Strawberry Crunch Cake Recipe
Love nostalgic desserts? This Strawberry Crunch Cake Recipe features strawberry cake layers, creamy frosting, and a buttery crunch topping.
Equipment
- Two 8-inch round cake pans
- Mixing bowls (large and medium).
- Hand mixer or stand mixer
- Measuring cups and spoons.
- Rubber spatula
- Cooling rack
- Food processor or zip-top bag (for crushing cookies)
- Offset spatula or butter knife for frosting
Ingredients
For the Strawberry Cake
- 1 box strawberry cake mix 15.25 oz
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 cup milk whole or 2%
- 1 teaspoon vanilla extract
For the Vanilla Frosting
- 1½ cups unsalted butter softened
- 4½ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 –4 tablespoons heavy cream or milk
- Pinch of salt
For the Strawberry Crunch Topping
- 20 golden sandwich cookies like Golden Oreos
- 1 3 oz box strawberry gelatin powder
- 4 tablespoons unsalted butter melted
Optional but fun:
- Fresh strawberries for garnish
- White chocolate chips mixed into the crunch
Instructions
Step 1: Bake the Strawberry Cake
- Start by preheating your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper if you want easy release.
- In a large bowl, combine the strawberry cake mix, eggs, oil, milk, and vanilla extract. Beat until smooth and well combined. The batter will be pink, silky, and smell like strawberries already.
- Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack and let them cool completely. This part matters. Warm cake and frosting do not get along.
Step 2: Make the Vanilla Frosting
- In a large bowl, beat the softened butter until creamy and pale. Add powdered sugar one cup at a time, mixing slowly so it doesn’t fly everywhere. Add vanilla extract, salt, and cream, then beat until light, fluffy, and smooth.
- The frosting should be spreadable but not runny. Think soft clouds, not melted ice cream.
Step 3: Prepare the Strawberry Crunch Topping
- This is where the magic happens.
- Place the golden cookies into a food processor and pulse until crumbly. You want small crumbs, not dust. If you don’t have a processor, a zip-top bag and rolling pin work just fine.
- Transfer the crumbs to a bowl and mix in the strawberry gelatin powder. Drizzle in the melted butter and stir until everything is evenly coated and crumbly.
- Taste it. I always do. Quality control is important.
Step 4: Assemble the Cake
- Place one cake layer on your serving plate or cake stand. Spread a generous layer of vanilla frosting on top.
- Add the second cake layer and frost the top and sides with the remaining frosting. Don’t stress about perfection here. The crunch topping is very forgiving.
- Gently press the strawberry crunch mixture onto the sides and sprinkle it generously over the top. Let it fall naturally. This cake is supposed to look fun and textured.