Description
A soft and moist strawberry poke cake infused with fruity gelatin, topped with creamy whipped topping and a sweet, crunchy cookie crumble.
Ingredients
- 1 box (about 430 g) white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 box (85 g) strawberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 tub (225 g) whipped topping (thawed)
- 1 cup fresh strawberries, finely chopped
- 20 golden sandwich cookies, crushed
- 3 tablespoons unsalted butter, melted
- 3 tablespoons strawberry gelatin powder (dry mix)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking pan.
- Mix cake mix, eggs, vegetable oil, and water, then bake according to package instructions until done.
- Allow the cake to cool slightly, then poke holes all over the surface using the handle of a spoon.
- Dissolve strawberry gelatin in boiling water, then stir in cold water.
- Pour the gelatin mixture evenly over the cake, letting it soak into the holes.
- Refrigerate the cake for at least 2 hours to set.
- Spread whipped topping evenly over the chilled cake.
- Sprinkle chopped strawberries on top.
- In a bowl, mix crushed cookies with melted butter and dry strawberry gelatin powder.
- Sprinkle the crunch topping over the cake just before serving.
Notes
- Prepare a day ahead for best flavor and texture.
- Use homemade whipped cream for a fresher taste.
- Swap cookies with vanilla wafers or shortbread if desired.
- Add topping just before serving to keep it crunchy.
- Store covered in refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
