If you loved those strawberry shortcake crunch ice cream bars as a kid, you’ll LOVE this Strawberry Crunch Poke Cake! A moist and soft strawberry poke cake with a fluffy whipped cream frosting and a strawberry crunch topping!
Surprise, another poke cake recipe!
I know I just posted one, but I couldn’t help it – this one was too good not to post immediately. Like, STAT.
I didn’t realize, but I was apparently inspired by childhood ice cream treats because my last big baking day, I did not one, but two ice cream-inspired desserts. Stay tuned for the next one because like this one, it is equally delicious and game changing!
This cake reminds me of those quintessential childhood strawberry shortcake crunch ice cream bars – you know the ones with the crunchy strawberry shortcake topping on the outside of the ice cream bar? This has that same crunchy element but on top of the cake! The crunch adds a delightful texture to this cake since the cake is very moist – almost like a tres leches cake.
The Poke Cake
The cake itself is a white cake that you bake up with the usual ingredients: cake mix, eggs, oil, water. Bake it and let it cool completely, then poke holes all over the top with a fork and pour over your strawberry gelatin mixture. The mixture is just strawberry gelatin, boiling water to dissolve it, and some cold water to help bring it to temp. Cover the cake and let it set for a little bit, preferably overnight, in the fridge to really allow that strawberry gelatin mixture time to seep into the cake and transform it into a magical poke cake!
The Frosting
The frosting is to-die for – a mixture of cream cheese and whipped cream to offset some of the sweetness with an edge of tanginess from the cream cheese. Just beat together some cream cheese to whip it up, then whip some heavy cream, vanilla and confectioners’ sugar until stiff peaks form. Fold the two together and spread it over the cake! Easy!
The Topping
The topping is quite possibly, and no offense to the rest of the cake, the best part and is the nostalgic piece for me! It consists of coarsely crushed Golden Oreos, melted butter, and more strawberry gelatin powder mixed together until it gets all combined and perfect. It tastes JUST like the ice cream bars but better, in my humble opinion! It really adds a great texture to this ultra moist and soft cake!
Sweet, moist, creamy, smooth and bursting with sweet strawberry flavor, you’re going to love this nostalgic Strawberry Crunch Poke Cake!
Strawberry Crunch Poke Cake
Ingredients
For the Cake:
- One (15.25) box white cake mix, plus ingredients on back of box to prepare white cake
- 3 oz box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
For the Frosting:
- 8 oz (One package) cream cheese, softened
- 1½ cups heavy whipping cream
- 1 cup confectioners' sugar
- 1 tsp vanilla extract
For the Strawberry Crunch Topping:
- 18-20 Golden Oreos, coarsely crushed
- 1/4 cup unsalted butter, melted
- 3 oz box strawberry gelatin powder
- Fresh strawberries for garnish, optional but recommended
Instructions
- Preheat oven to 350° degrees F. Liberally grease a 9x13 light metal rectangular baking pan with cooking spray; set aside. Prepare your cake mix according to package directions for a white cake. Add the cake batter to the prepared pan and bake according to package instructions (around 22-25 minutes or a toothpick inserted near the center comes out clean). Cool completely, then poke holes all over the cake using the tines of a fork.
- In a small pitcher, combine the first box of a strawberry gelatin and the boiling water and whisk until powder is dissolved. Add in the cold water and whisk in until incorporated. Pour the liquid gelatin mixture evenly over the holes on the cake. Cover and refrigerate for at least 4 hours, up to overnight, to set.
- For the frosting: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth and fluffy, about 30 seconds - 1 minute. Scrape out and set aside in a medium bowl. Add the heavy cream, confectioners' sugar and vanilla to the original stand mixer bowl and switch to using the whisk attachment. Whisk on high speed for approximately 5-7 minutes or until stiff peaks form.
- Fold the cream cheese mixture into the whipped cream mixture until no streaks of cream cheese remain and everything is evenly incorporated. Spread the frosting over the chilled cake in an even layer. Set aside.
- For the topping: Combine the coarsely crushed Golden Oreos, melted butter, and second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting. Top with fresh strawberries, if desired. Store any leftover cake covered in the fridge. The longer the cake sets in the fridge, the topping will soften some.
