Dessert

Strawberry Crunch Poke Cake

foodiecrush_admin 5 Min Read

If you liked strawberry shortcake ice cream bars growing up, then you’ll love this strawberry crunch poke cake. The ice cream truck treat took its cues from

Contents
IngredientsCakeFrostingToppingDirectionsCakeFrostingTopping

 

classic strawberry shortcake, but then added what we all know is the best part: that crunchy coating. Here we start with a boxed cake mix, infuse it with strawberry flavor, top it with fluffy cream cheese frosting, then finish it off with a strawberry-and-cookie topping. It’s the perfect summer dessert.

Unfamiliar with poke cakes? Now’s your chance to get on board with the easiest, most delicious desserts ever. They start with a cake mix (see, simple!), then once the cake is cool, the fun begins—adding your flavors. Using a bamboo skewer or a chopstick, poke holes all over the cake. To keep the flavor inside the cake, don’t go all the way down to the bottom of the pan.

Now, add your filling. For this dessert, we’re using strawberry Jell-O. All you have to do is heat up water, mix in the Jell-O powder, and pour that into the holes. Let the cake chill out in the fridge for at least a couple of hours or up to overnight. This soaking time will help make sure that you get pretty white and pink swirls when you cut into the cake.

We love this dessert with cream cheese frosting, but you can go with straight up whipped cream if you want things less sweet. Finish it all off with the crunch, which starts with vanilla sandwich cookies (such as Golden Oreos). Just grind them up in the food processor or put them in a zip-top bag and crush them with a rolling pin. Toss with more strawberry Jell-O powder for a pretty pink color and a hit of nostalgic berry flavor.

Ingredients

Cake

  • Nonstick cooking spray
  • 1(15.25-oz.) box white cake mix, plus ingredients called for on box
  • 1(3-oz.) box strawberry Jell-O

Frosting

  • 1 1/2 c.heavy cream
  • 1(8-oz.) block cream cheese, room temperature
  • 2/3 c.(75 g.) confectioners’ sugar
  • 1 tsp.pure vanilla extract
  • 1/8 tsp.kosher salt

Topping

  • 24vanilla sandwich cookies, such as Golden Oreos
  • 4 tbsp.(1/2 stick) unsalted butter, melted
  • 1(3-oz.) box strawberry Jell-O
  • Fresh strawberries, halved lengthwise, for serving

 

Directions

  • Cake

    1. Step 1

      Preheat oven to 350°. Grease a 13″-x-9″ baking pan with cooking spray. Prepare cake according to package directions.

    2. Step 2Pour batter into prepared pan. Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool.
    3. Step 3Using a bamboo skewer or chopstick, poke holes all over cake, making sure not to go through to the bottom and spacing 1/2″ to 1″ apart.
    4. Step 4In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
    5. Step 5Pour gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours or up to overnight.

  • Frosting

    1. Step 1In a large bowl, using a handheld mixer, beat cream on medium-high speed until stiff peaks form.
    2. Step 2In another large bowl, using handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add confectioners’ sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream until just combined.
    3. Step 3Spread frosting over top of cake; reserve remaining frosting for topping (optional).

  • Topping

    1. Step 1In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and stir to combine.
    2. Step 2Sprinkle crumb mixture over frosting, then lightly press down on crumbs to adhere.
    3. Step 3Dollop or pipe reserved frosting over crumbs (if using). Top dollops with strawberries.
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