Strawberry Crunch Poke Cake Recipe

This cake is a must-try for anyone who loves a sweet blend of strawberries, cream, and a crunchy topping! Perfect for any summer gathering or just when you’re craving something refreshing and delicious!

Ingredients For the Cake: 1 box (15.25 oz) yellow cake mix

Ingredients required by the cake mix (usually eggs, water, and oil)

For the Poke Filling: 1 cup (240 ml) sweetened condensed milk

1/2 cup (120 ml) strawberry syrup

For the Topping: 1 cup (240 ml) heavy cream

1/4 cup (30 g) powdered sugar

1 tsp vanilla extract

1 cup (150 g) strawberries, diced

For the Crunch Topping: 1 cup (100 g) crushed graham crackers

1/2 cup (80 g) strawberry jello powder

1/4 cup (60 g) unsalted butter, melted

Instructions 1. Prepare the Cake Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the cake mix according to the package instructions, then bake for 25-30 minutes, or until a toothpick comes out clean. 2. Poke the Cake Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart). 3. Make the Poke Filling Mix the sweetened condensed milk and strawberry syrup together. Pour the mixture over the cake, making sure it fills the holes. Let the cake cool completely. 4. Prepare the Topping Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled cake and top with diced strawberries. 5. Make the Crunch Topping In a bowl, combine crushed graham crackers, strawberry jello powder, and melted butter. Mix until well combined, then sprinkle the mixture evenly over the whipped cream layer. 6. Serve & Enjoy! Chill the cake in the fridge for at least an hour before