You guys are going to LOVE the addictive topping on this cake and how it brings back so many nostalgic childhood memories of eating those delicious ice cream bars!
Have a super sweet day!
xo, Hayley
Zara says
It looks delicious
Vicki says
Question – If I store this in a tupperware with the lid on, will the crunch topping get too moist?
thedomesticrebel says
Hi Vicki, it will soften as it sits but it should still stay crunchy for a couple days.
Isabella says
Absolutely delicious!! Super easy too, not hard to get right. My whole family got seconds and thirds because of how moist and yummy it is!!
Trish says
Warning!! Once you make this cake you will be asked to make it again, and again, and again!! Yes, it’s that good. Thank you so much for sharing .
Patti says
I’m new to baking (thanks to quarantine) but this was hands down the best and easiest cake I’ve made! It really tastes just like the strawberry sundae bars of my childhood. It’s light, fluffy, not too sweet, the perfect dessert!
Jess says
I have a glass baker instead of metal, will that be ok?
thedomesticrebel says
Hi Jess, it will be fine but the baking time may change slightly – it may be longer since glass doesn’t conduct heat as well. Just check and make sure.
Emcee says
This cake is amazing!! I made it last weekend and am tempted to make another this weekend! Not as sweet as you’d assume when making it but the perfect amount! I was wondering is this cake freezable? Would love to freeze some slices for future cravings since the cake is quite big!
Karen Farley says
This was delicious! Everyone loved it. I had a hard time with the whipped cream, though. I couldn’t get stiff peaks to form and eventually gave up and got some cool whip. Rookie mistake I’m sure. I was disappointed with that as I was looking forward to homemade frosting and the cake needed firmer frosting. Any ideas on what I may have done wrong?
thedomesticrebel says
Hi Karen, did you mix it by hand? It definitely takes awhile by hand and even with a hand mixer. A stand mixer is the way to go! You used heavy whipping cream, correct?
Shaundra says
Karen, anyone I make whipped start out with a chilled metal bowl. Just stick in the dresser for a few min or the fridge for an hour to chill it. Definitely use a mixer with whisk attachment. Hope this helps!
Tere says
Karen you have to whip fresh whipping cream in either glass or metal never ever plastic Bowl
Debbie says
I had a real problem with the icing too. Something must have been missing from the recipe. I made it twice with the same outcome.
Cate says
Excited to try this! For the topping, do you separate the cookies/remove the icing inside the cookie? I’m assuming no but wanted to be sure! Thank you!
thedomesticrebel says
Hi Cate, nope, you just use the whole cookie!
Gabby says
Can i use salted butter for the crunch??
thedomesticrebel says
Yes you can!
Diana says
Is there a way to speed up the cooling process after putting the gelatin over the cake? Does it have to be 4 hours or more?; can I put it in the freezer to go faster?
thedomesticrebel says
Hi Diana, I wouldn’t recommend putting it in the freezer. I would say 4 hours is the minimum.
CC says
Is the frosting heavy whipping cream or whipped cream? I used heavy whipping cream and it is sliding a bit. I have toothpicks holding it in place
thedomesticrebel says
Hi CC, yes, heavy whipping cream that you whip into stiff peaks!
An says
The same thing happened to me. I had to actually use 4 cups of powdered sugar and a tablespoon of conrstarch to thicken it up. Plus, it takes less time for the icing to stiff than what is stated in the recipe. If you mix it for 8-9 minutes, it will become too runny and overmixed. I think the recipe may be off a little bit on the frosting.
Misty says
I made this cake twice already bc everybody just loves it today was my third time to make it and I did something a little different I used a can of sweetened condensed milk I pour it over the cake holes then added the jello mix over it and omg it was like a strawberry and cream cake so delicious my family loved it
thedomesticrebel says
Love that, Misty! Sounds amazing.
Kristine Mae Dulay says
Just made this today for my brother’s 27th birthday. It was a big hit with him, he really enjoyed it.
Grace says
Golden oreos is a must used?
thedomesticrebel says
Hi Grace, yes, Golden Oreos give that distinctive “strawberry shortcake” ice cream bar flavor! You could also use another vanilla cream filled cookie.
