Strawberry Crunch Cake
Strawberry Crunch Cake is a show-stopping dessert that combines layers of moist strawberry cake, creamy frosting, and a nostalgic strawberry shortcake crumble topping. Inspired by the classic ice cream bar, it’s a perfect treat for birthdays, holidays, or summer parties.
Prep Time30 minutes mins
Cook Time30 minutes mins
1 hour hr
Total Time2 hours hrs
Course: Dessert
Cuisine: American
Keyword: Strawberry Crunch Cake
Servings: 12
Author: Jill Bakes
For the Cake:
- 1 box strawberry cake mix
- 1 box vanilla cake mix
- Ingredients as listed on the cake mix boxes usually eggs, oil, water
For the Frosting:
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 –3 tbsp heavy cream or milk
- Pinch of salt
For the Strawberry Crunch Topping:
- 20 Golden Oreos
- 2 tbsp freeze-dried strawberries
- 3 tbsp unsalted butter melted
Bake the Cakes:
Prepare strawberry and vanilla cake mixes according to the box directions.
Bake each in separate 9-inch round pans at 350°F (175°C) for 25–30 minutes or until a toothpick comes out clean.
Let cool completely on wire racks.
Make the Frosting:
Beat butter in a large bowl until creamy.
Add powdered sugar gradually, then mix in vanilla, cream, and salt.
Beat until light and fluffy (2–3 minutes).
Make the Strawberry Crunch Topping:
In a food processor, pulse Golden Oreos and freeze-dried strawberries until crumbled.
Stir in melted butter until the mixture resembles wet sand.
Assemble the Cake:
Layer vanilla and strawberry cake rounds, spreading frosting between each.
Frost the entire cake with a smooth layer of buttercream.
Press the strawberry crunch mixture onto the sides and top of the cake.
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Shortcut: Use two layers of just strawberry cake for a quicker version.
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Extra Flavor: Add strawberry jam between cake layers for more berry punch.
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Storage: Store covered in the fridge for up to 4 days.