Introduction

Strawberry Crunch Poke Cake is a delightful dessert that combines moist white cake soaked in a strawberry-infused milk mixture, topped with fluffy whipped cream and a crunchy golden Oreo topping. This easy-to-make treat is perfect for summer gatherings or any time you want a sweet, fruity indulgence.

The image shows a square piece of soft, light pink and white layered cake on a white plate with a white marbled texture under it. The cake has three visible layers: a bottom layer of very light pink sponge, a thick middle layer of white cream mixed with light pink sponge, and a top layer of white whipped cream with crumbled pink and beige cookie pieces sprinkled all over. The cake is topped with a swirl of whipped cream and a fresh half strawberry with green leaves, standing upright on the cream. There are some cake crumbs scattered around the plate. In the blurry background, there is another slice of the same cake and a glass bowl with similar crumbles and cream. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 White sheet cake (baked in 9×13 dish)
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
½ cup whole milk
3 oz. package strawberry jello, divided
8 oz. container of Cool Whip or frozen whipped topping (thawed, plus more for garnish)
25 Golden Oreos (about 1 package)
¼ cup salted butter (melted)
Fresh strawberries for garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F or follow the cake mix package instructions. Mix and bake the white cake in a 9×13 glass baking dish according to the package directions. Allow the cake to cool completely.
Step 2: While the cake bakes, heat the evaporated milk in a small saucepan over medium heat. Whisk in half of the strawberry jello powder (about 1.5 oz), stirring until it’s fully dissolved. Remove from heat and let cool.
Step 3: Once cooled, add the sweetened condensed milk and whole milk to the evaporated milk mixture. Whisk everything together until smooth and combined.
Step 4: Use a bamboo skewer or a fork to poke small, evenly spaced holes all over the cooled cake.
Step 5: Pour the strawberry milk mixture evenly over the cake, allowing it to soak into the holes. Cover the cake with plastic wrap and refrigerate for at least 1 hour so the cake can absorb the flavors.
Step 6: Spread the Cool Whip evenly over the soaked cake once it has chilled.
Step 7: Place the Golden Oreos in a plastic bag and crush them into crumbs using a rolling pin or your hands.
Step 8: In a medium bowl, combine the crushed cookie crumbs with melted butter and the remaining half of the strawberry jello powder. Stir to fully incorporate.
Step 9: Sprinkle the cookie mixture evenly over the Cool Whip layer, pressing gently to create a smooth, flat surface.
Step 10: Slice the cake into servings and garnish each piece with extra Cool Whip and a fresh strawberry half, if desired. Serve chilled.

Tips & Variations

For a more intense strawberry flavor, add fresh strawberry slices between the cake and Cool Whip layer before adding the cookie topping.
Use crushed regular Oreos instead of Golden Oreos for a chocolate twist.
If you prefer, substitute the Cool Whip with homemade whipped cream for a fresher taste.
Make sure the cake is fully cooled before poking and adding the milk mixture to prevent it from sinking.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the whipped topping and crunchy topping. Reheat is not recommended as the textures will change, but serving cold ensures the best flavor and consistency.

How to Serve

A square piece of white and light pink cake sits on a white plate with a white marbled texture underneath. The bottom layer is a soft, spongy cake with a mix of white and pink colors, creating a gentle gradient. Above this is a thick layer of light pink creamy filling mixed into the cake. On top is a thin layer of white whipped cream, crowned with a generous layer of pink crumb topping made of small and larger crunchy chunks. A swirl of white whipped cream rises in the center, topped by a fresh, bright red strawberry sliced in half, its heart shape facing forward. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake instead of a mix?

Yes, a homemade white sheet cake works perfectly for this recipe. Just ensure it’s fully cooled before proceeding.

Can I prepare this cake in advance?

Absolutely! The cake actually benefits from sitting in the refrigerator for a few hours or overnight to allow the milk mixture to soak fully and flavors to meld.