Strawberry Crunch Cake

When I’m short on time, but still want a fabulous dessert, I always turn to box cake mixes. My Lemon Poke Cake, Brownie Cake, Strawberry Brownies, Lemon Cake Mix Cookies,  Brownies from Cake Mix, Lemon Dump Cake, Apple Cobbler from Cake Mix  and Peach Cobbler with Cake Mix are all quick, easy and delicious cake mix based recipes. I’m so excited to add this incredibly delicious and easy to make strawberry crunch cake to my growing list of cake mix recipes. 

• Only 5 ingredients: You only need a handful of basic ingredients to make this fluffy strawberry cake. Add 6 more ingredients to make the homemade buttercream and golden oreo and strawberry crumble. 
• One bowl: This easy strawberry crunch cake comes together in one bowl. 
• Layers of flavors and textures: Whether you make this strawberry crunch cake as a single layer sheet cake or as a beautiful double layer cake, there are layers of delicious flavors and textures in every bite.

Before I show you how to make strawberry crunch cake, make sure you have these ingredients ready to go!

Strawberry Crunch Cake

Dry Ingredients: Gather all strawberry cake mix and dry strawberry jello mix.  

Wet Ingredients: Gather oil, water and eggs.

Vanilla Buttercream Frosting

Gather butter, powdered sugar, vanilla extract, milk and salt.

Strawberry Crunch

Gather golden Oreos, freeze dried strawberries and butter.

Here are my recommended substitutions to make this crunch cake as easy as possible. 

• Strawberry Cake Mix: Any brand or type of strawberry cake mix works perfectly in this recipe. I personally love to use Betty Crocker moist strawberry cake mix.
• Dry Strawberry Jello Mix: Flavored jello mix gives this crunch cake a boost of color and strawberry flavor. Omit if needed. 
• Oil: Any type of neutral tasting oil will work well in this easy strawberry crunch cake recipe. 
• Eggs: This is an essential ingredient for moisture and binding. This recipe has not been tested without eggs.
• Unsalted Butter: Use salted butter if needed. Just make sure to omit the added salt listed in the recipe. Vegan or dairy free butter can also be used if needed. 
• Milk: Any type of milk will work well in this buttercream and strawberry crunch recipe. 
• Vanilla Extract: This gives the buttercream frosting it’s vanilla flavor. Use vanilla bean paste as a substitute. 
• Powdered Sugar: Choose a powdered sugar brand you like. 
• Golden Oreos: Use any kind of vanilla sandwich cookie you love. Nilla wafers would be a great substitute as well. 
• Freeze Dried Strawberries: Make sure to get freeze dried, not just dried strawberries. I usually get mine from Trader Joes, but freeze dried strawberries are available in most grocery stores. Freeze dried raspberries would be an excellent substitute.

Strawberry Crunch Sheet Cake: Make this cake as a 9x13. Follow the recipe as written through the ingredient steps. Pour the batter into a lightly greased and lined 9x13 baking pan. Bake the cake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool the cake in the pan for 10-15 minutes. Remove the cake to cool to room temperature on a cooling rack. 

4 layer Strawberry Crunch Cake: To make this into a (4) 8 inch layer cake, choose one box of strawberry cake mix and one box of vanilla cake mix, plus the ingredients called for on the boxes. Add the strawberry jello mix into the strawberry cake mix only. Prepare and bake the cakes in two batches to ensure even baking. Double the buttercream frosting recipe listed in this strawberry crunch cake recipe. Layer the cakes in alternating layers, adding ¾ cup butter cream in between each of the layers. 

Homemade Strawberry Crunch Cake: Make a 9x13 cake, (2) 9-inch layer cake or (2) 8-inch layer cake using the recipe from my Sumac Strawberry Cake. Simply omit the sumac and follow the recipe directions for the cake. If you would like, use strawberry jello mix instead of roasted strawberries. 

Cream Cheese Buttercream: Replace ½ of the butter with cream cheese. For this shortcake crunch cake recipe, that would be ½ cup (113 g) room temperature butter and 8 oz. (226 g) room temperature cream cheese. Follow the mixing directions in the vanilla buttercream recipe listed in this crunch cake recipe.

Learn how to make strawberry crunch cake in a few easy steps!

1. Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. Whisk the eggs, oil and water together until smooth and well combined. 
2. Whisk or stir in the strawberry cake mix and strawberry jello mix until smooth and well combined. 
3. Evenly pour the strawberry cake batter into each of the prepared cake pans. Each of the pans will have about 500 g of cake batter. Bake the cakes for about 28-33 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely to room temperature.

4. While the cakes cool, make the buttercream frosting. Beat the butter on medium speed until smooth and creamy. Beat in the vanilla extract, powdered sugar, salt and 1 tablespoon (15 ml) milk until smooth and well combined. If needed, add up to 3 tablespoons additional milk.  
5. Assemble the cake: Smear a small amount of frosting onto the serving plate or cake stand. Place the first strawberry cake layer on top. Apply a layer of frosting (about ¾ cup) to the first layer of cake. Smooth evenly across and slightly passed the top onto the side. Top the frosting with the second layer of strawberry cake. Apply another layer of frosting (about ¾ cup) to the top, smoothing it out and around the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes.
6. Make the strawberry crunch topping while the crumb coat sets. Place the golden oreos and freeze dried strawberries into a ziplock bag. Crush the cookies and freeze dried berries until they are about pea sized. Pour the melted butter into the bag and mix until well combined. Place the bag into the fridge until you are ready to apply the final layer of frosting and strawberry crunch topping.

