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
- Combine dry ingredients: In a bowl combine flour, baking powder, baking soda and a pinch of salt. Whisk, then set aside.
- 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.
- Combine both mixtures. Add the flour mixture and beat on low speed until flour is incorporated.
- 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
- 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.
- 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
- Beat heavy cream: Add heavy whipping cream to a mixer bowl and beat until stiff peaks form. Then set aside.
- Beat cream cheese, sugar and vanilla extract until smooth and fluffy.
- 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
- Place one cake layer on cake stand.
- Pipe frosting around the cake layer. This will make a border for the strawberry sauce so it doesn’t drip out.
- Add the strawberry sauce.
- Spread frosting on the next cake layer, and place that cake layer frosting side down to cover the strawberry sauce.
- Repeat steps 2-4 on next cake layer.
- Add the last cake layer. Frost top and sides of cake.
- 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
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.
PrintRecipe
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.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- Category: dessert
Ingredients
Cake
- 1 ⅔ cup all purpose flour
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- ¾ cup sour cream
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
Strawberry sauce
- 13 oz strawberries, frozen or fresh
- 2–4 tablespoons granulated sugar
- 2 teaspoons cornstarch + 1 tablespoon water
Cream cheese frosting
- 2 (8 oz.) cream cheese, room temp
- ⅔–1 cup powdered sugar
- 1 ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Strawberry crunch crumble
- 14 golden Oreo’s
- 1.2 oz. freeze dried strawberries ( 1 pouch)
- 6 tablespoons unsalted butter
Instructions
Strawberry sauce
I would recommend making the strawberry sauce first, so it has time to cool.
- In a medium sauce pan, add the strawberries and sugar. Cook until strawberries are soft and easy to mash with a fork. At point, do a taste test. Add more sugar if needed.
- In a small bowl, mix cornstarch and water. Add to strawberry sauce and cook 1-2 minutes or until thickened. The strawberry sauce will continue to thicken as it cools. Set aside to cool.
Cake Layers
- Pre heat oven to 350 F. Line three 8 inch pans with parchment paper. Set aside.
- In a medium bowl whisk flour, baking powder, baking soda and a pinch of salt. Set aside.
- To the mixer bowl, add sugar, eggs and vegetable oil. Beat until combined. About 2-3 minutes.
- Add sour cream and vanilla extract. Beat until smooth. About 2-3 minutes.
- Add the flour mixture and mix on low speed until flour is incorporated.
- Evenly pour batter into prepared baking pans. Bake for 15-17 minutes or until toothpick inserted comes out clean. Cool completely.
Frosting
- Beat heavy whipping cream until stiff peaks form. Transfer to a different bowl and set aside.
- Beat cream cheese, sugar and vanilla extract until smooth and combined.
- Fold in heavy whipping cream.
Strawberry crunch crumble
- Melt butter and set aside.
- Place Golden Oreo’s and freeze dried strawberries in a food processor. Chop until mixture resembles medium sized crumbs. ( you may need to do this in two batches, depending on how big your food processor is).
- Mix together melted butter and crumbs. Use right away or refrigerate until ready to use.
Assembling cake
- Place cake layer on cake stand.
- Pipe a ring of frosting around the cake layer. ( this ensures the strawberry frosting does not spill out of cake)
- Add the strawberry sauce.
- Frost the next cake layer. Then place that cake layer frosting side down on the strawberry sauce. (the frosting should be touching the strawberry sauce, and the top of the cake layer should not have anything on it)
- Repeat 2-4.
- Frost the top and sides of cake.
- Coat in strawberry crunch crumble.
- Refrigerate the cake to set for at least 2-3 hours.
Notes
-
- 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.
Luba
Thank you a good recipe 😊