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Strawberry Crunch Poke Cake

A delightful dessert featuring moist vanilla cake infused with strawberry puree and topped with a crunchy layer, perfect for family gatherings and potlucks.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box vanilla cake mix Opt for a high-quality brand for the best flavor and texture.
  • 3 large eggs Use the number specified on the cake mix box.
  • 1 cup water Follow box instructions carefully for optimal moisture.
  • 1/3 cup oil Follow box instructions for adding oil.
For the filling and topping
  • 1 cup strawberry puree Fresh strawberries blended create depth in flavor; frozen strawberries work in a pinch.
  • 1 cup sweetened condensed milk This adds sweetness and dense creaminess to the dessert.
  • 1 container whipped topping Make it homemade for a richer taste.
  • 1 cup crushed strawberry-flavored crunch cookies or Graham crackers These add a delightful crunch.
  • as needed pieces fresh strawberries for garnish Use them for a stunning presentation and an extra pop of flavor.

Method
 

Preparation
  1. Preheat the oven as directed on the cake mix box.
  2. In a large mixing bowl, combine the cake mix with eggs, water, and oil as instructed on the box. Mix until smooth.
Baking
  1. Pour the batter into a 9x13-inch baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Assembling the Cake
  1. Allow the cake to cool for ten minutes in the pan, then use a fork to poke holes all over the surface.
  2. In a bowl, mix together the strawberry puree and sweetened condensed milk until well blended.
  3. Carefully pour the strawberry mixture over the cooled cake, ensuring it seeps deeply into the holes.
  4. Cover and chill the cake in the refrigerator for at least two hours.
  5. Spread the whipped topping evenly over the chilled cake.
  6. Sprinkle crushed cookies or Graham crackers on top for added texture and garnish with fresh strawberries.
Serving
  1. Cut into squares and serve chilled.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. Wrap individual slices in plastic wrap and then in aluminum foil if freezing to prevent freezer burn.