Ultimate Strawberry Crunch Cake Recipe with Homemade Topping

There’s something magical about the combination of strawberries and cream that just screams celebration. That’s why I’m thrilled to share my go-to recipe for Strawberry Crunch Cake, a dessert that’s as delightful to eat as it is to look at. This cake takes the beloved flavors of strawberry ice cream bars and transforms them into a show-stopping layer cake, complete with a crunchy topping that’ll have everyone asking for seconds.

Making this cake is a joy in itself. With layers of moist strawberry cake, creamy vanilla buttercream, and a homemade strawberry shortcake crumble, it’s a recipe designed to impress. Whether you’re celebrating a special occasion or just in the mood for something sweet, this Strawberry Crunch Cake is sure to hit the spot. Let’s dive into how you can create this irresistible dessert that promises to be a hit at any gathering.

Ingredients for Strawberry Crunch Cake

When embarking on my journey to create the ultimate strawberry crunch cake, I meticulously selected ingredients that elevate the strawberry flavor and ensure a moist strawberry cake. Let’s dive into the components that make up this delightful dessert, focusing on achieving that rich berry taste and signature crunch topping.

For the cake layers, freeze-dried strawberries stand out as the star ingredient. Unlike fresh strawberries, which can introduce too much moisture into the cake, freeze-dried strawberries offer a concentrated berry flavor that’s unparalleled. I grind them into a fine powder and mix them directly into the cake batter. This process guarantees a consistent and robust strawberry flavor throughout the cake. Additionally, I use strawberry jam to enhance the berry notes, creating layers that are bursting with authentic fruitiness.

The crunch topping is another aspect of this cake that requires careful consideration. I opted for Golden Oreos as the base for my crumb mixture. These cookies provide a sweet, buttery flavor that complements the strawberry perfectly. Crushed into fine crumbs and mixed with melted butter, they bake into a delightfully crispy topping that’s impossible to resist. This clever shortcut not only simplifies the recipe but also introduces a texture contrast that elevates the overall eating experience.

For the frosting, I go with a classic cream cheese frosting. Its tangy profile balances the sweetness of the cake and topping, while ensuring each bite is light and fluffy. I ensure the cream cheese is at room temperature before whipping it together with heavy cream and powdered sugar. This step is crucial for achieving a smooth, spreadable consistency that’s easy to work with.

In creating this recipe, I learned that the key to a standout strawberry crunch cake lies in selecting quality ingredients that enhance the natural flavors and textures. By focusing on components like freeze-dried strawberries for the cake and Golden Oreos for the crunch topping, this cake turns into a memorable dessert that’s a joy to make and even more delightful to enjoy.

Step 1: Preparing the Strawberry Cake Layers

When I dive into making a strawberry crunch cake, the journey always begins with the foundational strawberry cake layers. This section of the recipe is crucial, not just for the cake’s structure, but also for infusing that irresistible strawberry flavor. To start, you’ll need a box of strawberry cake mix. While some bakers opt for a white cake mix, using a strawberry cake mix enhances the berry flavor right from the get-go.

Firstly, I grab a large mixing bowl and pour in the cake mix. Following the instructions on the box is fine, but I like to add my personal touch to elevate the cake. Incorporating freeze-dried strawberries into the cake batter is my secret to amplifying the strawberry essence. These add a concentrated berry flavor that you just can’t achieve with fresh strawberries alone. Before adding them to the mix, I crush the strawberries into a fine crumb using a rolling pin, ensuring they blend seamlessly into the batter.

Next, to achieve that light and fluffy texture, I ensure all my wet ingredients, like eggs and heavy cream, are at room temperature before mixing. This makes a world of difference in how well the ingredients emulsify, resulting in a smoother, more cohesive batter. The heavy cream not only enriches the flavor but also contributes to a moist strawberry cake layer, which is exactly what you want in a strawberry crunch cake.

After the batter is well-mixed and free of lumps, I evenly distribute it into two greased round cake pans. It’s key to tap the pans on the counter to release any air bubbles, ensuring an even rise. I bake the layers until a toothpick comes out clean. Remember, oven times may vary, so starting to check the cakes a few minutes before the recommended time is a good practice.

While the cake layers cool, it’s the perfect moment to prepare the crunch topping and cream cheese frosting. These elements are crucial for assembling the ultimate strawberry crunch cake that’s both visually stunning and deliciously layered with flavors and textures.

Step 2: Making the Vanilla Buttercream Frosting

After the strawberry cake layers are cooling and the unique strawberry crunch topping is setting up nicely, it’s crucial to move on to the next delicious layer of our strawberry crunch cake recipe: the vanilla buttercream frosting. This frosting is not just any frosting—it’s the velvety, sweet embrace that ties all the elements of the cake together, enhancing that irresistible strawberry flavor with a smooth vanilla finish.

