Strawberry Crunch Cake
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This amazing recipe for strawberry crunch cake is inspired by Good Humor strawberry shortcake ice cream bars. This made-from-scratch cake is layered with a delicious classic vanilla buttercream as the filling and icing, and covered with an easy crunchy coating made with crushed Golden Oreos and strawberry Jell-O. The cake is topped off with whipped cream swirls and fresh whole strawberries for a beautiful presentation.
This cake is perfect for any occasion, especially for summer parties, birthdays, or Valentines Day. I promise this cake won’t disappoint so letโs bake this delicious strawberry crunch cake together! Also try my Strawberry Cream Cake.
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Why Make Strawberry Crunch Cake?
Strawberry crunch cake is a delicious dessert that many people enjoy for its sweet and tangy flavor, as well as its crunchy texture. Here are some reasons why you might want to make this cake:
- It’s a crowd-pleaser: If you’re looking for a dessert to bring to a potluck or dinner party, strawberry crunch cake is a great choice. It’s a classic dessert that is sure to be a hit with guests of all ages.
- It’s easy to make: Despite its impressive appearance, strawberry crunch cake is easy to make. The cake layers can be made from a box mix (for a shortcut) or from scratch (if you have time!), and the filling and crumbly topping are simple to put together.
- It’s versatile: While strawberry crunch cake is delicious on its own, it can also be customized to suit your taste preferences. You can experiment with different fruit fillings, such as raspberry or blueberry, or add in other ingredients like chopped nuts or chocolate chips.
- It’s perfect for spring and summer: With its fresh strawberry flavor and light texture, strawberry crunch cake is the perfect dessert for warmer weather. It’s a great way to celebrate the arrival of spring or to enjoy a sweet treat on a hot summer day.
- This cake is also great for Valentine’s Day or other romantic occasions, as the vibrant pink color and the fresh strawberries on top make for a beautiful presentation that’s sure to impress your loved ones.
Whether you’re serving it at a party or enjoying it with your family, it’s a dessert that everyone will love!
Ingredients for the Cake
- All-purpose flour: It provides the structure and bulk to the cake. Flour contains gluten proteins that, when mixed with liquid and heat, create a network that gives the cake its texture and shape.
- Baking powder: It acts as a leavening agent, helping the cake to rise by releasing carbon dioxide gas when combined with liquid and heat. This results in a light and fluffy texture.
- Salt: It enhances the flavor of the cake and helps to balance the sweetness. Salt is a crucial ingredient in baking as it helps to bring out the flavors of the other ingredients.
- Vanilla: It adds flavor and aroma to the cake. Vanilla extract is commonly used to enhance the overall taste of baked goods.
- Vegetable oil (or butter): It provides moisture to the cake and helps to keep it tender. Oil or butter also contributes to the richness and flavor of the cake.
- Eggs: They act as a binding agent, helping to hold the cake together. Eggs also add moisture, richness, and structure to the cake.
- Sugar: It sweetens the cake and contributes to its texture. Sugar also plays a role in browning the cake during baking, adding a desirable golden color.
- Strawberry gelatin: It imparts a strawberry flavor and adds moisture to the cake. Gelatin helps to create a soft and tender texture.
- Milk: It provides moisture and helps to create a moist and tender cake. Milk also contributes to the overall flavor and richness of the cake.
These ingredients work together to create a delicious and moist strawberry crunch cake with a balanced flavor and a light, fluffy texture.
Method of Making the Cake
For complete instructions, please see recipe card below.
In the bowl of a standing mixer, combine the vegetable oil, eggs, and vanilla extract. Beat the mixture on medium speed until it becomes smooth and well combined.
Add the sugar and strawberry gelatin to the mixer bowl. Mix again until all the ingredients are thoroughly combined.
Gradually add the dry flour mixture to the mixer, adding it in four increments. Mix each addition until just combined before adding more.
In a separate bowl, measure out the milk. Add it to the mixer in three increments, alternating between the milk and flour mixture. Begin and end with the flour mixture. Mix until just combined after each addition.
