strawberry crunch cake recipe
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.
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