Featured Recipe
Strawberry Crunch Cake Remix
By Kate
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A 9x13 poke cake soaked with a milk mixture infused with strawberry gelatin and vanilla pudding powder for added texture and flavor. Topped by a whipped topping spread, then layered with a crunchy crumble made from crushed strawberry wafer cookies mixed with browned butter and a pinch of freeze-dried strawberry powder for an intense berry aroma. Baked until edges pull away slightly from dish, then chilled enough to soak, but not soggy. Adjust gelatin to taste, substitute cookies if needed, and don’t skip pressing crumb topping or it falls apart.
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Prep:
25 min
Cook:
35 min
Total:
Serves:
12 servings
dessert
baking
strawberry
cake
Introduction
A white cake with a twist — add vanilla pudding powder to the mix for moisture and texture. Baking times shift with altitude and oven quirks; watch around 35 minutes closely. Milk soak balances evaporated milk, condensed milk and whole milk with strawberry gelatin to get that authentic poke cake flavor but with a hint of extra berry depth thanks to freeze-dried strawberry powder in the crumb topping. Crushed strawberry wafer cookies swap easily for vanilla wafer and powder, giving options if pantry empty. Layering whipped topping directly onto soaked cake locks moisture underneath, crumb topping press seals texture after chilling. A mix of textures and familiar flavors but with an adult kick and precision planning. Timing is flexible; trust visual cues over the clock. Don’t rush cooling cake or skim milk soak too hot. Cracks and sogginess mean missed steps. Build the crunch thoughtfully — butter temp critical. A simple cake, leveled up.
Ingredients
About the ingredients
Cake mixes vary — adding vanilla instant pudding powder stabilizes moisture and prevents cake from collapsing under wet milk soak. Use evaporated milk for richness but whole milk can replace it, just adjust gelatin amount slightly for absorption. Sweetened condensed milk adds sweetness and thick mouthfeel, balancing tart strawberry gelatin. Brown butter in crumb topping elevates flavor with nutty, caramel notes, don’t skip this step. Cookie crumb choice is adaptable; strawberry wafers add berry aroma, but vanilla wafers plus freeze-dried powder work best if you can’t find them. Freeze-dried powder is potent, a little goes a long way. Store leftover topping in fridge tightly sealed.
Method
Bake Cake
- Oven to 350F, or slightly hotter if cake mix instructions call for it. Use a 9x13 glass baking dish; grease lightly or spray. Prepare cake batter per box, but add vanilla instant pudding powder to dry mix - helps with moisture and density. Pour into dish, smooth top. Baking done when edges pull away, and tester comes out mostly clean but with moist crumbs - a few pokes in center with toothpick or skewer. Usually around 35 minutes; oven temps vary, watch carefully near end. Cool completely - patience here or milk soak struggles. Avoid making cake too hot or warm when poking or milk will absorb unevenly.
- While cake bakes and cools, set small saucepan on medium flame. Pour evaporated milk to warm up - not boiling, just hot and steamy. Whisk in half package strawberry gelatin powder slowly; melt granules fully - no graininess. Off heat, stir in sweetened condensed milk and whole milk until smooth, consistent. Let mixture reach lukewarm or cool before pouring; too hot makes cake soggy or flavor uneven. Experiment with slight reduction of milk if your cake mix is wetter. Pudding powder in cake draw helps soak without collapse.
- Use a bamboo skewer (thin, sturdy) to poke evenly spaced holes about 1/2 inch apart across cake. Focus on covering entire surface but holes not so big they tear. The poking is critical; milk won’t absorb much otherwise. Slowly spoon the milk soak over cake evenly; don’t dump quickly or will runoff and puddle. A spoon helps direct liquid into holes without washing top layer off. Cover cake tightly with plastic wrap, refrigerate at least 1 hour, preferably up to 1 hour and 45 minutes for max soak with balance of firmness.
- When cake thoroughly chilled and milk absorbed, take tub of whipped topping out. Use a rubber spatula to spread gently but fully over cake surface, filling minor holes and smoothing top. Avoid mixing into crumb layer underneath. Tips: Cold whipped topping spreads easier; if too soft add a bit of powdered sugar to stiffen slightly. Keep edges neat, no drips down sides. Return to fridge while preparing crumb topping.
