Ahhh, Strawberry Crunch Cake—sweet, fruity, and delightfully crunchy on top 🍓✨. This is a classic dessert that’s easy to make and perfect for parties or summer treats. Here’s a reliable recipe:
Ingredients (9×13” pan)
For the cake:
- 1 box white or yellow cake mix (plus ingredients called for on box: eggs, oil, water)
- 2 cups fresh strawberries, sliced
For the crunch topping:
- 1 cup chopped pecans or walnuts
- ½ cup shredded coconut (optional, but adds great texture)
- ½ cup brown sugar
- ¼ cup butter, melted
For the glaze (optional but amazing):
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat Oven:
- 350°F (175°C). Grease a 9×13” baking dish.
- Prepare Cake:
- Make cake batter according to box instructions.
- Pour half the batter into the prepared pan.
- Sprinkle half the strawberries evenly over the batter.
- Pour remaining batter on top and spread gently.
- Top with remaining strawberries.
- Make Crunch Topping:
- In a small bowl, mix chopped nuts, coconut, brown sugar, and melted butter.
- Sprinkle evenly over the cake.
- Bake:
- Bake 35–45 minutes, until a toothpick inserted in the center comes out clean (avoid hitting crunchy topping).
- Optional Glaze:
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cake for extra sweetness.
- Serve:
- Let cool slightly before cutting. Can be served warm or at room temperature.
Tips:
- Berry Boost: Toss strawberries in 1–2 tbsp sugar before adding to cake for juicier, sweeter berries.
- Make Ahead: Cake can be baked a day in advance—glaze right before serving.
- Variation: Swap strawberries for blueberries, raspberries, or a mix for a different fruity crunch.
If you want, I can also give a “from scratch, super moist strawberry crunch cake with whipped cream frosting” that’s bakery-level indulgent. It’s a little more decadent but worth it.
Do you want me to give that version?
