Description
Strawberry Crunch Poke Cake is a vibrant, fun, and flavorful dessert that brings the perfect balance of sweetness, tartness, and crunch. Made with a moist strawberry cake base, a creamy filling, and topped with a crunchy, buttery layer of graham cracker crumbs and strawberries, this cake is a showstopper for any occasion. Whether you’re looking for a summer treat or a delicious dessert to share at a party, Strawberry Crunch Poke Cake is guaranteed to be a crowd-pleaser. Its combination of refreshing strawberries and a satisfying crunch will have everyone coming back for seconds.
Ingredients
Scale
Here’s what you need to make Strawberry Crunch Poke Cake:
- 1 box strawberry cake mix (plus ingredients called for on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (8 oz) strawberry topping or strawberry syrup
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 ½ cups graham cracker crumbs
- 1 cup freeze-dried strawberries, crushed
- 6 tablespoons unsalted butter, melted
- Fresh strawberries (for garnish)
Instructions
Prepare the Cake:
- Bake the Cake: Prepare the strawberry cake mix according to the package instructions. Once baked, allow the cake to cool slightly, then use the handle of a wooden spoon to poke holes all over the surface of the cake, making sure to go about halfway through.
- Add the Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the warm cake, making sure it fills the holes. This will create a moist, sweet base for the cake.
Make the Topping:
- Prepare the Crunch Topping: In a medium bowl, combine the graham cracker crumbs, crushed freeze-dried strawberries, and melted butter. Stir until the mixture is evenly combined and crumbly.
- Prepare the Strawberry Syrup: Mix the strawberry topping or syrup with the whipped topping until well combined, creating a smooth and pink strawberry-flavored cream.
Assemble the Cake:
- Spread the Whipped Topping: Gently spread the strawberry whipped topping mixture over the cooled cake, covering it evenly. Be sure to spread it all the way to the edges.
- Add the Crunchy Topping: Sprinkle the graham cracker and strawberry crunch mixture over the top of the cake, pressing gently to help it adhere to the whipped topping layer.
- Garnish: Slice fresh strawberries and place them on top of the cake for garnish, adding a fresh and colorful touch.
Chill the Cake:
- Refrigerate the Cake: Cover the cake and refrigerate for at least 2.5 hours before serving. Chilling helps the cake set and allows the flavors to meld together.
- Prep Time: 20 minutes
- Category: dinner
Nutrition
- Calories: 350-400 kcal
- Fat: 20g
- Carbohydrates: 50g
- Protein: 4g