01/23/2024
Strawberry Crunch Poke Cake
Ingredients:
1 box white cake mix (and ingredients required on the box)
1 package (3.4 oz) instant vanilla pudding mix
4 cups strawberries, hulled and sliced
1 cup sugar
1 cup water
1 teaspoon vanilla extract
2 cups heavy cream
1/2 cup powdered sugar
1/2 cup strawberry crunch topping
Directions:
Prepare the cake mix according to package instructions and bake in a 9x13 inch pan. Let it cool.
In a medium saucepan, combine 2 cups of strawberries, sugar, and water. Bring to a simmer and cook until strawberries are soft and the liquid is syrupy, about 10 minutes. Remove from heat and stir in vanilla extract.
Poke holes in the cooled cake with the back of a wooden spoon. Pour the strawberry syrup over the cake, ensuring it fills the holes.
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the cake.
Sprinkle the strawberry crunch topping over the whipped cream. Arrange the remaining sliced strawberries on top.
Refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 350 kcal | Servings: 12 servings
