If you’re looking for a quick and easy way to use up your strawberry haul, check out this strawberry crunch poke cake!

Every year my girls love to go to the local strawberry u-pick and stock up on their favorite berry.

But then what do I do with them all when we get home?

Every year I try to come up with new ideas to use up strawberries before they end up in the freezer.

That’s how I came across the idea to make a strawberry crunch poke cake.

And now my kids are obsessed!

(I am too, let’s be honest.)

It tastes like one of those old-school ice cream bars I used to eat when I was a kid.

But just so you know it’s not a fancy cake (it’s basically cake, jello, cool whip, and strawberries), but it is the kind of cake that will disappear fast at a summer party.

I took it to a bbq last year and was happy to bring home an empty dish.

Anyway, if you’re looking for a way to use up strawberries or just a delicious summer dessert, this one’s for you!

Ingredients for Strawberry Crunch Poke Cake

You don’t need anything too fancy for this one, just a few store-bought basics and some strawberries if you’ve got ’em.

I usually have most of this stuff hanging around, especially in summer when the kids are on a dessert kick.

If not, everything’s easy to grab on a grocery run (even the dollar store has half of it).

Here’s what you’ll need to throw it together:

White cake mix – Just your regular boxed kind. I get whatever’s on sale.
Eggs, oil, and water – Or whatever the box mix calls for, but it’s usually these 3 ingredients.
Strawberry Jell-O – Gives the cake that bright pink color and juicy flavor.
Boiling and cold water – You’ll mix these with the Jell-O to soak the cake.
Cool Whip – This makes the topping fluffy and creamy without any fuss.
Golden Oreos – These get crushed into the crunchy topping (kids love helping with this).
Butter – Helps the crumbs stick together and gives a little richness.
Instant vanilla pudding mix – You don’t have to use this but it thickens the topping. I always use it.
Freeze-dried strawberries – Another option but it adds a yummy strawberry punch and crunch to the cake. Highly recommend.

How to Make a Strawberry Crunch Poke Cake

This one’s super easy!

Here’s how you make it:

1. Bake the Cake

Make the white cake in a 9×13″ pan, just like the box says.

Once it’s done, let it cool for about 10 minutes so it’s not piping hot when you poke it.

2. Poke the Holes

Grab the handle of a wooden spoon (or anything round-ish) and poke holes all over the cake.

Don’t go all the way through!

You only need to go to the bottom of the cake.

I made the mistake of ramming the spoon right to the bottom of the pan and ended up with a goopy mess.

3. Pour the Jell-O

Mix the strawberry Jell-O with boiling water until it dissolves, then stir in cold water.

Pour it slowly over the cake right away so it sinks into the holes.

It’s going to look messy, but that’s fine.

4. Chill It

Pop the whole thing in the fridge for a couple hours so the Jell-O sets up and the cake gets nice and cold.

5. Make the Crunch Topping

Crush up a sleeve of Golden Oreos in a zip bag and mix with melted butter.

If you’ve got freeze-dried strawberries, toss those in too for extra flavor and color.

6. Frost the Cake

Spread Cool Whip all over the chilled cake.

You can mix in a bit of vanilla pudding mix first if you want it thicker.

It’s totally optional but I highly recommend it.

7. Add the Crunch

Sprinkle the crushed cookie mix right over the top.

Press it in gently with your hand so it sticks and doesn’t fall off when you slice it.

8. Slice and Serve

Cut into squares and serve it cold.

It’s messy, it’s pink, and absolutely delicious!

Go Ahead and Try This Easy Strawberry Crunch Poke Cake

Next time you have a potluck, bbq or birthday why not try this poke cake for everyone? They will love it!