How to Make a Fun and Delicious Strawberry Crunch Poke Cake with Crispello Chunks

You know we love experimenting, and combining bold flavors together in a way that it works is one of our specialties. In that spirit, we’re bringing you a detailed recipe for a strawberry crunch poke cake with Crispello chunks. This dessert combines the moist charm of a classic vanilla cake which is soaked in strawberry syrup, and then topped with fluffy whipped cream, and with chunks of crispy, creamy Crispello chocolates. A poke cake is already charming in its simplicity. You bake a sponge cake, poke holes in it while it’s still warm, and pour a sweet, flavored liquid on top so it seeps into the sponge, creating juicy pockets of flavor. Add to that the happy crunch of the crushed strawberry biscuits and the delightful texture and taste of Cadbury Crispello, which is essentially wafer filled with chocolate cream, and you’ve got a recipe that turns a simple cake into a memorable indulgence. So here’s how you can go about making this:

Ingredients:

For the cake:

• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup (240 ml) whole milk, room temperature
• Optional: 2 tbsp vegetable oil (for extra moistness)

For the strawberry syrup:

• 1 packet of strawberry jelly crystals or 1 cup strawberry syrup
• 1 cup boiling water
• 1/2 cup cold water

For the topping:

• 2 cups whipped cream or whipped topping
• 1/2 cup crushed strawberry-flavored biscuits or freeze-dried strawberries
• 8 Cadbury Crispello chocolates, roughly chopped
• Extra strawberries for garnish (optional)

Method:

1. Preheat your oven to 175C or 350F.
2. Grease a cake pan and set aside.
3. In a bowl, add the flour, baking powder, and salt. Sift in the flour to avoid a clumpy batter later on. Give it a good mix and then set aside.
4. In a bowl, with a handheld mixer or stand mixer, beat the butter and sugar on medium speed for about 5 minutes, until the mixture is light and fluffy.
5. Then add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and mix well.
6. Now add the dry ingredients to the wet mix, one spoon at a time.
7. Then add the milk and mix it in. Don’t overmix.
8. Pour the batter into the prepared cake pan and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
9. Let it cool for just 10 minutes. It should still be warm to soak up the strawberry syrup, don’t let it cool completely.
10. Using the handle of a wooden spoon or the thick end of a chopstick, poke holes all over the cake, about an inch apart.
11. Prepare the strawberry syrup. If you’re using jelly crystals, dissolve them in 1 cup of boiling water. Stir well until completely dissolved. Add 1/2 cup cold water. If you’re using bottled syrup, warm it slightly in the microwave or over a stove for easier pouring.
12. Now gently pour the syrup over the cake, making sure it seeps into every poke-hole, saturating the sponge cake.
13. Place the cake in the refrigerator for at least 1 hour to allow it to chill and absorb the flavors.
14. After the cake has cooled, spread a generous, fluffy layer of whipped cream over the top.
15. Sprinkle the top with crushed strawberry biscuits or freeze-dried strawberries.
16. Take your Crispello chocolates, roughly chop them into small bite-sized pieces, and then scatter them across the top.
17. Refrigerate the cake for another 30 minutes before slicing. This helps everything set and ensures the layers stay distinct when you cut into them.
18. Serve chilled, with a few fresh strawberries on top for color. Or with a single mint sprig for minimalist contrast.

Tips:

• Add a few drops of rosewater or vanilla extract to the whipped cream for extra aroma.
• If serving to adults, you can brush the cake with a tablespoon of strawberry liqueur before adding the syrup into the holes.
• To make it look fancier, pipe whipped cream flowers on top and press a Crispello chunk in each one if you prefer.