Strawberry Crunch Poke Cake

2. Adding the Strawberry Gelatin

1. Prepare the Gelatin: In a medium bowl, dissolve the strawberry-flavored gelatin in 1 cup of boiling water. Stir until the gelatin is fully dissolved, then add 1 cup of cold water and mix well.
2. Pour the Gelatin: Carefully pour the gelatin mixture over the cake, ensuring it seeps into all the holes. Cover the cake with plastic wrap and refrigerate for at least 3 hours, or until the gelatin is set and the cake is fully chilled.

3. Making the Frosting

1. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form.
3. Combine and Frost: Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the frosting evenly over the chilled cake, using a spatula to create a smooth surface.

4. Creating the Strawberry Crunch Topping

1. Crush the Toppings: In a food processor, pulse the freeze-dried strawberries and Golden Oreos until they form a coarse crumb mixture. If you don’t have a food processor, you can place the ingredients in a ziplock bag and crush them with a rolling pin.
2. Combine with Butter: Transfer the crumb mixture to a bowl and stir in the melted butter until evenly coated.
3. Top the Cake: Sprinkle the strawberry crunch topping evenly over the frosted cake, pressing down gently to adhere.

Serving Suggestions

Strawberry Crunch Poke Cake is best served chilled, straight from the refrigerator. The cake’s vibrant red hue, creamy frosting, and crunchy topping make it a visually stunning centerpiece for any dessert table. Serve it with fresh strawberries or a dollop of whipped cream for an extra touch of elegance. This cake is perfect for summer parties, birthdays, or any occasion that calls for a refreshing and indulgent dessert.

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