Sink your fork into a slice of this irresistibly creamy, fruity, and crunchy dessert—the Delightful Strawberry Crunch Poke Cake is a no-bake wonder that’s bursting with fresh strawberries, velvety whipped cream, and a buttery crumble topping. It’s a nostalgic treat that feels like summer on a plate, blending that childhood strawberry shortcake ice cream bar vibe with a grown-up twist.

Whether you’re planning a picnic, hosting a backyard barbecue, or just craving a refreshing sweet bite, this strawberry poke cake layers luscious strawberries with a silky whipped filling and a crunchy cookie topping. It’s indulgent yet light, and every spoonful delivers a perfect balance of textures and flavors. Plus, it’s incredibly easy to prepare with minimal effort but maximum impact.

Ingredients for this Delightful Strawberry Crunch Poke Cake

2 pounds fresh strawberries, hulled and sliced
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
8 oz cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 box Golden Oreos (or vanilla sandwich cookies), crushed
1/4 cup unsalted butter, melted
1 premade vanilla or white cake (baked and cooled in a 9×13-inch pan)
Optional: strawberry gelatin for extra color and flavor in the poke

Step 1: Prepare the Cake Base

If you’re starting from scratch, bake a vanilla or white cake in a 9×13-inch pan and let it cool completely. You can also use a store-bought or pre-baked cake to save time. Once the cake is cooled, use the end of a wooden spoon or a straw to poke holes evenly across the top.

Step 2: Add the Strawberry Filling

Optional but recommended: Mix strawberry gelatin (like Jell-O) with hot water according to package instructions, then pour it gently over the cake, letting it seep into the holes. Let the cake chill for 30 minutes so the gelatin can set slightly.

Step 3: Make the Creamy Filling

In a large bowl, beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until thick. Combine both mixtures and fold in half of the whipped topping until fluffy and smooth.

Step 4: Layer the Strawberries

Spread half of the creamy mixture over the chilled cake. Arrange a generous layer of sliced strawberries over the cream layer. Repeat with the remaining cream mixture and more strawberries on top.

Step 5: Add the Crunch Topping

Crush the Golden Oreos into chunky crumbs (you can use a food processor or place them in a ziplock bag and smash them with a rolling pin). Mix the crumbs with the melted butter until they’re lightly coated and crumbly. Sprinkle this crunchy topping all over the top of the cake.

Step 6: Final Touch and Chill

Top with additional whipped topping if desired, and garnish with a few more strawberry slices for a beautiful presentation. Cover and refrigerate the cake for at least 2 hours, or overnight, to let the flavors meld and layers set.

Estimated Nutrition (Per Serving, Based on 12 Servings)

Calories: ~340 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 35mg
Sodium: 220mg
Fiber: 1g
Sugar: 28g

Note: These values are approximate and may vary depending on the specific brands of ingredients used.

Frequently Asked Questions

How far in advance can I make this cake?

You can make it up to 2 days in advance. It actually tastes better after chilling overnight.

Can I use frozen strawberries instead of fresh?

Yes, but thaw them first and pat them dry to avoid watering down the cake.

What can I use instead of Golden Oreos?

Try vanilla wafers, graham crackers, or shortbread cookies for a similar crunch.

Can I make this gluten-free?

Absolutely! Use a gluten-free cake mix and gluten-free cookies for the topping.

Is it necessary to add gelatin?

No, it’s optional. The gelatin adds color and moisture, but the cake is still flavorful without it.

Can I use homemade whipped cream?

Yes, just make sure it’s whipped to stiff peaks and stabilized if possible for best results.

How do I keep the topping crunchy?

Add the crumb topping shortly before serving to retain its crunch, especially if storing overnight.

What’s the best way to serve this cake?

Chilled, with a dollop of whipped cream and a few fresh strawberry slices on top for extra flair.

Delightful Strawberry Crunch Poke Cake

Author: Nora Sinclair
Total Time: 2 hours 25 minutes
Yield: 12 servings

Print Recipe

Description

This Delightful Strawberry Crunch Poke Cake is the kind of dessert that makes hearts flutter at first bite. Combining layers of moist cake, juicy strawberries, rich cream cheese filling, and a buttery cookie crunch, it’s the ultimate easy recipe for spring and summer parties, potlucks, or a simple family dessert. The soft, fluffy base soaks in sweet strawberry flavor, while the golden crumble topping adds a satisfying contrast of textures. If you’re browsing quick dessert ideas, no-bake cake recipes, or even just want a fun birthday cake alternative, this one hits the sweet spot.

The creaminess, the fruitiness, and that signature crunch—this cake is as beautiful as it is delicious. Serve chilled for a refreshing finish to any meal, and get ready for compliments from everyone at the table.

Instructions

Prepare the Cake Base: Bake and cool a vanilla or white cake in a 9×13-inch pan. Once cooled, poke holes across the top using a straw or spoon handle.
Add Strawberry Layer (optional): Mix strawberry gelatin with hot water and pour over the cake, letting it seep into the holes. Chill for 30 minutes.
Make the Cream Layer: Beat cream cheese and powdered sugar until smooth. Separately, whisk pudding mix with cold milk until thickened. Combine the two and fold in half of the whipped topping.
Layer the Filling: Spread half the cream layer over the cake, add sliced strawberries, then repeat with remaining cream and berries.
Prepare Crunch Topping: Mix crushed Golden Oreos with melted butter until crumbly. Sprinkle over the top of the cake.
Final Touch: Add more whipped topping if desired, garnish with strawberry slices, and chill the cake for at least 2 hours before serving.

Prep Time: 25 minutes
Chill Time: 2 hours (or overnight)
Category: Dessert