Strawberry Crunch Poke Cake
A comforting yet simple poke cake featuring a delightful blend of flavors and textures, perfect for any occasion.
Ingredients
For the cake
- 1 box 15.25 oz white cake mix Provides structure and moisture.
- 1 cup boiling water To dissolve the strawberry gelatin.
- 1 cup cold water To set the gelatin.
- 3 oz strawberry gelatin Adds flavor and moisture.
- 8 oz cream cheese, softened Adds creaminess to the topping.
- 1.5 cups heavy whipping cream For a light, airy texture.
- 1 cup confectioners' sugar Sweetens and stabilizes the cream.
- 1 tsp vanilla extract Enhances overall flavor.
For the topping
- 18-20 pieces Golden Oreos, coarsely crushed Adds crunch.
- 1/4 cup unsalted butter, melted Binds the Oreo crumbs.
- 3 oz strawberry gelatin powder For topping; adds flavor.
- as needed Fresh strawberries, for garnish Optional but recommended for freshness.
Instructions
Preparation
- Prepare the white cake mix according to the instructions on the box and pour the batter into a greased 9x13-inch baking dish.
- Bake until golden and a toothpick inserted comes out clean.
- Once out of the oven, let it cool for a few minutes.
Making the Gelatin
- Dissolve the 3 oz box of strawberry gelatin in 1 cup of boiling water, then mix in 1 cup of cold water.
Poking and Soaking
- Poke holes all over the cooled cake using the end of a wooden spoon.
- Pour the strawberry gelatin evenly over the cake, allowing it to soak into the holes.
Chilling
- Cover the cake and refrigerate for at least 2 hours or overnight.
Making the Topping
- In a bowl, beat the cream cheese and confectioners' sugar until smooth.
- In another bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.
Final Assembly
- Spread the cream cheese mixture evenly over the set cake.
- Mix the crushed Oreos with melted butter and sprinkle over the cream cheese layer.
- Sprinkle the strawberry gelatin powder on top and add fresh strawberries if desired.
Serving
- Serve chilled and enjoy!
Notes
Ensure cream cheese is fully softened. Let the cake cool before adding gelatin, and make sure to refrigerate for the best flavor.