Go Back
–+ servings
strawberry crunch cake
Print

Strawberry Crunch Cake Recipe

An easy strawberry crunch cake made with a soft poke cake base, creamy topping, and a buttery strawberry Oreo crumble, perfect for parties, potlucks, or anytime you need a simple crowd-pleasing dessert.
Course Dessert
Cuisine American
Keyword strawberry crunch cake
Prep Time 15 minutes
Cook Time 30 minutes
Chilling time 4 hours
Servings 12 slices
Calories 320kcal
Author April Woods

Ingredients

Cake Base

  • 1 box white cake mix (15 ounces)
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 cup water

Strawberry Layer

  • 1 box strawberry jello (dry powder) (3 ounces)
  • 1 cup boiling water
  • 1 cup cold water

Topping

  • 8 ounces Cool Whip
  • 20 Golden Oreos crushed
  • ¼ cup butter melted
  • 1 box strawberry jello (3 ounces)
  • optional: freeze dried strawberries crushed

Optional Garnish

  • Fresh strawberries

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or our homemade cake release.
  • Prepare the cake mix according to package directions using eggs, oil, and water listed above. Pour into prepared pan and bake as directed.
  • Allow cake to cool completely. Use the end of a wooden spoon to poke holes all over the top.
  • In a bowl, dissolve 1 box of strawberry jello in boiling water. Stir in cold water. Pour the jello mixture evenly over the cake, making sure it fills the holes.
  • Cover and refrigerate for at least 4 hours or overnight.
  • Spread Cool Whip evenly over the chilled cake.
  • In a bowl, combine crushed Golden Oreos with melted butter. Stir in the dry strawberry jello powder (and freeze dried strawberries, if desired) until fully combined.
  • Sprinkle the crumble over the top of the cake and gently press to adhere. Garnish with fresh strawberries if desired.

Notes

Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes: 
  • Make sure the cake is fully cooled before adding the jello mixture.
  • Chilling overnight gives the best flavor and texture.
  • Crush cookies to a mix of fine crumbs and small chunks for the best topping texture.
  • Store covered in the refrigerator for up to 3–4 days.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Sodium: 260mg | Sugar: 30g