Let’s dive into the world of desserts with my irresistible Strawberry Crunch Poke Cake, where the airy white cake meets the juicy sweetness of strawberries, topped with a creamy frosting and a delightful crunchy topping. It’s a vibrant, colorful treat perfect for those sunny spring and summer gatherings. Let me guide you through creating this delightful dessert:
Italian Nonna’s Strawberry Crunch Poke Cake
Ingredients:
For the Cake:
– One (15.25 oz) box white cake mix, plus the ingredients listed on the back of the box to prepare the cake
– 3 oz box strawberry gelatin
– 1 cup boiling water
– 1 cup cold water
For the Frosting:
– 8 oz cream cheese, softened
– 1½ cups heavy whipping cream
– 1 cup confectioners’ sugar
– 1 tsp vanilla extract
For the Strawberry Crunch Topping:
– 18-20 Golden Oreos, coarsely crushed
– 1/4 cup unsalted butter, melted
– 3 oz box strawberry gelatin powder
Instructions:
Prepare and Bake the Cake:
First, follow the instructions on the white cake mix box to prepare the cake batter, then bake it in a 9×13 inch baking dish. Let the cake cool slightly.
Once cooled, use the end of a wooden spoon to poke holes all over the top of the cake.
Infuse with Strawberry Gelatin:
In a bowl, whisk together 1 cup boiling water and the strawberry gelatin until fully dissolved. Add 1 cup of cold water to the mixture.
Slowly pour the gelatin mixture over the cooled cake, ensuring it fills the holes. Chill the cake in the refrigerator for at least 2 hours to set.
Prepare the Frosting:
In a large bowl, whip the softened cream cheese until smooth and creamy.
In another bowl, whip the heavy cream until it forms stiff peaks. Gradually add the confectioners’ sugar and vanilla extract, continuing to beat until well combined.
Fold the whipped cream mixture into the cream cheese until fully incorporated. Spread the frosting evenly across the chilled cake.
Make the Strawberry Crunch Topping:
Mix the crushed Golden Oreos, melted butter, and dry strawberry gelatin powder in a bowl until well combined. The mixture should be crumbly.
Sprinkle the strawberry crunch topping over the frosted cake, covering it completely.
Chill and Serve:
Refrigerate the cake for an additional hour to allow the frosting to set and the flavors to meld.
Serve chilled, and cut into squares for serving.
Tips:
– Cake Cooling: Ensure the cake is cool but not completely cold before poking holes; this helps the gelatin absorb better.
– Gelatin Absorption: Pour the gelatin slowly over the cake, giving it time to seep into the holes.
– Serving Suggestion: Garnish with fresh strawberries for an extra burst of flavor and a beautiful presentation.
– Storage: Keep any leftovers covered in the refrigerator. They should stay fresh for up to 3 days.
Enjoy your Strawberry Crunch Poke Cake, a delightful dessert that’s sure to impress with its vibrant flavor and enticing textures!
