Strawberry Crunch Cake Recipe

This Strawberry Crunch Cake is a delightful dessert inspired by the classic strawberry crunch ice cream bars. Featuring a fluffy strawberry cake, creamy vanilla frosting, and a crunchy topping of golden Oreos and freeze-dried strawberries, it’s the ultimate summer treat that’s as fun to make as it is to eat!

Why You’ll Love This Recipe

• Nostalgic Flavor: Inspired by beloved ice cream bars.
• Easy to Make: Straightforward steps and pantry-staple ingredients.
• Perfect Texture: Fluffy cake, creamy frosting, and a satisfying crunch.
• Customizable: Make it your own with various toppings or cake mixes.
• Showstopper Dessert: Perfect for gatherings, birthdays, or BBQs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

• ½ cup unsalted butter (1 stick), room temperature
• 1 ¼ cups granulated sugar
• 3 egg whites
• 1 whole egg
• ⅔ cup milk
• 3 oz package strawberry jello (just the powder)
• 2 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Frosting

• 1 cup unsalted butter (2 sticks), room temperature
• ¼ cup heavy cream
• 2 tsp vanilla extract
• ⅛ tsp salt
• 2 cups powdered sugar

For the Crunch Topping

• 12 golden Oreos (cream filling removed)
• 1 cup freeze-dried strawberries
• 4 tbsp unsalted butter, melted

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Directions

Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick cooking spray.
2. Mix Wet Ingredients: Beat butter until smooth. Add sugar and beat until creamy. Incorporate egg whites, then the whole egg, beating until fluffy (about 2 minutes on high speed).
3. Add Liquids: Mix in the milk, strawberry jello powder, and vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
5. Bake: Pour batter into the prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

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Make the Frosting

1. Cream Butter: Beat softened butter on medium speed until creamy.
2. Add Ingredients: Gradually mix in heavy cream, vanilla, and salt.
3. Incorporate Sugar: Add powdered sugar a little at a time, beating until the frosting is light and fluffy.

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Create the Crunch Topping

1. Crush Ingredients: Place golden Oreos and freeze-dried strawberries in a Ziploc bag and crush with a rolling pin until coarse crumbs form.
2. Mix: Add melted butter to the bag, seal, and toss to combine.

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Assemble the Cake

1. Frost the Cake: Spread the buttercream frosting evenly over the cooled cake.
2. Add Crunch: Sprinkle the Oreo-strawberry topping evenly over the frosting.
3. Serve: Slice and serve immediately or store as directed.

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Servings and Timing

• Yield: 12 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

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Variations

• Shortcut Version: Use a boxed strawberry cake mix and store-bought vanilla frosting but keep the homemade crunch topping.
• Layer Cake: Bake in two round cake pans and layer frosting and crunch topping between the layers.
• Flavor Twists: Add crushed freeze-dried raspberries or chocolate cookies for a unique crunch topping.

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Storage and Make-Ahead Tips

• Room Temperature: Store covered for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Make Ahead: Bake and frost 1–2 days ahead but add the crunch topping just before serving to maintain freshness.

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FAQs

1. Can I use frozen strawberries for the topping?

No, freeze-dried strawberries work best for a crunchy texture.

2. Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free 1:1 baking mix.

3. What if I don’t have golden Oreos?

You can use regular Oreos or another vanilla cookie.

4. Can I freeze the cake?

Yes, freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.

5. What type of milk should I use?

Any milk works, but whole milk adds richness.

6. Is there a substitute for heavy cream in the frosting?

Use whole milk or half-and-half, but the frosting may be less rich.

7. How do I prevent my cake from being too dense?

Ensure all ingredients are at room temperature, and don’t overmix the batter.

8. Can I make cupcakes with this recipe?

Yes, bake for 15–20 minutes at the same temperature.

9. Where can I find freeze-dried strawberries?

Look in the snack aisle of your grocery store or order online.

10. How do I keep the crunch topping from getting soggy?

Add the topping just before serving.

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Conclusion

This Strawberry Crunch Cake is a perfect summer dessert that brings together the best of nostalgic ice cream bar flavors and homemade cake magic. Whether you’re baking for a party or indulging in a weekend treat, this cake is sure to impress with its vibrant strawberry flavor, creamy frosting, and irresistible crunch topping.

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