Strawberry Crunch Cake Recipe: Everything You Need

Remember those strawberry shortcake ice cream bars from childhood? This strawberry crunch cake recipe captures that same magical combination in cake form! I created this dessert for my niece’s birthday, and now it’s our family’s most requested treat.

What makes this recipe special is the perfect contrast between moist strawberry cake layers, creamy frosting, and that signature crunchy topping. The cake features real strawberry flavor, and the pink and white crumb coating isn’t just beautiful, it provides that satisfying crunch we all love.

Don’t let the impressive appearance fool you, this strawberry crunch cake recipe is surprisingly simple to make. Whether for birthdays, summer gatherings, or just because, this nostalgic dessert always brings smiles to the table. Ready to bring back those sweet memories in cake form?

The Health Benefits of Strawberries

Strawberries aren’t just tasty, they’re good for you too! These sweet red berries pack a serious punch of vitamin C, even more than oranges. They’re full of antioxidants that help your body fight off damage from everyday stress. Strawberries also contain fiber for healthy digestion and potassium that’s great for your heart. Some studies show people who eat strawberries regularly might have lower blood pressure and cholesterol. While our strawberry crunch cake is definitely a treat, I like knowing the strawberries add a little nutritional boost to my dessert! So go ahead and enjoy those strawberry flavors, your taste buds and your body will thank you.

Ingredients for Strawberry Crunch Cake

Getting ready to make this nostalgic treat? Let’s gather everything you’ll need. This recipe breaks down into three main components: the cake layers, the creamy frosting, and that signature crunchy topping.

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For the Cake:

• 1 box vanilla cake mix (15.25 oz)
• 1 box strawberry cake mix (15.25 oz)
• 6 large eggs (3 for each cake mix)
• 2/3 cup vegetable oil (1/3 cup for each cake)
• 2 cups water (1 cup for each cake)

For the Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons heavy cream (if needed for consistency)

For the Strawberry Crunch Topping:

• 24 Golden Oreo cookies (or vanilla sandwich cookies)
• 12 strawberry wafer cookies
• 1.2 oz freeze-dried strawberries
• 5 tablespoons unsalted butter, melted

For Decoration:

• 1 pint fresh strawberries, hulled and sliced
• Extra strawberry crunch topping
• Additional whole strawberries for garnish

I always make sure my ingredients are at room temperature before starting, especially the butter and cream cheese. This helps everything blend smoothly. And don’t worry if you can’t find strawberry cake mix, you can use vanilla and add strawberry extract and a few drops of red food coloring instead. The freeze-dried strawberries are key for that intense berry flavor in the crunch topping, but if you can’t find them, you can use strawberry Jell-O powder as a substitute.

Step-by-Step Preparation Guide

Let’s break down this strawberry crunch cake recipe into simple steps. I’ve made this cake several times, and following this order makes the process much smoother.

Baking the Cakes

• First, set your oven to 350°F (175°C). While it’s heating, grease two 8-inch round cake pans and line their bottoms with parchment circles.
• Grab a large mixing bowl for the vanilla cake. Combine the vanilla cake mix with 3 eggs, 1/3 cup vegetable oil, and 1 cup water. Mix until the batter looks smooth but be careful not to overbeat it.

• Pour this vanilla batter into one of your prepared pans, using a spatula to spread it evenly.
• Clean your bowl (or use a fresh one) and repeat the same steps with your strawberry cake mix, eggs, oil, and water. Pour this pink batter into the second pan.

• Slide both pans into your preheated oven, positioning them in the center rack if possible. Bake for 25-30 minutes. You’ll know they’re done when the centers spring back lightly when touched or when a wooden toothpick comes out clean.

• Once baked, set the hot pans on cooling racks for about 10 minutes. Then carefully flip each cake out and let them cool completely. This usually takes about an hour.

Creating the Signature Crunch Topping

• While the cakes cool, make your crunch mixture. Break the Golden Oreos and strawberry wafers into chunks and place them in your food processor.

• Pulse several times until you have coarse crumbs – not powder! You want some texture here.
• Add the freeze-dried strawberries to the processor and pulse just a few more times. These strawberries add that authentic flavor and beautiful pink speckling.
• Dump this mixture into a bowl, pour over your melted butter, and stir until everything looks slightly moistened. The crumbs should clump slightly when pressed.
• Spread this mixture on a baking sheet and pop it in the oven for 5 minutes. This step helps set the crunch and intensifies the flavor. Let it cool completely before using.

Whipping Up the Frosting

• In a large mixing bowl, beat your room-temperature cream cheese and butter together until the mixture looks fluffy – about 2-3 minutes on medium speed.
• Turn your mixer to low and gradually add powdered sugar, about a cup at a time. This prevents a sugar cloud from forming.
• Mix in the vanilla extract and salt, then check the consistency. If it feels too stiff, add a splash of heavy cream. I usually need about 2 tablespoons for the perfect spreading texture.

