Description
A moist and flavorful strawberry poke cake made with strawberry cake mix, filled with a creamy strawberry-condensed milk mixture, topped with whipped topping, and finished with a crunchy strawberry cookie crumble inspired by classic strawberry shortcake ice cream bars.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup strawberry sauce or strawberry syrup
- 1 container (8 oz) whipped topping, thawed
- 20 Golden Oreo cookies
- 3 tbsp strawberry gelatin powder
- 4 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the strawberry cake mix according to the package directions using the eggs, water, and vegetable oil.
- Pour the batter into the prepared baking dish and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a bowl, combine the sweetened condensed milk and strawberry sauce until smooth.
- Slowly pour the mixture over the cake, making sure it fills the holes.
- Let the cake cool completely, then refrigerate for at least 1 hour.
- Pulse the Golden Oreo cookies in a food processor until coarse crumbs form.
- Mix the cookie crumbs with the strawberry gelatin powder and melted butter until evenly coated.
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle the strawberry crunch mixture over the top.
- Refrigerate for at least 1 additional hour before slicing and serving.
Notes
- For extra strawberry flavor, add diced fresh strawberries beneath the whipped topping.
- Vanilla cake mix can be substituted for a lighter flavor profile.
- Cream cheese can be mixed into the whipped topping for a richer frosting.
- Freeze-dried strawberries can be added to the crunch topping.
- White chocolate drizzle makes an attractive garnish.
- Store covered in the refrigerator for up to 4 days.
- Freeze individual slices for up to 2 months and thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
