Strawberry Crunch Poke Cake
A vibrant dessert with a moist strawberry-flavored base soaked in sweet syrup and topped with a crunchy graham cracker mixture and whipped topping.
Ingredients
Main Ingredients
- 1 box strawberry cake mix For the cake base.
- 1/2 cup sweetened condensed milk Adds richness.
- 1/2 cup strawberry syrup Infuses flavor.
- 1 8 oz tub whipped topping For the topping.
- 1 cup crushed graham crackers For the crunchy topping.
- 1/2 cup melted butter To bind the topping.
- 1/4 cup granulated sugar Enhances sweetness.
- 1/4 cup strawberry jello Adds flavor and color.
- 1/2 cup chopped fresh strawberries Optional for garnish.
Instructions
Preparation
- Preheat your oven according to the instructions on the cake mix box and grease a 9x13-inch baking dish.
- Prepare the cake mix according to the package instructions.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake according to the time recommended on the box, typically between 30 to 35 minutes, until a toothpick inserted comes out clean.
- Remove from the oven and let cool for about 10 minutes.
- Poke holes all over the cake with a wooden spoon or skewer, spacing them about 1 inch apart.
- In a bowl, mix the sweetened condensed milk and strawberry syrup, then pour it over the warm cake.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
Topping Preparation
- In a bowl, combine the crushed graham crackers, melted butter, granulated sugar, and strawberry jello until well combined.
- Once fully chilled, spread whipped topping over the cake and sprinkle the graham cracker mixture on top, pressing gently.
- Garnish with fresh chopped strawberries if desired.
Notes
For extra flavor, add strawberry puree to the whipped topping. You can also serve in individual cups for parties.