Strawberry Crunch Cake

This strawberry crunch cake will easily become a favorite. It’s light and moist. Filled with homemade strawberry sauce. Frosted with cream cheese frosting. Then topped with the best strawberry crunch crumble.

If you love strawberry shortcake ice cream bars… you’re in for a treat! This strawberry crunch cake is inspired by those yummy ice cream bars. It’s the ultimate strawberry dessert that’s packed with tons of strawberry flavor. It’s the perfect summer dessert!

Why you’ll love this strawberry crunch cake

• Fluffy, moist cake cake layers. I have tested a few vanilla cake layers and this one easily became a favorite. It’s so soft and moist!
• Delicious homemade strawberry sauce layered between cake layers.
• Light and fluffy cream cheese frosting. The light cream cheese frosting pairs perfectly with the soft cake layers and strawberry sauce.
• Coated with the most delicious strawberry crunch crumble! I mean it. You’ll want to eat this with a spoon. It’s so yummy!

Ingredients needed

Cake

• Flour: I use all purpose flour.
• Sugar: To add sweetness to the cake.
• Eggs: Three whole large eggs are needed.
• Vegetable oil: Or any neutral oil will work.
• Sour cream: This will add moister to the cake.
• Vanilla extract
• Baking powder: To ensure the cake rises.
• Baking soda: To ensure the cake rises.
• Salt: To balance out the sweetness.

Strawberry sauce

• Strawberries: Frozen or fresh strawberries can be used. If using fresh strawberries, no need to chop.
• Sugar: To add sweetness.
• Cornstarch +water: To thicken the strawberry sauce.

Cream cheese frosting

• Cream cheese: Main component of the cream cheese frosting.
• Powdered sugar: To add sweetness.
• Heavy whipping cream: To make the frosting light and fluffy.
• Vanilla extract

Strawberry crunch crumble

• Golden Oreo’s
• Freeze dried strawberries: Freeze dried strawberries will add the strawberry flavor to the crumble.
• Butter: I use unsalted butter.

Making the cake layers

1. Combine dry ingredients: In a bowl combine flour, baking powder, baking soda and a pinch of salt. Whisk, then set aside.
2. Mix the rest ingredients: To a mixer bowl, add eggs, sugar and vegetable oil. Beat until combined. About 2-3 minutes. Then add the sour cream and vanilla extract. Beat until smooth and combined. About 2-3 minutes.
3. Combine both mixtures. Add the flour mixture and beat on low speed until flour is incorporated.
4. Add to baking pan and bake. Pour batter into three 8 inch baking pans. Bake 15-17 minutes or until toothpick inserted comes out clean. Cool completely before frosting.

How to make strawberry sauce

1. Cook the strawberries: To a medium sauce pan add strawberries and sugar. Then cook until strawberries have softened and are easy to mash with a fork.
2. Add the thickener: In a small bowl mix cornstarch and water. Add to strawberry sauce. Cook for 1-2 minutes or until strawberry sauce slightly thickened. It will continue to thicken as it cools. Cool completely before adding to cake.

Making the cream cheese frosting

1. Beat heavy cream: Add heavy whipping cream to a mixer bowl and beat until stiff peaks form. Then set aside.
2. Beat cream cheese, sugar and vanilla extract until smooth and fluffy.
3. Fold in heavy whipping cream.

How to make strawberry crunch crumble

Melt the butter and set aside. Add Oreo’s and freeze dried strawberries to food processor. Process until medium size crumbs. Add to the butter and mix. Use right away or refrigerate until ready to use.

Assembling strawberry crunch cake

1. Place one cake layer on cake stand.
2. Pipe frosting around the cake layer. This will make a border for the strawberry sauce so it doesn’t drip out.
3. Add the strawberry sauce.
4. Spread frosting on the next cake layer, and place that cake layer frosting side down to cover the strawberry sauce.
5. Repeat steps 2-4 on next cake layer.
6. Add the last cake layer. Frost top and sides of cake.
7. Coat the cake in the strawberry crunch crumble. How I coat the side: I place some strawberry crunch crumble in my hand, and then press it against the sides. It may get a little messy.

Tips for success

• Fresh or frozen strawberries can be used for the sauce. No need to thaw or chop strawberries. If using frozen, it may take a little bit longer to cook.
• Use freeze dried strawberries, not dried strawberries. Freeze dried strawberries crush perfectly, dried strawberries will not.
• The heavy whipping cream beats better when it’s cold. Be sure to take it out of the refrigerator the moment you will start making the frosting.
• Make sure the strawberry sauce is cooled before adding it to the cake. If not cooled, the frosting will melt. Making the strawberry sauce first ensures it has time to cool. You can even make it ahead of time.
• Adjust sugar as needed. Some strawberries may be sweeter than others. I’d recommend doing a taste test before adding the cornstarch. If the strawberries are good, continue with the cornstarch. If you need to add more sugar, cook for another minute after adding the sugar.

Other strawberry recipes you may like

• Chocolate Covered Strawberry Cake
• Easy Strawberry Rhubarb Crisp
• No Bake Strawberry Cheesecake Tart

If you made this recipe I would love to hear from you! Comment and rate below. Your comments will help me as well as other readers. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.

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