Strawberry Crunch Cake has a delicious crunch topping with moist strawberry cake. The layers look gorgeous and the cake is amazing with buttercream icing.
Strawberry Crunch Cake is a tasty cake recipe packed with strawberry flavor. If you loved Strawberry Shortcake Ice Cream Bars growing up, you will love this cake. Our family loves strawberry desserts, and another favorite is Strawberry Poke Cake Recipe. This new recipe is one of the best Strawberry Desserts and we also enjoy Strawberry Shortcake Cheesecake and Strawberry Honey Bun Cake.
Another layer cake we love to make is Mango Cake.
Table of contents
What is a crunch cake?
A Crunch cake has a delicious topping that consists of crushed cookies and more. The actual ingredients will vary based on what type of crunch cake you are making.
Do you remember those classic crunch ice cream treats as a child? If you loved those ice cream bars, you will definitely enjoy this cake. The crumbly and crunchy topping is delicious combined with the frosting and cake layers.
Each bite is luscious and so decadent. This recipe will definitely be a crowd favorite. Everyone will love this cake.
What is strawberry crunch made of?
The delicious strawberry crunch has crushed vanilla wafers, freeze dried strawberries and unsalted butter. The food processor combines everything into the perfect consistency.
If you love layered cakes also try Atomic Cake or Rainbow Cake.
Ingredients
Cake
- Strawberry Cake Mix. Plus ingredients to make the boxed cake mix based on the instructions.
- White Cake Mix. Plus ingredients to make the cake based on the instructions.
Buttercream Icing
- Unsalted Butter. Softened
- Vanilla Extract
- Powdered Sugar
- Milk
Crunch Topping
- Freeze Dried Strawberries
- Vanilla Wafers
- Unsalted Butter. Melted
Garnish
- Fresh Strawberries. We used about 6 or 7. This is optional but makes the cake look gorgeous.
The complete ingredient list is at the bottom in the recipe card.
How to Make Strawberry Crunch Cake
Step 1. Go ahead and mix together the cake per the instructions on the back of the box with an electric mixer using medium speed in a mixing bowl. Preheat oven to 350 or the temperature stated on the cake mix box.
Step 2. You will need two 9″ round cake pans. Pour the cake mix into the pans and bake according to the box instructions. My cakes took about 25 to 30 minutes. You want a toothpick inserted to come out clean in the middle. Allow the cakes time to cool and move to a wire cooling rack.
Step 3. Next, mix together the white cake mix based on the instructions on the box. Pour the cake batter into the pans. Bake the cakes based on the box instructions. They need to sit for 10 minutes before removing from the pan. Then move to a wire rack to cool.
Step 4. While the cakes cool, prepare the buttercream icing. Cream the butter. You will need a large bowl of a stand mixer or you can use a hand mixer. I used the paddle attachment. Add the powdered sugar gradually. Make sure to use low speed so you don’t end up with a mess. Stir in the milk and vanilla. Then add the milk gradually on medium high speed.
Step 5. Add the freeze-dried strawberries and the vanilla wafers into the food processor. Keep pulsing on high. The mixture should be fine crumbs. Add the melted butter. Continue to pulse until the mixture is well combined.
Step 6. Make the cake level. First, cut the round portion of the cakes off the top using a serrated knife. Place one of the strawberry cakes on a platter. Top with the buttercream icing.
Step 7. Stack the white cake. Take one of the white cakes and stack on top of the strawberry cake. Top that layer with buttercream icing.
Step 8. Keep repeating this process. You will then continue this process with the remaining strawberry cake and then the white cake.
Step 9. Frost the cake. Add icing to the top of the cake and the sides of the cake with the buttercream frosting that is left. Make sure to save a little bit of the buttercream to decorate the top of the cake.
Step 10. Finally, it is time to add the delicious crunch topping. Cover the entire cake with it. Make sure to press it into the frosting on the sides and on the top of the cake. Then place fresh strawberries on top of those swirls.
Frequently Asked Questions
Use the food processor to crush the vanilla wafers. Just pulse a few times until the cookies are the right consistency.
Cover and chill the cake until ready to serve. The cake can be left at room temperature for 1 day.
After that, it needs to be refrigerated and will last up to 3 to 4 days covered.
Yes, it will last up to 4 months in the freezer. It is best to freeze individual slices when freezing.
Make sure to separate each slice with wax paper or parchment paper. The cake should be stored using an airtight freezer container.
Tips and tricks:
- I usually do not add the fresh strawberries on top until I’m going to serve the Strawberry Crunch cake Recipe. Otherwise, it can make the top of the cake soggy.
- Add the crunch topping as soon as you ice the cake. This will ensure the topping sticks. If the icing has dried, it will be difficult to get it to stay in place.
- You can substitute Golden Oreo Cookies for the vanilla wafers.
- Make sure to allow the cakes to cool completely before frosting.
- Cream cheese icing is another tasty idea. You can use this instead of buttercream frosting.
- Vanilla cake can be used instead of white cake. Yellow cake mix is also delicious. The white is just a really pretty contrast with the pink cake layers.
- If you only have 2 cake pans, just wash and reuse for the next set of cake layers.
More Strawberry Desserts
- Strawberry Trifle Recipe
- Easy Strawberry Crunch Bars
- Strawberry Lasagna
- Strawberry angel food cake recipe
Give this Strawberry Crumble Cake a try. Then come back and leave a star rating and comment.
Strawberry Crunch Cake recipe
Ingredients
- For the Cake:
- 1 box Strawberry Cake Mix *plus ingredients to make the cake based on the instructions.
- 1 box White Cake Mix *plus ingredients to make the cake based on the instructions.
- For the Buttercream Icing:
- 2 cups Unsalted Butter softened
- 2 tsp Vanilla Extract
- 8 cups Powdered Sugar
- 4 Tbsp Milk
- For the Crunch Topping:
- 2 cups Freeze Dried Strawberries
- 2 cups Vanilla Wafers
- ¼ cup Unsalted Butter melted
- For the Top of the Cake:
- 6-7 Fresh Strawberries
- 3 eggs
- 1/2 cup vegetable oil
Instructions
- Prepare the Strawberry Cake mix based on the instructions on the back of the box. Pour the mix into 2 9-inch pans and bake based on the box instructions. I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean. Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
- Prepare the White Cake mix based on the instructions on the back of the box. Pour the mix into 2 9-inch pans and bake based on the box instructions. I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean. Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
- For the Buttercream:
- While the cakes are cooling, prepare the buttercream icing.
- Cream the butter in a large mixing bowl with a stand up mixer or hand held mixer.
- Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.
- Then stir in the vanilla. Then gradually add in the milk on medium high speed until the icing is the consistency that you prefer.
- For the Crunch Topping:
- Place the freeze dried strawberries and the vanilla wafers in a food processor.
- Pulse on high until the mixture is in fine crumbs.
- Then add in the melted butter and pulse until well combined.
- Assemble the Cake:
- Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the strawberry cakes on a serving platter or cake stand. Then top it with the buttercream icing.
- Then stack one of the white cakes on top and top that layer with buttercream icing as well.
- Continue this process with the remaining strawberry cake and then the white cake.
- Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
- Then cover the entire cake with the strawberry crunch topping, pressing it into the frosting on the sides and on the top of the cake. Note: You want to cover the cake with the crunch topping immediately after you icing the cake before the icing dries.
- Use the remaining frosting to pipe some swirls on top of the cake and then top those swirls with fresh strawberries.
- Chill the cake until ready to serve.