Alex says
Any way this could be made into a round cake? Like two 9inch cake pans or a springform?
thedomesticrebel says
Hi Alex, you could definitely divide the cake batter among two 9″ round pans, then poke holes over the two separate cakes and divide the Jello mixture among the two cakes to “poke.”
Alex says
Thanks! Do you think they could then be un-molded and made into a layer cake? Or would that make a total mess?
Kelsey says
Why when I put the gelatin in my holes it made my cake so soggy will it be better in the morning
Toni says
I’m wanting to make this as cupcakes for a birthday party this weekend. Do you think that will work if I use foil liners instead of paper?
thedomesticrebel says
Hi Toni, yes, that should work. I generally like paper liners better but foil ones should work fine.
kristin says
i made this and it turned out good but the frosting was hard for me with the cream cheese, i don’t have a stand alone mixer so it was interesting mixing that up! is there a store bough frosting you think could be a good substitute? thanks! oh
Christina says
I’m getting ready to make this..did u find out how to make it without the stand mixer? I don’t have one either. Thank you
Patty says
Do you think I could make this in a Bundt pan?
thedomesticrebel says
Hi Patty, I think once you add the “poke” ingredients, it would be hard to unmold from the Bundt.
Tracey says
Can you use whipped cream cheese instead of the regular cream cheese??
thedomesticrebel says
Tracey, that should be fine.
Christina says
I don’t have a stand mixer..how else can I do that step? Thank you
thedomesticrebel says
An electric hand mixer is fine!
Dee says
Thia looks wonderful- can it be made with gelatin?
Bianca says
Haven’t tried yet, but does it really take 4 hours to prep? I have a new baby and don’t have that time laying around lol.
Bianca says
Just kidding , I just read the instructions lol
Patty says
I made this cake as written and loved it! It is sooo addictive!!
I did try it in cupcake form and it worked that way too!!
Thank you for the recipe!
Cathy says
This looks delicious! I’m going to make this tomorrow. Can I frost the cake and leave in the fridge overnight and then the next day put the crumbles on -or- if I put the crumbles on tomorrow will they be soft the next day? Want to do this for Valentines Day dessert!
thedomesticrebel says
Hi Cathy! You can absolutely hold off on frosting and topping with the crumb. The crumb will definitely get softer as it sits.
Kim says
Mine is already a hot mess! My gelatin didn’t absorb into the cake, what did I do wrong?
thedomesticrebel says
Hi Kim, oh no! Is it like Jello on top of the cake? It should have been a liquid.
Amy says
This cake was wonderful. I’m wondering if I can freeze the leftovers? Thanks for great recipe!
thedomesticrebel says
Hi Amy, I have not tried freezing the cake so I can’t say for sure!
Rachel says
Hi! Is the strawberry gelatin instant or regular?! Can’t wait to try this!
thedomesticrebel says
Hi Rachel, I used regular!
Lea says
Hi, I need to make this gluten free. Is there a recommended box cake or any helpful hints I should do? I have the GF golden Oreos and everything else should be fine once I get the GF cake box. Thanks
thedomesticrebel says
Hi Lea, I don’t bake gluten-free so unfortunately I have no idea, sorry!
Erin says
Hi! I’ve started making this, but it’s not clear to me if I’m supposed to use the entire Oreo or just the cookie part. Can you help? Thanks!
thedomesticrebel says
Hi Erin, you’re supposed to use the entire Oreo!
Trista says
I have made this cake twice now with plans to make it for years ahead.
The only thing I changed was I whipped the cream cheese with the powdered sugar. This made it thinner so that it was easier to fold into the whipped cream and vanilla.
My husband is so picky about desserts and he said he wants this for his bday cake from now until forever.
Bianca dudley says
What happens if you don’t let the cake cool completely before pouring gelatin mixture on top?
thedomesticrebel says
Nothing major, but I always recommend working with cakes once they are cooled.
Mary says
If I wanted to make this into cupcakes instead of a cake how would I do that?
Would I just add dry gelatin to the cake mix and then just fill cupcake liners?
