Strawberry Crunch Poke Cake is a luscious and vibrant dessert that captures the essence of summer in every bite. This delightful cake starts with a delicate white cake that is infused with strawberry jelly to create a moist and flavoursome base.
Ingredients:
For the cake:
- Non-stick cooking spray
- 1 (15.25-oz.) box of white cake mix, plus the ingredients listed on the box (eggs, oil, water)
- 1 (3 oz.) box of strawberry jelly
For the frosting:
- 1 1/2 cups heavy cream
- 1 (8 oz.) block cream cheese, room temperature
- 2/3 cup (75g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
For the topping:
- 24 vanilla sandwich cookies, such as Golden Oreos
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 (3 oz.) box strawberry jelly
- Fresh strawberries, halved lengthwise, to serve
Method:
Preheat your oven according to the instructions on the cake mix box. Grease a 9×13 inch baking dish with nonstick cooking spray.
Prepare the white cake mix according to the packet instructions, adding the eggs, oil and water as directed.
Once mixed, stir in the strawberry jelly until completely incorporated.
Pour the mixture into the prepared baking tin and bake according to the package instructions. Once baked, allow the cake to cool completely in the pan.
Whip the heavy cream in a large mixing bowl until stiff peaks form.
In another bowl, beat the cream cheese until smooth and creamy.
Add the icing sugar, vanilla extract and salt to the cream cheese and beat until well combined.
Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined. Set aside.
In a food processor or blender, pulse the vanilla sandwich cookies until they resemble fine crumbs.
Transfer the cookie crumbs to a bowl and stir in the melted butter until well combined.
Spread the cookie crumb mixture evenly over the cooled cake.
Use the back of a wooden spoon or a straw to make holes all over the cake. Make sure the holes go all the way to the bottom of the cake.
In a small bowl, prepare the strawberry jelly according to the packet instructions.
Slowly pour the prepared Jell-O over the cake, allowing it to fill the holes and spread evenly.
Spread the prepared icing evenly over the cake, covering the jelly layer.
Refrigerate the cake for at least 4 hours or overnight to allow the flavours to meld and the cake to set.
Before serving, garnish the cake with fresh strawberries, halved lengthways.
Slice and serve cold. Enjoy!
