Strawberry Poke Cake Recipe

This easy-to-make cake is sweet and delicious, with all the flavors of the strawberry shortcake ice cream bars you loved as a kid!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Refrigerate 4

Total Time 4 50

Servings servings

Calories 285kcal

1 strawberry cake mix, eggs and vegetable oil prepare according to package instructions
2 3 ounce packages strawberry jello
1 cup boiling water
8 ounces cool whip
20 golden oreo cookies
¼ cup butter melted
3 ounce package strawberry jello
20 fresh strawberries

Prepare the cake mix as directed on the package in a 9x13 cake pan.
When the cake comes out of the oven immediately poke holes all over the top of it, using either a skewer or the back end a wooden spoon.
Pour the boiling water into the jello and stir until it's dissolved. Immediately spoon the jello over the top of the warm cake. Refrigerate for at least four hours or overnight to set the jello.
Place the cookies in a ziplock bag. Using rolling pin to crush the cookies. Crush them well, you don't want any big chunks.
Pour the cookie crumbs into a medium-sized mixing bowl. Add the strawberry jello and melted butter. Lightly mix to combine the mix into a crumble.
Remove the cooled cake from the refrigerator. Evenly spread cool whip over the top of the cake.
Sprinkle the strawberry crumble mixture over the top of the cake. Top with fresh strawberries. Serve and enjoy!