To bake the cakes, divide the batter equally among the three prepared pans. If you’re using a scale, aim for approximately 483 grams of batter per pan to ensure even layers.
Ensure that the cakes are thoroughly cooled before proceeding with frosting. Cooling them completely will prevent the frosting from melting and sliding off the cakes.
To Make the Crunch and Decorate the Cake
Preheat the oven to 350ยฐF. Crush Golden Oreos into small crumbles using a food processor or by pounding them in a plastic bag with a mallet or rolling pin.
In a medium bowl, combine the crumbled Oreos with strawberry Jell-O powder and melted butter, gently mixing them together.
Spread the mixture onto a greased baking sheet or line it with parchment paper or a silicone mat, then bake for 8 minutes at 350ยฐF. Once baked, remove from the oven and allow the mixture to cool.
Decorate top and sides of cake with completely cooled strawberry crunch. Add whipped cream and fresh strawberries to top of the cake.
Enjoy!
Tips for Making Layer Cakes
- Make sure your ingredients are at room temperature before starting.
- Use high-quality ingredients, especially for the flour, sugar, and butter.
- Measure your ingredients carefully, either by weight or using measuring cups and spoons.
- Use cake pans that are the same size and shape for even baking.
- Line the bottom of your cake pans with parchment paper to prevent sticking.
- Grease the sides of the cake pans and dust them with flour to prevent the cake from sticking.
- Don’t overfill the cake pans with batter – they should be no more than two-thirds full.
- Bake the cake layers in the center of the oven for even baking.
- Allow the cake layers to cool completely before frosting and assembling the cake.
- Use a serrated knife to level the cake layers if needed and place a dollop of frosting between each layer to hold them in place.
Serving Ideas
Strawberry crunch cake can be served with a variety of accompaniments such as:
- A scoop of vanilla ice cream
- Some fresh sliced strawberries
- A few dollops of fresh whipped cream.
A warm cup of coffee or tea (or iced)or a tall glass of cold milk (any variety!) can also be a great complement to the cake.
Storage and Make Ahead
For the cake:
Once the cake layers have cooled completely, you can store them to use later or assemble the cake right away. To store the cake layers, wrap them individually in plastic wrap and place them in an airtight container. Alternatively, you can place them in a freezer-safe bag and seal it tightly. Store the cake layers at room temperature for up to 2 days, or in the freezer for up to 2 months.
If you want to make the cake layers ahead of time, you can bake and cool them in advance. Once cooled, wrap each layer tightly in plastic wrap and place them in the freezer. When you’re ready to use them, allow the cake layers to thaw at room temperature or in the refrigerator before assembling and frosting the cake.
For the Buttercream:
If you have leftover buttercream or want to make it ahead of time, it can be stored in an airtight container in the refrigerator for up to 1 week. Before using it, allow the buttercream to come to room temperature and give it a good stir or re-whip it with an electric mixer to restore its smooth consistency.
๐ Recipe
Strawberry Crunch Cake
Equipment
- 3 8-inch round cake pans
- parchment paper to line pans
- standing mixer or hand mixer
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- 3/4 cup vegetable oil can use more butter but cake will be more dense
- 4 eggs
- 1 3/4 cup sugar
- 1 package strawberry gelatin (85 g)
- 1 1/2 cup milk
For the Frosting (makes ~6 to 7 cups of frosting)
- 1.5 cup butter room temperature
- 1/2 teaspoon salt
- 1.5 pound powdered sugar
- 1.5 tablespoon vanilla extract
- 6 tablespoons heavy cream or milk or more for desired consistency
For the Strawberry Crunch (makes ~3 cups; only 1 cup needed)
- 24 Golden Oreos
- 1 box Strawberry jello
- 4 tbsp butter melted
For the Assembly and Serving (optional)
- 8 fresh strawberries for decorating top (optional)
- whipped cream for decorating top (optional)
Instructions
For the Cake Batter:
- Preheat the oven to 350 degrees
- Prepare three 8-inch cake pans by buttering, flouring and lining with parchment paper.
