Name: Strawberry Crunch Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Dessert
Ingredients: 1 box of white cake mix; 1 cup of water; 1/3 cup of vegetable oil; 3 large eggs; 1 cup of sliced fresh strawberries; 1 can of sweetened condensed milk; 1 jar of strawberry preserves; 1 container of whipped topping; 1 cup of crushed vanilla wafers; Fresh strawberries for garnish; 1 cup of crushed vanilla wafers; 1/2 cup of melted butter

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BEST RECIPE for Strawberry Crunch Poke Cake

Indulge in the delightful flavors and textures of the BEST RECIPE for Strawberry Crunch Poke Cake. This dessert is a true crowd-pleaser, perfect for gatherings, special occasions, or simply satisfying your sweet tooth cravings. The combination of moist cake, creamy filling, fresh strawberries, and crunchy topping creates a harmonious blend of sweetness and crunchiness that will leave you craving for more.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and promises impressive results. The vibrant colors of strawberries and the satisfying crunch of the topping make this poke cake visually appealing and a joy to eat. Prepare to impress your family and friends with this delectable treat!

Recipe Quick Facts

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12

Difficulty Level: Easy

Cuisine Type: Dessert

Course: Dessert

Dietary Labels: Vegetarian

Why You’ll Love This Recipe

– Experience the perfect balance of sweet strawberries and crunchy goodness

– Easy to make, affordable ingredients, and suitable for various occasions

– Adaptable recipe that can be customized to suit different dietary preferences

Ingredients

For the Cake:

– 1 box of white cake mix

– 1 cup of water

– 1/3 cup of vegetable oil

– 3 large eggs

– 1 cup of sliced fresh strawberries

– 1 can of sweetened condensed milk

– 1 jar of strawberry preserves

– 1 container of whipped topping

– 1 cup of crushed vanilla wafers

– Fresh strawberries for garnish

For the Topping:

– 1 cup of crushed vanilla wafers

– 1/2 cup of melted butter

Ensure to use ripe and juicy strawberries for the best flavor in this recipe.

Equipment Needed

– Mixing bowl

– 9×13-inch baking dish

– Whisk

– Spatula

– Mixing spoon

– Oven

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a mixing bowl, prepare the white cake mix according to the package instructions.

3. Gently fold in the sliced strawberries into the cake batter.

4. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.

5. While the cake is baking, mix the sweetened condensed milk with the strawberry preserves.

6. Once the cake is done, poke holes all over the top using the handle of a wooden spoon.

7. Pour the milk and preserves mixture over the warm cake, making sure it seeps into the holes.

8. Allow the cake to cool completely.

9. Spread the whipped topping over the cake.

10. In a separate bowl, combine the crushed vanilla wafers with melted butter to make the topping.

11. Sprinkle the wafer mixture over the whipped topping.

12. Chill the cake in the refrigerator for at least 4 hours before serving.

Pro Tips for Success

– For a more intense strawberry flavor, add some strawberry extract to the cake batter.

– Ensure the cake is completely cooled before adding the whipped topping to prevent it from melting.

– Crush the vanilla wafers to a fine texture for a better crunch in the topping.

Substitutions & Variations

– To make this recipe gluten-free, use a gluten-free white cake mix and certified gluten-free vanilla wafers.

– Experiment with different fruit preserves for varied flavor profiles.

Storage & Make-Ahead Tips

– This cake can be stored in the refrigerator for up to 3 days.

– To make ahead, prepare the cake and store it in the refrigerator without the toppings. Add the toppings just before serving.

Serving Suggestions

– Serve slices of this Strawberry Crunch Poke Cake with a dollop of whipped cream and a fresh strawberry on top.

– Pair this dessert with a glass of sparkling rosé for a delightful combination.

Nutrition Information (Per Serving)

FAQ

1. Can I make this ahead?
Yes, you can prepare the cake ahead of time and add the toppings just before serving.

2. Can I bake instead of fry?
No, baking is not recommended for this recipe as it may alter the texture and flavor.

3. What can I substitute for vanilla wafers?
You can use graham crackers or shortbread cookies as a substitute for vanilla wafers.

4. How do I know when it’s done?
The cake is done when a toothpick inserted into the center comes out clean.

5. Can I freeze leftovers?
It is not recommended to freeze this cake as the texture may change upon thawing.

6. How long do they last?
This cake can be stored in the refrigerator for up to 3 days.

Recipe Notes

Indulge in the nostalgic flavors of this Strawberry Crunch Poke Cake reminiscent of childhood treats with a sophisticated twist. This recipe offers a perfect balance of sweetness and crunch that will leave your taste buds wanting more.

🍽️

Servings

⏱️

Prep time

20 minutes

🔥

Cooking time

30 minutes

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Calories

320 kcal

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Ingredients

1 box of white cake mix
1 cup of water
1/3 cup of vegetable oil
3 large eggs
1 cup of sliced fresh strawberries
1 can of sweetened condensed milk
1 jar of strawberry preserves
1 container of whipped topping
2 cups of crushed vanilla wafers
Fresh strawberries for garnish
1/2 cup of melted butter

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, prepare the white cake mix according to the package instructions.
Gently fold in the sliced strawberries into the cake batter.
Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
While the cake is baking, mix the sweetened condensed milk with the strawberry preserves.
Once the cake is done, poke holes all over the top using the handle of a wooden spoon.
Pour the milk and preserves mixture over the warm cake, making sure it seeps into the holes.
Allow the cake to cool completely.
Spread the whipped topping over the cake.
In a separate bowl, combine the crushed vanilla wafers with melted butter to make the topping.
Sprinkle the wafer mixture over the whipped topping.
Chill the cake in the refrigerator for at least 4 hours before serving.