Putting It All Together

• Once everything has cooled, use a long serrated knife to level your cakes if they have domed tops.
• Place the strawberry layer on your cake plate. I like to put a small dollop of frosting underneath to keep it from sliding.
• Spread a generous cup of frosting over this first layer, pushing it just to the edges.
• Carefully place the vanilla cake on top, gently pressing to secure it.
• Apply a thin layer of frosting all over the cake – this is called a crumb coat. Pop the cake in the fridge for 20 minutes to set this base layer.
• After chilling, apply the remaining frosting in a thicker layer. Don’t worry about making it perfectly smooth – the crunch topping will cover most of it.
• While the frosting is still soft, take handfuls of your crunch mixture and gently press it into the sides of the cake. Work from bottom to top, rotating as you go. Sprinkle some on top too, leaving room for fresh strawberries.
• Arrange sliced fresh strawberries on top for that perfect finishing touch.
• Let the cake chill for at least an hour before serving to help everything set properly.

The secret to this cake’s success is patience between steps. Rushing with warm components leads to melty disasters! I also find the cake tastes even better the next day when all the flavors have had time to mingle.

Serving Suggestions & Variations

Simple Ways to Serve It

This cake is delicious just as it is, cut into slices and enjoyed after dinner. For a special touch, add a scoop of vanilla ice cream or a swirl of whipped cream on the side. If you’re serving it at a party, small slices work best since it’s rich and satisfying.

Easy Variations to Try

Cupcake Version: Pour the batter into cupcake tins instead of cake pans. Top each frosted cupcake with a sprinkle of the strawberry crunch. These are perfect for kids’ parties!

Sheet Cake Style: Bake the cake in a 9×13 pan to feed a crowd. It’s easier to transport and serve at potlucks this way.

Add Some Chocolate: Use a chocolate cake layer instead of vanilla for a chocolate-strawberry combination that resembles chocolate-dipped berries.

Lemon Twist: Mix some lemon zest into the vanilla cake batter for a refreshing strawberry-lemonade flavor.

Make It Healthier: Reduce the sugar in the frosting by 1/2 cup – you’ll barely notice the difference.

Gluten-Free Option: Use gluten-free cake mixes and cookies for the topping. Most people won’t even taste the difference!

I’ve even used leftover strawberry crunch cake topping as a yogurt topping for breakfast or sprinkled it over ice cream for a quick dessert. Once you make it, you’ll find plenty of uses for it!

How to Store Your Strawberry Crunch Cake

Refrigerator Storage

• Always refrigerate this cake due to the cream cheese frosting
• Cover with a cake carrier or tent plastic wrap over toothpicks
• Keeps fresh in the refrigerator for up to 4 days
• Let slices sit at room temperature for 15-20 minutes before serving

Freezing Instructions

1. Freeze before adding the crunch topping when possible
2. Wrap tightly in plastic wrap, then foil
3. Freezes well for up to 2 months
4. Thaw overnight in the refrigerator

Crunch Factor Tips

• The crunch topping naturally softens after about 24 hours
• For maximum crunch, add the topping just a few hours before serving
• Store extra crunch mixture separately in an airtight container
• Refresh slices with additional crunch topping as needed

This cake often tastes even better the next day as flavors blend together, though the crunch will be most pronounced when freshly added.

Additional Tips for Decorating

Creating a beautiful strawberry crunch cake doesn’t require professional skills. Here are some simple decoration ideas and techniques that will make your cake look as good as it tastes.

Easy Decoration Ideas

• Fresh Strawberry Arrangement: Arrange halved fresh strawberries around the top edge of your cake. For an extra touch, brush them lightly with warmed strawberry jam for a beautiful shine.
• Piped Rosettes: Use any remaining frosting to pipe small rosettes around the top edge using a star tip. Place a fresh strawberry slice or small whole strawberry on each rosette.
• Crunch Border: Create a defined border by pressing the crunch mixture more heavily along the bottom edge of the cake. This creates a nice finished look and hides any imperfections in your frosting.
• Two-Tone Effect: Leave the very top of the cake free of crunch topping. Instead, spread a thin layer of strawberry jam in the center and sprinkle with crunch topping just in that area for a pretty contrast.