7. Apply the rest of the frosting to the cake, top with the strawberry crunch, slice and serve.

Store leftover strawberry crunch cake at room temperature: Keep the shortcake stored at room temperature for up to 2 day under a cake dome or wrapped in plastic wrap. After 2 days, the cake should be transferred to the fridge.

Store leftover strawberry cake in the fridge: Keep the cake in an airtight container or covered in plastic wrap for up to 4 days.

Other Strawberry Recipes to Try

• Strawberry Angel Food Cake
• Small Batch Strawberry Cupcakes
• Strawberry Pretzel Cheesecake
• White Chocolate Covered Strawberries

If you try this Strawberry Crunch Cake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M

Strawberry Crunch Cake Recipe

Megan

This strawberry crunch cake is a fun twist on your favorite strawberry shortcake ice cream bars. Make this strawberry cake as layered or sheet cake using box cake mix and homemade buttercream frosting and strawberry crumble. With it’s beautiful bakery worthy appearance and easy preparation, this crunch cake is the perfect cake for birthdays and other special gatherings.

5 from 6 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Celebrations, Dessert, Holiday

Cuisine American

Servings 12 slices

Equipment

• 2 8-inch pans see notes for other pan sizes
• 1 parchment paper
• 3 mixing bowls
• 1 stand mixer with paddle attachment or electric hand mixer with beaters
• 1 ziplock bag

Ingredients

  

1x2x3x

Strawberry Crunch Cake

• 3 large eggs (US), room temperature
• 1 cup (237 ml) water
• ½ cup (118 ml) oil
• 1 15.25 oz. strawberry box cake mix
• 1 3.4 oz. strawberry jello powder mix

Vanilla Buttercream

• 1 cup (226 g) unsalted butter, room temperature
• 2 tsp (10 ml) vanilla extract
• ¼ tsp salt
• 3 cups (360 g) powdered sugar
• 1-4 tbsp (15 - 60 ml) room temperature milk, as needed

Strawberry Crunch

• 12 golden Oreos
• 1 cup freeze dried strawberries
• 3 tbsp (43 g) unsalted butter, melted

Instructions

 

• Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper.
• Whisk the eggs, oil and water together until smooth and well combined.
• Whisk or stir in the strawberry cake mix and strawberry jello mix until smooth and well combined.
• Evenly pour the strawberry cake batter into each of the prepared cake pans. Each of the pans will have about 500 g of cake batter.

  Bake the cakes for about 28-33 minutes. A toothpick inserted into the center of the cake should have a few moist crumbs only.
• Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely to room temperature. Once cooled, place the cake layers in the fridge for 1-2 hours before frosting. While the cakes cool, make the buttercream frosting.
• Beat the butter on low speed until smooth and creamy. On medium speed, beat in the vanilla extract, powdered sugar, salt and 1 tablespoon (15 ml) milk until smooth and well combined. If needed, add up to 3 tablespoons additional milk to reach your preferred consistency. 
• Assemble the cake: Smear a small amount of frosting onto the serving plate or cake stand. Place the first strawberry cake layer on top. Apply a layer of frosting (about ¾ cup) to the first layer of cake. Smooth evenly across and slightly passed the top onto the side. Top the frosting with the second layer of strawberry cake. Apply another layer of frosting (about ¾ cup) to the top, smoothing it out and around the sides. This is the crumb coat.

  Place the cake in the fridge to set for about 20 - 30 minutes.
• Make the strawberry crunch crumble while the crumb coat sets. Place the golden oreos and freeze dried strawberries into a ziplock bag. Crush the cookies and freeze dried berries until they are about pea sized. Pour 3 tablespoons of melted butter into the bag and mix until well combined.

  Place the bag into the fridge until you are ready to apply the final layer of frosting and strawberry crunch topping.
• Apply the rest of the frosting to the cake, top with the strawberry crunch, slice and serve.

Notes

Store leftover strawberry crunch cake at room temperature: Keep the shortcake stored at room temperature for up to 2 days under a cake dome or wrapped in plastic wrap. After two days, the cake should be transferred to the fridge for up to another 3-4 days.  If using a cream cheese buttercream, the cake will need to be stored in the fridge the entire time.

Make this strawberry crunch cake recipe in a different pan? You can bake this in a 9 x 13 pan for about 25-35  minutes. This recipe can also be baked in (2) 9- inch cake pans for about 25-30 minutes. This recipe also makes about 24 cupcakes. Bake the strawberry crunch cupcakes for about 15-20 minutes. 

Cream Cheese Buttercream: Replace ½ of the butter with cream cheese. For this shortcake crunch cake recipe, that would be ½ cup (113 g) room temperature butter and 8 oz. (226 g) room temperature cream cheese. Mix the cream cheese and butter together on low until well combined. Follow the remaining ingredient amounts and  mixing directions in the vanilla buttercream recipe listed in this crunch cake recipe.

Keyword Crunch Cake, Strawberry Crunch, Strawberry Crunch Cake, Strawberry Crunch Cake Recipe

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