Strawberry Crunch Cake 

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.

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper.

Step 1:  

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.

Step 2:  

Evenly pour the strawberry cake batter into each of the prepared cake pans. Bake the cakes for about 28-33 minutes.

Step 3:  

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.

Step 4:  

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.

Step 5:  

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.

Step 6:  

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

Step 7:  

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