Strawberry Crunch Poke Cake
A delightful dessert combining light, fluffy cake with vibrant strawberry flavor, topped with a crunchy graham cracker layer.
Ingredients
For the Cake
- 1 box strawberry cake mix plus ingredients specified on the box: typically water, oil, and eggs
- 1/2 cup sweetened condensed milk
- 1/2 cup strawberry syrup
- 1 8 oz tub whipped topping (like Cool Whip)
- 1/2 cup chopped fresh strawberries (optional for garnish)
For the Topping
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup strawberry jello (or strawberry gelatin)
Instructions
Preparation
- Preheat your oven according to the instructions on the cake mix box. Grease a 9×13-inch baking dish.
- In a large mixing bowl, prepare the cake mix according to the package instructions by adding the required water, oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking dish and bake for the time recommended on the cake mix box, usually between 30 to 35 minutes.
- Allow the cake to cool for about 10 minutes. Using a wooden spoon or a skewer, poke holes all over the cake, about an inch apart.
- In a small bowl, combine the sweetened condensed milk and strawberry syrup. Slowly pour this mixture over the warm cake.
- Allow the cake to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
- In a separate bowl, combine the crushed graham crackers, melted butter, granulated sugar, and strawberry jello. Stir until crumbly.
Finishing Touches
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle the graham cracker mixture over the whipped topping, pressing gently to create a crunchy layer.
- Optional: Garnish with fresh chopped strawberries. Slice, serve, and enjoy.
Notes
For best results, use room temperature ingredients. Consider layering sliced strawberries for added freshness or reducing sugar in the topping for a less sweet option.