This strawberry crunch poke cake is soft, sweet, and topped with a golden cookie crumble. Make it fast using boxed cake mix and strawberry Jell-O.
This cake is super easy to make, and you can follow the full step-by-step guide just below. We included helpful tips and tricks so everything turns out right the first time. Scroll to the bottom for answers to the most frequently asked questions.
Ingredients
What you’ll need to make this strawberry poke cake recipe:
- White sheet cake baked in a 9×13-inch pan
- 1 (12-ounce) can of evaporated milk
- 1 (3-ounce) package of strawberry jello, divided in half
- 1 (14-ounce) can of sweetened condensed milk
- ½ cup of whole milk
- 8-ounce container of Cool Whip or frozen whipped topping, thawed (plus more for garnish)
- 25 golden Oreos (about 1 package)
- ¼ cup of salted butter, melted
- Fresh strawberries for garnish (optional)
Substitutions and Additions
Make your strawberry crunch poke cake your own with fun swaps and tasty add-ins! These quick changes bring even more flavor and flair. Try these easy substitutions and additions:
- Substitute Golden Oreos: Use shortbread cookies or vanilla wafers for a different kind of cookie crunch on top.
- Add Fresh Strawberries: Slice fresh strawberries and layer them under the whipped topping for extra flavor and color.
- Substitute Strawberry Jell-O: Try raspberry or cherry Jell-O for a fun flavor swap that still tastes fruity and sweet.
- Add Cream Cheese: Mix softened cream cheese into the whipped topping for a thicker, richer layer on top. Use homemade whipped cream if you want a fluffier topping with a fresh taste.
How to Make Strawberry Crunch Cake
Follow along with our step-by-step photos to make this strawberry shortcake poke cake from start to finish. Check out the tips and tricks below, so everything turns out just right. Let’s get started!
FIRST STEP: Preheat the oven to 350°F or as directed on the box cake mix package directions.
Mix and bake the cake in a 9×13-inch glass baking dish according to the instructions. Cool cake completely.
SECOND STEP: Meanwhile, heat the evaporated milk over medium in a small saucepan. Whisk in ½ of the package of strawberry gelatin powder, stirring and heating until the gelatin is dissolved. Remove from the heat and set aside to cool.
THIRD STEP: Add the sweetened condensed milk and whole milk to the cooled evaporated milk mixture. Whisk until thoroughly combined.
FOURTH STEP: Use a bamboo skewer to poke small, evenly spaced holes all over the cooled cake.
FIFTH STEP: Spoon the strawberry milk mixture over the cake, being sure to coat the cake evenly.
Cover with plastic wrap and place the cake in the refrigerator to soak up the milk mixture for at least one hour.
SIXTH STEP: Gently spread the Cool Whip over the top of the cake.
SEVENTH STEP: Place the golden Oreos in a plastic bag and crush them into crumbs using a rolling pin.
EIGHTH STEP: Transfer the crushed cookies to a medium bowl.
Pour melted butter over the cookie crumbs and sprinkle with the remaining half package of strawberry gelatin powder. Stir to combine.
NINTH STEP: Sprinkle the strawberry crunch topping over the Cool Whip on the cake. Press down as needed to make a smooth, flat top.
TENTH STEP: Slice the cake into individual servings. Serve with a dollop of Cool Whip (or whipped cream) and a fresh strawberry half.
