2 Ways to Make Strawberry Crunch Poke Cake – Quick & Delicious

When it comes to desserts that spark instant joy and a wave of nostalgia, few things compare to the classic Strawberry Shortcake Ice Cream Bar. We all remember that iconic treat: the creamy center, the jammy strawberry core, and that unforgettable, crumbly pink-and-gold coating.

This Strawberry Crunch Poke Cake takes all those beloved elements and transforms them into a sophisticated, crowd-pleasing tray bake. By using the “poke” method—where a warm cake is infused with a luscious strawberry cream—every single bite becomes a melt-in-your-mouth experience. This isn’t just a standard box-mix cake; it is a multi-dimensional dessert that plays with textures, from the velvety, moist sponge to the signature buttery crunch on top.

Get ready to dive into layers of creamy whipped topping and zesty strawberry goodness—this is a dessert that truly tastes like sunshine on a plate.

Strawberry Crunch Poke Cake Recipe (Version 1)

Ingredients

For the Velvet Cake Base

• 1 box (15.25 oz) White Cake Mix: A clean slate for the strawberry flavors.
• 3 Large Eggs: For structure and richness.
• 1/2 cup Vegetable Oil: Keeps the cake moist even after refrigeration.
• 1 cup Heavy Cream: We swap the water listed on the box for heavy cream to create a “dense-yet-fluffy” texture that handles the liquid filling without becoming soggy.

For the Creamy Strawberry Infusion

• 1 package (3 oz) Strawberry Jello: The source of that vibrant color and punchy flavor.
• 1 cup Boiling Water: To fully dissolve the gelatin.
• 1/2 cup Heavy Cream: Stirring this into the Jello creates a “strawberries and cream” liquid that is far superior to using water alone.

The Toppings & The “Crunch”

• 1 tub (8 oz) Whipped Topping: (Like Cool Whip) Provides the light, airy cloud layer.
• 12-15 Golden Oreos: The buttery base for our crumble.
• 1/2 cup Strawberry Jam: Acts as a binder and adds authentic fruit flavor.
• 2 tbsp Strawberry Jello Powder: To give the crumbs that iconic neon-pink glow.
• 1/4 cup Heavy Cream: To help create clusters in the crumble.

Instructions

Step 1: The Enhanced Bake

Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch glass or ceramic baking dish. In your stand mixer, combine the cake mix, eggs, oil, and the first cup of heavy cream. Beat on medium for 2 minutes until the batter is thick and pale.

• Bake: Pour the batter into the pan and bake for 30–35 minutes.
• The Test: A toothpick should come out with a few moist crumbs, but no wet batter. Let it cool on a wire rack for about 10–15 minutes. It should still be warm to the touch.

Step 2: The “Poke” Technique

Using the end of a wooden spoon or a thick chopstick, poke holes across the entire surface of the cake, spaced about 1 inch apart. Aim to go about 3/4 of the way down—don’t hit the bottom of the pan, or the liquid will pool underneath rather than soaking into the sponge.

Step 3: The Infusion

In a heat-proof measuring cup, whisk the Strawberry Jello powder into the boiling water until no granules remain. Slowly stir in the 1/2 cup of cold heavy cream. Pour this mixture carefully over the cake, targeting the holes. The cake will drink up the liquid, locking in moisture and flavor.

Step 4: The Signature Strawberry Crunch

While the cake cools completely in the fridge, make your topping:

1. The Base: Place 10 Golden Oreos and the strawberry jam in a food processor. Pulse until you have a pebbly, jammy mixture. Remove 1.5 cups and set aside.
2. The Texture: To the remaining bits in the processor, add the Jello powder, the 1/4 cup heavy cream, and the remaining Oreos. Pulse 3 or 4 times—you want chunky pieces, not a powder.
3. Combine both mixtures in a bowl. This creates a multi-textured crumble that mimics the ice cream bar coating perfectly.

Step 5: Finishing Touches

Spread the thawed whipped topping over the cold cake in an even layer. Use a spatula to create small “swirls” if you like. Generously shower the strawberry crunch mixture over the top, pressing down very lightly so it adheres to the cream.

Easy 3-Ingredient Strawberry Crunch Poke Cake Recipe (Version 2)

If you’ve been seeing strawberry crunch recipes everywhere but feel overwhelmed by all the steps, this easy peasy version is for you. Same iconic flavor, way fewer ingredients—and it comes together in minutes.

Ingredients

• Golden Oreos
• 1 (3 oz) box strawberry Jello
• Melted butter

Instructions

1. Crush the golden Oreos using a food processor or a zip-top bag. You want the crumbs just right—not powdery, not chunky.
2. Add the crushed Oreos to a bowl.
3. Sprinkle the strawberry Jello powder evenly over the crumbs.
4. Slowly drizzle in the melted butter while mixing until everything is evenly coated.

That’s it. You’ll have a bright, crunchy strawberry topping that’s perfect for poke cakes, cupcakes, cheesecakes, or even ice cream.

If you’re planning a dessert table, pair this cake with easy cranberry orange cookies for a bright citrus contrast, or try our sticky cranberry gingerbread for a cozy holiday touch.

Tips for the Best Strawberry Crunch Poke Cake

• Make sure the cake is slightly warm before pouring the Jello mixture so it absorbs evenly.
  
• For extra richness, use heavy cream both in the batter and in the Jello mixture.
  
• This cake stores well in the fridge for 3-4 days, making it perfect for make-ahead parties.

Conclusion: 

The Strawberry Crunch Poke Cake is more than just a sweet treat; it’s a masterclass in textures. By combining the soft, Jello-soaked sponge with the airy whipped frosting and the sandy, buttery Oreo crunch, you create a dessert that appeals to every palate.

Whether you’re serving this at a summer backyard BBQ, a birthday party, or a holiday potluck, it’s guaranteed to be the first dish emptied. It manages to be light and refreshing while still feeling incredibly indulgent. Once you slice into it and reveal those beautiful pink marbled stripes, you’ll see why this “ice cream bar in a cake” is a timeless favorite.