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Strawberry crunch poke cake with golden cake layers, creamy white frosting, and crunchy strawberry topping

Strawberry Crunch Poke Cake

A moist vanilla cake soaked with strawberry syrup, topped with creamy frosting and golden strawberry crunch topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 box 15.25 oz vanilla cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 box 3 oz strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 tub 8 oz whipped topping, thawed
  • 1 cup strawberry frosting
  • 1 cup golden Oreos crushed
  • 1/4 cup freeze-dried strawberries crushed
  • 2 tbsp melted butter

Method
 

  1. Step 1: Preheat oven to 350°F. Grease a 9x13 inch baking dish.
  2. Step 2: In a large bowl, mix cake mix, eggs, oil, and 1 cup water until smooth. Pour into prepared pan and bake 28-32 minutes until golden.
  3. Step 3: While cake bakes, dissolve strawberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and set aside.
  4. Step 4: Use the handle of a wooden spoon to poke holes all over the warm cake. Slowly pour gelatin mixture over cake, letting it soak in.
  5. Step 5: Cool cake completely (about 1 hour). Mix whipped topping and strawberry frosting until smooth, then spread over cooled cake.
  6. Step 6: Combine crushed Oreos, freeze-dried strawberries, and melted butter. Sprinkle evenly over frosting layer.
  7. Step 7: Refrigerate at least 2 hours before serving for best texture.

Notes

For extra strawberry flavor, add 1/2 cup diced fresh strawberries between the cake and frosting layers. Store leftovers covered in fridge for up to 3 days.