Strawberry Cream Crunch Cake
This Strawberry Cream Crunch Cake is a strawberry cake soaked with sweetened condensed milk after baking and topped with fresh sweet whipped cream, fresh strawberries, and crushed golden Oreos for crunch. This strawberry poke cake has it all!
Servings: 16
Ingredients
- (1) Strawberry Cake Mix * (plus ingredients on back of the box -- oil, eggs, water)
- (1) 14-ounce can Sweetened Condensed Milk
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 1 lb. Fresh Strawberries (sliced)
- 10 Golden Oreos
- 2 Tablespoons Melted Butter
Instructions
- Start by mixing in a bowl the strawberry boxed cake mix with the ingredients listed on the back of the cake mix. Whisk it until smooth.
- Grease or lightly spray a 9 x 13 pan baking pan. Pour cake batter into the pan and bake. Watch carefully as oven temperatures can vary.
- Remove the cake from the oven and let cool for about 10-15 minutes. After it has slightly cooled, poke holes all over the cake with a fork or cake tester.
- Pour sweetened condensed milk all over the cake and spread into the holes. You may need to make a few more holes or make larger holes, to ensure the sweetened condensed milk seeps into the cake.
- Cover and place in the refrigerator for 1 to 2 hours. Once the cake has cooled in the refrigerator, make the whipped cream topping by whipping heavy cream and powdered sugar together with a hand mixer or stand mixer, until soft peaks form.
- Spread all over the cake. Slice fresh strawberries and sprinkle on top of the whipped cream.
- Make the crunch topping by adding the Golden Oreos and melted butter to a food processor and pulse until it turns into fine crumbs. You can also place them in a Ziploc bag and crush the cookies using a rolling pin and then placing in a bowl and then stir in the butter.
- Sprinkle the top of the cake with the crushed golden Oreo topping. Place in the refrigerator until ready to serve and cut into slices.
Notes
The ingredients called for in boxed cake mixes can vary so I didn't include them in the recipe card. Follow the instructions on the back of the boxed cake mix and pour into a 9 x 13 pan and bake.
The boxed cake mix I used in this recipe called for 1 cup of water, 1/2 cup of oil, and 3 large eggs.