Strawberry Crunch Poke Cake is a bright and flavorful dessert that combines soft strawberry cake, sweet strawberry gelatin, creamy whipped topping, and a crunchy graham cracker layer. It’s easy to prepare, looks beautiful when sliced, and is a crowd favorite at parties, gatherings, and family celebrations.
This cake starts with a boxed strawberry cake mix, which saves time while delivering consistent results. The strawberry gelatin not only adds extra flavor but also keeps the cake moist and tender. A layer of whipped topping provides creaminess, while the buttery graham cracker crumble gives it the signature “crunch.” Finished with fresh strawberries on top, this dessert is refreshing, colorful, and sure to be enjoyed by both kids and adults.
Why You’ll Love This Cake
- Easy preparation – Using a cake mix and simple ingredients makes this recipe beginner-friendly and quick to assemble.
- Perfect balance of flavors – The sweetness of strawberry cake, the richness of whipped topping, and the crunch from graham crackers create a satisfying mix of textures.
- Visually appealing – Its bright pink layers and fresh strawberry topping make it as beautiful as it is tasty.
- Great for any occasion – Whether it’s a holiday, birthday, or potluck, this cake fits perfectly into any dessert table.
- Make-ahead friendly – Since it requires chilling time, you can prepare it the day before serving, making it convenient for busy schedules.
- Customizable – Switch up the crunch layer with golden Oreos, add extra fruit, or try a different gelatin flavor for a new twist.
Ingredients Needed
To prepare this Strawberry Crunch Poke Cake, you will need the following ingredients:
- Strawberry cake mix – 1 box (plus the eggs, oil, and water called for on the package). Using a boxed mix keeps things simple while delivering consistent flavor and texture.
- Strawberry gelatin – 1 package (3 oz). Dissolved in boiling water and chilled over the cake, this adds sweetness, moisture, and that classic poke cake effect.
- Boiling water – 1 cup, to dissolve the gelatin.
- Cold water – 1 cup, to cool down the gelatin mixture before pouring it into the cake.
- Whipped topping – 1 container (8 oz). This serves as the creamy topping layer, balancing the sweetness of the cake.
- Graham crackers – About 10 full sheets, finely crushed to create the crunchy topping.
- Butter – 6 tablespoons, melted. It binds the graham cracker crumbs into a crunchy layer.
- Strawberry gelatin powder (dry) – 2 tablespoons, mixed with graham crackers for extra flavor and color in the crunch topping.
- Fresh strawberries – For garnish. Slice them and arrange on top before serving for freshness and a bright finishing touch.
Step-by-Step Instructions
Follow these simple steps to prepare your Strawberry Crunch Poke Cake:
- Prepare the strawberry cake
- Preheat your oven to the temperature listed on the cake mix box.
- Grease and flour a 9×13-inch baking dish or use non-stick spray.
- Mix the strawberry cake batter according to the package instructions using the required eggs, oil, and water.
- Pour the batter into the prepared baking dish and bake as directed, usually around 25–30 minutes.
- Once baked, remove from the oven and let it cool for about 15 minutes.
- Make the gelatin mixture
- In a medium bowl, dissolve 1 package of strawberry gelatin in 1 cup of boiling water.
- Stir well until the powder is fully dissolved.
- Add 1 cup of cold water and mix again.
- Poke the cake and add gelatin
- Using the handle of a wooden spoon or a skewer, poke holes evenly across the cooled cake.
- Carefully pour the prepared gelatin mixture over the cake, allowing it to seep into the holes.
- Cover the cake and refrigerate for at least 2 hours, or until the gelatin is fully set.
- Add the whipped topping
- Spread the whipped topping evenly across the chilled cake. This will create a smooth and creamy layer.
- Make the crunch topping
- In a bowl, combine the finely crushed graham crackers, melted butter, and 2 tablespoons of dry strawberry gelatin powder.
- Mix until the crumbs are evenly coated and slightly moist.
- Sprinkle the mixture evenly over the whipped topping layer.
- Garnish and serve
- Slice fresh strawberries and place them on top of the cake before serving.
- Store the cake covered in the refrigerator until ready to enjoy.
Recipe Notes and Tips
- Use a wooden spoon handle to make clean, deep holes for the gelatin to soak in evenly.
- For extra crunch, lightly toast the graham cracker crumbs before mixing them with butter.
- You can substitute graham crackers with golden Oreos or vanilla wafers for a different flavor twist.
- Letting the cake chill overnight enhances the flavor and makes slicing easier.
Serving Suggestions
This strawberry crunch poke cake is best served cold. It makes a refreshing dessert after a heavy meal and pairs well with fresh berries or a scoop of vanilla ice cream.
Storage and Make-Ahead Options
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can be made a day in advance, which makes it perfect for parties.
- Freezing is not recommended since the whipped topping and gelatin may lose texture when thawed.
Irresistible Strawberry Crunch Poke Cake Recipe
Description
This Strawberry Crunch Poke Cake is soft, moist, and bursting with strawberry flavor. It’s layered with sweet strawberry gelatin, topped with creamy whipped topping, and finished with a crunchy graham cracker and strawberry layer. Perfect for parties, family gatherings, or any time you want a refreshing dessert.
Ingredients
Instructions
-
Prepare the cake
-
Preheat oven to the temperature on the cake mix box. Grease a 9x13-inch baking dish.
-
Mix the strawberry cake batter according to package instructions.
-
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
-
Let the cake cool for about 15 minutes.
-
Make the gelatin mixture
-
In a medium bowl, dissolve 1 package of strawberry gelatin in 1 cup boiling water.
-
Stir until fully dissolved, then add 1 cup cold water and mix well.
-
Poke the cake
-
Using the handle of a wooden spoon, poke holes evenly across the cooled cake.
-
Pour the prepared gelatin mixture evenly over the cake.
-
Cover and refrigerate for at least 2 hours, or until the gelatin is set.
-
Add the whipped topping
-
Spread the whipped topping evenly over the chilled cake.
-
Prepare the crunch topping
-
In a bowl, mix crushed graham crackers, melted butter, and 2 tablespoons dry strawberry gelatin powder until combined.
-
Sprinkle the mixture evenly over the whipped topping layer.
-
Garnish and serve
-
Add sliced fresh strawberries on top before serving.
-
Keep refrigerated until ready to enjoy.
