Strawberry Crunch Cake

This tasty Strawberry Crunch Cake is easy to make and fun to eat! The tender crumb contrasts nicely with the crunchy topping, and who doesn’t love real strawberry flavor? Make this cake today to welcome spring or celebrate a special occasion!

This nostalgic dessert reminds me of the days the ice cream man would come into our neighborhood. I swear I could hear that horn from a mile away! When I did, I’d run downstairs begging mom for a quarter so I could buy one of those Strawberry Shortcake Ice Cream Bars. I loved the strawberry and vanilla ice cream, but the best part was that sweet, crunchy strawberry coating.
Today, I bring you that favorite childhood treat in the form of a cake made from scratch!

Though it may seem like there are quite a few steps, this cake is easy to make and doesn’t require any special pans or decorating skills. Plus, if you’ve already made my Strawberry Crunch Topping, it’s even easier to throw together!

Ingredients for Homemade Strawberry Crunch Cake

While the ingredient list is a bit long, I usually have almost everything as part of my pantry staples. I usually only need to grab the special ingredients specific to this cake, like Golden Oreos and freeze-dried strawberries.
Here’s what you need to make this delicious cake:

Strawberry Cake

White vinegar

Whole milk

All-purpose flour

Strawberry Jell-O (powder only)

Baking powder

Kosher salt

Unsalted butter, room temperature

Granulated white sugar

Large eggs

Pure vanilla extract

Vanilla Frosting

Unsalted butter, room temperature

Powdered sugar, sifted

Pure vanilla extract

Milk

Strawberry Crunch Topping

You can also find this recipe in my Strawberry Crunch Topping blog post.

Freeze-dried strawberries

Golden Oreos, crushed with filling

Strawberry Jell-O powder

Unsalted butter, melted

Salt       

Fresh strawberries for garnish, if desired

I included a more detailed ingredient list with measurements in the printable recipe card at the bottom of the post, so make sure you scroll down and check it out!

How to Make Strawberry Crunch Cake

In a 2-cup liquid measuring cup, I mix the vinegar with the milk, then stir and let it sit for about 15 minutes. This sour milk mixture is a homemade substitution for buttermilk!

Next, I preheat the oven to 350 degrees F and prepare a 13×9-inch cake pan by spraying it with nonstick cooking spray.

Then, in a medium bowl, I whisk together the flour, strawberry gelatin powder, baking powder, salt, and baking soda.

In a separate mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, I cream the butter until it’s soft and smooth, about 2-3 minutes. Then I gradually add the sugar and beat until it’s light and fluffy, about another 3 minutes. Next, I add the eggs, one at a time, then finally add the vanilla extract. Be sure to scrape down the sides of the bowl as necessary.

With the mixer on low speed, I add the flour mixture to the wet ingredients in three parts, alternating with the sour milk/buttermilk. I begin and end with the flour mixture and beat just until combined. Finally, I pour the cake batter into my prepared pan.

I bake this strawberry cake for about 40 minutes or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Then I let it cool completely in the pan before frosting it (about 1-1 ½ hours).

Vanilla Frosting

While the cake cools, I make this easy vanilla frosting. In a clean mixing bowl, I cream the butter until light and fluffy, then gradually add the powdered sugar until well mixed.

Then I beat in the vanilla and milk, mixing on medium-high speed until the frosting is light and fluffy. When the cake is ready, I spread the frosting over the cooled strawberry cake.

Strawberry Crunch Topping

Using a food processor, I combine the freeze-dried strawberries and Golden Oreos and pulse until coarse crumbs form. You could use a blender as well.

Next, I add the strawberry Jell-O powder and pulse briefly to mix it in.

Finally, I melt the butter and pour it into the food processor, pulsing just until the cookie mixture holds together when pressed. Then I spread it all out on a plate and place it in the fridge for 15 minutes.

Once the cake is cooled and frosted, I add a nice layer of this strawberry crunch tothe top of the cake just before serving. For an extra special presentation, serve with sliced fresh strawberries and whipped cream or a scoop of vanilla ice cream!

Recipe Notes

​You can use 1 1/2 cups of buttermilk instead of the sour milk detailed in the recipe.

If you don’t have a food processor to make the crumbs, you can use a powerful blender, or simply place the Oreos and strawberries in a plastic bag, like a Ziploc bag, then use a rolling pan to crush them into coarse crumbs.

FAQs

How do I store leftover Cake with Strawberry Crunch Topping?

I love this 9×13 cake pan that comes with a lid, because you can easily cover your cake and store it. But if you don’t have a pan with a fitted lid, cover it tightly with aluminum foil or transfer slices of cake to an airtight container. Store the cake at room temperature for 2-3 days or for up to a week in the fridge.

Can I freeze this Strawberry Crunch Cake?

Technically, yes, but the topping may lose its crunch when thawed. I recommend freezing the cake, either in its baking pan, tightly covered with plastic wrap and foil, or wrapped in the same when removed from the pan. Then, when you’re ready to serve it, thaw it overnight on the countertop and add the topping then.

Can I use a box mix to make this cake?

Yes, a boxed strawberry cake mix is an easy shortcut if you’re pressed for time. I like to doctor up my cake mix by using milk instead of water, melted butter instead of oil, and adding an extra egg. Otherwise, follow the directions on the box.
You can even use a canister of vanilla frosting to even save you more time and work!

Strawberry Desserts You’ll Love

When it’s strawberry season, I like to bake all the strawberry treats! Try one of these recipes next time you’ve got that strawberry craving:

Strawberry Crumb Bars

Chocolate Strawberry Bread

Easy Strawberry Scones

Strawberry Nutella Crepes

Strawberry Shortcake Recipe

Chocolate Covered Strawberry Dream Bars

Easy Cake Recipes

If you need a quick and easy cake recipe, try one of these:

With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.

When you want something sweet but not overly sugary, try this spiced Applesauce Cake! Enjoy this fluffy, airy cake spiced with the warm spices of cinnamon and nutmeg and made moist with the addition of applesauce. Frost if desired, but it’s perfectly delicious just as it is!

If you’re looking for a coffee cake recipe that is versatile enough for both a lazy weekend breakfast and a special event brunch, then you have to try this Blueberry Crumb Cake! This Blueberry Crumb Cake is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!

This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

If you made this delicious Strawberry Crunch Cake, I’d love to hear how it turned out for you. Leave me a comment or recipe review below, and come back soon for more delicious dessert recipes you’ll love!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

The post Strawberry Crunch Cake appeared first on 365 Days of Baking.