This Gluten-Free Strawberry Crunch Poke Cake starts with a tender vanilla cake, it’s then drizzled with a strawberry jam layer. Then, it’s topped off with homemade whipped cream, and a deliciously sweet strawberry shortcake crunch topping.
This cake is light and delicious and everyone will love it! The flavor reminds me of those iconic strawberry ice cream bars you get from the ice cream truck…It’s pure bliss!
The vanilla cake is just a store bought cake mix. I used the Bob’s Red Mill brand. I love using Bob’s Red Mill products for most of my gluten free needs. I’m not paid to say this either lol, I just like their products!
Also, to make it even easier, if you don’t want to or have the time to make homemade whipped cream, just buy the store bought kind. It will make this recipe even easier to whip up and it will still taste delicious.
Making Gluten-Free Strawberry Crunch Poke Cake
As I mentioned before, the cake is just a store bought cake mix, so it will be really simple to whip up.
I should mention that the directions for this particular cake mix says to bake at 325 degrees F., however, I baked my cake at 350 degrees, which is what I’ll suggest for this recipe.
So, preheat oven to 350 degrees F. and spray a 9 x 13 glass baking dish with cooking spray and set aside.
Bake cake mix according to directions on back of package. Pour into baking dish and bake for about 30-32 minutes or until toothpick inserted in middle comes out clean.
Poke holes all over cake while cake is still warm. You can use the back of a wooden spoon for this part.
Next, in a small saucepan you’ll warm up the strawberry jam and lemon juice and stir until mixture is slightly runny. Pour this warm strawberry jam all over cake, making sure to get it into the holes. You can use a silicon spatula to spread jam all over.
After that, pour the whole can of sweetened condensed milk over strawberry jam and spread around evenly with spatula.
Thinly slice strawberries and layer them in rows so it complately covers the condensed milk layer.
Time to make fresh whipped cream!
In a bowl using a hand mixer with whisk attachment on, whisk together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks start to form. Spread whipped cream evenly all over strawberry layer.
Lastly, sprinkle a good amount of strawberry shortcake crunch topping all over top of cake. (see recipe below on how to make). Chill cake in fridge for an hour before serving.
Makes 15 servings. Enjoy!
Strawberry Shortcake Crunch Topping
Keep your oven on at 350 degrees F.
In a bowl, mix together 1/2 cup of flour, strawberry jello package, and 1/4 cup of the softened butter until crumbly mixture forms. You can use your hands or fork for this step.
In another bowl, mix together the remaining 1/2 cup flour, 1/2 cup sugar, 1/4 cup softened butter, and vanilla extract until crumbly mixture forms.
Line a cookie sheet with parchment paper and carefully spread out the strawberry crumbles and vanilla crumbles in an even layer and bake for about 8-10 minutes. You want them to be slightly crunchy in texture. If they need to bake a little longer, then stick them back in for another 1-2 minutes.
Let the shortcake crumbles cool down on cookie sheet before using.
*This Strawberry Shortcake Crunch topping recipe was taken from Portlandia Pie Lady’s website.
Using & Storing Strawberry Shortcake Crunch Topping:
You will more than likely have left over strawberry shortcake crunch topping. If storing, pour leftovers into an airtight container and keep in a cool dry place. This should last about a week.
Ideas for using up: Use this crunchy topping on ice cream, yogurt, cakes, cookies/bars, pies, etc. Let your creative juices flow here!
Love Cake? We think you’ll like some of our other gluten-free cakes. One of my favorites is our Double Chocolate Bundt Cake (Gluten-Free) and our fun Gluten-Free Funfetti Cake.
Gluten-Free Strawberry Crunch Poke Cake
Ingredients
For the Cake:
- 1 19 oz. Bob's Red Mill Gluten Free Vanilla Cake Mix, plus 3 eggs, 1/2 C. water, and 1/2 C. melted butter. **Follow directions on back of package.
- 10 Large strawberries, sliced
- 1 14 oz. can sweetened condensed milk
Jam Spread:
- 1 10 oz. Jar strawberry jam fruit spread
- 1 tbsp. Lemon juice
Whipped Cream:
- 2 1/2 C. Heavy whipping Cream
- 3/4 C. Powdered sugar
- 1 tsp. Vanilla extract
Strawberry Shortcake Topping:
- 1 3oz. Box strawberry jello
- 1 C. Gluten-Free flour
- 1/2 C. Sugar
- 1/2 C. Softened butter, divided
- 1 tsp. Vanilla extract
Instructions
Making Gluten-Free Strawberry Crunch Poke Cake
- I should mention that the directions for this particular cake mix says to bake at 325 degrees, however, I baked my cake at 350 degrees, which is what I'll suggest for this recipe.
- So, preheat oven to 350 degrees F. and spray a 9 x 13 glass baking dish with cooking spray and set aside.
- Bake cake mix according to directions on back of package. Pour into baking dish and bake for about 30-32 minutes or until toothpick inserted in middle comes out clean.
- Poke holes all over cake while cake is still warm. You can use the back of a wooden spoon for this part.
- Next, in a small saucepan you'll warm up the strawberry jam and lemon juice and stir until mixture is slightly runny. Pour this warm strawberry jam all over cake, making sure to get it into the holes. You can use a silicon spatula to spread jam all over.
- After that, pour whole can of sweetened condensed milk over strawberry jam and spread around evenly with spatula.
- Thinly slice strawberries and layer them in rows so it complately covers the condensed milk layer.
- Making the Whipped Cream: In a bowl using a hand mixer with whisk attachment on, whisk together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks start to form. Spread whipped cream evenly all over strawberry jam layer.
- Lastly, sprinkle a good amount of strawberry shortcake crunch all over top of cake. (see recipe below on how to make). Chill cake in fridge for an hour before serving.
Strawberry Shortcake Crunch Topping
- Keep your oven on at 350 degrees F.
- In a bowl, mix together 1/2 cup of flour, strawberry jello package, and 1/4 cup of the softened butter until crumbly mixture forms. You can use your hands or fork for this step.
- In another bowl, mix together the remaining 1/2 cup flour, 1/2 cup sugar, 1/4 cup softened butter, and vanilla extract until crumbly mixture forms.
- Line a cookie sheet with parchment paper and carefully spread out the strawberry crumbles and vanilla crumbles in an even layer and bake for about 8-10 minutes. You want them to be slightly crunchy in texture. If they need to bake a little longer, then stick them back in for another 1-2 minutes.
- Let the shortcake crumbles cool down on cookie sheet before sprinkling over the whipped cream.
Notes
We hope you enjoy this scrumptious Strawberry Crunch Poke Cake dessert. If you make it, please let us know what you think down in the comments below and also feel free to rate this recipe as well.
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Happy Eating!
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