Strawberry Crunch Poke Cake
A delightful dessert combining the sweetness of strawberries with a moist cake, perfect for summer gatherings and special occasions.
Ingredients
For the Cake
- 1 box strawberry cake mix
- 3 large eggs
- 1 cup water Can be substituted with buttermilk for richer flavor.
- 1/2 cup vegetable oil
For the Filling
- 1 package strawberry-flavored instant pudding mix (3.4 oz)
- 1 cup milk
For the Topping
- 1 container whipped topping
- 1 cup crushed shortbread cookies
- 1 cup sliced strawberries
- 1/2 cup strawberry syrup Drizzle over the cake before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine the strawberry cake mix, eggs, water, and oil. Mix until well combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the surface of the cake.
Assembly
- In a separate bowl, whisk together the strawberry pudding mix and milk until smooth. Pour the pudding over the cake, filling the holes.
- Allow the cake to chill in the refrigerator for at least 2 hours.
- Once chilled, spread the whipped topping over the cake and sprinkle the crushed shortbread cookies on top.
- Finish with sliced strawberries and drizzle with strawberry syrup before serving.
Notes
To store, cover tightly with plastic wrap or aluminum foil and keep in the refrigerator. Can stay fresh for up to 3 days. Avoid freezing to maintain texture.