Strawberry Crunch Poke Cake

A delightful dessert featuring layers of moist strawberry cake, luscious whipped topping, and a crispy graham cracker crunch, perfect for summer gatherings.

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Prep Time 20

Cook Time 35

Total Time 2

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Cake

1 box strawberry cake mix Plus ingredients required on the box (typically water, oil, and eggs).
1/2 cup sweetened condensed milk Adds a rich, creamy sweetness.
1/2 cup strawberry syrup Boosts the fruity flavor.
1 8 oz tub whipped topping Such as Cool Whip for a light, airy frosting.

For the Crunch Topping

1 cup crushed graham crackers Provides a crispy texture.
1/2 cup melted butter Binds the crust together.
1/4 cup granulated sugar Enhances sweetness.
1/4 cup strawberry jello Intensifies the strawberry flavor.

Optional Garnish

1/2 cup chopped fresh strawberries For garnish, adds freshness.

Method

Preparation

Preheat your oven according to the instructions on the cake mix box and grease a 9x13-inch baking dish.
In a mixing bowl, prepare the cake batter according to the package instructions.
Pour the cake batter into the prepared dish and bake for 30-35 minutes until a toothpick comes out clean.
Allow the cake to cool for about 10 minutes in the pan.

Poking and Mixing

Poke holes all over the cake with the end of a wooden spoon.
In a small bowl, mix sweetened condensed milk and strawberry syrup, then pour it over the warm cake.
Let the cake cool completely at room temperature, then chill for at least 2 hours.

Crunch Topping and Serving

In a separate bowl, mix crushed graham crackers, melted butter, sugar, and strawberry jello until crumbly.
Spread whipped topping over the chilled cake and sprinkle the graham cracker mixture on top.
Garnish with fresh strawberries if desired, slice, serve, and enjoy!

Notes

Use fresh ingredients for the best flavor. This cake can be made a day in advance and it freezes well.