Description
Enjoy a refreshing Strawberry Crunch Poke Cake featuring moist vanilla cake infused with strawberry jello, topped with creamy whipped topping and a crunchy graham cracker layer. Perfect for summer gatherings or any sweet celebration!
Ingredients
Scale
- 1 box of vanilla cake mix (plus ingredients required on the box: eggs, water, and oil)
- 1 cup of fresh strawberries, hulled and diced
- 1 cup of strawberry jello powder
- 1 cup of boiling water
- 1 cup of cold water
- 1 container (8 oz) of whipped topping (like Cool Whip)
- 1 cup of crushed graham crackers
- 1/2 cup of unsalted butter, melted
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Fresh strawberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesnt stick.
- In a large mixing bowl, prepare the vanilla cake mix according to the package instructions. This usually involves combining the cake mix with eggs, water, and oil. Mix until well combined and smooth.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, using a fork, poke holes all over the top of the cake.
- In a medium bowl, combine the strawberry jello powder with 1 cup of boiling water. Stir until the jello is completely dissolved.
- Add 1 cup of cold water to the jello mixture and stir well.
- Carefully pour the jello mixture over the poked cake, ensuring it seeps into all the holes.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the jello is set.
- In a medium bowl, combine the crushed graham crackers, melted butter, and powdered sugar. Mix until the graham cracker crumbs are well coated.
- In another bowl, take the whipped topping and add the vanilla extract. Gently fold the vanilla into the whipped topping until well combined.
- Once the cake has set, remove it from the refrigerator. Spread the whipped topping evenly over the top of the cake.
- Sprinkle the graham cracker mixture over the whipped topping.
- If desired, slice some fresh strawberries to garnish the top of the cake.
- Cover the cake again with plastic wrap and return it to the refrigerator for at least another hour.
- When youre ready to serve, cut the cake into squares and serve chilled.
Notes
- For an extra burst of flavor, consider adding a splash of strawberry extract to the whipped topping.
- If you want to make this cake ahead of time, it can be prepared a day in advance. Just keep it covered in the refrigerator until youre ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes