Strawberry Crunch Cake Recipe

This Strawberry Crunch Cake Recipe contains all your favorite summer flavors, and is the perfect dessert for every summer potluck and party!

Course Dessert

Cuisine American

Keyword cake, poke cake, strawberry

Prep Time 4 20

Cook Time 25

Total Time 4 45

Servings

Calories 382kcal

Preheat the oven to 350°.
Grease a 9x13 baking dish with cooking spray. Set aside.
Prepare the cake mix according to the back of the box instructions.
Add the batter to the prepared dish and bake according to box instructions.
Cool the cake completely.
Once cooled, use the end of a wooden spoon to poke holes all around the top of the cake.
In a small mixing bowl add one box of jello and boiling water. Mix until dissolved and then stir in the cold water and mix once again.
Pour that mixture over the cake holes, making sure to pour over each hole.
Cover and place it in the fridge for 4 hours or overnight.
The next day, spread the cool whip over the top of the cake. Almost using the entire container.
Crush the golden Oreos.
Melt the butter in a microwave-safe bowl, then add to the crushed cookies and mix.
Then add the other box of jello powder to the buttery cookie mix and stir well.
Sprinkle this jello-cookie mixture over the top of the whipped cream and lightly press down to make sure the crumbs stick into the cool whip.
Slice and serve! Add a fresh strawberry for garnish - if desired.

Crush up the Oreos in either a food processor or smashing it in a zip lock bag!
Keep in an airtight container in the fridge for 4-5 days!