Strawberry Crunch Poke Cake

For the frosting:

  • Add the cream cheese to the bowl of a stand mixer equipped with a whisk attachment and cream for 2-3 minutes until completely smooth.
  • In another medium bowl. Add the heavy whipping cream, powdered sugar, and vanilla extract and whisk on high speed with a hand mixer until stiff peaks form.
  • Carefully fold in the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  • Spread the frosting evenly over the top of the cake and smooth.

For the crunch topping:

    • Add the golden Oreos into a food processor and pulse a few times until you get coarse crumbs.
    • Remove half of the crumbs into a small bowl and add in 3 oz. of strawberry Jell-o powder and 2 tablespoons melted butter. Use a fork to combine until the Oreo crumbs are coated.
    • Add the remaining 2 tablespoons butter into the food processor with the plain Oreos and pulse.
  • Add the strawberry Oreo mixture into the food processor and pulse a FEW times only to combine the crumbs.
  • Sprinkle evenly over the top of the cake.
  • Top with whipped cream and fresh strawberries if desired and serve.
  • Store covered in the refrigerator up to two days.