1-Okay, friends, let’s dive into making this Strawberry Crunch Poke Cake it’s easier than you think and so rewarding! First, start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch (23x33cm) light metal baking pan to get everything ready. Follow the package instructions to prepare the white cake batter, then bake it for 22-25 minutes until a toothpick comes out clean, and let it cool completely.

2-Once cooled, use a fork to poke holes evenly across the cake this is where the fun begins as the gelatin will soak in and create that moist texture. Mix the 3 oz (85g) strawberry gelatin with 1 cup (240ml) boiling water, then add 1 cup (240ml) cold water and whisk it all together before pouring it evenly over the holes. Cover the cake and pop it in the fridge for at least 4 hours, or even overnight, to let those flavors meld beautifully.

3>Adding the Frosting and Topping After chilling, it’s time for the frosting: Beat the softened cream cheese (8 oz / 227g) until smooth, then whip the heavy whipping cream (1½ cups / 360ml) with confectioners’ sugar (1 cup / 120g) and vanilla extract (1 tsp / 5ml) until stiff peaks form, and fold it into the cream cheese for a dreamy layer. Spread this over the chilled cake evenly. For the topping, combine crushed golden sandwich cookies (18-20 cookies), melted unsalted butter (¼ cup / 57g), and the dry strawberry gelatin powder (3 oz / 85g), then sprinkle it on top and press gently to stick.