Strawberry Crunch Poke cake
If you and I were hanging out in my kitchen right now, I would hand you a fork and say try this first, then we can chat. The first time I baked this Strawberry Crunch Poke cake, I was supposed to be cleaning the pantry, but a box of cake mix winked at me and, well, here we are. It reminds me of those classic ice cream bars with the crispy strawberry bits on the outside and that soft creamy center. My brother calls it the dessert version of a good summer playlist, slightly chaotic but exactly the vibe.
Why you will love this
I make this when the weather gets warm and I want something breezy that still feels like a proper treat. My family goes a bit wild for it because the cake is super moist, the strawberry layer is bright and juicy, and the crunchy crumb on top is like confetti that actually tastes good. Also, this recipe forgives you if you get distracted for a minute or five. I used to get stressed about lumps in the batter, now I shrug and say it will be fine, and honestly, it is. And if you have kids around, this is where they can help with the poking part, which sounds wrong until you see how fun it is.
What you need, with real life swaps
- One box white or vanilla cake mix, 15 to 16 ounces. I sometimes use yellow cake when I am in a hurry and no one complains.
- Eggs, oil, and water as called for on the box. Swap the water for milk if you want a richer crumb, or use melted butter instead of oil for extra flavor.
- Strawberry flavored gelatin, one small box about 85 grams. My grandmother always insisted on Jell O brand, but honestly any version works fine.
- Boiling water and cold water for the gelatin. About 1 cup boiling, 1 cup cold.
- Heavy cream 360 ml about 1 and a half cups, plus 40 g powdered sugar about one third cup, and 1 teaspoon vanilla for the topping. Or use 1 tub whipped topping if that is your jam, no judgement.
- Golden sandwich cookies about 20 to 24, crushed. Shortbread works too if that is what you have.
- Freeze dried strawberries 1 cup lightly crushed, or a handful of strawberry cereal if you are feeling cheeky.
- Unsalted butter 4 tablespoons, melted. A pinch of fine salt, I like the balance.
- Fresh strawberries for garnish, a handful, hulled and sliced. If you need a quick refresher on hulling technique, this guide is handy how to hull strawberries.
Step by step, the relaxed way
- Heat the oven to 350 F. Grease a 9 by 13 inch baking pan and line the base with parchment if you like easy lifting later. I do, unless I forget, which happens.
- Mix the cake batter according to the box. Actually, I find it works better if you whisk the dry mix to break up clumps, then add the wet. If you are swapping milk for water, the batter will look a little thicker, that is fine.
- Pour into the pan and bake 25 to 30 minutes, until the top springs back and a toothpick comes out mostly clean. I sneak a tiny corner taste here, quality control.
- Let the cake cool 10 minutes. Use the handle of a wooden spoon to poke holes all over, spaced about a centimeter or so apart. Do not worry if some holes merge, it always looks a bit weird at this stage.
- In a heat safe bowl, dissolve the strawberry gelatin in 1 cup boiling water; stir for at least 2 minutes until fully clear. Add 1 cup cold water and give it a quick taste. Then slowly pour the mixture over the warm cake, letting it sink into the holes. If it pools on top, tilt the pan gently to help it wander into the nooks.
- Chill the cake, uncovered, for at least 2 hours, or until the gelatin has set inside. On second thought, overnight is even better for clean slices.
- Make the crunch topping. Crush the cookies and freeze dried strawberries together until you have a mix of fine crumbs and small pebbles. A rolling pin and a zip bag works grand. If you own a processor, a few short pulses does it. Stir in the melted butter and pinch of salt until it clumps slightly.
- Whip the cream with powdered sugar and vanilla to medium peaks. Do not go to butter land. If you prefer a sturdier topping for travel, this technique is gold whipped cream basics. Spread the cream over the chilled cake.
- Scatter the strawberry cookie crunch over the top and press very lightly so it sticks. Add fresh strawberries just before serving.
- Chill 30 minutes to let the whole thing settle. Then slice. And try not to eat it straight form the pan, but I get it.
Notes from my messy counter
- Warm cake plus hot gelatin can make the center a little too soft. Let the cake cool those 10 minutes, it is worth it.
- If your crunch feels oily, add a few more cookie crumbs to balance. If it feels dry and dusty, a drizzle more butter will bring it together.
- I think this tastes even better the next day, the flavors settle in; the crunch softens slightly, in a good way.
- Curious side note, I once watched a whole rainy tennis match while this chilled and forgot to cover it. Still great. Maybe do cover yours though.
Variations I tried so you do not have to
- Lemon berry version. Use lemon cake mix and keep the strawberry gelatin. Bright and lovely.
- Chocolate strawberry. Chocolate cake base, same poke and crunch. This one is rich in the best way.
