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Strawberry Crunch Poke

Strawberry Crunch Poke features a tender vanilla cake studded with holes filled with sweet strawberry gelatin and topped with a layer of fluffy whipped cream and crunchy strawberry cookie crumbles. Each bite delivers a delightful contrast of textures from the moist cake, jammy filling, and crisp topping, while the natural sweetness of strawberries shines through with a hint of vanilla. Perfect for potlucks, family gatherings, or as a special treat that combines nostalgic flavors in an irresistible way.

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Strawberry Crunch Poke - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Hole Creation:
Mastering the technique of creating evenly spaced holes of the right depth and width for optimal filling distribution.
Gelatin Infusion:
Achieving the perfect consistency of the strawberry filling and ensuring it properly fills all the cake holes.
Whipped Cream Stability:
Creating a stable whipped cream layer that maintains its structure without weeping or deflating.
Crunch Topping Texture:
Developing the ideal crumb size and butter ratio for a topping that's crunchy but still easily cuts with the cake.
Strawberry Crunch Poke - secondary view

How to Create Perfect Strawberry Crunch Poke

Hole Creation
Mastering the technique of creating evenly spaced holes of the right depth and width for optimal filling distribution.
Gelatin Infusion
Achieving the perfect consistency of the strawberry filling and ensuring it properly fills all the cake holes.
Whipped Cream Stability
Creating a stable whipped cream layer that maintains its structure without weeping or deflating.
Crunch Topping Texture
Developing the ideal crumb size and butter ratio for a topping that's crunchy but still easily cuts with the cake.
Baking Tips
For the best texture, don't overbake the cake. It should be moist to better absorb the strawberry filling.
Use the handle of a wooden spoon for creating perfect poke holes that are wide enough to hold plenty of filling.
For a more intense strawberry flavor, add 1-2 tablespoons of strawberry preserves to the gelatin mixture.
Make sure the cake is still warm when poking holes and adding the gelatin for optimal absorption.
The crunch topping can be made a day ahead and stored in an airtight container at room temperature.
For a time-saving alternative, use store-bought whipped topping instead of making homemade whipped cream.
Try adding a thin layer of strawberry preserves between the cake and whipped cream for extra strawberry goodness.
Strawberry Crunch Poke - tertiary view

Strawberry Crunch Poke

Strawberry Crunch Poke features a tender vanilla cake studded with holes filled with sweet strawberry gelatin and topped with a layer of fluffy whipped cream and crunchy strawberry cookie crumbles. Each bite delivers a delightful contrast of textures from the moist cake, jammy filling, and crisp topping, while the natural sweetness of strawberries shines through with a hint of vanilla. Perfect for potlucks, family gatherings, or as a special treat that combines nostalgic flavors in an irresistible way.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
3H
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the cake:
02
1 box vanilla cake mix (15.25 oz)
03
3 large eggs
04
1/2 cup vegetable oil
05
1 cup water
06
1 teaspoon vanilla extract
07
For the strawberry filling:
08
1 package strawberry gelatin (3 oz)
09
1 cup boiling water
10
1/2 cup cold water
11
1 cup fresh strawberries, diced
12
For the whipped topping:
13
2 cups heavy whipping cream
14
1/4 cup powdered sugar
15
1 teaspoon vanilla extract
16
For the strawberry crunch topping:
17
15 Golden Oreo cookies or vanilla sandwich cookies
18
10 freeze-dried strawberries
19
3 tablespoons unsalted butter, melted
20
For garnish (optional):
21
Fresh strawberry slices
22
Fresh mint leaves

Instructions

01
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
02
In a large bowl, combine cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until well combined and smooth.
03
Pour batter into the prepared baking pan and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean.
04
Allow the cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
05
In a bowl, dissolve the strawberry gelatin in boiling water, stirring for 2 minutes until completely dissolved. Stir in cold water and diced strawberries.
06
Carefully pour the strawberry gelatin mixture over the cake, ensuring it fills the holes. Use a spatula to gently spread any excess gelatin across the top of the cake.
07
Refrigerate the cake for at least 2 hours, or until the gelatin is set.
08
For the strawberry crunch topping: Place vanilla sandwich cookies and freeze-dried strawberries in a food processor and pulse until coarsely crushed. Alternatively, place in a ziplock bag and crush with a rolling pin.
09
Transfer the cookie mixture to a bowl and stir in the melted butter until the mixture resembles coarse crumbs.
10
For the whipped topping: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
11
Spread the whipped cream evenly over the chilled cake.
12
Sprinkle the strawberry crunch mixture evenly over the whipped cream layer.
13
Return the cake to the refrigerator for at least 30 minutes to allow the topping to set.
14
Just before serving, garnish with fresh strawberry slices and mint leaves if desired.
15
Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.