Strawberry Crunch Poke Cake with Cream Cheese Frosting

👩‍🍳 Instructions

1️⃣ Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the white cake mix according to package directions. Pour into the pan and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool completely, then use a fork to poke holes evenly all over the surface.

2️⃣ Add the Strawberry Mixture:

4. In a bowl, combine the strawberry gelatin with 1 cup boiling water. Stir until fully dissolved.
5. Add 1 cup cold water and stir again.
6. Slowly pour the gelatin mixture evenly over the poked cake, allowing it to soak into the holes.
7. Refrigerate the cake for at least 4 hours or overnight for best results.

3️⃣ Make the Cream Cheese Frosting:

8. Beat the softened cream cheese until smooth and creamy.
9. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
10. Fold the whipped cream into the cream cheese until fully combined.
11. Spread the frosting evenly over the chilled cake.

4️⃣ Make the Strawberry Crunch Topping: