Strawberry Crunch Poke Cake
A delightful combination of moist cake, sweet strawberry flavor, and a crunchy topping, this Strawberry Crunch Poke Cake is perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cake Base
- 1 box white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
Filling
- 1 package strawberry Jello
- 1 can sweetened condensed milk
Strawberry Crunch Topping
- 1 cup freeze-dried strawberries
- 1 cup crushed vanilla cookies
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed until smooth and creamy.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
Filling
- Prepare the strawberry Jello according to the package instructions. Set aside.
- Using the end of a wooden spoon, poke holes all over the cooled cake. Pour the prepared Jello over the cake, ensuring it fills the holes.
- Drizzle the sweetened condensed milk over the top of the cake, allowing it to seep into the holes.
Topping
- In a food processor, blend the freeze-dried strawberries and crushed cookies. Mix with melted butter until well combined.
- Sprinkle the prepared strawberry crunch topping evenly over the cake.
Serving
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Serve cold for best results.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices wrapped in plastic and foil for up to a month.
Notes
Pro Tips: Allow the cake to cool slightly before poking holes to prevent tearing. Use a variety of cookies for the topping to add complexity to the crunch. Chill the cake for at least 2 hours before serving for the best flavor. For an extra touch, add a layer of whipped cream before the crunch topping.
Ingredient Substitutions: If you don't have freeze-dried strawberries, use strawberry-flavored cereal. Substitute half of the sweetened condensed milk with regular milk for a less sweet cake.
How to Serve: Serve chilled with fresh strawberry slices or whipped cream for an enhanced presentation.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days or freeze wrapped slices for up to a month.
Make-Ahead Tips: Prepare the cake a day in advance to allow flavors to develop further.
Ingredient Substitutions: If you don't have freeze-dried strawberries, use strawberry-flavored cereal. Substitute half of the sweetened condensed milk with regular milk for a less sweet cake.
How to Serve: Serve chilled with fresh strawberry slices or whipped cream for an enhanced presentation.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days or freeze wrapped slices for up to a month.
Make-Ahead Tips: Prepare the cake a day in advance to allow flavors to develop further.