STRAWBERRY CRUNCH POKE CAKE
Strawberry Crunch Poke Cake is a sweet, fluffy dessert filled with strawberry gelatin, topped with whipped cream and crushed strawberries for a crunchy, fruity finish.
Ingredients
Ingredients:
- 1 box white cake mix plus ingredients required on box
- 1 package strawberry gelatin (3 oz)
- 1 can sweetened condensed milk
- 2 cups fresh strawberries sliced
- 1 cup whipped cream for topping
- ½ cup crushed graham crackers optional crunchy topping
Instructions
Bake Cake:
- Prepare and bake the white cake according to package instructions in a 9x13-inch pan. Let cool slightly.
Poke Cake:
- Mix strawberry gelatin with hot water according to package directions. Pour over warm cake, allowing it to soak in.
Add Sweetened Condensed Milk:
- Pour sweetened condensed milk evenly over the gelatin-soaked cake.
Assemble Cake:
- Top with sliced strawberries and whipped cream. Sprinkle crushed graham crackers on top if desired.
Chill & Serve:
- Refrigerate for at least 2 hours before slicing and serving chilled.
Notes
- Make Ahead: Cake can be prepared a day in advance for easier serving.
- Variations: Substitute fresh raspberries or blueberries for strawberries.
- Serving Suggestions: Serve chilled with a scoop of vanilla ice cream for extra indulgence.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
- Optional Crunch: Add crushed nuts or cookies for additional texture.