Easy Strawberry Crunch Poke Cake Recipe (Ultra Moist!)
The ultimate easy strawberry crunch poke cake! Ultra-moist white cake infused with strawberry jello, fluffy whipped frosting, and nostalgic golden oreo crunch.
Ingredients
- 1 box white cake mix plus eggs, oil, water as required by package
- 1 3 oz box strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 8 oz whipped topping Cool Whip or fresh whipped cream
- 20 Golden Oreo cookies
- 4 tbsp unsalted butter melted
- 1/2 cup freeze-dried strawberries crushed (or 2 tbsp strawberry gelatin powder)
Instructions
- Bake the white cake according to package directions in a 9x13 pan, then let cool slightly.
- Poke holes evenly across the cake using a wooden spoon handle.
- Dissolve gelatin in boiling water, stir in cold water, then pour slowly over the poked cake.
- Chill for at least 1-2 hours until fully set.
- Crush Golden Oreos, toss with melted butter and freeze-dried strawberries, then bake briefly until toasted.
- Spread whipped topping over the chilled cake and scatter the cooled crunch topping on top before serving.
Notes
- Pour the gelatin liquid slowly to avoid oversaturating the cake and making it soggy.
- Always bake the Golden Oreo crunch topping briefly for a genuinely crisp, stay-crunchy texture.
- Add the crunch topping right before serving rather than in advance, so it doesn't soften under the whipped cream.