Go Back
–+ servings
Close up of a slice of Strawberry Crunch Poke Cake showing the marbling colors and garnish, with other pieces of cake in the background.
5 from 126 votes
Created by: Stefanie

Strawberry Crunch Poke Cake


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
12
This Strawberry Crunch Poke Cake is a pretty cake filled with a sweet strawberry milk and gelatin mixture, then topped with crushed Oreos and fresh strawberries!
12

Ingredients

  • 1 White sheet cake baked in 9x13 dish
  • 14 oz. can sweetened condensed milk
  • 12 oz. can evaporated milk
  • ½ cup whole milk
  • 3 oz. package strawberry jello, divided
  • 8 oz. container of Cool Whip or frozen whipped topping thawed (plus more for garnish, see notes)
  • 25 Golden Oreos about 1 package
  • ¼ cup salted butter melted
  • Fresh strawberries for garnish optional

Instructions

  • Preheat the oven to 350°F or as directed on cake mix package instructions. Mix and bake cake in a 9x13 glass baking dish according to the instructions. Cool cake completely.
  • Meanwhile, in a small saucepan, heat evaporated milk over medium. Whisk in ½ package of strawberry gelatin powder, stirring and heating until the gelatin is dissolved. Remove from heat and set aside to cool.
  • To the cooled evaporated milk mixture, add sweetened condensed milk and whole milk. Whisk until fully combined.
  • Use a bamboo skewer to poke small, evenly spaced holes all over the cooled cake.
  • Spoon the strawberry milk mixture over the cake, being sure to evenly coat the cake. Cover with plastic wrap and place the cake in the refrigerator to soak up the milk mixture for at least 1 hour.
  • Gently spread Cool Whip over the top of the cake.
  • Place golden Oreos in a plastic bag and crush into crumbs using a rolling pin.
  • Transfer crushed cookies to a medium bowl. Pour melted butter over the cookie crumbs and sprinkle with the remaining ½ package of strawberry gelatin powder. Stir to combine.
  • Sprinkle the cookie mixture over the Cool Whip on the cake. Press down as needed to make a smooth, flat top.
  • Slice the cake into individual servings. Serve with a dollop of Cool Whip (or whipped cream) and a fresh strawberry half.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

Notes

    • Poke sufficiently large holes in the cake to allow the strawberry milk liquid to trickle through them down into the entire cake. Using something like a wooden skewer or handle of a spoon will work well. 
    • Make sure that the strawberry milk mixture in the cake has set sufficiently well in the refrigerator before you move on to layering the cake with cream, cookies, and strawberries.
    • The cookies will soften over time in the refrigerator so it is best to add the "crunch" topping just before serving.
    • If you opt to use a food processor instead of a rolling pin to crush the Oreos, be mindful of not creating a paste. You do want some pieces of cookie to remain - a pulverized crumb is not what we're going for here. 
    • To pipe Cool Whip on the cake for added decoration, add an additional 8oz tub of Cool Whip to the ingredients. One tub will only cover the top of the cake. It looks finished when each piece is decorated with a dollop of whipped cream and a fresh strawberry.
    • Do not freeze desserts with gelatin in them. In this case, the gelatin will not thaw correctly and your cake will be soggy.

Nutrition

Calories: 494kcal | Carbohydrates: 79g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 516mg | Potassium: 295mg | Fiber: 1g | Sugar: 52g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 2mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe