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A slice of strawberry crunch cake on a white plate, topped with crumbs and a fresh strawberry, with more cake in the background.

Strawberry Crunch Cake

This strawberry crunch cake recipe is soft, sweet, and full of nostalgic flavor. It tastes just like those strawberry ice cream bars from childhood, but in cake form. The crunch topping gives it the perfect texture contrast!
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: strawberry crunch cake
Servings: 12
Calories: 747kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 white cake mix
  • 3 ounces strawberry gelatin
  • 4 eggs
  • ½ cup unsalted butter melted and cooled
  • 1 cup milk

Strawberry Crunch Topping:

  • 2 cups vanilla sandwich cookies
  • 1 ounce freeze-dried strawberries
  • ¼ cup unsalted butter

Cream Cheese Frosting:

US Customary - Metric

Instructions

  • Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
  • In a large bowl, combine cake mix, strawberry gelatin, eggs, melted butter, and milk. Mix until smooth.
    1 white cake mix, 3 ounces strawberry gelatin, 4 eggs, ½ cup unsalted butter, 1 cup milk
  • Pour the batter into the prepared pan and bake for 28–30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
  • In a food processor, pulse the cookies into coarse crumbs and the freeze-dried strawberries into powder. Mix them together in a bowl, then stir in the melted butter until combined. Set aside.
    1 ounce freeze-dried strawberries, ¾ cup unsalted butter, 2 cups vanilla sandwich cookies
  • In a large bowl, beat cream cheese, butter, and salt until smooth. Add vanilla. Gradually mix in powdered sugar, then add milk one tablespoon at a time to reach desired consistency.
    ¼ cup unsalted butter, 8 ounces cream cheese, ½ teaspoon vanilla extract, 3 cups powdered sugar, 2 tablespoons milk, ¼ teaspoon salt
  • Once the cake is fully cooled, spread the frosting evenly over the top. Sprinkle the strawberry crunch topping generously over the frosting.
  • Slice and serve right away, or refrigerate until ready to enjoy. Best served slightly chilled!

Notes

  • Room temperature ingredients: Let your eggs, milk, and cream cheese sit out for a bit before baking. It helps everything mix smoothly.
  • Don't overbake: Check the cake at 28 minutes. If the toothpick comes out clean or with a few crumbs, it’s ready.
  • Crumbs: Pulse the Oreos in a food processor or crush them in a Ziploc bag with a rolling pin.
  • Cake mix: A strawberry, vanilla, or funfetti cake mix works well if you don’t have white cake mix.
  • Make ahead: You can bake the cake the night before and frost it the next day. Just wrap it in plastic wrap once it cools.

 

Storage Instructions

  • Fridge: If you have leftovers, store the strawberry crunch cake in an airtight container in the fridge. It’ll stay fresh for up to 4 days. The crunch topping softens a little over time, but the flavor is still spot on. For best texture, enjoy it slightly chilled or let it sit at room temp for about 10 minutes before serving. 
  • Freeze: You can also freeze the unfrosted cake layer if needed. Wrap it tightly in plastic wrap and freeze for up to 2 months. Add the frosting and topping after thawing.

Nutrition

Calories: 747kcal | Carbohydrates: 95g | Protein: 8g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 576mg | Potassium: 170mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1079IU | Vitamin C: 29mg | Calcium: 164mg | Iron: 2mg
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