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–+ servings

Strawberry Crunch Cake

This strawberry crunch cake is a cheerful dessert with a creamy finish and crisp topping. It is perfect for celebrations or a special family treat.
Strawberry Crunch Cake
Prep Time 35 minutes
Cook Time 36 minutes
Total Time 1 hour 11 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 646 kcal
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Equipment

  • electric mixer

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

Instructions 

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

Nutrition

Serving: 1servingCalories: 646kcalCarbohydrates: 90gProtein: 5gFat: 29g
Keyword birthday cake, layer cake, strawberry cake, strawberry crunch

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