine freeze-dried strawberries, Golden Oreos and melted butter. Pulse until the mixture resembles coarse crumbs. Spread the frosting evenly over the top, gently working it into the holes. Sprinkle with the topping. Cover; refrigerate until ready to serve.

Nutrition Facts

1 piece: 455 calories, 23g fat (8g saturated fat), 17mg cholesterol, 366mg sodium, 59g carbohydrate (37g sugars, 1g fiber), 5g protein.

As a kid, strawberry shortcake ice cream bars were always my go-to from the ice cream truck. This strawberry crunch poke cake is my love letter to the classic frozen treat. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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