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Strawberry Poke Cake

A refreshing and fruity dessert that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Strawberry Cake Mix Prepare according to package instructions.
  • 2 large Eggs Use as directed on cake mix package.
  • 1/2 cup Vegetable oil Use as directed on cake mix package.
For the jello topping
  • 2 packages Strawberry Jello (3 ounces each)
  • 1 cup Boiling water
For the topping
  • 8 ounces Cool Whip
  • 20 cookies Golden Oreo cookies Crushed for topping.
  • 1/4 cup Butter Melted.
  • 20 pieces Fresh strawberries For garnishing.

Method
 

Preparation
  1. Prepare the strawberry cake mix as directed on the package in a 9x13 cake pan.
  2. When the cake comes out of the oven, immediately poke holes all over the top using a skewer or the back end of a wooden spoon.
  3. Pour the boiling water into one package of jello and stir until it’s dissolved. Immediately spoon the jello over the warm cake.
  4. Refrigerate the cake for at least four hours or overnight to set the jello.
Topping Preparation
  1. Place the cookies in a ziplock bag and crush them well using a rolling pin. No big chunks allowed!
  2. Pour the cookie crumbs into a mixing bowl, add the second package of jello and melted butter, then lightly mix to combine into a crumble.
Assembly
  1. Remove the cooled cake from the refrigerator. Evenly spread Cool Whip over the top.
  2. Sprinkle the strawberry crumble mixture over the cake and finish with fresh strawberries.
  3. Serve and enjoy!

Notes

Let the cake cool completely before adding the jello; otherwise, it won’t soak in properly. You can swap Oreos for gluten-free options if needed. For an even more indulgent experience, try folding in some chopped strawberries into the Cool Whip before spreading it on the cake.