Strawberry Crunch Cake – A Deliciously Crunchy & Creamy Dessert
This Strawberry Crunch Cake is a mouthwatering dessert featuring soft layers of strawberry-flavored cake, smooth vanilla frosting, and a crispy, golden crunch topping. Inspired by the classic Strawberry Shortcake ice cream bars, this homemade version is perfect for birthdays, holidays, or any sweet craving. With a combination of fluffy cake and a delightful crunch, this cake is sure to impress!
Equipment
- Two 9-inch round cake pans (or one 9x13-inch pan for a sheet cake)
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Spatula
- Cake turntable (optional but helps with frosting)
- Parchment paper
- Food processor (for crushing the crunch topping)
- Cooling rack
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup strawberry puree fresh or store-bought
- 1 teaspoon strawberry extract optional for enhanced flavor
- Few drops of red food coloring optional
- For the Frosting:
- 1 ½ cups unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream adjust for consistency
- ½ teaspoon salt
- For the Crunch Topping:
- 20 Golden Oreos crushed
- 3 tablespoons unsalted butter melted
- ½ cup freeze-dried strawberries crushed
- 2 tablespoons strawberry gelatin Jell-O mix (for extra color and flavor)
Instructions
- 1️⃣ Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in strawberry puree and strawberry extract (if using). Add a few drops of food coloring for a vibrant pink hue.
- Alternate adding the flour mixture and milk, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- 2️⃣ Prepare the Crunch Topping:
- Place Golden Oreos and freeze-dried strawberries in a food processor. Pulse until crumbled.
- Add strawberry gelatin powder and melted butter, then mix until combined. Set aside.
- 3️⃣ Make the Frosting:
- In a large bowl, beat butter until smooth.
- Gradually add powdered sugar, mixing on low speed until combined.
- Stir in vanilla extract and salt.
- Add heavy cream, one tablespoon at a time, until desired consistency is reached. Beat for 3-4 minutes until fluffy.
- 4️⃣ Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
- Place the second cake layer on top and frost the entire cake, smoothing it with a spatula.
- Press the strawberry crunch topping onto the sides and top of the cake.
- (Optional) Garnish with fresh strawberries or a drizzle of strawberry sauce.
- 5️⃣ Chill & Serve:
- Refrigerate the cake for 30 minutes to set.
- Slice and serve! Enjoy your homemade Strawberry Crunch Cake! 🍓🎂
Notes
Storage: Keep leftover cake in an airtight container in the refrigerator for up to 5 days.
Make Ahead: The cake layers can be baked a day ahead and wrapped in plastic wrap.
Substitutions: Use vanilla cake mix instead of homemade cake for a quicker version.
Make Ahead: The cake layers can be baked a day ahead and wrapped in plastic wrap.
Substitutions: Use vanilla cake mix instead of homemade cake for a quicker version.