Strawberry Crunch Cake is a delightful treat that never fails to bring smiles to my family’s faces. With its moist strawberry-flavored base combined with the sweet crunch of crushed Golden Oreos and freeze-dried strawberries, it’s a cake that’s both unique and simply irresistible. I first made this cake for a summer gathering in Central Park, and it was such a hit that it quickly became a family favorite. The best part? It’s incredibly easy to make, perfect for a busy Manhattan mom like me who cherishes her time with family just as much as sharing homemade treats.
After you’ve mastered this Strawberry Crunch Cake, you might also want to try my Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
You’re going to love this cake because it’s simple to make yet tastes like something you’d buy from a high-end bakery. It’s packed with strawberry flavor and that crunchy topping gives it an amazing texture that perfectly complements the soft cake. Whether you’re hosting a party or just need a sweet escape, this cake checks all the boxes.
Ingredients
- 1 box (13.25 ounce) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup unsalted butter, softened to room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2-4 tablespoons heavy whipping cream, room temperature
- 12 Golden Oreos, separated and cream middles removed
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
Step-by-step instructions
- Preheat oven to 350°F. Coat a 9×13 inch baking dish with nonstick spray. Prepare the cake according to package directions. Let cool completely before frosting.
- Beat 1 cup of softened butter on medium speed for about 2 minutes until creamy and lightened in color. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt until combined and smooth. Add in 4 cups powdered sugar, 1 cup at a time, until sugar is incorporated. Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, if necessary.
- Add 12 Golden Oreo cookies (without the cream filling) and 1 cup freeze-dried strawberries to a Ziploc bag; crush with a rolling pin until you get pea-sized crumbs.
- Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.
- Spread the frosting on top of the cake in an even layer.
- Sprinkle the crunch mix evenly over the frosting .
- Slice, serve, and enjoy!
Recipe tips & variations
Feel free to mix up the flavor profile by experimenting with different cake mixes. A vanilla cake mix or lemon cake mix could add a fresh twist. Make sure the cake is fully cooled before you frost it, as this will make spreading the frosting much easier and prevent melting.
Storage & reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. Just make sure it’s covered to lock in the moisture. Reheating slices in the microwave for about 10 seconds can help refresh the cake, giving it that fresh-out-of-the-oven taste.
FAQs
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries might sound like a good alternative, they will alter the texture of the crunch topping , making it less crispy. Stick to freeze-dried if possible for the best results.
What if I don’t have Golden Oreos?
No Golden Oreos? No problem! You can substitute with classic vanilla cookies or any similar biscuit you enjoy.
Is there a way to make this cake dairy-free?
Absolutely! Simply swap the butter for a dairy-free alternative and use a plant-based heavy cream substitute.
Recipes you may like
Interested in more delightful recipes? Explore these treats:
- Breakfast Potatoes Recipe Easy Crispy
- Breakfast Pizza Recipe Easy Cheesy
- Crescent Roll Breakfast Recipes
Creating sweet moments with your family has never been easier. Now, let’s get baking!
Print
Strawberry Crunch Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A delightful Strawberry Crunch Cake that’s simple to make and tastes like a high-end bakery treat.
Ingredients
- 1 box (13.25 ounce) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup unsalted butter, softened to room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2–4 tablespoons heavy whipping cream, room temperature
- 12 Golden Oreos, separated and cream middles removed
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F. Coat a 9×13 inch baking dish with nonstick spray. Prepare the cake according to package directions. Let cool completely before frosting.
- Beat 1 cup of softened butter on medium speed for about 2 minutes until creamy and lightened in color. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt until combined and smooth. Add in 4 cups powdered sugar, 1 cup at a time, until sugar is incorporated. Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, if necessary.
- Add 12 Golden Oreo cookies (without the cream filling) and 1 cup freeze-dried strawberries to a Ziploc bag; crush with a rolling pin until you get pea-sized crumbs.
- Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.
- Spread the frosting on top of the cake in an even layer.
- Sprinkle the crunch mix evenly over the frosting.
- Slice, serve, and enjoy!
Notes
- Feel free to mix up the flavor profile by experimenting with different cake mixes.
- Make sure the cake is fully cooled before you frost it to make spreading easier and prevent melting.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Reheating slices in the microwave for about 10 seconds can help refresh the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg