Strawberry Poke Cake

5 from 1 vote

This classic Strawberry Poke Cake is moist and delicious and bursting with strawberry flavor. Made with white cake mix, strawberry jello and a strawberry crunch topping, this crowd pleasing cake is easy to make and perfect for any occasion!

Course Dessert

Cuisine American

Keyword strawberry crunch cake, strawberry poke cake, strawberry poke cake recipe

Prep Time 15

Cook Time 30

Chill Time 4

Servings

Calories 400kcal

Author Trish - Mom On Timeout

Ingredients

Poke Cake

15.25 ounces white cake mix or cake mix flavor of your choosing
3 large eggs room temperature
2 ½ cups heavy cream divided
⅓ cup vegetable oil or canola oil
3 ounces strawberry flavored gelatin
1 cup boiling water

Topping

8 ounces frozen whipped topping thawed (or use homemade whipped cream if enjoying right away)
20 vanilla sandwich cookies
2 ½ tablespoons strawberry syrup

Garnish

fresh strawberries optional garnish

Instructions

Make Cake

Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish or cake pan with nonstick cooking spray.
In a large mixing bowl, beat together the cake mix, eggs, 1 ½ cups heavy cream and oil with a hand or stand mixer just until smooth and combined.
Evenly spread the cake batter into the prepared pan and bake for 30 to 35 minutes or until an inserted toothpick comes out of the middle of the cake with just a few crumbs. Be sure not to over bake
Remove the cake from the oven and let cool (in the pan) for 20 to 30 minutes.

Poke Cake

Use the bottom of a wooden spoon to poke holes all over the top being careful to poke only about two-thirds of the way through the cake. You don't want to poke all the way through.
Prepare the strawberry jello but whisking together the strawberry gelatin powder and boiling water in a medium size, heat proof bowl. Continue whisking until the gelatin is completely dissolved, 2 to 3 minutes.
Slowly whisk in the remaining cup of heavy cream, until fully combined.
Gently and slowly, pour the jello mixture over the cake, trying to avoid the edges of the cake and trying to fill the holes as much as possible. If there is any leftover, spread on top of the cake.
Cover and refrigerate 4 hours, or overnight.

Topping

Uncover and spread the whipped topping evenly over the top of the cake.
Place the cookies in a food processor and pulse several times. Drizzle the strawberry syrup over the top and pulse again, several times until the cookies are in small crumbles and the syrup is combined. It should be a pink and white crumble mixture.
Evenly sprinkle the strawberry crunch topping over the whipped topping. Serve and enjoy!

Notes

Storage Information

This cake should be stored in an airtight container in the refrigerator for up to 4 days. To make in advance, bake the cake, add jello mixture and then refrigerate. Add topping and cookie crumble just before serving.

I do not recommend freezing this cake.

Nutrition