Strawberry Crunch Poke Cake
A delightful dessert that combines the lightness of a fluffy strawberry cake with a sweetened condensed milk and strawberry syrup mixture, topped with whipped topping and a crunchy graham cracker layer.
Ingredients
Cake Ingredients
- 1 box strawberry cake mix Plus the ingredients required on the box, typically water, oil, and eggs.
- 1/2 cup sweetened condensed milk
- 1/2 cup strawberry syrup
- 1 8 oz tub whipped topping (like Cool Whip)
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup strawberry jello (or strawberry gelatin)
- 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 strawberry cake mix as per the package instructions, mixing with water, oil, and eggs until smooth, then pour the batter into the prepared baking dish.
Baking
- Bake the cake for 30-35 minutes or as recommended on the box.
- After baking, let the cake cool for about 10 minutes.
Poking and Filling
- Poke holes all over the surface of the cake with the end of a wooden spoon or skewer, spacing them about 1 inch apart.
- In a separate bowl, combine sweetened condensed milk and strawberry syrup, then slowly pour this mixture over the warm cake.
- Allow the cake to cool completely at room temperature before refrigerating it for at least 2 hours.
Topping
- In a bowl, combine crushed graham crackers, melted butter, sugar, and strawberry jello. Mix until crumbly.
- Spread whipped topping evenly over the chilled cake and sprinkle the graham cracker mixture on top.
- Garnish with chopped fresh strawberries if desired.
Serving
- Slice, serve, and enjoy!
Notes
For a richer strawberry flavor, use fresh strawberries in the mix. To save time, pre-made mixes or toppings can be used. Experiment with different types of crushed cookies for variations.