Strawberry Crunch Poke Cake Recipe

This Strawberry Crunch Poke Cake combines the fluffy lightness of white cake with the juicy sweetness of strawberry, finished with a creamy frosting and a crunchy, flavorful topping. It’s a fun, colorful dessert perfect for spring and summer gatherings. Here’s how to make it:


For the Cake:

  • One (15.25 oz) box white cake mix: Plus the ingredients listed on the back of the box to prepare the cake.
  • 3 oz box strawberry gelatin: For infusing the cake with strawberry flavor.
  • 1 cup boiling water
  • 1 cup cold water

For the Frosting:

  • 8 oz cream cheese, softened
  • 1½ cups heavy whipping cream
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla extract

For the Strawberry Crunch Topping:

  • 18-20 Golden Oreos, coarsely crushed
  • 1/4 cup unsalted butter, melted
  • 3 oz box strawberry gelatin powder
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  1. Prepare and Bake the Cake:
    • Follow the package instructions to prepare the white cake mix, then bake it in a 9×13 inch baking dish. Allow the cake to cool slightly.
    • Once the cake has cooled, use the end of a wooden spoon to poke holes all over the top of it.
  2. Infuse with Strawberry Gelatin:
    • In a bowl, whisk together 1 cup boiling water and the strawberry gelatin until completely dissolved. Mix in 1 cup of cold water.
    • Slowly pour the gelatin mixture over the cooled cake, ensuring it fills the holes. Chill the cake in the refrigerator for at least 2 hours to allow it to set.
  3. Prepare the Frosting:
    • In a large bowl, whip the softened cream cheese until it becomes smooth and creamy in texture.
    • In a separate bowl, whip the heavy cream until it forms stiff peaks. Gradually add the confectioners’ sugar and vanilla extract, continuing to beat until well combined.
    • Fold the whipped cream mixture into the cream cheese until fully incorporated. Spread the frosting evenly across the chilled cake.
  4. Make the Strawberry Crunch Topping:
    • Mix the crushed Golden Oreos, melted butter, and dry strawberry gelatin powder in a bowl until well combined. The mixture should be crumbly.
    • Sprinkle the strawberry crunch topping over the frosted cake, covering it completely.
  5. Chill and Serve:
    • Refrigerate the cake for an additional hour to allow the frosting to set and flavors to meld.
    • Serve chilled. Cut into squares for serving.


  • Cake Cooling: Ensure the cake is cool but not completely cold before poking holes; this helps the gelatin absorb better.
  • Gelatin Absorption: Pour the gelatin slowly over the cake, giving it time to seep into the holes.
  • Serving Suggestion: Garnish with fresh strawberries for an extra burst of flavor and a beautiful presentation.
  • Storage: Keep any leftovers covered in the refrigerator. They should stay fresh for up to 3 days.

Enjoy your Strawberry Crunch Poke Cake, a delightful dessert that’s sure to impress with its vibrant flavor and enticing textures!