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Strawberry Crunch Poke Cake

A moist and delicious cake filled with strawberry flavor, topped with whipped cream and crushed cookies, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box strawberry cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the Filling
  • 1 cup strawberry yogurt
  • 1 package strawberry-flavored instant pudding mix (3.4 oz)
For Topping
  • 2 cups whipped topping
  • 1 cup crushed strawberries Fresh or thawed from frozen
  • 1 cup crushed cookies or granola For added crunch on top

Method
 

Preparation
  1. Preheat the oven according to the cake mix instructions. Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well combined.
  3. Pour the batter into the prepared pan and bake according to the package instructions.
  4. Once baked, remove the cake from the oven and let it cool for a few minutes.
  5. Poke holes into the top of the cake using a fork.
Filling
  1. In a separate bowl, mix the strawberry yogurt and pudding mix until smooth.
  2. Pour the yogurt mixture over the warm cake, ensuring it fills the holes.
  3. Let the cake cool completely in the refrigerator for at least 2 hours.
Assembly
  1. Once cooled, spread the whipped topping over the cake.
  2. Top with crushed strawberries and sprinkle the crushed cookies or granola on top.
  3. Serve chilled and enjoy!

Notes

Don't skip the chilling time; it's essential for the flavors. Use frozen strawberries if fresh ones are out of season. For a twist, add vanilla extract to the yogurt mixture. You can substitute the strawberry cake mix for lemon cake mix for a zesty flavor.