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Strawberry Crunch Cake
Strawberry Crunch Cake is a nostalgic, bakery-style strawberry cake topped with a thick layer of cream cheese frosting (or buttercream) and a “strawberry shortcake crumble” made from crushed Golden Oreos, freeze-dried strawberries, and melted butter. That crunchy topping is popular because freeze-dried strawberries add intense strawberry flavor without adding moisture, so it stays crisp on the cake.
Dish type
Dish type: Layer cake or sheet cake with crunchy topping.
Main ingredients: Strawberry cake (often from mix or scratch), cream cheese frosting, strawberry crunch topping (Golden Oreos + freeze-dried strawberries + butter).
Cuisine: American dessert (ice cream bar inspired).
Cooking method: Bake cake, cool, frost, top with crunch.
Why You’ll Love This Recipe
- Tastes like those strawberry shortcake ice cream bars, but in cake form.
- The topping takes 5 minutes in a food processor and makes any strawberry cake feel special.
- Cream cheese frosting adds tang to balance the sweetness.
- It’s a crowd-pleaser for birthdays, potlucks, and spring or summer parties.
Ingredients
Step-by-Step Instructions
Bake and cool the cake completely. Tip: frosting a warm cake melts the frosting and makes the crunch topping soggy.
Make the strawberry crunch topping. Pulse freeze-dried strawberries and Golden Oreos in a food processor until crumbly, then add melted butter and pulse again just until combined. Tip: don’t over-process into powder, you want a mix of small and medium crumbs for the best crunch.
Make the cream cheese frosting. Beat softened butter and cream cheese until smooth and fluffy, add vanilla, then mix in powdered sugar gradually; add milk as needed for spreadable texture. Tip: beating the butter and cream cheese well first helps prevent lumps.
Frost the cake. Spread frosting evenly over the cooled cake. Tip: an offset spatula makes it smoother, but a spoon works fine for a rustic look.
Add the crunch topping. Sprinkle the strawberry crunch topping over the frosting and gently press it in so it adheres. Tip: add the topping before the frosting crusts over so it sticks well.
Chill, slice, and serve. Refrigerate briefly for cleaner slices, then cut and serve. Tip: chilling helps set the frosting and keeps the topping in place.
Tips for Success
- Use freeze-dried strawberries, not fresh, to keep the crumble crisp.
- Cool the cake fully before frosting so the topping stays crunchy.
- Add the crunch topping soon after frosting so it adheres before the frosting firms up.
- If you want extra crunch, reserve some topping and add a fresh sprinkle right before serving.
Variations & Substitutions
- No-bake crunch topping: the classic crumble is already no-bake (Oreos + freeze-dried strawberries + butter).
- Layer cake version: use a strawberry layer cake and coat the sides with crunch for a bakery look.
- Strawberry cream cheese frosting: add freeze-dried strawberry powder to cream cheese frosting for more berry flavor.
What to Serve With It
- Fresh strawberries on the side make it feel extra bright and pretty.
- Vanilla ice cream turns it into an over-the-top dessert moment.
Storage & Reheating
Store Strawberry Crunch Cake covered in the refrigerator because of the cream cheese frosting, and serve slightly chilled or let it sit a few minutes at room temperature for the best texture. The crunch topping holds up well because it’s made with freeze-dried strawberries, but it can soften over time, so adding a fresh sprinkle before serving helps.
Nutrition Facts
Nutrition depends on the cake base and frosting thickness, but this is a classic dessert with sugar, butter, and cookies in the topping. If you tell me whether you’re making a 13×9 cake or a 2-layer cake and how thick you frost it, I can help estimate per-slice calories and macros.
Common Mistakes to Avoid
- Using fresh strawberries in the crumble, which adds moisture and ruins the crunch.
- Frosting the cake before it’s fully cool, which melts frosting and softens the topping.
- Over-pulsing the crumble into dust instead of keeping it pleasantly chunky.
FAQ
What is strawberry crunch made of?
A common strawberry crunch topping is freeze-dried strawberries, Golden Oreos, and melted butter pulsed together.
Can I make the crunch topping ahead of time?
Yes, it can be made ahead and stored, then sprinkled onto the cake when ready to decorate.
Does Strawberry Crunch Cake need refrigeration?
If it’s topped with cream cheese frosting, it should be refrigerated.
Can I make it as a sheet cake?
Yes, many recipes make it in a 13×9-inch pan, frost, then sprinkle with crunch topping.
Why is my topping getting soft?
It can soften over time from contact with frosting; using freeze-dried strawberries helps, and adding a fresh sprinkle before serving can boost crunch.
Conclusion
Strawberry Crunch Cake is the ultimate nostalgic dessert: creamy frosting, tender strawberry cake, and that signature Golden Oreo and freeze-dried strawberry crumble on top. If you loved this, try a strawberry crunch icebox cake next, or strawberry cupcakes topped with the same crunch for an easy party version.
Strawberry Crunch Cake
Indulge in the delightful world of Strawberry Crunch Cake, featuring moist cake layers, luscious strawberry filling, and a sweet and crunchy topping. This dessert offers a symphony of flavors and textures that will leave you craving more.
Ingredients
- Fresh strawberries
- 1 box of cake mix
- 1/2 cup butter
- 1 cup sugar
- Whipped cream
- 1 tsp vanilla extract
Directions
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Preheat your oven and prepare the cake mix according to the package instructions.
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Pour the cake batter into greased cake pans and bake until golden brown.
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While the cake is baking, mix fresh strawberries with sugar to prepare the strawberry filling.
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Combine butter, sugar, and crushed cookies in a bowl to make the crunchy topping.
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Once the cake layers are cooled, assemble the cake by layering cake, strawberry filling, and the crunchy topping.
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Top the cake with whipped cream and a sprinkle of vanilla extract.
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Chill the cake before serving to allow the flavors to meld together perfectly.