First things first, ensure that all ingredients, especially the butter, are at room temperature. This is a non-negotiable step for achieving that light and fluffy texture we all love in a buttercream. In a large mixing bowl, I start whipping the butter on a medium speed using a mixer. It’s essential to beat the butter until it’s creamy before gradually adding powdered sugar. To make sure the frosting doesn’t end up too sweet or too stiff, I alternate the powdered sugar with a few tablespoons of heavy cream. This alternating method also aids in incorporating the ingredients smoothly, without overworking the mixer.

Vanilla extract is next, and it plays a crucial role. A good quality vanilla extract can transform your frosting, lending a depth of flavor that complements the strawberry cake perfectly. After adding the vanilla, I continue to beat the mixture on medium speed, watching it turn into a silky-smooth frosting before my eyes.

Some might wonder if adding a hint of salt is necessary. I find that a pinch of salt can cut through the sweetness, enhancing the overall flavor profile of the buttercream. It’s a small trick that makes a big difference, especially in a dessert as rich and indulgent as the strawberry crunch cake.

Once the frosting reaches the desired consistency, it’s time for a taste test. I always look for a balance between sweet and creamy, with just the right amount of vanilla coming through. Remember, the frosting will envelop each layer of the cake, so it’s crucial that it pairs well with both the strawberry cake and the crunch topping.

With the vanilla buttercream frosting ready, I’m one step closer to assembling the ultimate strawberry crunch cake. The anticipation builds as each component comes together, promising a dessert that’s not only visually stunning but also a feast for the taste buds.

Step 3: Creating the Strawberry Shortcake Crumble

After perfecting my layers of velvety cake and light, fluffy cream cheese frosting, I move on to what truly sets this dessert apart: the strawberry shortcake crumble. This component is the soul of the strawberry crunch cake, adding that irresistible texture and flavor that evokes nostalgic memories of ice cream bars and sunny days.

First, I gather my ingredients: golden Oreo cookies, freeze-dried strawberries, and melted butter. The choice of golden Oreos might surprise some, but trust me, their buttery flavor complements the strawberry in ways you wouldn’t believe. I make sure my freeze-dried strawberries are crushed into a fine powder; they’re essential for that punch of strawberry flavor we’re all after.

In a large bowl, I place my Oreos and use a rolling pin to crush them into small crumbs. This process is oddly satisfying and sets the stage for the magic that follows. I then mix in the powdered freeze-dried strawberries, ensuring every crumb is coated in that vibrant strawberry essence. The melted butter is the final touch, binding the mixture together and creating a crumble that’s ready to transform our cake into a strawberry crunch masterpiece.

With the crumble prepared, I resist the urge to snack on it right then and there. Instead, I turn my attention back to the cooled cake. The trick here is to evenly distribute the crumble around the sides and on the top of the cake. Patience and care are key, as I want to ensure every inch is covered in that crunchy, strawberry goodness. It’s not just about the looks; every bite should be a perfect blend of moist cake, creamy frosting, and crunchy topping.

Even though this easy strawberry crunch cake recipe is becoming one of my favorites, I never lose sight of the importance of each step. The crumble, in particular, elevates the cake from good to unforgettable. Whether it’s a birthday cake or a just-because treat, it promises to delight and impress.

Step 4: Assembling the Strawberry Crunch Cake

After meticulously preparing all components, assembling the strawberry crunch cake becomes an exciting step towards completing this mouthwatering dessert. I start with a simple but critical step: leveling the cakes. Using a serrated knife, I carefully slice off the domed tops of each cake to ensure they’re perfectly even. This bit of effort pays off in a cake that not only looks professional but also stacks beautifully without wobbling.

Next, it’s time to layer. I scoop about 1 1/2 cups of cream cheese frosting into a piping bag – a tip I’ve found invaluable for clean, precise layers. Before placing the first white cake layer on the cake board, I pipe a dollop of frosting in the center to act as glue, holding the cake in place. I then spread about 1 1/4 cups of frosting evenly over, reaching all the way to the edges. Alternating between the strawberry and white cake layers, I repeat this process, ensuring each layer is generously frosted. This not only adds to the cake’s moisture but also heightens the rich strawberry flavor.

The crowning glory of this cake, however, is the strawberry crunch topping. Patience is key here. I apply a thick, even layer of frosting over the entire cake before pressing the strawberry crunch mixture gently from the bottom upwards. The soft buttercream acts as the perfect adhesive, securing the crunchy bits in place. It’s essential to do this before the frosting sets to guarantee the crunch factor in every bite.

