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–+ servings
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.

Strawberry Shortcake Ice Cream Bar Poke Cake

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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

Cake

Topping

Garnish

  • 4-6 fresh strawberries

Instructions
 

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!
Keyword Strawberry Shortcake Ice Cream Bar Poke Cake
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