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Irresistible Strawberry Crunch Poke Cake Recipe with Fresh Berries

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A moist and flavorful poke cake infused with fresh strawberry glaze and topped with crunchy graham cracker topping and whipped cream. Perfect for gatherings and easy to customize for dietary needs.

Ingredients

Scale
  • 1 box white or yellow cake mix (Betty Crocker recommended)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and chopped (about 300 grams / 10.5 oz)
  • 1/2 cup granulated sugar (100 grams / 3.5 oz)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 cup crushed graham crackers (about 100 grams / 3.5 oz)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup unsalted butter, melted (60 grams / 4 tablespoons)
  • 1/3 cup brown sugar, packed (70 grams / 2.5 oz)
  • 2 cups heavy whipping cream (480 ml / 16 fl oz), chilled
  • 1/2 cup powdered sugar (60 grams / 2 oz)
  • 1 teaspoon vanilla extract
  • Fresh whole strawberries and mint leaves (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray and lightly dust with flour.
  2. In a large bowl, combine cake mix, water, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until well blended. Scrape down sides.
  3. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. While cake bakes, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring often, until berries break down and mixture thickens slightly (about 10 minutes). Remove from heat and let cool slightly.
  5. Once cake is warm (not hot), poke holes about 1 inch apart all over the surface using a fork or skewer.
  6. Slowly spoon or pour the warm strawberry glaze evenly over the cake, allowing it to soak in through the holes. Let cake cool completely (at least 1 hour).
  7. In a small bowl, mix crushed graham crackers, chopped nuts (if using), melted butter, and brown sugar until crumbly but holds together when pressed.
  8. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Avoid overbeating.
  9. Spread whipped cream evenly over cooled cake. Sprinkle crunchy topping over whipped cream, pressing lightly to stick. Garnish with fresh strawberries and mint leaves if desired.
  10. Refrigerate cake for at least 2 hours before slicing to allow flavors to meld and topping to stay crisp.

Notes

Poke holes while cake is warm to allow glaze to soak in without sogginess. Chill whipped cream bowl and beaters before whipping. Add crunchy topping just before serving if prepping ahead to maintain crispness. Use gluten-free or dairy-free substitutions as needed.

Nutrition

Keywords: strawberry poke cake, poke cake, strawberry dessert, crunchy topping, whipped cream cake, easy dessert, summer cake, berry cake

Find it online: https://jodierecipes.com/irresistible-strawberry-crunch-poke-cake-recipe-with-fresh-berries-easy-steps/