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Strawberry Crunch Poke Cake


Strawberry Crunch Poke Cake



For the cake:

– 1 box white cake mix (15.25 oz) plus ingredients for preparation

– 1 package (3 oz) strawberry gelatin

– 1 cup boiling water


– 1 cup cold water

For the frosting:

– 1 package cream cheese (8 oz), softened

– 1½ cups heavy whipping cream

– 1 cup powdered sugar


– 1 teaspoon vanilla extract

For strawberry crunch topping:

– 18-20 Golden Oreos , coarsely crushed

– ¼ cup unsalted butter, melted

– 1 package (3 oz) strawberry gelatin powder


– Fresh strawberries for garnish (optional)


1. Preheat oven to 350°F (175°C). Grease a 9 x 13 inch baking pan.

2.Prepare the white cake mix according to package directions. Pour the batter into the prepared pan and bake as

directed. Allow to cool completely.

3. Use a fork to poke holes all over the cake.4. In a small jug, dissolve the first packet of strawberry gelatin in


boiling water. Add cold water and pour evenly over the cake. Refrigerate for at least 4 hours or overnight.

5.For the glaze, stir the cream cheese until smooth. In a separate bowl, beat heavy cream, powdered sugar, and

vanilla until stiff peaks form. Stir in cream cheese until well combined. Spread over the cooled cake.

6.For the topping, mix together crushed Golden Oreos, melted butter, and dried strawberry gelatin powder until

coated. Sprinkle evenly over the frosted cake and press lightly to ensure it sticks. Garnish with fresh strawberries if


7. Store leftovers in the refrigerator.The coating will soften over time.

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