Strawberry Crunch Poke Cake
Remember those pink and white ice cream bars?
Strawberry Crunch Poke Cake
For the cake:
- 1 (15.25 oz) box white cake mix, plus ingredients called for on box
- 3 oz box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
For the frosting:
- 1 cup sliced freeze-dried strawberries
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
For the crunch topping:
- 20 golden oreos
- 1/4 cup unsalted butter, melted
- 1 cup sliced freeze-dried strawberries
- Fresh strawberries, for garnish, if desired
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Prepare cake mix and bake according to package directions.
- Once cake is cool, poke holes all over cake using the end of a wooden spoon.
- In a medium bowl, stir together strawberry gelatin and boiling water until dissolved. Add cold water and whisk until incorporated.
- Pour over cake. Cover and chill at least 2 hours.
- Make the frosting:
- Using a food processor or blender, process 1 cup freeze dried strawberries into a fine powder.
- In a large mixing bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add powdered sugar and beat until desired consistency is reached.
- Add vanilla and strawberry powder and beat until combined. Spread evenly over cake and chill until ready to serve.
- Make the crunch topping:
- In a food processor or blender, pulse the oreos into coarse crumbs. Add melted butter and pulse until combined. Add freeze dried strawberries and pulse until combined.
- Sprinkle evenly over cake and press to adhere to frosting. Slice, serve, and enjoy!