This strawberry crunch poke cake is soft, sweet, and topped with a golden cookie crumble. Make it fast using boxed cake mix and strawberry Jell-O.

This cake is super easy to make, and you can follow the full step-by-step guide just below. We included helpful tips and tricks so everything turns out right the first time. Scroll to the bottom for answers to the most frequently asked questions.

Ingredients

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What you’ll need to make this strawberry poke cake recipe:
White sheet cake baked in a 9×13-inch pan
1 (12-ounce) can of evaporated milk
1 (3-ounce) package of strawberry jello, divided in half
1 (14-ounce) can of sweetened condensed milk
½ cup of whole milk
8-ounce container of Cool Whip or frozen whipped topping, thawed (plus more for garnish)
25 golden Oreos (about 1 package)
¼ cup of salted butter, melted
Fresh strawberries for garnish (optional)
Substitutions and Additions

Make your strawberry crunch poke cake your own with fun swaps and tasty add-ins! These quick changes bring even more flavor and flair. Try these easy substitutions and additions: