Strawberry Crunch Cake

If you love the flavor of those strawberry crunch ice cream bars, this cake takes that same idea and turns it into a real dessert.

It has a soft strawberry cake, a smooth cream cheese frosting, and a crunchy strawberry topping all over the outside.

I make the cake using a boxed mix and a little strawberry jello, which gives it a nice pink color and plenty of flavor without much effort.

The crunch topping is my favorite part. It comes from crushed golden oreos mixed with freeze-dried strawberries, and it adds the perfect bit of texture.

This is a great cake for birthdays or any time you want something that looks fun and tastes even better.

Why You’ll Love It

Bright Strawberry Flavor – Strawberry gelatin gives the cake a sweet, fruity taste in every tender bite.

Moist and Tender – Whole milk and vegetable oil create soft cake layers that stay deliciously moist.

Creamy Frosting – Cream cheese frosting adds a smooth, tangy contrast to the sweet strawberry cake.

Irresistible Crunch – Golden Oreo crumbs and freeze-dried strawberries create a buttery topping with delightful texture.

Recipe Ingredients

For the Cake

• 1 box White Cake Mix (15.25 oz)
• 3 Large Eggs
• 1/3 cup Vegetable Oil
• 1 cup Whole Milk
• 3 oz Strawberry Jello Mix (one small box)

For the Frosting

• 8 oz Cream Cheese, softened
• 1/2 cup Unsalted Butter, softened
• 4 cups Powdered Sugar
• 1 tsp Vanilla Extract

For the Strawberry Crunch

• 1 1/2 cups Golden Oreo Cookies, finely crushed
• 3 tbsp Freeze-Dried Strawberries, crushed into powder
• 3 tbsp Unsalted Butter, melted

Directions

Step 1

Preheat your oven to 350F (175C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a large bowl, combine the white cake mix, eggs, vegetable oil, whole milk, and dry strawberry jello mix. Beat with an electric mixer on medium speed for 2 minutes until smooth and the jello is fully incorporated. Divide the batter evenly between the two prepared pans.

Step 3

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 4

While the cakes cool, make the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar one cup at a time, mixing on low speed. Add the vanilla extract and beat on medium-high for 1 to 2 minutes until fluffy.

Step 5

Make the strawberry crunch topping. In a bowl, mix the crushed golden oreo cookies with the crushed freeze-dried strawberries and melted butter until evenly combined. Spread the mixture on a parchment-lined baking sheet and bake at 350F for 5 to 6 minutes. Let it cool, then break it into crumbly pieces.

Step 6

Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second layer and frost the top and sides generously with the remaining frosting.

Step 7

Press the strawberry crunch mixture all over the top and sides of the frosted cake, pressing gently so it sticks. Refrigerate for at least 30 minutes before slicing to let the frosting set.

My Tips

Mix the Batter Evenly

Stir the dry cake mix and strawberry gelatin together before adding the eggs, oil, and milk. This helps prevent small gelatin clumps and gives both cake layers an even color and flavor.

Mix for the full 2 minutes on medium speed, but stop once the batter is smooth. Mixing much longer can make the finished cake less tender.

Measure Each Cake Layer

Use a kitchen scale to divide the batter evenly between the two pans. Place one prepared pan on the scale, set it to zero, and add half of the total batter weight.

Equal amounts of batter will bake at the same speed and give you level layers that are easier to stack. If you do not have a scale, divide the batter with the same measuring cup, alternating between the pans.

Check the Cakes Early

Start checking the layers at 25 minutes since strawberry gelatin can make the cake dry if it stays in the oven too long. The center should gently spring back when touched, and a tester should come out with a few soft crumbs.

If your oven heats unevenly, rotate the pans after about 18 minutes. Avoid opening the oven earlier because the centers may settle before the cake structure is ready.

More Recipes

• Easy Chocolate Strawberry Crunch Clusters
• Easy Strawberry Cheesecake Tacos
• Strawberry Crumble Bars
• Strawberry Crunch Ice Cream Cake
• Strawberry Shortcake Cookies

Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried strawberries for the crunch topping?

Freeze-dried strawberries work best because they add strong berry flavor without adding moisture. Fresh strawberries can make the cookie crumbs soft and less crisp.

If freeze-dried strawberries are unavailable, use strawberry flavored cookie crumbs or a small amount of strawberry powder instead.