Instructions for cake:

• Preheat the oven to 350°F (177°C).  Generously grease a 9″ x 13″ cake pan
• Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.)  Add the butter, vanilla, and ½ cup of milk.  Mix on medium speed until the dry ingredients are moistened, about 1 minute.  Stop the mixer and scrape down the sides and up the bottom of the bowl. The mixture will resemble a thick dough.
• Whisk the eggs, sour cream and remaing milk together in a medium bowl.  With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition.  Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined.  Avoid over-mixing.  Some small lumps are OK.
• Pour and spread batter evenly into prepared pan.  Bake for around 32-35 minutes or until the cake is baked through.  To test for doneness, insert a toothpick into the center of the cake.  If it comes out clean (or with a few crumbs), it’s done.  Cool in pan for at least 20 minutes before poking and adding gelatin.

For the “Poke” Magic:

• 1 package (3 oz) strawberry-flavored gelatin
• 1 cup boiling water
• ½ cup cold water

1. While the cake is cooling, empty the packet of strawberry gelatin into a medium bowl.  Carefully pour 1 cup of boiling water over the gelatin powder. Whisk until the gelatin is completely dissolved (this usually takes about 2 minutes).  Stir in the ½ cup of cold water.  Set aside.
2. Once the cake has cooled for at least 20 minutes (it should still be warm, but not piping hot), evenly poke holes all over the top of the cake.  A wooden spoon handle works perfectly for larger holes, or you can use a fork for smaller ones.  Poke generously, going about halfway or two-thirds of the way down into the cake. You want plenty of these little tunnels!
3. Slowly and carefully pour the prepared liquid strawberry gelatin evenly over the entire cake, making sure the gelatin seeps into all the poked holes. Place the cake in the refrigerator for at least 4 hours, or overnight, to allow the gelatin to fully set and absorb into the cake.  This step is non-negotiable for that perfect moist texture!

Ingredients for Mascarpone Whipped Cream Frosting:

• 1½ cups (360 grams) heavy whipping cream
• 8 oz. (227 grams) chilled mascarpone
• ½ cup (60 grams) confectioners’ sugar
• 1 teaspoon pure vanilla extract

Instructions for Luscious Mascarpone Whipped Cream Frosting:

Preparation is Key: For the best results, ensure all your ingredients (especially the heavy cream and mascarpone) are thoroughly chilled.  You can also chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before starting; this helps the cream whip up faster and firmer.

1. In your chilled mixing bowl (preferably using a stand mixer with a whisk attachment or a hand mixer), pour the cold heavy whipping cream. Begin whipping on medium-high speed.
2. The cream will start to thicken, forming soft ripples, then gradually thicken further.  Continue whipping until soft peaks form.
3. With the mixer still running on medium-high, gradually sprinkle in the confectioners’ sugar.  Follow with the pure vanilla extract.
4. Continue to whip the cream until medium-stiff peaks form.  At this stage, the cream will hold its shape more firmly when the whisk is lifted, but it’s still smooth and creamy, not grainy.  Be careful not to over-whip at this stage, as a little more mixing is coming.
5. Add the chilled mascarpone cheese directly to the whipped cream mixture.
6. Reduce mixer speed to low and mix the mascarpone into the whipped cream until it is just combined and no streaks of mascarpone remain.  Overmixing the mascarpone can cause the frosting to curdle and become grainy.  The goal is a uniform, smooth, and fluffy consistency.

You’ve baked the perfect strawberry poke cake – moist, full of fruity flavor, and just begging for that extra special touch.  But what if you could take it from “delicious” to “absolutely unforgettable”?  Enter the Homemade Strawberry Crunch Topping.

Forget store-bought sprinkles!  This isn’t just any topping; it’s a symphony of buttery shortbread, bright, tangy strawberries, and an irresistible texture that will have everyone asking for your secret.  And guess what? It’s surprisingly easy to make!

If you grew up loving those iconic strawberry crunch ice cream bars, you know the magic we’re talking about.  That delightful mix of sweet, slightly salty cookie crumbles and vibrant strawberry flavor.  This homemade version brings all that nostalgic goodness right to your kitchen, with the added benefit of fresh, quality ingredients.

This recipe yields approximately 4-5 cups of crunch, perfect for generously covering a 13×9 inch cake.

Prep time: 15 minutes Cook time: 20-25 minutes Cooling time: 30 minutes

Ingredients For the Shortbread Crumble:

• 2 cups (240 grams) all-purpose flour
• ½ cup (100 grams) granulated sugar
• ½ teaspoon kosher salt
• ¾ cup (170 grams) unsalted butter, very cold and cut into ½-inch cubes
• 1 teaspoon pure vanilla extract, optional
• ½ teaspoon pure almond extract, optional
• 1 oz. (28 grams) freeze dried strawberries

1. Preheat your oven to 300°F (150°C).  Line a large baking sheet with parchment paper.
2. Add the flour, sugar, and salt to the food processor.  Pulse a few times to combine.  Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Be careful not to overmix.
3. Stir in the vanilla and almond  extracts (if using)
4. Spread the shortbread mixture evenly over the prepared baking sheet.  Bake for 20-25 minutes, or until the crumbs are lightly golden brown and look dry.  Stir halfway through baking to ensure even baking.
5. Remove from the oven and let the shortbread cool completely on the baking sheet.  This is crucial for achieving maximum crunch!  Once cool, gently break up any larger clumps.
6. Pulse freeze dried strawberries in food processor into a fine powder.

Assemble the Strawberry Crunch

1. Add the cooled shortbread crumbles to food processor with the strawberry powder.
2. Pulse everything together until the shortbread crumbles are evenly coated in the pink strawberry mixture and are the consistancy of medium crumbs.  See photos below ↓.
3. If you like a slightly richer crunch or want a bit more binding, drizzle in the 2 tablespoons of melted butter while mixing.  This can help some of the smaller crumbs stick together slightly and give it a more “clustered” texture.  This is optional!

Your homemade strawberry crunch is ready to adorn your strawberry poke cake!  Simply sprinkle it generously over the top of your frosted or whipped cream-topped cake.  Enjoy!!

Tips for Success & Variations:

Freeze-Dried is Key: Don’t substitute with regular dried strawberries.  Freeze-dried strawberries are light, airy, and crumble perfectly into a powder, offering intense flavor and vibrant color without adding moisture.

Cool Completely: Patience is a virtue! Warm shortbread will absorb moisture from the other ingredients, making your crunch less crunchy.

Storage: Store any leftover strawberry crunch in an airtight container at room temperature for up to 1-2 weeks.  It’s also freezer-friendly for up to a month!

Vanilla Wafer Boost: For an even more authentic “ice cream bar” vibe, you can incorporate some crushed vanilla wafers into your shortbread crumble mixture.

Other Uses: This glorious strawberry crunch isn’t just for poke cakes!

Try it on:

• Ice cream sundaes
• Cupcakes
• Cheesecakes
• Yogurt parfaits
• Fruit crumbles

I hope you make this luscious cake that brings back childhood ice cream truck memories.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!