This Strawberry Crunch Poke Cake is a fun and tasty dessert! It features layers of fluffy cake soaked with strawberry goodness and topped with crunchy crumbs.
With each bite, you’ll get that nice mix of soft cake and crisp topping. Perfect for summer picnics or any sweet tooth craving. I love serving it chilled for a refreshing treat!
Key Ingredients & Substitutions
White Cake Mix: Using a box mix simplifies the process, but you can make a homemade white cake if you prefer. Just ensure it’s light and fluffy!
Strawberry Gelatin: This adds flavor and moisture. If you want a natural alternative, use pureed strawberries mixed with a bit of sugar, but it won’t give the same jiggly texture.
Sweetened Condensed Milk: This milk adds creaminess. You can substitute it with coconut milk for a dairy-free option, though the taste will change slightly!
Graham Cracker Crumbs: If you don’t have graham crackers, crushed vanilla wafers work well and give a slightly different flavor. You could even use crushed nuts for a gluten-free option!
How Do I Ensure My Cake Soaks Up the Flavors?
Getting the cake to soak up the liquids is key for flavor! Here’s how to do it right:
- After baking, let the cake cool for about 10 minutes but don’t wait too long. You want it warm enough to absorb the liquid.
- Make sure to poke holes all over the top. The more holes, the better it soaks in!
- When pouring the gelatin and condensed milk, do it slowly and evenly to cover all the holes. This ensures maximum flavor absorption.
Chilling the cake for at least 3 hours (or overnight) allows everything to blend beautifully, so be patient—it’s worth it!
Strawberry Crunch Poke Cake
Ingredients You’ll Need:
For The Cake:
- 1 box white cake mix (plus ingredients required to make the cake, usually eggs, oil, and water)
For The Soaking Mixture:
- 1 (3 oz) package strawberry-flavored gelatin (Jell-O)
- 1 cup boiling water
- 1 (14 oz) can sweetened condensed milk
For The Topping:
- 1 (8 oz) container frozen whipped topping (thawed)
- 1 cup fresh strawberries, finely chopped
- 1 cup graham cracker crumbs (or crushed vanilla wafers)
- 2 tbsp butter, melted
- Whole strawberries for garnish (optional)
- Additional whipped topping for garnish (optional)
- Strawberry syrup for drizzling (optional)
How Much Time Will You Need?
This delicious cake requires about 20 minutes of prep time and then at least 3 hours to chill in the fridge. Including baking time, set aside about 1 hour for cooking and prepping, then be patient and let it chill for the best flavor!
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven according to the directions on the cake mix box. In a large bowl, prepare the cake batter by mixing the white cake mix with the needed eggs, oil, and water. Once everything is blended well, pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted into the center comes out clean (follow the baking time on the box).
2. Make the Soaking Mixture:
As the cake bakes, dissolve the strawberry gelatin powder in 1 cup of boiling water. Stir it well until it’s completely dissolved and set it aside to cool a bit.
3. Poke the Holes:
When the cake is done baking, let it cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the surface of the cake. Make sure to go deep enough that the holes reach the base of the cake!
4. Soak the Cake:
Now, slowly pour the cooled strawberry gelatin evenly over the cake, making sure to let it seep into all the holes. After that, pour the sweetened condensed milk evenly over the cake as well.
5. Add the Crunchy Topping:
In a small bowl, combine the graham cracker crumbs with the melted butter until all the crumbs are well-coated. Sprinkle this mixture evenly over the top of the cake for that crunchy texture!
6. Chill the Cake:
Cover the cake with plastic wrap and place it in the refrigerator to chill for at least 3 hours—overnight is even better! This is when the flavors blend beautifully and the cake soaks up all that yummy gelatin and milk.
7. Final Touches Before Serving:
Before you’re ready to serve, spread the thawed whipped topping evenly over the chilled cake, making it nice and creamy. If you’d like, fold some finely chopped fresh strawberries into a bit of whipped topping and add this layer on top for extra flavor!
8. Decorate and Serve:
Decorate each piece with additional whipped topping and a whole strawberry on top if desired. For a lovely finish, drizzle some strawberry syrup around the plate. Now it’s ready to enjoy!
This Strawberry Crunch Poke Cake is a delightful treat with a balance of sweetness and crunch. Perfect for gatherings or just a sweet indulgence at home! Enjoy!
Can I Use a Different Flavor of Gelatin?
Absolutely! You can substitute strawberry gelatin with any fruit-flavored gelatin that you enjoy, such as raspberry or peach. Just adjust the topping ingredients accordingly for a fun twist!
Can I Make This Cake in Advance?
Yes, this cake is perfect for making ahead! You can prepare it a day or two in advance, letting it chill in the refrigerator until you’re ready to serve. Just add the whipped topping just before serving for the best texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If possible, keep the whipped topping separate until you’re ready to serve again to maintain its fluffiness.
Can I Use Fresh Strawberries Instead of Frozen Whipped Topping?
Yes! If you prefer a more natural approach, you can make your own whipped cream by whipping heavy cream with a little sugar until soft peaks form. Fold in some mashed or finely chopped fresh strawberries for added strawberry flavor!
