Oh, this Strawberry Crunch Cake! It brings back so many sweet memories. Just last summer, after a long day of playground adventures, my three little ones were absolutely famished.
I surprised them with this beautiful Strawberry Crunch Cake, and their faces lit up. My middle child, Clara, declared it “the best cake ever,” a high compliment from a tough critic! This isn’t just a dessert; it’s a celebration in every bite, a symphony of creamy, crunchy, and fruity flavors.
Every time I bake this Strawberry Crunch Cake, it reminds me that food truly is love, and simple, nourishing recipes create the best moments. This delightful recipe quickly became a family favorite, perfect for birthdays, potlucks, or just a Tuesday pick-me-up. The irresistible Cake offers a burst of summer, no matter the season. You simply must try this incredible recipe.
Table of Contents
Strawberry Crunch Cake
- Total Time: 1 hours 20 mins
- Yield: 16 servings 1x
Description
Oh, this Strawberry Crunch Cake! It brings back so many sweet memories, perfect for surprising little ones or celebrating any occasion. This isn’t just a dessert; it’s a celebration in every bite, a symphony of creamy, crunchy, and fruity flavors.
Ingredients
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
1 tbsp Baking powder
½ tsp Salt
¾ cup Unsalted butter
4 Large eggs
1 cup Milk
2 tsp Vanilla extract
8 oz Cream cheese
½ cup Unsalted butter
3.5 cups Powdered sugar
½ cup Strawberry puree
1 tsp Vanilla extract
18 cookies Golden Oreo cookies
½ cup Freeze-dried strawberries
2 tbsp Melted unsalted butter
Instructions
- Start by preheating your oven to 350°F (175°C)
- Next, grease and flour two 8-inch round cake pans
- In a large bowl, whisk together the flour, sugar, baking powder, and salt
- Add the softened butter, eggs, milk, and vanilla extract
- Beat until smooth and well combined
- Divide the batter evenly between the prepared pans
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clea
- Cool the cakes completely on a wire rack
- Meanwhile, make the crunch topping. Crush Golden Oreos and freeze-dried strawberries. Stir in melted butter
- For the frosting, beat softened cream cheese and butter until creamy
- Gradually add powdered sugar, strawberry puree, and vanilla extract
- Once cakes are cool, level them if necessary
- Frost the first layer, place the second layer, then frost the entire cake
- Finally, press the crunch topping onto the sides and top of your magnificent Strawberry Crunch Cake
- Serve this amazing Strawberry Crunch Cake proudly!
Notes
Always use room temperature ingredients for the cake batter and frosting to ensure a smooth, lump-free mixture.
Do not overmix the cake batter; mix just until combined for a tender crumb.
For the crunch, make sure the freeze-dried strawberries are truly crushed fine to help them adhere better.
Chill your frosting for 15-20 minutes if it seems too soft; this helps it spread easily.
Lightly toast your Golden Oreo crumbs before mixing them with butter for an enhanced flavor.
Store leftover Strawberry Crunch Cake in an airtight container in the refrigerator for up to 3-4 days, as the cream cheese frosting requires refrigeration.
You can also freeze individual slices of Strawberry Crunch Cake. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag for up to 1 month. Thaw frozen slices overnight in the refrigerator before serving.
Bring refrigerated Strawberry Crunch Cake to room temperature for about 30 minutes before serving for the best flavor and texture.
For the cake base, swap milk with buttermilk for a tangier flavor, or use a store-bought vanilla cake mix to save time.
Replace cream cheese frosting with a whipped cream frosting for a lighter cake.
Experiment with different berries in the puree; raspberries work beautifully.
For the crunch topping, try crushed shortbread cookies instead of Golden Oreos.
You can also add a touch of almond extract to the cake or frosting for another layer of flavor.
You can bake the cake layers up to 2 days in advance, wrap them tightly, and store at room temperature. Prepare the crunch topping a day ahead too. Assemble and frost on the day of serving for the freshest taste.
If freeze-dried strawberries are unavailable for the crunch, use strawberry-flavored gelatin powder (about 2-3 tablespoons) mixed with your crushed cookies, or omit them entirely.
- Prep Time: 50 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Strawberry Crunch Cake, dessert, cake, strawberry, cream cheese frosting, celebration, family favorite
WHY YOU’LL LOVE THIS STRAWBERRY CRUNCH CAKE RECIPE
You absolutely will adore this Strawberry Crunch Cake. First, it combines a tender, moist cake with an incredible strawberry cream cheese frosting. Next, the crunchy topping on this recipe adds an irresistible texture, making every forkful exciting.
This recipe is surprisingly straightforward, perfect for any home baker. Furthermore, it feeds a crowd, making it ideal for gatherings. Ultimately, this delicious Strawberry Crunch Cake simply tastes like pure joy.
It’s a guaranteed crowd-pleaser; everyone loves this Strawberry Crunch Cake. You will quickly find yourself making this particular Cake again and again. It truly is the perfect recipe.
INGREDIENTS YOU’LL NEED
Gather these simple ingredients to create your stunning Strawberry Crunch Cake.
| Component | Ingredients | Quantity |
|---|---|---|
| For the Cake | All-purpose flour | 2 ½ cups |
| Granulated sugar | 1 ¾ cups | |
| Baking powder | 1 tbsp | |
| Salt | ½ tsp | |
| Unsalted butter (softened) | ¾ cup | |
| Large eggs | 4 | |
| Milk | 1 cup | |
| Vanilla extract | 2 tsp | |
| For the Frosting | Cream cheese (softened) | 8 oz |
| Unsalted butter (softened) | ½ cup | |
| Powdered sugar | 3-4 cups | |
| Strawberry puree (from fresh strawberries) | ½ cup | |
| Vanilla extract | 1 tsp | |
| For the Crunch Topping | Golden Oreo cookies (or vanilla wafers) | 15-20 cookies |
| Freeze-dried strawberries | ½ cup | |
| Melted unsalted butter | 2 tbsp |
SUBSTITUTIONS & VARIATIONS
Easily customize your Strawberry Crunch Cake. For the cake base, swap milk with buttermilk for a tangier flavor. Use a store-bought vanilla cake mix to save time, and this still creates a wonderful Cake.