For an added burst of strawberry goodness, incorporating strawberry gelatin into the cake adds depth and enhances the strawberry flavor even further. I take care to pour the strawberry gelatin mixture over the cooled cake, making sure it seeps into the holes, infusing every layer with a succulent strawberry essence.

As I work, I keep the kitchen cool to prevent the frosting from softening too much, maintaining the perfect consistency for smooth application and layering. This careful assembly not only promises a cake that’s a feast for the eyes but also ensures that with every slice, there’s a harmonious balance of moist cake, creamy frosting, and the iconic crunch topping. It’s these thoughtful touches that elevate the strawberry crunch cake from a simple dessert to an unforgettable centerpiece at any gathering.

Step 5: Decorating the Strawberry Crunch Cake

When it comes to making a memorable strawberry crunch cake, the final touches really bring the masterpiece to life. After meticulously assembling the layers with cream cheese frosting ensuring each cake layer melds perfectly with the next, it’s time to turn our attention to the crowning joy: the crunch topping. I’ve discovered that this step not only elevates the cake but enriches it with a delightful texture contrast that’s hard to resist.

For the ideal strawberry crunch topping, I usually mix crushed Golden Oreos with freeze-dried strawberries. This combination provides a finesse that’s reminiscent of the beloved strawberry shortcake ice cream bars, a nostalgia I love to evoke in this recipe. The secret to a perfectly uniform crunch lies in the balance of melted butter in the mix; it binds the crumb together and ensures it adheres well to the frost. Using a rolling pin, I crush the ingredients into a fine crumb, careful not to over-process as maintaining some texture is key.

Next is the fun part, applying the crumb to the cake. I ensure my cream cheese frosting is at room temperature for easy spreading. A thick layer around the entire cake acts as the perfect adhesive for the crunch topping. Starting at the top of the cake, I gently press the mixture onto the surface before moving to cover the sides. It’s important to be generous, as the crunch is what sets this cake apart from other strawberry desserts.

As I work my way around, I press the crumb mixture into the frosting, making sure every inch is covered. This isn’t just about aesthetics; the strawberry crunch topping adds an incredible texture and flavor that complements the soft, moist layers of strawberry cake wonderfully. It’s this harmony of tastes and textures that truly makes this strawberry crunch cake recipe a standout.

Layering on the strawberry crunch topping is more than just decorating; it’s about creating an experience that reminds you of the simple joy of a strawberry shortcake transformed into a more indulgent form. Every bite combines the light and fluffy cake infused with strawberry flavor, rich cream cheese frosting, and the unique crunch that makes this cake unforgettable.

Can I Use the Homemade Topping from the Strawberry Crunch Cake Recipe on the Doctored Red Velvet Cake Mix?

Yes, you can use the homemade topping from the Strawberry Crunch Cake recipe on the doctored red velvet cake mix. The crunchy, sweet topping will add a delicious contrast to the rich, moist flavor of the doctored red velvet cake mix. It’s a perfect combination for a decadent dessert.


Crafting the perfect strawberry crunch cake is an art that’s sure to impress at any gathering. With the right balance of texture from the crunchy topping and the softness of the cake, you’ve got a dessert that’s not just a treat for the taste buds but a feast for the eyes too. Remember, the key to that irresistible crunch lies in not over-processing your crumb mixture and being generous when applying it. This cake is more than just a dessert; it’s a celebration of flavors and textures, coming together to create something truly memorable. So go ahead, give it a try and watch as it becomes the highlight of your next event.

Frequently Asked Questions

How should I store my Strawberry Crunch Cake?

Leftover Strawberry Crunch Cake can be kept at room temperature for up to 3 days. For longer preservation, storing it in the refrigerator is recommended.

Why is the Strawberry Crunch Cake a great choice for any event?

This cake is both accessible and sophisticated, making it perfect for any event. Its classic strawberry flavor is generally a crowd-pleaser, and it requires only about 30 minutes of active preparation time. Plus, it can be made ahead, adding convenience to its appeal. This dessert is versatile, fitting for various celebrations from birthdays to national holidays.

What are the steps to make the Strawberry Crunch Cake?

Making this cake is straightforward. For ease, there’s a complete list of ingredients and step-by-step instructions in the recipe card provided below the article.

Can a homemade cake recipe be used instead of a box mix for this cake?

Absolutely, a homemade white cake recipe can be substituted. Just be sure to incorporate a box of strawberry gelatin for the proper taste and color. While a boxed strawberry cake mix can also be used, it may not offer the same vibrant flavor as the homemade version.

Is it possible to prepare this cake ahead of the event?

Yes, you can fully prepare the cake, frosting, and strawberry crunch topping a day in advance. Simply frost the cake, cover it with plastic wrap, and refrigerate. Add the strawberry crunch topping right before serving to maintain its texture.

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