For this strawberry crunch poke cake, a boxed cake mix is infused with strawberry flavor, topped with cream cheese frosting, and finished with a strawberry-and-cookie topping.
Ingredients
Nonstick Cooking Spray (75 g)
White Cake Mix (ingredients called for on box): 1 Box
Strawberry Jell-O: 1 Box
Heavy Cream: 1 1/2 Cup
Cream Cheese (Room Temp): 1 Block
Confectioners' Sugar: 2/3 Cup
Pure Vanilla Extract: 1 TSP
Kosher Salt: 1/8 TSP
Vanilla Sandwich Cookies (such as golden oreos): 24
Unsalted Butter (Melted): 4 TBSP
Fresh Strawberries (halved lengthwise for serving halved lengthwise halved lengthwise, halved lengthwise for serving)
Instructions
For the cake:
Preheat the oven according to the cake mix instructions.
Prepare a 9x13 inch baking dish with nonstick cooking spray.
Prepare the white cake mix according to the package instructions.
Bake the cake in the prepared dish according to package instructions.
Allow the cake to cool completely.
For the strawberry filling:
Prepare the strawberry Jell-O according to package instructions.
Using the end of a wooden spoon, poke holes all over the cooled cake.
Pour the prepared Jell-O over the cake, making sure it fills the holes.
For the cream cheese frosting:
In a mixing bowl, beat the heavy cream until stiff peaks form.
In another bowl, beat the cream cheese, confectioners' sugar, vanilla extract, and salt until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
For the strawberry-and-cookie topping:
In a food processor, pulse the vanilla sandwich cookies until finely crushed.
In a small saucepan, melt the unsalted butter.
Mix the crushed cookies with the melted butter.
Spread the cream cheese frosting over the top of the cake.
Sprinkle the strawberry halves over the frosting.
Sprinkle the cookie mixture over the strawberries.
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