Strawberry crunch poke cake is the nostalgic dessert I make all summer long

Remember those strawberry shortcake ice cream bars from the ice cream truck? We used to go wild for them. If you did too, you’ll love this strawberry crunch poke cake. The ice cream truck treat took its cues from classic strawberry shortcake, but then added what we all know is the best part: that crunchy coating. Here we start with a boxed cake mix, infuse it with strawberry flavor, top it with fluffy cream cheese frosting, then finish it off with a strawberry-and-cookie topping. It’s the perfect summer dessert.

What is a poke cake?

Poke cakes are the easiest, most delicious desserts ever. They start with a cake mix (see, simple!), then once the cake is cool, the fun begins—adding your flavors. Using a bamboo skewer or a chopstick, poke holes all over the cake. To keep the flavor inside the cake, don’t go all the way down to the bottom of the pan.

Now, add your filling. For this dessert, we’re using strawberry Jell-O. All you have to do is heat up water, mix in the Jell-O powder, and pour that into the holes. Let the cake chill out in the fridge for at least a couple of hours or up to overnight. This soaking time will help make sure that you get pretty white and pink swirls when you cut into the cake.

The toppings:

We love this dessert with cream cheese frosting, but you can go with straight-up whipped cream if you want things less sweet. Finish it all off with the crunch, which starts with vanilla sandwich cookies (such as Golden Oreos). Just grind them up in the food processor or put them in a zip-top bag and crush them with a rolling pin. Toss with more strawberry Jell-O powder for a pretty pink color and a hit of nostalgic berry flavor.

Did you make this treat? Leave a rating and review below!

Yields: 12 servings

Prep Time: 15 minutes

Total Time: 3 hours

Ingredients

• Nonstick cooking spray
• 1 (15.25-oz.) box white cake mix, plus ingredients called for on box
• 1 (3-oz.) box strawberry Jell-O

• 1 1/2 c. heavy cream
• 1 (8-oz.) block cream cheese, room temperature
• 2/3 c. (75 g) confectioners' sugar
• 1 tsp. pure vanilla extract
• 1/8 tsp. kosher salt

• 24 vanilla sandwich cookies, such as Golden Oreos
• 4 tbsp. (1/2 stick) unsalted butter, melted
• 1 (3-oz.) box strawberry Jell-O
• Fresh strawberries, halved lengthwise, for serving

Directions

1. Preheat oven to 350°. Grease a 13"-x-9" baking pan with cooking spray. Prepare cake according to package directions.
2. Pour batter into prepared pan. Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool.
3. Using a bamboo skewer or chopstick, poke holes all over cake, making sure not to go through to the bottom and spacing 1/2" to 1" apart.
4. In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
5. Pour gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours or up to overnight.

1. In a large bowl, using a handheld mixer, beat cream on medium-high speed until stiff peaks form.
2. In another large bowl, using handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add confectioners' sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream until just combined.
3. Spread frosting over top of cake; reserve remaining frosting for topping (optional).

1. In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and stir to combine.
2. Sprinkle crumb mixture over frosting, then lightly press down on crumbs to adhere.
3. Dollop or pipe reserved frosting over crumbs (if using). Top dollops with strawberries.