Creamy Strawberry Crunch Poke Cake
This Strawberry Crunch Poke Cake is a soft white cake soaked in sweetened condensed milk and strawberry gelatin, then topped with a creamy layer and a buttery cookie crumble that tastes exactly like strawberry shortcake.
It’s a sheet cake that feeds a crowd with almost no fuss. A box mix keeps things simple, and the real work is just poking holes and waiting for it to chill.
Why This Poke Cake Stays in My Rotation
The contrast of textures is what makes this dessert so good. You get the soft, soaked cake, the cool whipped topping, and then that crunchy, buttery topping with bits of strawberry. Every forkful has a little bit of everything.
I love that it looks like a bakery cake but comes together with ingredients I can grab at any grocery store. It’s my go-to when I need a dessert that travels well and gets cleaned out fast.
Ingredients
- 1 box (15.25 oz) white cake mix, plus eggs, oil, and water as directed on the box: most mixes call for 3 large eggs, 1/2 cup oil, and 1 cup water.
- 1 can (14 oz) sweetened condensed milk: not evaporated milk; the sweetness soaks into the cake.
- 1 box (3 oz) strawberry flavored gelatin mix: such as Jell-O.
- 1 cup boiling water: to dissolve the gelatin.
- 8 oz cream cheese, softened: gives the topping body; use full-fat for the best texture.
- 1 cup powdered sugar: sweetens and stabilizes the cream layer.
- 1 tsp vanilla extract: rounds out the flavor.
- 8 oz frozen whipped topping, thawed: Cool Whip works perfectly here.
- 20 Golden Oreo cookies: crushed into fine crumbs with a few larger pieces.
- 3 tbsp unsalted butter, melted: binds the crumble.
- 1/2 cup freeze-dried strawberries: crushed into small bits, not powder.
Variations and Substitutions
- Use strawberry cake mix: swap the white mix for strawberry if you want a double strawberry punch; the cake will be pink and the flavor more intense.
- No Cool Whip?: whip 2 cups cold heavy cream with 1/4 cup powdered sugar until stiff peaks form, then fold into the cream cheese mixture instead.
- Swap the cookies: vanilla wafers, shortbread, or even graham crackers work in place of Golden Oreos; each changes the crunch a bit.
If you like this, you might also enjoy Strawberry Pretzel Salad for a salty-sweet twist.
How to Make Strawberry Crunch Poke Cake
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the white cake mix according to the package directions, which typically means mixing the 15.25 oz cake mix with the 3 eggs, 1/2 cup oil, and 1 cup water until smooth. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the center springs back when lightly touched and the edges just begin to pull away from the sides.
Let the cake cool in the pan on a wire rack for 10 minutes so it sets up enough to poke without falling apart.
Step 2: Poke and Soak the Cake
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top, spacing them about 1 inch apart and going nearly down to the bottom. In a small bowl, stir the 3 oz packet of strawberry gelatin into 1 cup of boiling water until completely dissolved, then let it cool for about 5 minutes.
Slowly pour the 14 oz can of sweetened condensed milk over the cake, aiming to fill the holes, then follow with the cooled gelatin mixture. The liquid will pool on top before soaking in. Let the cake cool completely to room temperature, about 1 hour, then cover and refrigerate for at least 30 minutes so the layers set.
Step 3: Spread the Cream Layer
In a large bowl, beat the 8 oz softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer on medium speed until the mixture is completely smooth and no lumps remain. Using a spatula, gently fold in the 8 oz of thawed whipped topping until the color is even and no streaks show.
Spread the cream mixture over the chilled cake in an even layer, making sure to reach the edges. The cake should be fully covered.
Step 4: Top with the Crunchy Crumble
Place the 20 Golden Oreo cookies in a zip-top bag and crush them with a rolling pin until you have a mix of fine crumbs and small pieces. Transfer the crumbs to a bowl, stir in the 3 tbsp melted butter until the mixture clumps together slightly, then fold in the 1/2 cup crushed freeze-dried strawberries.
Sprinkle the crumble evenly over the cream layer, covering it completely. Press it down very gently so it sticks.
Step 5: Chill and Serve the Cake
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you have the time. The longer it chills, the more the flavors meld and the cake firms up for clean slices.
When you are ready to serve, cut the cake into 15 squares and use a flat spatula to lift them out. Serve cold straight from the fridge, with extra crushed freeze-dried strawberries on top if you like.
Tips for the Best Strawberry Crunch Poke Cake
- Let the cream cheese come to room temperature before beating; cold cream cheese leaves tiny lumps in the topping.
- Crush the freeze-dried strawberries right before mixing them into the crumble, otherwise they soften and lose their crunch.
- For the neatest slices, dip a sharp knife in hot water and wipe it dry between cuts.
- Use a clear glass baking dish if you have one, so you can see the layers of soak and cream.
Keeping the Cake Fresh
- Refrigerate: Cover the pan tightly or transfer slices to an airtight container and store in the refrigerator for up to 4 days. The crumble will soften slightly over time but still tastes great.
- Freeze: Freezing is not recommended; the whipped topping and crumble can become watery when thawed.
Frequently Asked Questions
Can I use strawberry cake mix instead of white?
Yes, you can swap in a strawberry cake mix for a bolder berry flavor and a pink cake. The dessert will be sweeter, so you may want to reduce the powdered sugar in the cream layer by 2 tablespoons.
How can I make this without Cool Whip?
Whip 2 cups of cold heavy cream with 1/4 cup powdered sugar until stiff peaks form, then use that in place of the thawed whipped topping. Everything else stays the same.
Do I have to use gelatin?
The gelatin gives the signature strawberry flavor and a little extra moisture, but if you want to skip it, simply increase the condensed milk to two cans and add 1 teaspoon of strawberry extract to the milk before pouring it over the cake.
Can I make this gluten-free?
You can by using a gluten-free white cake mix and gluten-free vanilla sandwich cookies instead of Golden Oreos. Check that all other ingredients are certified gluten-free.
How long does it need to chill?
At least 4 hours is needed for the cake to set properly, but overnight (8 to 12 hours) gives the best texture and flavor. The cake slices cleanly after a long chill.
Strawberry Crunch Poke Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare the white cake mix according to package directions; bake 25 to 30 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes.
- Poke holes all over the warm cake with a wooden spoon handle. Dissolve the strawberry gelatin in 1 cup boiling water, let it cool 5 minutes. Pour the sweetened condensed milk over the cake, then pour the gelatin mixture on top. Cool completely, then refrigerate 30 minutes.
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping. Spread over the chilled cake.
- Crush the Golden Oreos into fine crumbs, mix with melted butter, then fold in crushed freeze-dried strawberries. Sprinkle evenly over the cream layer.
- Cover and refrigerate at least 4 hours, preferably overnight. Cut into squares and serve cold.