- Combine the dry ingredients (flour, baking powder and salt) into a medium bowl and set aside
- In the bowl of a standing mixer, combine oil, eggs, and extract and beat on medium speed until smooth.
- Add sugar and gelatin and mix until combined.
- Add the flour mixture in 4 increments and milk mixture in 3 increments, alternating between the two, beginning and ending with the flour mixture. Each time, make sure to mix until combined before adding more milk or flour.
To Bake the Cakes
- Pour one third of the batter into each of the three prepared pans. You will have a total of about 1450 grams of batter so there should be ~483 grams per pan if you are using a scale (not necessary but helps get the layers even).
- Place the cake pans in the center of the preheated oven. Bake for about 30 minutes or until a cake tester comes out clean and edges pull slightly away from cake pan.
- Begin to test with a toothpick after 20 minutes. Do NOT open oven before 20 minutes or your cake may fall.
- Cool cakes for 10 to 15 minutes, and then remove and place them on wire rack to continue cooling. Carefully run a butter knife around the edge of the cake before removing.
- Continue cooling thoroughly on countertop. Make sure the cake are completely and thoroughly cooled before frosting.
For the Buttercream Frosting
- Combine room temperature butter and salt in the bowl of a standing mixer and beat until fluffy; After a few minutes, make sure to scrape the sides, bottom and beater before you continue beating.
- Slowly add the powdered sugar using a sifter in about 3 or 4 portions. Begin by beating slowly and then increase the speed gradually each time you add more powdered sugar. Please note that if you don't sift the powdered sugar, your frosting may be a bit lumpy.
- Add vanilla and gradually add the cream and beat well. You may need more or less cream depending on your desired consistency. It helps to take a bit and spread on your cake layer to test the ease of spreading.
To Make the Strawberry Crunch
- Preheat oven to 350ยฐF.
- Crush Golden Oreos into small crumbles using a food processor or by pounding them in a plastic bag with a mallet or rolling pin.
- In a medium bowl, combine the crumbled Oreos with strawberry Jell-O powder and melted butter.
- Mix gently and then spread the mixture onto a greased baking sheet or line it with parchment paper or a silicone mat.
- Bake for 8 minutes at 350ยฐF.
- Remove from the oven and let cool.
For the Cake Assembly
- Level the cake layers if necessary.
- Place the first cake layer on a serving plate or cake turntable.
- Spread a generous amount of buttercream frosting evenly over the top of the first layer and add the second cake layer on top and repeat the process, spreading buttercream frosting evenly.
- Finally, place the third cake layer on top and apply a thin layer of buttercream frosting, known as a crumb coat, to the entire cake to seal in crumbs.
- Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat.
- Remove the cake from the refrigerator and apply a final layer of buttercream frosting, smoothing it evenly over the top and sides of the cake.
- Gently press strawberry crunch onto the sides and top of the cake, creating a textured coating.
- Arrange fresh strawberries around the top of the cake, placing them on top of whipped cream swirls along the perimeter.
I made this cake last night for my granddaughterโs birthday and it was amazing! Everyone loved it! Thank you for sharing your recipe and for your quick responses to my questions!
I’m confused about the strawberry gelatin and strawberry jello powder. I looked in the store for strawberry gelatin, but only found unflavored gelatin. Can I use the jello powder in place of the gelatin?
Hi, yes! strawberry gelatin and jello are the same – sorry for the confusion! Buy the strawberry jello and you’ll be good to go!
Thank you for your response! Since the crunch makes more than needed, could you layer the crunch on too of the frosting between each cake layer?
You could but Iโm afraid the cookie crumbles might get soggy?
Can I make these into cupcakes
Yes, try this for make about 24 to 30 cupcakes: Line a cupcake tin with paper liners and fill each about 2/3 full with batter. Bake at 350ยฐF (175ยฐC) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely before frosting and topping with the strawberry crunch. You may also want to consider piping some filling in the centers. Let us know how they turn out!
I love this cake. It turned out so good. Everybody loved it, but I was wondering if I could put this cake in 3 6โ pans And will it be fine
I LOVE this cake!!! Full of big strawberry flavor and the crunch part is worth everything!!!