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Strawberry Poke Cake

A light and creamy dessert with bursts of strawberry flavor, perfect for warm afternoons or special gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Bakery, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 package Strawberry Cake Mix As per package instructions
  • as needed Eggs As per package instructions
  • as needed Vegetable oil As per package instructions
Jello and Crumble Ingredients
  • 2 packages 3 ounce Strawberry Jello Divided into two uses
  • 1 cup Boiling water For dissolving jello
  • 20 pieces Golden Oreo cookies For the crumble topping
  • 1/4 cup Butter Melted
  • 20 pieces Fresh strawberries For topping
  • 8 ounces Cool Whip For topping

Method
 

Preparation
  1. Prepare the strawberry cake mix as directed on the package in a 9x13 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 jello and stir until it’s dissolved. Spoon the jello over the warm cake.
  4. Refrigerate the cake for at least four hours or overnight to set the jello.
Crumble Preparation
  1. Place the cookies in a ziplock bag and crush them well using a rolling pin until no big chunks remain.
  2. In a mixing bowl, combine the cookie crumbs, the second package of jello, and melted butter.
  3. Lightly mix to combine into a crumble.
Assembly
  1. Remove the cooled cake from the refrigerator.
  2. Evenly spread Cool Whip over the top of the cake.
  3. Sprinkle the strawberry crumble mixture over the cake, then finish with fresh strawberries.
  4. Serve and enjoy!

Notes

Let the jello set completely for the juiciest bites. You can add chopped fresh strawberries into the Cool Whip for an extra kick. This cake is best enjoyed fresh but can be prepared a day in advance without the toppings.