- Place strawberry wafer cookies in a sturdy plastic bag, press air out, seal. Crush with rolling pin until texture is coarse crumbs - not powder but fine enough to press flat later. If unavailable, vanilla wafer cookies plus freeze-dried strawberry powder replaces the flavor well. Toss crumbs into bowl. Brown butter gently in saucepan until it smells nutty, color pale amber. Pour over cookie crumbs, stir immediately to coat evenly. Sprinkle in freeze-dried strawberry powder and optional pinch salt to enhance and balance sweetness. Mix well but quickly before butter solidifies.
- Retrieve cake from fridge; carefully sprinkle cookie crumb mixture evenly over whipped topping layer. Use back of spoon or spatula to press down gently; flatten and compact crumbs so topping sticks and doesn’t fall off. Chill cake again to set everything and firm crumb layer for slicing, about 20 minutes. Too soon and crumbs scatter, too long and crumbs get soggy from fridge humidity.
- Cut into 12 squares with a sharp knife wiped between cuts. Garnish each serving with small dollop of whipped topping or fresh whipped cream and half a fresh strawberry for brightness. Notes: warm knife tip in hot water and dry before slicing to keep cuts clean. Crumb topping adds crunch, so don’t press too hard cutting or crumble.
- If cake mixes tend to dry or sink, add pudding mix next time for moisture retention. Milk soak temps matter - lukewarm, not hot or cold. Crumbs and butter must be balanced - too much butter means soggy, too little means dry or crumbly topping. If no evaporated milk, swap equal whole milk plus a splash heavy cream. No strawberry wafers? Use vanilla wafers with freeze-dried strawberry powder dusted over crumbs. Store cake refrigerated, loosely covered, to preserve texture.
- Try lemon gelatin powder for tart twist; adjust milk soak by reducing sugar or switching pudding powder flavor. Add layers of sliced fresh strawberries between cake and whipped topping for more berry impact. Substitute crushed pretzels in crumb mix for salty crunch. Toasted coconut flakes added on top mix well too.
- Make cake batter and whip pudding mix simultaneously for faster prep. Prepare crumb topping while cake bakes and soaking. Cool cake in fridge to speed chill time. Use parchment under plastic wrap for cleaner removal. Always taste milk soak before pouring — adjust sweetness or gelatin as needed.
Strawberry Milk Soak
Poke and Pour
Whipped Topping
Crunch Topping
Final Assembly
Serving
Troubleshooting
Variations
Efficiency Tricks
Technique Tips
Poke cake evenly but carefully to avoid breaking structure and falling holes. The key to a well-soaked cake, evenly spaced holes let the milk soak penetrate below without making the top swampy. Cool cake fully or soak partially warmed, leads to uneven absorption. For milk soak, avoid scalding evaporated milk; gelatin dissolves better at moderate heat. Brown butter slowly, watching color change carefully — burns fast. Crushed wafer crumbs must be fine enough to create texture but coarse enough to hold shape when pressed atop whipped topping. Press crumb topping firmly but not hard. Use chilled tools for spreading whipped topping, prevents melting. Refrigerate cake well to set layers before slicing to avoid mess. Rinsing knife between cuts = cleaner edges.
Chef's Notes
- 💡 Cake mix matters, use pudding mix. Adds density and moisture. Watch baking time, lots can go wrong without attention. Test edges, clean toothpick.
- 💡 Poke holes evenly; don’t rush this. It’s key for good soak. If holes too big, cake becomes soggy. If too small, liquid doesn’t absorb. Find balance.
- 💡 Milk soak should be lukewarm, not hot. Do not scald milk. Whisk gelatin until smooth, avoid graininess. Let cool before pouring over cake.
- 💡 Cookie crumble needs a good press. Don't skimp; pressing ensures sticking. If crumbs fall, add more brown butter. Use air-tight seal for leftovers.
- 💡 For topping, keep it cold. Cold tools make spreading easier. If soft, powdered sugar can help firm it up. Layer nicely, clean edges matter.
Kitchen Wisdom
What if cake sinks after baking?
Add pudding next time. It helps hold structure. Watch for warm spots when cooling. Oven temps varies.
Milk soak didn’t penetrate well?
Check poking technique, ensure even and spaced. If holes too small or uneven, soak won't work right.
Can I store leftover cake?
Yes, but cover loosely. Refrigerate and eat within a few days. Crumbs can get soggy; monitor texture.
No evaporated milk available?
Substitute equal whole milk and a splash of cream. Adjust gelatin slightly to compensate for absorption needs.
