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A delicious plate of Strawberry Crunch Poke Cake

Healthy Strawberry Crunch Poke Cake Recipe

Ultra addictive strawberry crunch poke cake with moist vanilla cake soaked in strawberry Jell-O, topped with fluffy whipped cream and a buttery strawberry crunch crumble.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 box vanilla cake mix
  • Ingredients required for cake mix eggs, oil, water
  • 1 box 3 oz strawberry Jell-O
  • 1 cup boiling water
  • 1½ –2 cups diced fresh strawberries
  • 1½ cups crushed vanilla wafers or golden Oreos
  • ½ cup freeze-dried strawberries crushed
  • ¼ cup melted butter
  • 8 oz Cool Whip or whipped cream
  • Fresh strawberries for garnish

Method
 

  1. Preheat oven to 350°F and prepare cake mix according to package directions.
  2. Bake in a greased 9×13 pan and cool for 10 minutes.
  3. Poke holes all over the cake using the handle of a wooden spoon.
  4. Dissolve strawberry Jell-O in boiling water and stir in diced strawberries.
  5. Pour mixture over warm cake, ensuring it fills the holes.
  6. Refrigerate for at least 2 hours until set.
  7. Mix crushed wafers, freeze-dried strawberries, and melted butter to create crunch topping.
  8. Spread whipped topping over chilled cake.
  9. Sprinkle crunch topping and garnish with fresh strawberries before serving.

Notes

Poke holes while cake is warm for best absorption. Use freeze-dried strawberries for true crunch texture. Chill fully before adding topping for best results.