Learning how to make strawberry crunch cake can be very tricky. However, if you follow the right recipe and instructions, you will find that it is easier than you first thought.
One of my favorite recipes for Strawberry crunch cake is the recipe you can find on this site. When you read the instructions and follow them, you should be able to make an amazing cake in your own kitchen.
Strawberry Crunch Cake
We turned our favorite ice cream bar into an even better cake!YIELDS:12PREP TIME:0 HOURS 30 MINSTOTAL TIME:1 HOUR 20 MINSINGREDIENTSFOR THE CAKE1
box vanilla cake mix, plus ingredients called for on box1
box strawberry cake mix, plus ingredients called for on boxFOR THE FROSTING1 1/2 c.
butter, softened6 c.
powdered sugar2 tsp.
pure vanilla extract6 tbsp.
heavy creamFOR THE STRAWBERRY CRUNCH2 c.
box Nilla wafers, crushed3 tbsp.
fresh strawberries, for garnish DIRECTIONS
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.
- Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.
- Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
- Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
- Garnish the top of the cake with fresh strawberries, if desired, and serve.
Strawberry Crunch Poke Cake
If you loved those strawberry shortcake crunch ice cream bars as a kid, you’ll LOVE this Strawberry Crunch Poke Cake! A moist and soft strawberry poke cake with a fluffy whipped cream frosting and a strawberry crunch topping!
Surprise, another poke cake recipe!
I know I just posted one, but I couldn’t help it – this one was too good not to post immediately. Like, STAT.
I didn’t realize, but I was apparently inspired by childhood ice cream treats because my last big baking day, I did not one, but two ice cream-inspired desserts. Stay tuned for the next one because like this one, it is equally delicious and game changing!
This cake reminds me of those quintessential childhood strawberry shortcake crunch ice cream bars – you know the ones with the crunchy strawberry shortcake topping on the outside of the ice cream bar? This has that same crunchy element but on top of the cake! The crunch adds a delightful texture to this cake since the cake is very moist – almost like a tres leches cake.
The Poke Cake
The cake itself is a white cake that you bake up with the usual ingredients: cake mix, eggs, oil, water. Bake it and let it cool completely, then poke holes all over the top with a fork and pour over your strawberry gelatin mixture. The mixture is just strawberry gelatin, boiling water to dissolve it, and some cold water to help bring it to temp. Cover the cake and let it set for a little bit, preferably overnight, in the fridge to really allow that strawberry gelatin mixture time to seep into the cake and transform it into a magical poke cake!
The frosting is to-die for – a mixture of cream cheese and whipped cream to offset some of the sweetness with an edge of tanginess from the cream cheese. Just beat together some cream cheese to whip it up, then whip some heavy cream, vanilla and confectioners’ sugar until stiff peaks form. Fold the two together and spread it over the cake! Easy!
The topping is quite possibly, and no offense to the rest of the cake, the best part and is the nostalgic piece for me! It consists of coarsely crushed Golden Oreos, melted butter, and more strawberry gelatin powder mixed together until it gets all combined and perfect. It tastes JUST like the ice cream bars but better, in my humble opinion! It really adds a great texture to this ultra moist and soft cake!
Sweet, moist, creamy, smooth and bursting with sweet strawberry flavor, you’re going to love this nostalgic Strawberry Crunch Poke Cake!
Strawberry Crunch Poke Cake
This Strawberry Crunch Poke Cake is seriously AMAZING and reminiscent of those nostalgic childhood ice cream bars! A moist and soft strawberry poke cake with a strawberry shortcake crunch topping!Prep Time4 hrs 40 minsCook Time25 minsTotal Time5 hrs 5 minsCourse: Cake, Cakes/CupcakesCuisine: American, Dessert
For the Cake:
- One (15.25) box white cake mix, plus ingredients on back of box to prepare white cake
- 3 oz box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
For the Frosting:
- 8 oz (One package) cream cheese, softened
- 1½ cups heavy whipping cream
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
For the Strawberry Crunch Topping:
- 18-20 Golden Oreos, coarsely crushed
- 1/4 cup unsalted butter, melted
- 3 oz box strawberry gelatin powder
- Fresh strawberries for garnish, optional but recommended
- Preheat oven to 350° degrees F. Liberally grease a 9×13 light metal rectangular baking pan with cooking spray; set aside. Prepare your cake mix according to package directions for a white cake. Add the cake batter to the prepared pan and bake according to package instructions (around 22-25 minutes or a toothpick inserted near the center comes out clean). Cool completely, then poke holes all over the cake using the tines of a fork.
- In a small pitcher, combine the first box of a strawberry gelatin and the boiling water and whisk until powder is dissolved. Add in the cold water and whisk in until incorporated. Pour the liquid gelatin mixture evenly over the holes on the cake. Cover and refrigerate for at least 4 hours, up to overnight, to set.
