If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, look no further than this Irresistible Strawberry Crunch Poke Cake. This vibrant and refreshing cake is a perfect combination of a moist vanilla base infused with strawberry gelatin, topped with a creamy layer of sweetened cream cheese and whipped topping, and finished with a delightful strawberry crunch topping. Each bite offers a burst of fruity flavor, creamy richness, and a satisfying crunch. It’s an ideal dessert for summer gatherings, birthdays, or any special occasion where you want to impress your guests with a truly unforgettable treat.
Ingredients:
For the Cake:
- One package of white or vanilla cake mix (along with the ingredients specified on the package, usually eggs, oil, and water)
- One 3-ounce box of strawberry-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
For the Topping:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies (or golden Oreos)
- 4 tablespoons butter, melted
Instructions:
- Bake the Cake:
- Preheat your oven according to the cake mix package instructions.
- Prepare and bake the cake in a 9×13-inch pan as directed on the box, using the listed ingredients (usually eggs, oil, and water).
- Allow the cake to cool completely.
- Prepare the Gelatin:
- In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water.
- Then, add 1 cup of cold water and stir to combine.
- Poke and Fill the Cake:
- Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, spacing them about 1 inch apart.
- Carefully pour the prepared gelatin mixture over the cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 2 hours to allow the gelatin to set.
- Make the Creamy Topping:
- In a spacious bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until you achieve a smooth and creamy consistency.
- Carefully incorporate the thawed whipped topping, ensuring everything is blended together.
- Evenly spread this cream cheese mixture over the cooled cake.
- Prepare the Strawberry Crunch Topping:
- In a food processor, pulse the freeze-dried strawberries and vanilla wafer cookies until they form a coarse crumb mixture.
- Assemble the Cake:
- Sprinkle the strawberry crunch topping evenly over the creamy layer, pressing it down gently with your hands to help it adhere.
- Chill and Serve:
- Cover the cake and refrigerate for at least 1 hour before serving to let all the flavors meld together. Slice and enjoy the creamy, crunchy, and fruity delight!
Conclusion:
This Irresistible Strawberry Crunch Poke Cake is a crowd-pleasing dessert that combines a moist, fruity base with a creamy topping and a satisfying crunch. It’s easy to make yet offers a stunning presentation and delicious flavor that’s perfect for any occasion. Whether you’re celebrating a special event or simply want to indulge in a sweet treat, this cake will undoubtedly impress with its vibrant colors and delightful taste.
Irresistible Strawberry Crunch Poke Cake
The Irresistible Strawberry Crunch Poke Cake features a vanilla cake soaked in strawberry gelatin, topped with sweetened cream cheese and whipped topping, and finished with freeze-dried strawberries and vanilla wafer crumbs. Perfect for any celebration, this vibrant cake serves 12-16 and takes 3 hours to prepare, including chilling. It’s an easy and impressive treat everyone will love.
- One package of white or vanilla cake mix (along with the ingredients specified on the package, usually eggs, oil, and water)
- One 3-ounce box of strawberry-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8 oz tub whipped topping (Cool Whip), thawed
- 1 cup freeze-dried strawberries
- 1 cup vanilla wafer cookies (or golden Oreos)
- 4 tablespoons butter (melted)
Bake the Cake: Preheat your oven according to the cake mix package instructions. Prepare and bake the cake in a 9×13-inch pan as directed on the box, using the listed ingredients (usually eggs, oil, and water). Allow the cake to cool completely.
Prepare the Gelatin: In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Then, add 1 cup of cold water and stir to combine.
Poke and Fill the Cake: Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, spacing them about 1 inch apart. Carefully pour the prepared gelatin mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the gelatin to set.
Make the Creamy Topping: In a spacious bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until you achieve a smooth and creamy consistency. Carefully incorporate the thawed whipped topping, ensuring everything is blended together. Evenly spread this cream cheese mixture over the cooled cake.
Prepare the Strawberry Crunch Topping: In a food processor, pulse the freeze-dried strawberries and vanilla wafer cookies until they form a coarse crumb mixture.
Chill and Serve: Cover the cake and refrigerate for at least 1 hour before serving to let all the flavors meld together. Slice and enjoy the creamy, crunchy, and fruity delight!