Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Mix the cake batter: Prepare the cake batter according to the package instructions. Pour the batter into the prepared baking dish and smooth the top.
Bake the cake: Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
2. Prepare the Strawberry Layer:
Dissolve the gelatin: In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until the gelatin is fully dissolved.
Add cold water: Stir in 1 cup of cold water and mix well.
Add strawberries: Gently fold in the diced fresh strawberries or strawberries in syrup.
3. Poke the Cake:
Poke holes: Once the cake has cooled completely, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, about 1 inch apart.
4. Add the Strawberry Layer:
Pour gelatin mixture: Slowly pour the prepared strawberry gelatin mixture over the cake, making sure it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the gelatin to set and soak into the cake.
5. Prepare the Crunch Topping:
Mix the topping: In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and crushed freeze-dried strawberries (if using). Mix until the mixture is well combined and resembles wet sand.
6. Assemble the Cake:
Spread whipped topping: Once the gelatin layer has set, spread the whipped topping evenly over the top of the cake.
Add crunch topping: Sprinkle the strawberry crunch topping evenly over the whipped topping.
7. Serve:
Chill and serve: Refrigerate the cake for an additional 30 minutes to allow the crunch topping to set. Slice and serve chilled.
