Description
Indulge in the nostalgia of childhood summers with this delightful Strawberry Crunch Poke Cake. This easy, crowd-pleasing dessert features a moist white sponge cake infused with a vibrant strawberry-milk mixture, topped with whipped cream and a signature golden crunchy topping inspired by classic strawberry shortcake ice cream bars. It is perfect for potlucks, birthdays, or any special gathering requiring a stress-free yet impressive treat.
Ingredients
1 box white cake mix
Ingredients for cake mix (eggs, oil, water per box)
14 oz sweetened condensed milk
12 oz evaporated milk
1/2 cup whole milk
3 oz package strawberry gelatin (divided)
8 oz whipped topping
10 golden Oreos (crushed)
2 tablespoons butter (melted)
Instructions
Preheat oven and bake the white cake according to package directions in a 9×13 pan
Let the cake cool for 10 minutes then use a fork to poke holes all over the surface
In a bowl combine sweetened condensed milk, evaporated milk, whole milk, and half of the strawberry gelatin powder
Pour the milk mixture evenly over the poked cake, making sure it settles into the holes
Refrigerate the cake for at least 3 hours or overnight
Spread the whipped topping over the chilled cake
In a separate bowl, mix the crushed golden Oreos with melted butter and the remaining half of the strawberry gelatin powder
Sprinkle the strawberry crunch mixture over the top of the whipped topping just before serving
Notes
Ensure the cake is fully cooled before poking holes to prevent it from becoming too soggy. For the best texture, keep the strawberry crunch topping in an airtight container and add it right before serving to maintain its crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg