Strawberry Crunch Poke Cake – Easy, Creamy, Crowd-Pleaser

Strawberry Crunch Poke Cake is what dessert dreams are made of. If you’re someone who loves strawberry shortcake but secretly wishes it came in a rich, creamy, cold cake form—you’re in for a treat. This sweet and creamy cake is soaked with a strawberry milk mixture, topped with fluffy Cool Whip, and sprinkled with a crunchy strawberry Oreo topping that makes every bite feel like a celebration.

Whether you’re planning a summer get-together, hosting a baby shower, or just need something sweet after a long Monday—Strawberry Crunch Poke Cake delivers. Oh, and did I mention it’s ridiculously easy? Seriously, no fancy baking skills required. You mix, bake, poke, pour, chill, and top. That’s it. Plus, it’s a huge crowd-pleaser. My husband took one bite and immediately asked if there was a second pan hiding in the fridge. It’s that good. If you’re already drooling, grab a fork and let’s talk about why this cake needs to be in your recipe box ASAP.

Table of Contents

What is Strawberry Crunch Poke Cake?

Strawberry Crunch Poke Cake is basically like a mashup between a tres leches cake and your favorite nostalgic ice cream truck treat—strawberry shortcake bars. It starts with a simple white sheet cake (hello, box mix for the win!), baked in a 9×13 dish. Once it’s cooled, you poke little holes all over the cake (yes, literally poke it) and pour in a luscious strawberry milk mixture made from evaporated milk, sweetened condensed milk, whole milk, and strawberry gelatin.

Those little holes soak up all the goodness, leaving you with the moistest cake you’ve ever tasted. After a chill in the fridge, the whole thing gets topped with Cool Whip and a strawberry crunch topping made from crushed Golden Oreos, butter, and more strawberry gelatin. Oh, and don’t forget the fresh strawberries on top—it’s like the cherry on the sundae, but way better. This dessert is sweet, creamy, crunchy, and cold—basically, everything you want in a summer (or anytime) dessert.

Reasons to Try Strawberry Crunch Poke Cake

First off, Strawberry Crunch Poke Cake is a serious time-saver. You can use a boxed cake mix, and most of the ingredients come straight from the pantry or freezer. Second, it’s an absolute hit at parties. Think potlucks, birthdays, baby showers, or backyard BBQs. It looks impressive with its pretty pink topping, and that crunch is just irresistible.

Also, it’s great for picky eaters. There’s nothing weird or fancy here—just familiar, comforting flavors in every bite. Bonus? You can make it ahead of time. In fact, it tastes even better after chilling overnight, which makes it perfect for busy schedules. Finally, if you’ve got kids, this is the kind of cake they’ll be obsessed with helping you make—because poking holes in a cake is way more fun than it should be. And if you’re a grown-up who still loves strawberry shortcake ice cream bars, this cake will hit you right in the nostalgia feels.

Ingredients Needed to Make Strawberry Crunch Poke Cake

• 1 white sheet cake, baked in a 9×13 dish (box mix is perfect!)
• 14 oz can sweetened condensed milk
• 12 oz can evaporated milk
• ½ cup whole milk
• 3 oz package strawberry gelatin (like Jell-O), divided
• 8 oz container Cool Whip or whipped topping, thawed (plus more for garnish)
• 25 Golden Oreos (about 1 package)
• ¼ cup salted butter, melted
• Fresh strawberries for garnish (optional, but recommended)

Instructions to Make Strawberry Crunch Poke Cake

Making Strawberry Crunch Poke Cake step by step is way easier than it looks. It’s a great recipe to prep the night before you need it, and trust me, your fridge will be hiding a gem.

Step 1: Bake the Cake

Preheat your oven to 350°F or whatever your cake mix calls for. Prepare your white cake mix and bake it in a 9×13 glass baking dish according to the package instructions. Once baked, let the cake cool completely. Don’t skip this—warm cake will melt everything you pour on top, and not in a good way.

Step 2: Make the Strawberry Milk Mixture

While your cake is cooling, grab a small saucepan and heat the evaporated milk over medium heat. Whisk in half of the strawberry gelatin powder (about 1½ tablespoons). Stir until the gelatin dissolves completely, then remove it from heat and let it cool to room temperature. Once cooled, whisk in the sweetened condensed milk and whole milk. This mix is going to be the juicy strawberry goodness your cake drinks up.

Step 3: Poke the Cake

Once your cake is completely cool, grab a bamboo skewer or the handle of a wooden spoon and poke holes all over it—like a lot of holes. You want the strawberry milk mixture to get down into the cake and not just hang out on top. Make the holes deep and evenly spaced.