- No gelatin. Simmer 1 and a half cups strawberry puree with 2 to 3 tablespoons sugar and a squeeze of lemon until syrupy, then pour over the holes. It is softer and a bit more natural tasting.
- Not my best. I tried using only fresh mashed berries without cooking them. Looked pretty, but the cake got soggy and the flavor went shy. Would not repeat.
Gear I use and what to do if you do not have it
- A 9 by 13 inch metal pan for even baking. I say essential, but if you only have two loaf pans, split the batter and check early. Totally workable.
- Wooden spoon handle for poking. No handle, no problem, use a thick straw or the end of a clean chopstick.
- Hand mixer for whipping cream. If you do not have one, a big bowl and a whisk plus a strong forearm will do, pop the bowl in the fridge first to help. Or go with whipped topping and call it a day.
- Rolling pin for crushing crumbs. A can of beans does the job in a pinch. For more ideas, this quick read is helpful how to crush cookies.
Storage, and how long it actually lasts
Keep the Strawberry Crunch Poke cake covered in the fridge for 3 to 4 days. The crunch will soften a bit each day, still tasty. You can freeze the unfrosted, uncrunched cake for up to one month, then thaw and finish. Once topped with cream, I keep it refrigerated and serve within 24 to 48 hours. Food safety friends, chilled desserts should avoid the danger zone, here is the reminder I use safe temps. Though honestly, in my house it never lasts more than a day.
How I like to serve it
Chill the slices, then let them sit on the counter 10 minutes so the cream relaxes. Add a few fresh berries and a tiny drizzle of condensed milk if you are feeling extra. On birthdays we light a candle right in the corner piece, no fancy piping, just joy. And if it is a sunny afternoon, a cold glass of milk or a small coffee is perfect.
Pro tips learned the slightly hard way
- I once tried rushing the chill time and regretted it because the gelatin pooled in the middle. Give it time.
- Do not overwhip the cream. It goes from silky to grainy in a heartbeat, and it is tough to fix. If you do go too far, fold in a splash of fresh cream to coax it back.
- Crumbs stick best if the cream is freshly spread. If the top has dried a bit, mist with a touch of water and press the crumbs gently.
- Actually, I find it works better if you crush some of the freeze dried berries very fine. That pink dust makes the topping look bakery cute.
Questions I get a lot
Can I use a different cake mix
Absolutely. White, yellow, vanilla, even strawberry cake if you want a double strawberry situation.
Is there a way to make it less sweet
Use unsweetened whipped cream, and reduce the sugar in the puree version if you skip gelatin. Also, go lighter on the crunch.
Can I make it ahead
Yep, the base can be baked and poked a day ahead, then finish with cream and crunch the day you serve. I do that for parties because it is less faff the day of.
What if I only have sugar free gelatin
It works, the texture is slightly firmer. Flavor is still nice.
Can I use fresh strawberries inside instead of gelatin
You can, but cook them into a syrup first so you do not waterlog the cake. Uncooked fruit juices can make it soggy, ask me how I know.
Round pan or cupcakes
Both work. For cupcakes, poke each one with a skewer and spoon a bit of gelatin into each. Messy, fun, delicious.
Travel tips
Chill it very well, keep it in a cold bag, and add the fresh berries on arrival. If it is a scorcher of a day, I take whipped topping instead of cream, just to be safe.
Ingredients
- 1 box (15.25 oz) yellow cake mix (plus ingredients called for on box: eggs, oil, water)
- 1 package (6 oz) strawberry gelatin (Jell-O)
- 1 can (21 oz) strawberry pie filling or 2 cups fresh diced strawberries
- 1 cup boiling water (to dissolve gelatin)
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 2 cups crispy rice cereal or crushed vanilla wafer crumbs for crunch
- 2 tablespoons butter, melted (to mix with cereal if using)
- Fresh strawberries, sliced, for garnish (optional)
Instructions
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1Bake the cake: Prepare and bake the yellow cake mix according to package instructions in a 9×13-inch pan. Allow the cake to cool for about 10 minutes in the pan.
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2Poke holes: While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes evenly across the top of the cake, about 1 inch apart, being careful not to poke all the way through the pan.
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3Make and pour gelatin: Dissolve the strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Add 1 cup cold water to cool slightly. Pour the gelatin evenly over the cake, allowing it to seep into the holes.
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4Add fruit and chill: Spoon the strawberry pie filling (or evenly distribute fresh diced strawberries) over the top. Cover and refrigerate the cake for at least 2 hours to set.
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5Make the crunchy topping and finish: Mix crispy rice cereal with melted butter (or use crushed vanilla wafers as alternative). Spread the whipped topping over the chilled cake, sprinkle the crunchy topping evenly, and garnish with sliced fresh strawberries. Keep refrigerated until serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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