Strawberry Crunch Poke Cake

For my first blog recipe, I want to share this delicious Strawberry Crunch Poke Cake; that’s a mouthful!

As a reminder, these recipes won’t always be my own. Sometimes I’ll share my own; other times, I’ll find one, try it, and let you know if it’s worth it! I’ll review it and bring it here for you to try if I think it’s good!

I found the original recipe from The Domestic Rebel (her information will be under the recipe), and she has the yummiest recipes. I only changed a few things, but her recipe was perfect!

You’ll have to scroll for a while before finding the recipe… just kidding! I’m not that kind of blogger! It won’t be too far below!

Out of all my favorite recipes, I wanted to share this one first because it’s so easy to make and tastes so good. I found a lot of recipes for this poke cake that took 24 hours, and while it does taste better the longer you wait, it will still be ready and taste just as good the same day!

The first time I made this, I wasn’t expecting it to be something good enough to be made a second or third time, but I was very wrong! This recipe is now one of my family’s favorites, so I have no choice but to make it often!

Below I will map out everything that you need to create this recipe. You can make this in any cake pan that you want! I made it in a glass Pyrex pan, which turned out perfect.

Now, as a warning, I used box cake. I did not have time to make it from scratch, and honestly, there is no need for this recipe. If you want to make it all from scratch, I’m sure it’ll taste the same or even better!

The Cake:

One box of vanilla cake mix (15.25). You will also need all of the ingredients listed on the back of the box to make the vanilla cake.

3oz Jell-O box of strawberry gelatin

1 cup of boiling water

1 cup of cold water

The Frosting:

One 8oz cream cheese, softened.

1 1/2 cups of heavy whipping cream

1 cup of confectioners sugar

1 1/2 tsp vanilla extract

The Topping:

18 Gold Oreos, coarsely crushed

1/4 cup of unsalted butter, melted

3oz Jell-O box of strawberry gelatin (just the powder)

Fresh strawberries for the top

That is all you need! Now that I think about it, it’s pretty cost-effective as well! Now that you know what ingredients you need, let’s get into putting it all together!

Instructions

• Preheat oven to 350° degrees F. Liberally grease whatever baking pan you choose with cooking spray; set aside. Prepare your cake mix according to the package directions for a white cake. Add the cake batter to the prepared pan and bake according to package instructions (usually around 22-25 minutes, or you can do what I do and insert a toothpick near the center until it comes out clean). Cool the cake completely, then poke holes all over the cake using the tines of a fork (very important step and also the reason it’s called a poke cake! Lol)
  

• In a small pitcher, combine the first box of strawberry gelatin and the boiling water and whisk until the powder is dissolved. Add in the cold water and whisk in until incorporated. Pour the liquid gelatin mixture evenly over the holes on the cake. Cover and refrigerate for at least 3-4 hours, up to overnight, to set.
  

• Now the frosting: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth and fluffy, about 30 seconds - 1 minute. Scrape out and set aside in a medium bowl. Add the heavy cream, confectioners' sugar, and vanilla to the original stand mixer bowl and switch to using the whisk attachment. Whisk on high speed for approximately 5-7 minutes or until stiff peaks form.

• Fold the cream cheese mixture into the whipped cream mixture until no streaks of cream cheese remain and everything is evenly incorporated. Spread the frosting over the chilled cake in an even layer.
  

• The best part is the topping: Combine the coarsely crushed Golden Oreos, melted butter, and a second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting.

• Top with fresh strawberries, if desired. Store any leftover cake covered in the fridge. The longer the cake sets in the fridge, the topping will soften some.

I hope you love this recipe as much as my family and I do! It will make you want to explore other Poke cakes (hopefully made by me first so I can tell you if it’s good!)

Love, love, love you!

• Cha Griffin

Source: The Domestic Rebel - www.thedomesticrebel.com