This Strawberry Crunch Poke Cake is a fun dessert that’s packed with strawberry flavor! The cake is lightly poked and filled with sweet strawberry goodness, then topped with a crunchy layer.
You won’t believe how easy it is to make! I love serving it cold on a warm day. Just be careful; it’s hard to resist grabbing a second piece! 🍓😊
Key Ingredients & Substitutions
Cake Mix: A white cake mix works perfectly here. You can use a homemade white cake batter if you prefer. For a twist, a lemon cake mix adds a zesty flavor!
Strawberry Gelatin: This is the star for adding that fruity punch. If you can’t find strawberry gelatin, raspberry gelatin can also work well. Just remember that the color will change a bit!
Whipped Topping: I love using Cool Whip as it’s light and fluffy. If you want a more natural option, you can whip your own heavy cream. It’ll have a richer taste!
Crushed Vanilla Wafers: These give a nice crunch! Substitute with crushed graham crackers or even oatmeal cookies for a different flavor dimension.
How Do You Ensure the Perfect Poking Technique?
Poking holes in the cake is crucial for this recipe’s success! Properly soaking the cake allows the gelatin’s sweet flavor to seep through. Here’s how to do it:
- Allow the cake to cool slightly so it’s warm, but not hot. This helps the gelatin absorb without falling apart.
- Use a wooden spoon handle, skewer, or fork to poke holes every inch, making sure not to go all the way through.
This step allows the strawberry gelatin to soak in nicely, making every bite full of flavor!
What’s the Best Way to Chill the Cake?
Chilling is important to let the flavors meld. After you pour the gelatin, cover the cake with plastic wrap or aluminum foil before refrigerating. This prevents it from drying out and keeps the surface smooth. Aim to chill for at least 2 hours, but overnight works too for an even better taste!
Strawberry Crunch Poke Cake
Ingredients You’ll Need:
For The Cake:
- 1 white cake mix (or homemade white cake batter equivalent)
- Ingredients called for on cake mix box (usually eggs, oil, water)
For The Strawberry Filling:
- 1 (3 oz) package strawberry flavored gelatin (Jell-O)
- 1 cup boiling water
- 1 cup cold water
For The Cream Layer:
- 1 (8 oz) container whipped topping (such as Cool Whip), thawed
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup milk
For The Crunchy Topping:
- 1 cup crushed vanilla wafers or yellow cake crumbs (for crunch)
For Garnish:
- Fresh strawberries, sliced (for garnish)
- Additional whipped topping (for garnish)
How Much Time Will You Need?
This delightful Strawberry Crunch Poke Cake takes about 15 minutes of prep time and around 2.5 hours total with chilling time. It includes baking, cooling, and chilling, so make sure to plan accordingly, especially if you want to serve it for a special occasion!
Step-by-Step Instructions:
1. Bake the Cake:
Preheat your oven to the temperature specified on the cake mix box (typically 350°F / 175°C). Grease and flour a 9×13-inch baking dish to prevent sticking. Prepare the white cake batter according to the package directions. Once mixed, pour the batter evenly into the prepared baking dish. Bake for the time suggested on the box, usually around 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool for about 10 minutes.
2. Poke Holes for the Gelatin:
Using the handle of a wooden spoon or a skewer, gently poke holes all over the top of the cake, about 1 inch apart. Be careful to poke deep enough so that the gelatin can seep through but not all the way through the bottom.
3. Prepare the Strawberry Filling:
In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring well until fully dissolved. Then, add 1 cup of cold water and mix. Pour the gelatin mixture slowly over the cake, ensuring it fills the holes. Place the cake in the refrigerator to allow the gelatin to set for about 30 minutes.
4. Make the Cream Layer:
While the cake chills, prepare the pudding by whisking together the instant vanilla pudding mix and milk according to package instructions until thickened. In a large bowl, fold together the whipped topping and the prepared pudding mix until smooth and well combined.
5. Assemble the Cake:
Once the cake is set, spread the pudding and whipped topping mixture evenly over the cooled, gelatin-filled cake. Next, sprinkle the crushed vanilla wafers or cake crumbs over the top, creating that delicious crunchy texture.
6. Garnish and Refrigerate:
Top the cake with dollops of additional whipped topping and fresh sliced strawberries for a beautiful presentation. Cover the cake and refrigerate for at least 2 hours (or longer if you can wait!) to allow all the layers to fully set and flavors to meld.
7. Slice and Serve:
Scoop out slices and serve chilled. Enjoy this refreshing, moist, and creamy Strawberry Crunch Poke Cake with delightful crunchiness! It’s sure to be a hit at any gathering!
Can I Use Homemade Cake Instead of Cake Mix?
Absolutely! If you prefer a homemade touch, you can use your favorite white cake recipe. Just make sure to adjust the baking time according to your recipe’s instructions.
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, simply use a gluten-free cake mix. There are many great options available that will still give you that delicious cake texture!
Can I Add Fresh Strawberries to the Cake?
Yes, you can! Chopped fresh strawberries can be folded into the whipped topping and pudding mixture for added fruitiness. Just make sure to keep the balance with the gelatin so it still sets well!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap, for up to a month!
