Strawberry Shortcake Ice Cream Bar Poke Cake

A slice of strawberry shortcake with whipped topping and sliced strawberries is on a plate in front of a baking dish of the same dessert. A box of Good Humor Strawberry Shortcake bars is in the background on a checkered tray.

Melissa Jo

Strawberry Shortcake Ice Cream Bar Poke Cake

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This Strawberry Shortcake Ice Cream Bar Poke Cake tastes just like the classic strawberry crunch ice cream bars from childhood—but even better. A moist strawberry cake is soaked with melted strawberry ice cream, topped with sweet strawberries, fluffy Cool Whip, and finished with a buttery strawberry crunch topping made from Golden Oreos and freeze-dried strawberries.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 people

Course: Dessert

Cuisine: American

Ingredients

Cake

1 box Strawberry Supreme Cake Mix plus ingredients called for on box
1 pound fresh strawberries sliced (Divided: Set 4 Aside for Garnish)
1 ½ tablespoons granulated sugar
2 ½ cups strawberry ice cream melted

Topping

16 oz Cool Whip Slightly thawed
14 Golden Oreos
1 bag freeze-dried strawberries about 1 cup
4 tablespoons salted butter melted

Garnish

4-6 fresh strawberries

Method

Step 1: Bake the Cake

Prepare the strawberry cake mix according to the package directions. Bake in a 9x13-inch baking dish.

Step 2: Prepare the Strawberries

While the cake bakes, combine the sliced strawberries with 1 ½ tablespoons sugar in a bowl. Toss gently and set aside to macerate while the cake finishes baking.

Step 3: Melt the Ice Cream

Allow the strawberry ice cream to sit at room temperature while the cake bakes until completely melted.

Step 4: Poke the Cake

A few minutes after removing the cake from the oven, use the back of a wooden spoon to poke holes all over the cake, about ¾ of the way through.

Step 5: Add the Ice Cream

Slowly pour the melted strawberry ice cream over the warm cake, making sure it goes into the holes. If any ice cream pools on top, use a spoon to guide it into the holes.

Step 6: Add the Strawberries

Spread the sugared strawberries evenly over the cake.

Step 7: Chill

Place the cake in the refrigerator or freezer for about 1 hour until cooled completely.

Step 8: Frost the Cake

Spread about ¾ of the thawed Cool Whip evenly over the chilled cake.

Step 9: Make the Strawberry Crunch Topping

Twist apart the Golden Oreos and scrape out the filling. Place the cookies in a large zip-top bag along with the freeze-dried strawberries.
Crush until fine crumbs form.
Pour in the melted butter and mix until the crumbs are evenly coated.

Step 10: Finish the Cake

Sprinkle the strawberry crunch mixture evenly over the Cool Whip layer.
Slice the remaining strawberries, keeping the tops attached if desired, and fan them out for garnish. Place them on top of the cake.

Step 11: Serve

Chill until ready to serve and enjoy! Store leftovers covered in the refrigerator!