Strawberry Crunch Poke Cake (Easy & Irresistible)

Strawberry Crunch Poke Cake is the ultimate crowd-pleasing dessert when you want something bright, creamy, and irresistibly nostalgic. With a soft vanilla cake soaked in sweet strawberry gelatin, topped with fluffy cream cheese frosting, and finished with a buttery strawberry cookie crunch, every bite delivers layers of flavor and texture. If you’re searching for an easy dessert that looks impressive yet requires minimal effort, this is it.

Perfect for birthdays, potlucks, baby showers, or summer gatherings, this cake transforms simple ingredients into a bakery-style treat. The combination of moist cake, creamy topping, and crunchy strawberry layer creates a balance that keeps everyone coming back for seconds. Let’s dive into the recipe that’s guaranteed to become a family favorite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Starts with a cake mix, saving time without sacrificing flavor.
• Unbelievably Moist – The strawberry gelatin seeps into every bite, ensuring a soft, tender texture.
• Perfect for Any Occasion – Ideal for holidays, BBQs, birthdays, or spring celebrations.
• Simple Ingredients – Pantry staples and easy-to-find grocery items.
• Stunning Presentation – The vibrant pink filling and golden crunch topping make it visually irresistible.
• Nostalgic Flavor Twist – Inspired by classic strawberry crunch ice cream bars, but in cake form.

What makes this Strawberry Crunch Poke Cake stand out is the texture contrast. Many poke cakes can feel overly soft—but the buttery cookie crumble topping adds the perfect crunch, elevating the entire dessert from simple to spectacular.

Ingredients Needed

To keep things organized, the ingredients are divided into three simple components:

For the Cake Base

• Nonstick cooking spray (for greasing the pan)
• 1 (15.25-oz) box white cake mix
• Ingredients required on the cake mix box (typically eggs, oil, and water)
• 1 (3-oz) box strawberry gelatin (Jell-O style)

For the Cream Cheese Frosting

• 1½ cups heavy whipping cream, cold
• 1 (8-oz) block cream cheese, softened to room temperature
• ⅔ cup confectioners’ sugar (powdered sugar), sifted
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon kosher salt (balances sweetness beautifully)

For the Strawberry Crunch Topping

• 24 vanilla sandwich cookies (Golden Oreo-style works best)
• 4 tablespoons unsalted butter, melted
• 1 (3-oz) box strawberry gelatin powder
• Fresh strawberries, halved lengthwise, for garnish

How to Make Strawberry Crunch Poke Cake

Before starting, note that this cake requires at least 2 hours of chilling time to allow the gelatin to set properly. Plan accordingly.

Step 1 – Prepare and Bake the Cake

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with nonstick spray to prevent sticking.
2. In a large mixing bowl, prepare the white cake mix according to package instructions. Mix just until smooth—overmixing can make the cake dense.
3. Pour the batter evenly into the prepared baking dish and smooth the surface.
4. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
5. Allow the cake to cool completely in the pan. This step is essential—adding gelatin to a warm cake can cause uneven absorption.

Step 2 – Poke and Fill

1. Once cooled, use the handle of a wooden spoon, chopstick, or thick skewer to poke holes evenly across the surface. Space them about ½ to 1 inch apart.
   Tip: Avoid poking all the way to the bottom to keep the structure intact.
2. In a small saucepan, bring ½ cup water to a boil. Remove from heat and whisk in the strawberry gelatin powder until fully dissolved.
3. Stir in ½ cup cold water to cool the mixture slightly.
4. Carefully pour the gelatin evenly over the cake, allowing it to seep into the holes.
   Visual cue: The cake should look glossy and slightly saturated but not flooded.
5. Cover and refrigerate for at least 2 hours (or overnight for best flavor).

Step 3 – Make the Cream Cheese Frosting

1. In a large bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. This provides lightness and structure. Set aside.
2. In another bowl, beat the softened cream cheese until smooth and fluffy—no lumps should remain.
3. Add powdered sugar gradually and continue beating until creamy.
4. Mix in vanilla extract and salt to enhance flavor balance.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold just until combined to maintain airiness.

Step 4 – Frost the Cake

Spread the frosting evenly over the chilled cake using an offset spatula. For a decorative touch, reserve a small portion to pipe later.

Smooth the surface carefully to create a clean base for the crunch topping.

Step 5 – Prepare the Strawberry Crunch Topping

1. Place the vanilla sandwich cookies into a food processor. Pulse until you achieve coarse crumbs—similar to pea-sized pieces.
   No processor? Place cookies in a zip-top bag and crush with a rolling pin.
2. Transfer crumbs to a bowl.
3. Pour melted butter over the crumbs and sprinkle in the dry strawberry gelatin powder.
4. Stir thoroughly until evenly coated. The mixture should resemble moist, crumbly sand.

Step 6 – Assemble and Garnish

1. Sprinkle the strawberry crunch mixture evenly over the frosted cake.
2. Lightly press down with clean hands to help it adhere without flattening the texture.
3. If using reserved frosting, pipe small dollops on top.
4. Finish with halved fresh strawberries for a vibrant, fresh touch.

Refrigerate for at least 30 minutes before slicing for clean cuts.

Serving and Storage Tips

Serving Suggestions

• Serve chilled for the best texture and flavor.
• Use a sharp knife wiped clean between slices for neat presentation.
• Garnish each slice with a fresh strawberry fan or mint leaf.
• Pair with iced tea, lemonade, or sparkling rosé for summer gatherings.

Storage Instructions

• Store covered in the refrigerator for up to 4 days.
• Keep airtight to prevent the topping from absorbing moisture.
• Not recommended for freezing once fully assembled, as the gelatin texture may change.

Helpful Notes

• For deeper strawberry flavor, substitute strawberry cake mix instead of white.
• Add a thin layer of sliced strawberries beneath the frosting for extra freshness.
• For a pink frosting tint, mix 1–2 tablespoons strawberry puree into the cream cheese base (reduce sugar slightly).
• Make it gluten-free by using a certified gluten-free cake mix and cookies.
• Chill thoroughly before slicing to keep layers defined.

Conclusion

Strawberry Crunch Poke Cake is the perfect balance of creamy, fruity, and crunchy. It’s easy enough for beginner bakers yet impressive enough for celebrations. The moist strawberry-infused cake combined with fluffy cream cheese frosting and that irresistible cookie crunch makes this dessert unforgettable.

If you tried this Strawberry Crunch Poke Cake, leave a comment below and share your experience. Did you add extra strawberries or experiment with different flavors? Don’t forget to rate the recipe and share it on Pinterest or Facebook so others can enjoy this sweet and nostalgic treat too!

Frequently Asked Questions (FAQ)

Can I make Strawberry Crunch Poke Cake ahead of time?

Yes! In fact, it tastes even better the next day after chilling overnight. Prepare it up to 24 hours in advance for optimal flavor.

Can I use fresh strawberries instead of gelatin?

Fresh strawberries alone won’t create the signature moist texture. However, you can add chopped strawberries in addition to the gelatin for enhanced flavor.

How do I keep the crunch topping crispy?

Add the topping shortly before serving if storing longer than 24 hours. Moisture from the frosting can soften it over time.

Can I freeze Strawberry Crunch Poke Cake?

Freezing is not recommended after assembling, as gelatin and whipped cream may change texture. You can freeze the unfrosted cake layer separately.

Can I make this cake without cream cheese?

Yes, you can use stabilized whipped cream instead. However, cream cheese adds richness and helps the frosting hold its shape longer.