Step 4: Pour the Strawberry Milk Over the Cake

Slowly spoon or pour the strawberry milk mixture over the entire surface of the cake. Make sure it gets into all those poked holes. It might look like a lot of liquid, but trust me, the cake will soak it up like a sponge. Cover the cake with plastic wrap and refrigerate for at least an hour. Overnight is even better if you have the time.

Step 5: Add the Whipped Topping

After your cake has chilled and soaked up all that flavor, gently spread the Cool Whip across the top in an even layer. This gives it that dreamy, cloud-like topping. You can also add an extra tub if you want to pipe decorative swirls on top for presentation points.

Step 6: Make the Strawberry Crunch Topping

Place the Golden Oreos in a plastic bag and crush them using a rolling pin. You want small crumbles, not dust, so don’t go too wild. In a bowl, combine the cookie crumbs with the melted butter and the remaining half of the strawberry gelatin powder. Stir until the mixture is evenly coated and pink.

Step 7: Add the Crunch

Sprinkle the strawberry crunch mixture over the Cool Whip layer. Press it down gently to create a nice even layer. It should look like a pink cookie crumble dream.

Step 8: Garnish and Serve

Slice the cake into squares and serve each piece with a dollop of Cool Whip and a fresh strawberry half on top. It’s optional, but it really makes it pop. Keep the cake chilled until you’re ready to serve.

Want to make your own strawberry topping from scratch? Check out our homemade strawberry crunch topping recipe for an even more flavorful twist.

What to Serve with Strawberry Crunch Poke Cake

Honestly, Strawberry Crunch Poke Cake doesn’t need much—it’s already a star. But if you’re making it for a party, you can build a little dessert spread. Serve it alongside Strawberry Cheesecake Dump Cake or Strawberry Crackle Salad for a fun mix of textures and flavors. If you’re going for a light lunch or brunch vibe, pair it with a savory dish like a creamy chicken pot pie or shrimp soup. The rich sweetness of the cake is the perfect finish after something hearty. Or keep it simple—coffee, iced tea, or sparkling lemonade work great with this one.

Key Tips for Making Strawberry Crunch Poke Cake

1. Let the cake cool completely before poking or pouring—otherwise, you’ll get mush, not magic.
2. Poke generously! Those holes are key to letting the strawberry milk soak in. Don’t be shy with the skewer.
3. Chill the cake for at least one hour before adding the topping. Longer is better.
4. Crush the cookies just enough—don’t blitz them into dust in a food processor. A rolling pin works perfectly.
5. Add the cookie topping just before serving to keep it crunchy. If it sits too long in the fridge, it’ll get soft.
6. Want extra Cool Whip for piping or frosting the sides? Grab a second tub. One covers the top; two makes it fancy.

For more helpful dessert tips, check out our Strawberry Shortcake Cake Guide.

Storage and Reheating Tips for Strawberry Crunch Poke Cake

Strawberry Crunch Poke Cake is best stored in the refrigerator. Cover it tightly with plastic wrap or transfer it to an airtight container and it will keep for up to 4 days. The cookie topping will soften over time, so if you want to keep it crispy, store the crumble separately and sprinkle it on just before serving. Do not freeze this cake. Since it contains gelatin, freezing and thawing can ruin the texture and make it watery. As for reheating—don’t! This is a cold cake and is meant to be served chilled straight from the fridge. That cool, creamy bite is part of its charm. If you’re making it ahead, just wait to top it until closer to serving time.

FAQs

Can I use a different flavor of gelatin?
Sure! Raspberry or cherry gelatin would work well, but strawberry gives that classic crunch flavor combo.

Can I make this cake the night before?
Absolutely. In fact, it’s better that way. Just wait to add the cookie crunch topping until you’re ready to serve.

What’s the best way to crush the Oreos?
Put them in a zip-top bag and smash them with a rolling pin. You want small crumbles, not dust.

Can I use homemade whipped cream?
Yes, but make sure it’s stabilized so it doesn’t deflate or weep in the fridge. Cool Whip holds up better for longer storage.

Can I make this gluten-free?
Definitely! Use a gluten-free white cake mix and swap the Oreos for a gluten-free vanilla sandwich cookie.

Final Thoughts

Strawberry Crunch Poke Cake is one of those desserts that makes people smile before they even take a bite. It’s simple, nostalgic, and seriously delicious. Whether you’re trying to impress your book club, bring something easy to a potluck, or just treat yourself and your family to something special—this cake delivers. With its creamy layers, pretty pink topping, and sweet strawberry flavor, it’s the kind of dessert that disappears fast and gets recipe requests even faster. Ready to try it for yourself? You’ll find yourself poking cakes more often than you’d expect—and loving every second of it.

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