This sounds amazing!
thedomesticrebel says
Hi Mary, yes, you would have to individually poke each cupcake and fill them for the poke mixture, and adjust the baking time for cupcakes.
felicia young says
Thank you for listing the two boxes of strawberry gelatin in seperate ingredient lists. It always confuses me when people combine them.
Lauren says
This is pretty spot on! Will definitely make again – it was so good!
Twinmama says
Made this cake for an Easter gathering everyone absolutely loved this cake. I also added tons of strawberry slices on top & it was soooo good. Now I am sitting here wanting to bake another, that’s how good it was!
Amanda Lee says
Hi! Do you bake your crumb topping?
thedomesticrebel says
Hi Amanda, nope – it’s simply jello powdered mix, melted butter and coarsely crushed golden Oreos!
Heather Canby says
This dessert is amazing and not much work for a semi-homemade dessert. What a great flavor and combination of ingredients! Thank you for sharing this awesome dessert! It will be a hit at any party or just sharing with your family! Stores great in the frig covered with foil for a few days if it lasts that long. Thank you again☺️
Kaulana says
Happiest Mother’s Day to all the mommies on here!
I am currently in the middle of making this for our Mother’s Day dinner with family at my in laws. Cake is cooling, Jello mixture is waiting to be poured on, frosting made, just have to finish making the topping which I’ll probably hold off on doing until it’s closer to when we have to leave. Hoping it turns out as wonderful as everyone says. Aloha from Hawai’i!
Ebony says
This cake is amazing. It was a huge hit at the birthday party. I will be making another one soon.
Christina says
I messed the frosting up and need the cake in the morning..can someone please tell me what frosting I should buy? I don’t have time to do it again. Thank you
Cara says
Just realized this comment is today! While I wasn’t the one that made the recipe, if you are buying store bought frosting I would guesstimate Betty Crocker Whipped Cream Cheese frosting would be the closest match. Honestly the cake part and the crumble are SO good, that in a pinch you probably can’t go wrong with any cream cheese frosting, or even vanilla. We’ve all been there! Enjoy your cake 🙂
Morgan says
Could you put the icing on right after pouring the gelatin mixture? Then put the cake in the refrigerator overnight and the next morning put the crumble on top?
Melissa says
Can I make the frosting the night before and put it on in the morning?
Ashley says
Can I fold in Cool Whip to softened cream cheese instead of making my own whipped cream?
thedomesticrebel says
Hi Ashley, yes you can!
Sarah says
If I use Cool Whip instead, would I use an 8 oz or a 16 oz container?
thedomesticrebel says
Hi Sarah, I would use an 8oz container.
Teresa says
I made this for a pool party today and it was such a hot that I felt it needed a review. I let it sit overnight and by the day it was perfect. Everyone said this was so moist and perfect amount of flavor and I’m going to have to make it again. Thank you for an easy and amazing cake
Renie says
Big hit here. Husband was a little cranky about not eating till the next day but was very happy when he had it for lunch…apparently couldnt wait for dinner. I could only find golden with lemon filling but it still tasted great. Took some for my parents and after lots of mmm ahhhs and yums my mom had me send her the recipe. Shes a amazng baker so thats a big compliment.
Nicole says
Do you pour the gelatin liquid all over the cake and it goes into the holes or do you only pour it into the holes in the cake? Thanks!
thedomesticrebel says
Hi Nicole, sorry for the delay. Yes, you pour it all over the cake and it will inevitably seep into the holes.
Ashley Sanders says
I didn’t have any trouble with the frosting. This was delicious and got RAVE reviews at my work potluck! This cake was the first thing to go. Thank you for the recipe!
Danielle says
I’ve made this 3 times now —so great! This most recent time I had a special request to make it vanilla instead of strawberry so I used a Funfetti cake, condensed milk instead of jello on the poke part, and skipped the jello in the crumble mix and kept it to golden Oreos and butter. It all worked like a charm!
Amy says
Incredibly scrumptious! Thank you for a sweet recipe.
Andrea McConnel says
Hi, going to try tanking this but we live in Australia! Is Strawberry gelatine the same as strawberry jelly crystals? Like the box you use to make jelly? Thanks
thedomesticrebel says
Hi Andrea, I believe so but I cannot say for certain.