- For the frosting: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth and fluffy, about 30 seconds – 1 minute. Scrape out and set aside in a medium bowl. Add the heavy cream, confectioners’ sugar and vanilla to the original stand mixer bowl and switch to using the whisk attachment. Whisk on high speed for approximately 5-7 minutes or until stiff peaks form.
- Fold the cream cheese mixture into the whipped cream mixture until no streaks of cream cheese remain and everything is evenly incorporated. Spread the frosting over the chilled cake in an even layer. Set aside.
- For the topping: Combine the coarsely crushed Golden Oreos, melted butter, and second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting. Top with fresh strawberries, if desired. Store any leftover cake covered in the fridge. The longer the cake sets in the fridge, the topping will soften some.
Strawberry Crunch Cake (Easy Recipe)
This strawberry crunch cake is gorgeous and bursting with flavor.
And wanna know a secret? It’s crazy-easy to make thanks to the boxed cake mix.Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
If it’s your first time baking an elaborate cake, this recipe is a good place to start.
While frosting a cake can be quite a challenge, the baking part is still relatively easy, since you won’t be baking from scratch.
And don’t worry. This tastes fantastic, so nobody has to know you took a shortcut!
Strawberry Crunch Cake
Phenomenal is not enough to describe the strawberry crunch cake.
With four cake layers filled with buttercream frosting and covered in a scrumptious strawberry crunch, this cake is what strawberry dreams are made of.
As a baker, I can honestly say that I often turn to boxed cake mixes quite often.
After all, they come out perfect every single time, and they take little to no effort. What’s not to love?
And when it looks this good, nobody will bat an eye at how you did it.
What Is A Crunch Cake?
A crunch cake is a cake that’s frosted or glazed and then coated with a layer of crunchy ingredients. That could be nuts, coconut, crushed cookies, or freeze-dried fruits. The texture on the outside makes a nice contrast to the soft cake and creamy frosting. It’s also an easy way to decorate.
Strawberry crunch cake is a wonderful layer cake made with layers of strawberry and vanilla sponge cakes.
They’re then sandwiched together with American buttercream frosting. That same frosting is then used to cover the whole cake.
While the frosting is still wet, you’ll then add a fruity and crunchy coating which is a blend of crushed freeze-dried strawberries and Nilla wafers.
You could even add a layer of strawberry jam between the cakes if you want a pop of sweetness.
The recipe uses cake mixes for the base, but don’t worry about it tasting artificial. Thanks to the strawberries, this cake is refreshing as can be.
I love how the tartness of the strawberries perfectly balances out the sweetness of the buttercream.
The crunch from the Nilla wafers also provides a lovely textural contrast to the tender cake.
Together, they create the perfect dessert worthy of any special occasion.
What is Strawberry Crunch Cake Made Of?
Strawberry crunch cake is made of two layers of vanilla cake and two layers of strawberry cake. You’ll find vanilla buttercream between the layers, which is also spread on the outside. Finally, the cake is coated in crushed freeze-dried strawberries and Nilla wafers. Serve with fresh strawberries.
Here’s what you’ll need to make it:
For the Cake:
Vanilla and Strawberry Cake Mixes – The great thing about these ready-made mixes is that there’s no need to measure ingredients, which means there’s no chance of you messing up the measurements!
Just follow the instructions at the back of the box and you’re all set.
For the Buttercream Frosting:
Butter – it should be softened, not straight from the fridge or melted.
It’ll be hard to incorporate powdered sugar if you use cold butter and melted butter will make a runny frosting.
Sugar – be sure to use powdered sugar. Granulated sugar won’t dissolve into the butter and will create a gritty frosting.
Vanilla Extract – it enhances the flavor of the buttercream.
Heavy Cream – it adds moisture to the frosting so it’s spreadable. You can adjust the amount of cream depending on the consistency of the frosting.
For the Strawberry Crunch:
Freeze-dried strawberries – for a tart flavor contrast to the sweet buttercream frosting. It’s also what gives the cake that lovely pink hue.
Nilla wafers – to give a crunchy textural contrast to the tender cake.
Melted butter – to moisten the strawberries and wafers and give them a rich flavor.
Fresh strawberries – optional, but I highly recommend them. They can be sliced or added whole.
Tips for Making The Best Cake
- Use room temperature eggs. Cold eggs won’t mix very well with the rest of your cake ingredients. Set them on the counter at least an hour before use.
- Don’t overmix the batter. Stop whisking as soon as the batter is moist and you no longer see streaks of dry ingredients.
- Instead of crushing them in a freezer-safe bag, pulse the freeze-dried strawberries and Nilla wafers in a food processor. This method takes less time and effort.
- Line the cake pans with parchment paper to avoid the cakes from sticking to the bottom. You can also grease the pans with butter or baking spray if you don’t have parchment paper on hand.
- Check the temperature of the oven. Cakes are prone to drying out if you bake them at a high temperature. Most cakes need a temperature of 350 degrees Fahrenheit to cook perfectly.