Strawberry Crunch Poke Cake

Here’s a Strawberry Crunch Poke Cake recipe that’s rich, creamy, and loaded with that nostalgic strawberry shortcake ice cream bar crunch!

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🍓 Strawberry Crunch Poke Cake

Ingredients

For the Cake:

• 1 box white or strawberry cake mix (plus eggs, oil, and water as per box)

• 1 (3.4 oz) box instant strawberry pudding mix

• 2 cups cold milk

For the Topping:

• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

• 1 cup crushed Golden Oreos (about 12–14 cookies)

• 1/2 cup freeze-dried strawberries or strawberry gelatin powder

• 2 tbsp melted butter

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Instructions

1. Bake the Cake:

   • Prepare cake mix as directed on the box in a 9×13-inch pan.

   • Let the cake cool for 10 minutes, then use a straw or the handle of a wooden spoon to poke holes all over the top.

2. Strawberry Pudding Layer:

   • Whisk pudding mix and cold milk until thickened (about 2 minutes).

   • Pour pudding over the cake, using a spatula to help it sink into the holes.

   • Refrigerate for at least 30 minutes.

3. Whipped Topping:

   • Spread Cool Whip evenly over the chilled cake.

4. Strawberry Crunch Topping:

   • In a food processor (or Ziploc bag with a rolling pin), crush Golden Oreos.

   • Mix with freeze-dried strawberries or 3 tbsp strawberry gelatin powder and melted butter until crumbly.

   • Sprinkle over the whipped topping layer.

5. Chill and Serve:

   • Chill for at least 1 hour before slicing.

   • Optional: Garnish with fresh strawberries!