Strawberry Crunch Poke Cake

Ingredients

• Nonstick cooking spray
• 1 (15.25-oz.) box white cake mix, plus ingredients called for on box
• 1 (3-oz.) box strawberry Jell-O
• 1 1/2 c. heavy cream
• 1 (8-oz.) block cream cheese, room temperature
• 2/3 c. (75 g) confectioners' sugar
• 1 tsp. pure vanilla extract
• 1/8 tsp. kosher salt
• 24 vanilla sandwich cookies, such as Golden Oreos
• 4 tbsp. (1/2 stick) unsalted butter, melted
• Fresh strawberries, halved lengthwise, for serving

Directions

• Preheat oven to 350°. Grease a 13"-x-9" baking pan with cooking spray. Prepare cake according to package directions.
• Pour batter into prepared pan. Bake cake until a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool.
• Using a bamboo skewer or chopstick, poke holes all over cake, making sure not to go through to the bottom and spacing 1/2" to 1" apart.
• In a small saucepan, bring 1/2 cup water to a boil. Add Jell-O powder; whisk until dissolved. Remove from heat and whisk in 1/2 cup cold water.
• Pour gelatin mixture evenly over holes on cake. Cover and refrigerate at least 2 hours or up to overnight.
• In a large bowl, using a handheld mixer, beat cream on medium-high speed until stiff peaks form.
• In another large bowl, using handheld mixer, beat cream cheese on medium-high speed until smooth and fluffy. Add confectioners' sugar and beat until smooth, then add in vanilla and salt. Fold in whipped cream until just combined.
• Spread frosting over top of cake; reserve remaining frosting for topping (optional).
• In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and stir to combine.
• Sprinkle crumb mixture over frosting, then lightly press down on crumbs to adhere.
• Dollop or pipe reserved frosting over crumbs (if using). Top dollops with strawberries.

Recipe from delish.com.