Strawberry Crunch Poke Cake With Whipped Cream Frosting and Buttery Cookie Crumble

Name: Strawberry Crunch Poke Cake
Prep time: 4 h 40 min
Cook time: 25 min
Total time: 5 h 5 min
Ingredients: One (15.25) box white cake mix, plus ingredients on back of box to prepare white cake; 3 oz box strawberry gelatin; 1 cup water, boiling; 1 cup water, cold; 8 oz cream cheese, softened; 1½ cups heavy whipping cream; 1 cup confectioners’ sugar; 1 tsp vanilla extract; 18-20 Golden Oreos, coarsely crushed; 1/4 cup unsalted butter, melted; 3 oz box strawberry gelatin powder; Fresh strawberries, for garnish

By:

Josie Baker

Published:

October 10, 2026

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Strawberry Crunch Poke Cake

If you grew up chasing the ice cream truck down the block, this cake is going to make your heart skip.

This Strawberry Crunch Poke Cake takes everything you loved about those strawberry shortcake crunch ice cream bars, the pink and golden crumbly coating, the cold creamy center, that sweet burst of strawberry, and turns it into a big, shareable, fork ready cake.

One bite of that crunchy topping and you will be right back on the porch with a melting ice cream bar in July.

This one came to the blog hot on the heels of another poke cake recipe because it was simply too good to wait. It was developed alongside another ice cream inspired dessert during the same baking session, and you can tell.

The whole cake has that joyful, lick the bowl energy of a kitchen where two nostalgic treats came to life in one day.

The promise is simple and it delivers. A soft, ultra moist strawberry poke cake gets finished with a fluffy whipped cream frosting and a buttery strawberry crunch topping that recreates the texture and flavor of the coating on those beloved ice cream bars.

The cake itself is so moist it is compared to a tres leches cake, and then the crunch on top gives you that perfect contrast in every bite.

Sweet, moist, creamy, smooth, and bursting with sweet strawberry flavor, this is the kind of dessert that disappears from the pan before you can blink. If you love strawberry treats, you will also adore these Strawberry Shortcake Cups for another nostalgic fix.

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The Poke Cake

Everything starts with the cake, and here is the best part. It begins with a box of white cake mix plus the eggs, oil, and water your box calls for to make a white cake.

That is your shortcut to a soft, tender crumb without any fuss. Busy parents and beginner bakers, this is your moment. No complicated creaming, no finicky steps, just a simple batter that comes together fast.

Bake it in a liberally greased 9×13 light metal rectangular baking pan following the package instructions, about 22 to 25 minutes, until a toothpick inserted near the center comes out clean. Then comes the most important step of all.

Let the cake cool completely before you touch it. Once it is fully cool, poke holes all over the top with the tines of a fork. Those little holes are the secret to the whole dessert.

Next you whisk together one box of strawberry gelatin with 1 cup of boiling water until the powder dissolves, then stir in 1 cup of cold water. Pour that liquid gelatin evenly over the holes so it seeps down into every corner of the cake.

Cover the pan and refrigerate the cake to set, for at least 4 hours and preferably overnight. The gelatin soaks into the crumb and makes the cake unbelievably moist, almost like a tres leches cake. Magic? Pretty much.

Strawberry Crunch Poke Cake, The Poke Cake

The Frosting

Now for the frosting, and trust me when I say it is worth getting excited about. This is a dreamy combination of cream cheese and whipped cream.

The tanginess of the cream cheese offsets the sweetness beautifully, so the frosting tastes rich and balanced instead of sugary. It is fluffy, pillowy, and the perfect creamy layer between the moist cake and the crunchy topping.

Making it is easier than it sounds. Beat 8 ounces of softened cream cheese with the paddle attachment of a stand mixer until smooth and fluffy, about 30 seconds to 1 minute, then scrape it out into a separate bowl and set it aside.

In the same mixer bowl, add 1 and 1/2 cups of heavy whipping cream, 1 cup of confectioners sugar, and 1 teaspoon of vanilla extract. Switch to the whisk attachment and whip on high for about 5 to 7 minutes until stiff peaks form.

Then gently fold the cream cheese mixture into the whipped cream until no streaks remain and everything is evenly incorporated. Spread that luscious frosting in an even layer over your chilled cake.

For another creamy strawberry dessert that skips the oven entirely, try these No Bake Strawberry Cheesecake Cups.

Strawberry Crunch Poke Cake, The Frosting

The Topping

Here it is, the star of the show. The strawberry crunch topping is the most nostalgic part of this cake, and once you taste it, you will understand why people rave about it.

It is made from 18 to 20 coarsely crushed Golden Oreos, 1/4 cup of melted unsalted butter, and a second box of strawberry gelatin powder, just the dry powder, mixed together until everything is combined and thoroughly coated.

Those buttery cookie crumbs turn pink and fragrant with the strawberry gelatin, and the result tastes just like the coating on the ice cream bars. Honestly? Even better.