Helpful Decorating Tools

You don’t need fancy equipment, but these basic items make decorating easier:

• Offset spatula for smooth frosting application
• Bench scraper to create clean sides
• Piping bag with a basic star tip for simple borders
• Cake turntable to rotate while applying frosting and toppings
• Parchment paper strips placed under the cake edges (to be removed after frosting) for a clean cake plate

Quick Fix Solutions

• If your frosting tears and picks up cake crumbs, chill the cake for 15 minutes and then continue.
• For neater slices, dip your knife in hot water, wipe it clean, then cut. Repeat between each slice.
• If your crunch topping isn’t sticking well, add a bit more frosting to those areas to act as “glue.”
• To fix a leaning layer, refrigerate the cake for 30 minutes to firm up the frosting, then gently push the layer back into place.

Seasonal Variations

• Spring: Add edible flowers between the strawberries on top
• Summer: Include thin slices of peach with the strawberries
• Fall: Sprinkle cinnamon into your crunch mixture and add a caramel drizzle
• Winter: Add white chocolate curls to the top for a “snow” effect

Remember, the charm of this cake is its rustic, textured appearance. Don’t aim for perfection, embrace the homemade look! Some crumbs will fall as you serve it, and that’s part of its appeal. The most important thing is the delicious combination of flavors and textures that make this cake so special.

FAQs

What is a fun fact about strawberry cake?

Strawberry crunch cake was inspired by Good Humor’s Strawberry Shortcake ice cream bars, which have been a beloved summer treat since 1984! The iconic pink and white crumbles on those ice cream bars are what gave bakers the idea to create this cake version with the same satisfying contrast of creamy and crunchy textures.

What adds crunch to a cake?

The signature crunch in this cake comes from the mixture of crushed vanilla sandwich cookies and freeze-dried strawberries. The cookies provide the satisfying crunch texture while the freeze-dried strawberries add intense flavor without introducing moisture that would soften the crumbles. When combined with a bit of melted butter, this mixture creates the perfect crunchy coating that adheres to the frosting.

What is strawberry crunch cake made of?

Strawberry crunch cake topping contains:

• Crushed vanilla sandwich cookies (like Golden Oreos)
• Freeze-dried strawberries
• Strawberry wafer cookies (optional for extra color and flavor)
• Melted butter

This creates a pink and white speckled mixture that adds both texture and intense strawberry flavor to the cake.

What kind of frosting is best with strawberry crunch cake?

Cream cheese frosting is the ideal partner for strawberry cake. The slight tanginess of cream cheese balances the sweet, fruity flavors in the cake and crunch topping. The thick, sturdy nature of cream cheese frosting also helps the crunch topping adhere well to the cake while providing a creamy contrast to the crunchy exterior. While vanilla buttercream can work well too, the cream cheese version delivers that perfect flavor balance most people associate with strawberry desserts.

strawberry crunch cake recipe

Clara W.Pawel

This nostalgic strawberry crunch cake combines moist strawberry-flavored layers with creamy frosting and a crunchy cookie topping. Perfect for birthdays and special occasions, this eye-catching pink dessert delivers the beloved flavors of classic strawberry shortcake ice cream bars in cake form.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Cooling/Chilling Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 487 kcal

Ingredients

  

For the Cake:

• 1 box white cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup milk
• 1 package 3 oz strawberry gelatin
• ½ cup fresh strawberries pureed

For the Frosting:

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

For the Crunch Topping:

• 12 Golden Oreos or vanilla sandwich cookies
• 8 strawberry wafer cookies
• 1 oz freeze-dried strawberries
• 3 tbsp melted butter

Garnish:

• Fresh strawberries for decoration optional

Instructions

 

Make the Cake:

• Preheat oven to 350°F. Grease and line two 8-inch cake pans.
• Combine cake mix, eggs, oil, milk, strawberry gelatin, and strawberry puree. Beat for 2 minutes.
• Divide batter between pans and bake for 25-30 minutes until toothpick comes out clean.
• Cool in pans for 10 minutes, then transfer to wire rack to cool completely.

Prepare the Frosting:

• Beat cream cheese and butter until smooth.
• Add powdered sugar gradually, mixing on low speed.
• Mix in vanilla and salt until creamy and smooth.

Make the Crunch Topping:

• Pulse vanilla cookies, strawberry wafers, and freeze-dried strawberries in food processor until crumbly.
• Stir in melted butter until mixture resembles wet sand.

Assemble the Cake:

• Level cake layers if needed.
• Place first layer on cake plate, spread with frosting.
• Add second layer, then frost the entire cake.
• Press crunch mixture onto sides and top of cake while frosting is still soft.
• Refrigerate for 1 hour before serving.
• Garnish with fresh strawberries if desired.

Notes

Nutrition Information (per serving)

• Calories: 487 per slice
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 84mg
• Sodium: 325mg
• Carbohydrates: 65g
• Fiber: 1g
• Sugar: 48g
• Protein: 5g

Keyword crumb cake, strawberry cake, strawberry crunch cake recipe