Here’s a bakery-style Strawberry Crunch Cake—soft strawberry cake, creamy frosting, and that irresistible crunchy topping inspired by the classic strawberry shortcake ice cream bars 🍓
Strawberry Crunch Cake
Serves 10–12
Ingredients
Strawberry Cake
- 1 box strawberry cake mix
- Ingredients listed on box (eggs, oil, water)
- Optional: 1 tsp strawberry extract for extra flavor
Homemade option: I can share one if you want!
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–3½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Strawberry Crunch Topping
- 20 Golden Oreos (or vanilla sandwich cookies)
- 1 cup freeze-dried strawberries
- 3 tbsp melted butter
Instructions
1. Bake the cake
- Prepare cake mix according to package directions.
- Divide batter between two 8-inch round pans (greased and lined).
- Bake as directed. Cool completely.
2. Make the crunch topping
- Crush Golden Oreos and freeze-dried strawberries (food processor or zip bag).
- Mix with melted butter until crumbly.
- Set aside.
3. Make frosting
- Beat cream cheese and butter until smooth and fluffy.
- Add powdered sugar gradually, then vanilla and salt.
- Beat until light and spreadable.
4. Assemble the cake
- Place one cake layer on a plate.
- Spread a thick layer of frosting.
- Add second cake layer.
- Frost the top and sides.
- Gently press crunch topping onto sides and sprinkle on top.
Tips for Best Results
- Chill cake 30 minutes before adding crunch—helps it stick.
- For pink frosting, add 1–2 tbsp strawberry purée or a drop of food coloring.
- Store covered in fridge; bring to room temp before serving.
Optional Upgrades
- Add strawberry filling between layers (jam or compote).
- Use three layers for a taller celebration cake.
- Swap cream cheese frosting for whipped vanilla frosting for lighter texture.
If you’d like, I can also give you:
- a fully homemade strawberry cake (no box),
- a Strawberry Crunch Pound Cake, or
- a mini cake or cupcake version perfect for parties.
Just tell me 🍓