Moreover, replace cream cheese frosting with a whipped cream frosting for a lighter Strawberry Crunch Cake. Experiment with different berries in the puree; raspberries work beautifully. Additionally, for the crunch topping, try crushed shortbread cookies instead of Golden Oreos.
You can also add a touch of almond extract to the cake or frosting for another layer of flavor in your recipe. Make this Strawberry Crunch Cake uniquely yours!
While you’re busy customizing the berry purees for your cake, remember how versatile strawberries can be in various forms. For another refreshing twist using the same vibrant fruit, consider trying a delightful Strawberry Lemon Drop, perfect for sipping on a warm day.
STEP-BY-STEP INSTRUCTIONS
Create your delicious Strawberry Crunch Cake with these simple steps. Start by preheating your oven to 350°F (175°C). Next, grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, eggs, milk, and vanilla extract. Beat until smooth and well combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely on a wire rack.
Meanwhile, make the crunch topping. Crush Golden Oreos and freeze-dried strawberries. Stir in melted butter.
For the frosting, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla extract. Once cakes are cool, level them if necessary.
Frost the first layer, place the second layer, then frost the entire cake. Finally, press the crunch topping onto the sides and top of your magnificent Strawberry Crunch Cake. Serve this amazing Cake proudly!
PRO TIPS FOR SUCCESS
Achieve the perfect Strawberry Crunch Cake every time. Always use room temperature ingredients for the cake batter and frosting. This ensures a smooth, lump-free mixture.
Do not overmix the cake batter; mix just until combined for a tender crumb. For the crunch, make sure the freeze-dried strawberries are truly crushed fine. This helps them adhere better to the Strawberry Crunch Cake.
Chill your frosting for 15-20 minutes if it seems too soft. This helps it spread easily on the Strawberry Crunch Cake. Also, lightly toast your Golden Oreo crumbs before mixing them with butter for an enhanced flavor in your recipe. These tips guarantee an outstanding Cake.
Ensuring your Strawberry Crunch Cake is perfect every time requires attention to detail, much like crafting the ideal beverage to complement a special occasion. If you’re looking for another way to enjoy the delightful taste of strawberries, mastering a refreshing Strawberry Margarita Mix can elevate any gathering.
STORAGE & REHEATING TIPS
Properly store your Strawberry Crunch Cake to keep it fresh. Store leftover Cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration.
You can also freeze individual slices of Strawberry Crunch Cake. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag for up to 1 month. Thaw frozen recipe slices overnight in the refrigerator before serving.
Bring refrigerated Strawberry Crunch Cake to room temperature for about 30 minutes before serving for the best flavor and texture. This ensures your Cake remains delicious.
WHAT TO SERVE WITH THIS RECIPE
This Strawberry Crunch Cake shines all on its own, but a few accompaniments make it even better. Serve a slice of Cake with a scoop of vanilla bean ice cream. A drizzle of extra strawberry sauce also complements the Strawberry Crunch Cake beautifully.
For beverages, a glass of cold milk or a cup of hot coffee creates a delightful pairing. I often serve this Strawberry Crunch Cake after a simple weeknight dinner like roasted chicken and vegetables. This spectacular Strawberry Crunch Cake also pairs perfectly with a light fruit salad. Enjoy your perfect Cake!
While this Strawberry Crunch Cake is a star dessert, exploring other delicious ways to feature strawberries in your baking can expand your repertoire. For a different but equally delightful berry-filled treat that’s perfect for picnics or holidays, you might enjoy this classic Strawberry Pie Recipe.
FAQS
Can I make the Strawberry Crunch Cake ahead of time?
Absolutely! You can bake the cake layers for your Strawberry Crunch Cake up to 2 days in advance. Wrap them tightly and store at room temperature.
Prepare the crunch topping a day ahead too. Assemble and frost the Strawberry Crunch Cake on the day of serving for the freshest taste. This makes preparing the Strawberry Crunch Cake so much easier!
What if I can’t find freeze-dried strawberries for the crunch?
No problem! If freeze-dried strawberries are unavailable for your Strawberry Crunch Cake, you can substitute them. Use strawberry-flavored gelatin powder (about 2-3 tablespoons) mixed with your crushed cookies.
This will still give your Strawberry Crunch Cake a lovely strawberry color and flavor. You can also omit them entirely; the Golden Oreos alone create a wonderful crunch for your Cake.
The Strawberry Crunch Cake, a delightful dessert, is renowned for its layers of moist cake, creamy frosting, and a distinctive sweet and crunchy topping. Often drawing inspiration from classic ice cream bars, this cake has become a beloved fixture at celebrations for its vibrant strawberry flavor and appealing texture, making it a popular cake choice.
NUTRITION INFORMATION (PER SERVING)
Please note, this is an estimated nutritional breakdown for one serving of Strawberry Crunch Cake.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 25g |
| Saturated Fat | 14g |
| Cholesterol | 105mg |
| Sodium | 320mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 1g |
| Total Sugars | 42g |
| Protein | 6g |