Strawberry Crunch Cake Recipe
If there’s one dessert that effortlessly channels the joy of summer into every bite, it’s Strawberry Crunch Cake. Fluffy layers of strawberry cake meet silky vanilla frosting, all crowned with a crave-worthy, crumbly topping bursting with bold strawberry flavor and nostalgic cookie crunch. Whether you’re celebrating a birthday, sharing at a potluck, or simply treating yourself, this cake turns even an ordinary day into something a little more special.
Ingredients You’ll Need
-
For the Cake:
- 1 box strawberry cake mix (plus ingredients listed on box)
For the Frosting:
- 1 box vanilla instant pudding mix (3.4 oz)
- 1 1/2 cups cold milk
- 8 oz whipped topping (such as Cool Whip)
For the Crunch Topping:
- 1/2 cup freeze-dried strawberries
- 12 golden sandwich cookies (like Golden Oreos)
- 2 tablespoons melted butter
How to Make Strawberry Crunch Cake
Step 1: Bake the Strawberry Cake
Start by preparing your oven according to the directions on the strawberry cake mix box. Whip up the cake batter just as directed and bake it in a 9×13-inch pan. While it fills the kitchen with sweet strawberry aroma, get excited: this is where the magic starts! Once baked, let the cake cool completely so every delicious layer sets up perfectly.
Step 2: Whip Up the Vanilla Frosting
While the cake is cooling, grab a medium bowl and your vanilla pudding mix. Add the cold milk and whisk for two minutes until it thickens up—this pudding layer transforms every bite into a silky spoonful. Gently fold in your whipped topping to create a luscious, cloud-like frosting that’s destined to top the cake.
Step 3: Make the Strawberry Crunch Topping
Here’s where Strawberry Crunch Cake earns its name! In a food processor or sturdy zip-top bag, crush together the freeze-dried strawberries and golden sandwich cookies until you have fine crumbs. Add the melted butter and toss until all the delicious bits are evenly coated and just crumbly enough to sprinkle.
Step 4: Layer Everything Together
Once your cake is cool, spread that silky vanilla frosting evenly over the top, taking it all the way to the edges for every serving to get a generous layer. Then, sprinkle the strawberry crunch topping generously across the whole cake. Every inch should be coated for maximum flavor and crunch!
Step 5: Chill and Serve
For the ultimate experience, pop your Strawberry Crunch Cake in the fridge for at least an hour before serving. This helps all those dreamy flavors meld together and lets the topping set up just right.
How to Serve Strawberry Crunch Cake
Garnishes
Take your cake to the next level by piling on some fresh sliced strawberries, a few extra cookie crumbles, or a pretty swirl of whipped cream. These easy finishes add a burst of color and a little wow factor when you slice into the cake.
Side Dishes
Because this dessert is already the star of the show, keep sides light and refreshing. Think a simple fruit salad, some whole fresh berries, or a scoop of vanilla ice cream on the side for those who crave a cool, creamy contrast.
Creative Ways to Present
If you want to impress, cut the cake into neat squares and pop them into cupcake liners for grab-and-go treats at a picnic or party. Or, stack layers in small jars for a fun strawberry crunch parfait that’ll delight kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Strawberry Crunch Cake with plastic wrap or keep it in an airtight container in the refrigerator. It stays moist and fresh for up to three days, and honestly, it tastes even more delicious the next day as the flavors meld together!
Freezing
If you need to freeze your cake, slice it into portions and wrap each piece tightly. Place in a freezer-safe container and store for up to one month. Thaw slices overnight in the fridge to keep that textural crunch from getting soggy.
Reheating
You don’t really need to reheat Strawberry Crunch Cake, but if you like your cake slightly warmed, let it sit out at room temperature for 15–20 minutes before serving. This stops the frosting and crunch from getting too soft and keeps every layer delicious.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream works beautifully and gives the frosting an extra-rich flavor. Just be sure to whip it to stiff peaks so your topping stays fluffy and holds up under the crunch topping.
What if I don’t have freeze-dried strawberries?
No worries—you can use more golden cookies or swap in freeze-dried raspberries for a tart twist. Fresh strawberries won’t have the same crunch, but they do make a great garnish.
Can I make Strawberry Crunch Cake gluten-free?
Yes! Look for a gluten-free cake mix and substitute gluten-free sandwich cookies in the topping. The result is just as delightful, with all the sweet, berry-packed flavor you love.
How far in advance can I make this cake?
You can make Strawberry Crunch Cake a full day ahead, and it actually gets better as it chills. Just keep it tightly covered in the fridge so the topping stays crisp.
Can I add extra fruit to the layers?
Definitely! Chopped fresh strawberries are an amazing addition to the pudding layer, giving every bite juicy pops of real fruit that boost both flavor and texture.
Final Thoughts
Whether you’re sharing with friends or just craving something sweet and nostalgic, you can’t go wrong with Strawberry Crunch Cake. It’s fun to make, gorgeous to serve, and even more fun to eat—so grab your ingredients and let this cake be the reason your next get-together is extra special!
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Strawberry Crunch Cake Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Crunch Cake recipe. A luscious strawberry cake base topped with a creamy pudding frosting and a crunchy strawberry-cookie mixture. Perfect for warm-weather gatherings or a sweet treat any time of year.
Ingredients
For the Cake:
- 1 box strawberry cake mix (plus ingredients listed on box)
For the Frosting:
- 1 box vanilla instant pudding mix (3.4 oz)
- 1 1/2 cups cold milk
- 8 oz whipped topping (such as Cool Whip)
For the Crunch Topping:
- 1/2 cup freeze-dried strawberries
- 12 golden sandwich cookies (like Golden Oreos)
- 2 tablespoons melted butter
Instructions
- Preheat and Bake: Preheat the oven according to the strawberry cake mix instructions. Prepare and bake the cake in a 9×13-inch pan as directed on the box. Let it cool completely.
- Make Frosting: In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Gently fold in the whipped topping to create a light, fluffy frosting.
- Prepare Crunch Topping: In a food processor or zip-top bag, crush the freeze-dried strawberries and golden sandwich cookies into fine crumbs. Transfer to a bowl and stir in the melted butter until evenly combined.
- Assemble: Spread the pudding topping evenly over the cooled cake. Sprinkle the strawberry crunch mixture generously over the top.
- Chill and Serve: Chill for at least 1 hour before serving.
Notes
- For a stronger strawberry flavor, you can add chopped fresh strawberries to the pudding layer.
- This cake can be made a day in advance and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 330 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
