The sweet smell of strawberries and butter drifting from my oven brings me back to childhood. This Strawberry Crunch Poke Cake is soft, creamy, and topped with a golden crumble that shatters with every bite. The cake is gently soaked with sweetened condensed milk, layered with strawberries, and finished with a nostalgic crunch, like those strawberry shortcake ice cream bars we grew up with. It’s my favorite kind of weeknight dessert: quick to make, beautiful on the table, and loved by everyone. If you enjoy cozy family recipes, this one pairs beautifully with a Blueberry Cobbler Coffee.
How my poke cake turned crunchy
I can still picture myself as a kid, poking holes in a warm cake with a fork while my aunt poured condensed milk into every little tunnel. That’s the magic of poke cakes. You can even read more about them on Wikipedia: the sponge soaks up every drop, becoming tender and moist without falling apart.
Years later, I wanted to give that childhood memory a playful twist. I thought about the strawberry shortcake ice cream bars I used to buy from the corner store, creamy inside, crunchy outside. That’s how this strawberry poke crunch cake was born. It keeps the comforting poke cake tradition but adds a crunchy topping made from Golden Oreos or a homemade strawberry-almond crumble. Every slice is soft, creamy, and perfectly crackly on top. Whenever I crave comfort food, it’s right up there with my Easy Moist Banana Bread.
Why this Strawberry Crunch Poke Cake always works
Every time I bake it, I get the same result: a cake that’s soft, sweet, and full of strawberry flavor, balanced by a playful crunch on top. Here’s why it works so well.
Moisture from condensed milk
Poke cakes are brilliant because the little holes allow liquids to seep deep into the crumb. Using sweetened condensed milk gives this cake a velvety texture that’s moist but never soggy. The balance is perfect, each slice holds its shape yet melts in your mouth. I always refrigerate mine afterward. The FoodSafety.gov cold storage guidelines explain why dairy-based desserts should be kept cold, and honestly, it tastes even better the next day.
Strawberry flavor that shines
You can choose between strawberry gelatin for convenience or a quick homemade strawberry purée for freshness. Both give that pop of berry brightness that balances the sweetness of the milk and the cream topping. The whipped layer, stabilized with a little cream cheese, adds a light, cloud-like texture, keeping the cake from feeling too heavy. It’s the perfect match of tart and creamy.
The double crunch topping
This is where the cake gets its fun twist. Some days, I crush Golden Oreos with butter and freeze-dried strawberries for a shortcut strawberry shortcake crunch topping. Other days, I whip up a rustic crumble with almonds and dried berries for a more homemade touch. Either way, the crunch turns a simple poke cake into something that tastes just like those strawberry ice cream bars we all loved as kids. For another cozy bake with texture, I recommend trying my Zucchini Bread too.
Strawberry Crunch Poke Cake Recipe Card
A moist, creamy Strawberry Crunch Poke Cake soaked with sweetened condensed milk, layered with strawberries, and finished with a golden crunchy topping. Nostalgic, easy, weeknight-friendly.
- Total Time: 3 hours
- Yield: 12 servings 1x
Ingredients
1 box white cake mix (or homemade vanilla sponge), baked in a 9×13-inch pan
1 can (14 oz / 397 g) sweetened condensed milk
1/2 cup strawberry purée or prepared strawberry gelatin
2 cups whipped topping
4 oz (115 g) cream cheese, softened (optional, for stability)
1 cup crushed Golden Oreos or almond, strawberry crumble
Fresh strawberries, for garnish
Instructions
- Bake the base: Preheat your oven to 350°F (175°C). Prepare a white cake mix (or homemade vanilla sponge) and bake it in a 9×13-inch pan. Follow the package or recipe directions until golden and springy to the touch. Let it rest for 5 minutes so it’s still warm but not piping hot.
- Poke & soak: Using the handle of a wooden spoon, gently poke holes about 1 inch apart across the cake. Slowly pour one can of sweetened condensed milk over the top, letting it sink into every hole. Add ½ cup strawberry purée (or prepared gelatin) for that burst of fruity flavor. Tilt the pan slightly if needed to help the liquid spread evenly.
- Cool completely: Place the pan on a wire rack and let the cake cool to room temperature. Then refrigerate for at least 2 hours, until the filling has set and the cake feels moist but firm. This chilling step deepens the flavors and improves the texture.
- Whipped layer: In a bowl, beat together whipped topping with a few tablespoons of cream cheese for stability and a hint of tang. Spread this fluffy layer evenly across the chilled cake, creating a soft, cloud-like topping that holds up well in the fridge.
- Crunch & serve: For the iconic crunch, crush Golden Oreos with melted butter and freeze-dried strawberries, or prepare a rustic almond–strawberry crumble. Sprinkle generously on top. Garnish with fresh strawberry slices for color. Slice into squares and serve chilled.
Notes
Refrigerate the cake and keep covered; best within 3 days.
For a no-gelatin option, use fresh strawberry purée.
