Description
This easy-to-make Strawberry Poke Cake is sweet, nostalgic, and full of strawberry shortcake ice cream bar flavor. It features a moist strawberry cake, jello filling, whipped topping, and a crunchy golden Oreo-strawberry crumble.
Ingredients
- 1 strawberry cake mix, eggs and vegetable oil (prepare according to package instructions)
- 2 (3 oz) packages of strawberry jello
- 1 cup boiling water
- 8 ounces cool whip
- 20 golden Oreo cookies
- 1/4 cup butter, melted
- 20 fresh strawberries
Instructions
1. Prepare the cake mix as directed on the package in a 9×13 cake pan.
2. When the cake comes out of the oven, immediately poke holes all over the top using a skewer or the back end of a wooden spoon.
3. Pour the boiling water into one package of strawberry jello and stir until dissolved. Spoon the jello over the top of the warm cake.
4. Refrigerate the cake for at least four hours or overnight to set the jello.
5. Place the golden Oreo cookies in a ziplock bag and crush them using a rolling pin until no large chunks remain.
6. In a medium bowl, combine the cookie crumbs with the second package of strawberry jello and the melted butter. Mix lightly to form a crumble.
7. Remove the cooled cake from the refrigerator and evenly spread cool whip over the top.
8. Sprinkle the strawberry crumble mixture over the cool whip layer.
9. Top with fresh strawberries. Slice and serve!
Notes
For best results, refrigerate the cake overnight before serving. Try using strawberry crunch topping for added texture. This cake is perfect for potlucks, birthdays, or summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 32g
- Sodium: 366mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg