Skip to Content
Menu

Strawberry Shortcake Golden Oreo™ Poke Cake

  • Save Recipe
  • Prep 35 min
  • Total 3 hr 15 min
  • Servings 15
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
We’re calling it—this is the official party dessert of summer. We started with a cake, then we poked strawberry jam and vanilla pudding inside. But then we couldn’t leave well enough alone (when have we ever?), so we added a layer of whipped topping with crushed-up Golden Oreo™ cookies and finished with fresh strawberries and more Oreo cookies—because.
by: Tablespoon Kitchens
Updated Mar 14, 2018
  • Save
  • Share
  • Keep Screen On

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

Filling

  • 1 cup strawberry jam
  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 2 cups chopped Golden Oreo cookies (about 16 cookies)
  • 1 cup chopped strawberries

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • 3
    With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 4
    In small microwavable bowl, microwave jam uncovered on High 2 minutes, stirring after 1 minute, until mixture is warm and spreadable. Pour over cake; spread evenly over surface, working back and forth to fill holes.
  • 5
    In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
  • 6
    In medium bowl, stir together whipped topping and 1 cup of the chopped cookies. Spread evenly over cake. Refrigerate 30 minutes. Just before serving, top with chopped strawberries and remaining 1 cup chopped cookies. Cut into 5 rows by 3 rows.

Expert Tips

  • tip 1
    Chopping the cookies, as opposed to crushing or crumbling, gives the cookies a more attractive appearance when used as a garnish.
  • tip 2
    Strawberry jam that is darker or more vibrant in color will make for a prettier appearance when the cake is cut.

Nutrition Information

No nutrition information available for this recipe
  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved