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
Scale
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