Choose your crunch: Golden Oreos for classic shortcake vibes or almond–strawberry crumble for a homemade twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Step-by-step guide (and my little tricks)
The scent of a freshly baked cake always makes me pause before adding toppings, it’s my kitchen ritual. Follow these steps and you’ll get a cake that’s moist inside and crunchy on top.
Ingredients
- 1 box white cake mix (or homemade vanilla sponge)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup strawberry purée or prepared strawberry jello
- 2 cups whipped topping
- 4 oz cream cheese (optional, for stability in whipped layer)
- 1 cup crushed Golden Oreos or almond-strawberry crumble
Preparation Steps
- Preheat oven to 350°F (175°C).
- Bake cake in a 9×13-inch pan according to package or recipe instructions.
- While still warm, poke holes across the surface with the handle of a wooden spoon.
- Pour condensed milk and strawberry purée (or jello) evenly over the cake.
- Let the cake cool completely before topping.
Time Overview
| Step | Time |
|---|---|
| Prep | 15 minutes |
| Bake | 30 minutes |
| Chill | 2 hours |
| Total | ~3 hours |
Assembly & Crunch
Spread a layer of whipped topping mixed with cream cheese for stability. Then sprinkle your crunch: either crushed Golden Oreos with melted butter and freeze-dried strawberries, or a homemade almond-strawberry crumble. Both give that nostalgic ice cream bar vibe.
Storage & Safety
Because this strawberry poke cake with whipped topping contains dairy, I always keep it covered in the fridge. According to the USDA guidance on dairy storage, whipped cream and cream cheese toppings should not sit out for more than 2 hours. The cake keeps beautifully for 3 days, though in my home it rarely lasts past the second night.
For another playful treat with layers, check out my Brookies Recipe.
Variations & Serving Ideas
The beauty of this cake is how easily it adapts. Whether you want cupcakes, a birthday layer cake, or a lighter no-bake version, the idea stays the same: poke, soak, whip, and crunch.
Mini poke cupcakes
Use the same batter to bake cupcakes, poke them with a skewer, and drizzle condensed milk inside. Top with whipped cream and crunch for single-serve fun. They’re perfect for kids’ parties or picnics.
| Variation | Details |
|---|---|
| Layer Cake | Bake two 9-inch rounds, poke, soak, and stack with cream and crunch in between. |
| No-Bake Version | Use ladyfingers or graham crackers layered with strawberries, condensed milk, and crunch topping. |
| Cream Cheese Swirl | Whip cream cheese into the topping for tang and stability. |
Serving ideas
I love serving a slice of this strawberry shortcake poke cake with a drizzle of chocolate syrup or a scoop of vanilla ice cream. It also pairs beautifully with fresh fruit or a light breakfast dish like Sheet Pan Pancakes. For a true diner-style dessert spread, add coffee and call it a feast. However you serve it, the mix of creamy filling and crunchy topping never fails to delight.
Final thoughts
There’s something so comforting about cutting into a chilled strawberry crunch cake, hearing the crumble crackle as the knife slides through. Each bite takes me back to those childhood summers, but it also feels grown-up with its balance of flavors. It’s nostalgic and new at the same time.
One of my favorite parts about this cake is how well it keeps. Since it uses condensed milk and whipped topping, it actually tastes better after resting in the fridge overnight. The Mayo Clinic also reminds us that chilled dairy desserts are safe and refreshing when stored properly. So whether you’re making it ahead for a birthday or just prepping dessert for Sunday dinner, you’ll always have a sweet treat waiting. Pair it with a Blueberry Cobbler Coffee or enjoy it plain, either way, this cake is a keeper in my family and, I hope, in yours too.
FAQ
What is Strawberry Crunch Poke Cake?
It’s a fun dessert made by poking holes into a baked cake and pouring in sweetened condensed milk or strawberry gelatin. The cake is topped with whipped cream and a crunchy strawberry shortcake topping made from Golden Oreos or crumble. The result is a Strawberry Crunch Poke Cake that’s soft inside and crispy on top, just like the ice cream bars we all loved as kids.
Isn’t a poke cake soggy?
No, a well-made poke cake is moist but not soggy. Sweetened condensed milk and gelatin seep into the sponge evenly, giving it a tender bite without turning mushy. The key is to let the cake chill so the liquid sets into the crumb. The crunchy topping balances everything, ensuring that your strawberry poke crunch cake has both creaminess and texture in every forkful.
Can I make a Strawberry Crunch Poke Cake without jello?
Yes! Instead of using strawberry gelatin, you can make a quick purée by blending fresh strawberries with a little sugar and lemon juice. Pour it into the poked cake just like you would with jello. This gives a fresher, more natural taste. Many bakers prefer it for a lighter, fruity version of strawberry crunch poke cake.
How do I get the best crunch topping?
The crunch is what makes this cake unforgettable. For the classic flavor, crush Golden Oreos with melted butter and freeze-dried strawberries. For a more homemade twist, bake an almond-strawberry crumble and sprinkle it on top. Either method delivers that nostalgic texture that turns a simple dessert into a strawberry shortcake poke cake everyone will talk about.
No comment yet, add your voice below!