Strawberry Crunch Poke Cake
Strawberry Crunch Poke Cake is an easy dessert recipe with a delightful texture of soft cake, sweetened condensed milk filling, whipped cream, and Golden Oreo cookie strawberry crumbles on top.
Ingredients
Strawberry Poke Cake
- 1 box (15.25 oz) strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
Strawberry Cookie Crunch Whipped Cream
- 8 oz Cool Whip thawed
- 33 Golden Oreo cookies
- 1/2 cup (1 stick) butter melted
- 1/4 cup dried strawberries
- 1 tablespoon strawberry jello mix
Instructions
- Preheat the oven to 350℉. Spray a 9x13 cake pan with nonstick cooking spray, and set it aside.
- In a large mixing bowl, add the strawberry cake mix, eggs, water, and oil. Use an electric hand mixer, on medium speed, to mix until everything is thoroughly combined. Pour the cake batter into the prepared pan.1 box (15.25 oz) strawberry cake mix, 1 cup water, 3 large eggs, 1/2 cup vegetable oil
- Bake the cake according to the package instructions (on the cake mix) for a 9x13 pan. It's usually about 25-30 minutes.
- Remove the cake from the oven and immediately use a chopstick, or the handle of a wooden spoon, to evenly poke holes all over the cake.
- Pour the sweetened condensed milk over top of the cake, making sure to get some in each poked hole. Evenly spread around the extra on top of the cake. Cover the cake with plastic wrap or a lid, and refrigerate for 2 hours (or up to overnight).1 can (14 oz) sweetened condensed milk
- Spread the cool whip over top the cake in an even layer.8 oz Cool Whip
- Place the golden Oreos and melted butter into a food processor, and pulse until the Oreos are a fine crumb and coated in the butter.Add in the strawberry jello mix and dried strawberries. Continue pulsing until the crumbs look pink and the strawberries are chopped up into small pieces. *If you don't have a food processor, you can use a food chopper or bender. Or place the cookies and dried strawberries into a Ziploc bag and use something to heavy to crush them into fine crumbs. Combine the crumbs, melted butter, and strawberry jello into a bowl and mix to combine together.33 Golden Oreo cookies, 1/2 cup (1 stick) butter, 1/4 cup dried strawberries, 1 tablespoon strawberry jello mix
- Sprinkle the strawberry crunch mixture over top the Cool Whip and gently press it down so it "sticks" to the cool whip layer.
- Cut into squares and enjoy!
Notes
Use Homemade Whipped Cream Instead of Cool Whip : If you prefer to not use Cool Whip then you can easily make your own homemade whipped cream instead. Add 1.5 cups of heavy whipping cream into a medium bowl, use an electric hand mixer, to beat until stiff peaks form. This will take about 4-5 minutes. It's best to start on low speed and increase the speed as needed.
Tip : I like to chill the whipped cream/Cool Whip layer once it's on the cake before serving. It helps it thicken up and I think it tastes better chilled from the fridge. I pour the sweetened condensed milk into the cake and let it refrigerate for 2 hours (as the recipe states). I then spread the whipped cream or Cool Whip over top, cover the cake again, and refrigerate up to overnight. When ready to serve, I add the crunchy cookie topping.
Butter : I prefer salted butter but unsalted butter can be used as well.
Poked Holes : I like to use a chopstick and poke lots of little holes all over the cake, this way the sweetened condensed milk gets into lots of different places of the cake. With the end of a wooden spoon, you will have larger holes but fewer of them. So it really just depends on if you want large holes of the sweetened condensed milk or smaller holes all over that really gets all the cake saturated in it.
Nutrition
Calories: 417kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 341mg | Potassium: 129mg | Fiber: 1g | Sugar: 36g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
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