What makes this topping so perfect is the texture. Your cake is ultra moist and soft from the gelatin soak, and then this crumble brings a welcome crunch that plays against every tender bite. It is sweet, buttery, and loaded with strawberry flavor.

Strawberry Crunch Poke Cake, The Topping

To finish the cake, drop handfuls of the topping evenly over the frosted cake and press gently so the crumbs stick to the frosting.

Add fresh strawberries on top if you like, they are optional but recommended for a pretty finish and a pop of fresh flavor.

A quick heads up before you slice. Keep any leftover cake covered in the refrigerator, and know that the longer the cake sits chilled, the more the topping will soften. It is still delicious, just a little less crunchy. For maximum crunch, add the topping close to serving time.

The overnight chill is the secret to a perfectly moist cake. Give the gelatin at least 4 hours to set, but overnight is even better.

Ingredients

Everything is organized into three simple groups, one for each layer of this beauty. Here is exactly what you will need.

For the Cake

One 15.25 ounce box white cake mix, plus the ingredients on the back of the box to prepare a white cake
One 3 ounce box strawberry gelatin
1 cup boiling water
1 cup cold water

For the Frosting

8 ounces, one package, cream cheese, softened
1 and 1/2 cups heavy whipping cream
1 cup confectioners sugar
1 teaspoon vanilla extract

For the Strawberry Crunch Topping

18 to 20 Golden Oreos, coarsely crushed
1/4 cup unsalted butter, melted
One 3 ounce box strawberry gelatin powder, just the dry powder
Fresh strawberries for garnish, optional but recommended

Instructions

Follow these steps in order and you will have a showstopper cake with almost no stress. The oven does the first part, the fridge does most of the rest, and you just get to assemble the fun layers.

Preheat the oven to 350 degrees F. Liberally grease a 9×13 light metal rectangular baking pan with cooking spray and set it aside. Prepare the cake mix according to the package directions for a white cake, pour the batter into the prepared pan, and bake according to the package instructions, around 22 to 25 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely, then poke holes all over the cake using the tines of a fork.
In a small pitcher, combine the first box of strawberry gelatin with the boiling water and whisk until the powder is completely dissolved. Add the cold water and whisk until incorporated. Pour the liquid gelatin mixture evenly over the holes in the cake. Cover and refrigerate for at least 4 hours, up to overnight, to set.
For the frosting, beat the cream cheese in the bowl of a stand mixer with the paddle attachment until smooth and fluffy, about 30 seconds to 1 minute. Scrape it out into a medium bowl and set aside. Add the heavy cream, confectioners sugar, and vanilla to the original stand mixer bowl, switch to the whisk attachment, and whisk on high speed for approximately 5 to 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 and set aside.
For the topping, combine the coarsely crushed Golden Oreos, melted butter, and the second box of strawberry gelatin powder, just the dry powder, in a medium bowl until combined and everything is thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press lightly so it adheres to the frosting. Top with fresh strawberries if desired. Store any leftover cake covered in the fridge. Note that the longer the cake sets in the fridge, the more the topping will soften.

Recipe details

This recipe lists a prep time of 4 hours 40 minutes, a cook time of 25 minutes, and a total time of 5 hours 5 minutes. Most of that time is hands off chilling, so plan ahead and let the fridge do the work. This dessert was adapted from the original Strawberry Crunch Poke Cake recipe. Happy baking, friend!

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FAQs

How do you make a strawberry crunch poke cake?

Bake a 15.25-ounce box of white cake mix in a 9×13 pan at 350°F for 22 to 25 minutes, cool completely, and poke holes all over with fork tines. Pour one 3-ounce box of strawberry gelatin dissolved in 1 cup of boiling water plus 1 cup of cold water over the holes, then chill at least 4 hours. Frost with cream cheese folded into whipped cream, then top with crushed Golden Oreos, melted butter, and dry strawberry gelatin powder.

How long does a strawberry poke cake need to chill?

Chill the cake for at least 4 hours, up to overnight, after pouring the liquid gelatin over the holes. The long rest lets the gelatin soak deep into the crumb, which makes the cake very moist, and firms the cake so it slices into neat squares. Cover the pan while it chills so the cake does not dry out or pick up odors.

Can you make strawberry crunch poke cake ahead of time?

Yes. Bake the cake, pour on the gelatin, and refrigerate it overnight, since the longer chill deepens the strawberry flavor and firms the crumb. Add the cream cheese frosting and wait to add the crunch topping until close to serving, because the topping softens the longer it sits on the moist frosting. Leftover cake keeps well covered in the refrigerator for a few days.

How do you keep the crunch topping crisp on a poke cake?

Crush the Golden Oreos into coarse crumbs with some pea-size pieces, since larger bits stay crisp longer than fine dust. Let the melted butter cool slightly before tossing it with the crumbs so the hot butter does not melt the cookie filling. Add the topping just before serving, because it gradually softens once it sits on the moist frosting in the refrigerator.

Strawberry Crunch Poke Cake With Whipped Cream Frosting and Buttery Cookie Crumble

Strawberry Crunch Poke Cake

The Poke Cake

The Frosting

The Topping