Indulge in the delightful combination of moist cake, creamy filling, and crunchy topping with this easy Strawberry Crunch Poke Cake recipe. Perfect for any occasion!
Ingredients:
For the Cake:
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box (3 oz) strawberry gelatin
- 1 cup boiling water
For the Filling:
- 1 cup (8 oz) heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Crunch Topping:
- 1 cup vanilla wafer cookies, crushed
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the cake batter according to package directions. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the gelatin. In a bowl, dissolve the strawberry gelatin in boiling water. Set aside.
- Once the cake is baked, let it cool for 10 minutes. Then, using a fork or the end of a wooden spoon, poke holes all over the cake.
- Pour the strawberry gelatin mixture evenly over the cake, making sure it soaks into all the holes. Refrigerate for at least 2 hours.
- While the cake is chilling, prepare the filling. In a bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- In a separate bowl, combine crushed vanilla wafer cookies and freeze-dried strawberries. Stir in melted butter until the mixture is evenly moistened.
- Once the cake is chilled, spread the whipped cream filling over the top. Sprinkle the crunch topping evenly over the filling.
- Refrigerate for at least 30 minutes before serving.
Enjoy your delicious Strawberry Crunch Poke Cake!