Welcome to a Berry Delicious Treat!
Hey there, cake lovers! If you’re in the mood for a light and refreshing dessert that’s perfect for any occasion, you’ll love this Strawberry Crunch Poke Cake. This delightful cake is bursting with strawberry flavor, featuring a moist cake soaked in strawberry jello, then topped with whipped cream and a crunchy strawberry topping. Perfect for summer gatherings or birthdays, let’s dive into this delightful recipe!
Nutritional Benefits
This Strawberry Crunch Poke Cake not only tastes amazing but also provides some nutritional perks. Strawberries are rich in vitamins C and K, as well as antioxidants, making this cake a slightly healthier option. You can also use lower-sugar cake mixes or substitutes to make it fit better with your dietary goals without sacrificing flavor!
Customization Options
The versatility of this recipe allows you to make it your own! Here are some fun ideas to customize your cake:
- Fruit Variations: Swap strawberries for other fruits like blueberries or raspberries for a berry medley.
- Flavor Enhancements: Add a splash of vanilla or almond extract to the cake mix for an added depth of flavor.
- Crunchy Toppings: Consider mixing in crushed nuts or graham cracker crumbs to the topping for extra texture!
Strawberry Crunch Poke Cake Recipe
Ingredients
- 1 box (15.25 oz) white or vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup strawberry jello mix (from a 3 oz package)
- 1 cup fresh strawberries, chopped (or frozen, thawed)
- 1 cup whipped topping (like Cool Whip or homemade whipped cream)
- 1 cup crushed strawberry shortcake cookies (for crunch)
Instructions
- Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, prepare the cake batter according to the package instructions, mixing the cake mix, water, vegetable oil, and eggs until well combined.
- Pour the cake batter into the prepared baking dish and bake according to package instructions, usually around 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is done, remove it from the oven and allow it to cool slightly for about 10-15 minutes.
- While the cake is still warm, use a fork to poke holes throughout the cake, about an inch apart.
- In a small bowl, dissolve the strawberry jello mix in 1 cup of boiling water, stirring until fully dissolved. Pour the jello mixture evenly over the cake, allowing it to seep into the holes.
- Cool the cake completely in the refrigerator for at least 2 hours to set. Once chilled, spread the whipped topping over the cake, then sprinkle the crushed strawberry shortcake cookies on top.
- Finally, top with chopped fresh strawberries and enjoy your delicious Strawberry Crunch Poke Cake!
Tips for Success
- For added moisture, you can substitute some of the water with strawberry puree if desired.
- Store any leftovers in the refrigerator for up to 3-4 days—but this cake is so delicious, it might not last that long!
- This cake can also be made ahead of time and kept in the fridge overnight for an even fresher taste the next day!
Let’s Indulge in Berry Goodness!
Have you tried making this Strawberry Crunch Poke Cake? I’d love to hear how it turned out and any creative variations you added! Share your experiences and connect with me for more delightful recipes. Enjoy your sweet creation!