Strawberry Crunch Cake

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5 from 1 review

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.Ā 




  • 1 2/3 cup all purpose flour
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 3/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Strawberry sauce

  • 13 oz strawberries, frozen or fresh
  • 24 tablespoons granulated sugar
  • 2 teaspoons cornstarch + 1 tablespoon water

Cream cheese frostingĀ 

  • 2 (8 oz.) cream cheese, room temp
  • 2/31 cup powdered sugar
  • 1 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Strawberry crunch crumbleĀ 

  • 14 golden Oreo’s
  • 1.2 oz. freeze dried strawberries ( 1 pouch)
  • 6 tablespoons unsalted butter


Strawberry sauce

I would recommend making the strawberry sauce first, so it has time to cool.

  1. 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.
  2. 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

  1. Pre heat oven to 350 F. Line three 8 inch pans with parchment paper. Set aside.
  2. In a medium bowl whisk flour, baking powder, baking soda and a pinch of salt. Set aside.
  3. To the mixer bowl, add sugar, eggs and vegetable oil. Beat until combined. About 2-3 minutes.
  4. Add sour cream and vanilla extract. Beat until smooth. About 2-3 minutes.
  5. Add the flour mixture and mix on low speed until flour is incorporated.
  6. Evenly pour batter into prepared baking pans. Bake for 15-17 minutes or until toothpick inserted comes out clean. Cool completely.


  1. Beat heavy whipping cream until stiff peaks form. Transfer to a different bowl and set aside.
  2. Beat cream cheese, sugar and vanilla extract until smooth and combined.
  3. Fold in heavy whipping cream.

Strawberry crunch crumble

  1. Melt butter and set aside.
  2. 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).
  3. Mix together melted butter and crumbs. Use right away or refrigerate until ready to use.

Assembling cake

  1. Place cake layer on cake stand.
  2. Pipe a ring of frosting around the cake layer. ( this ensures the strawberry frosting does not spill out of cake)
  3. Add the strawberry sauce.
  4. 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)
  5. Repeat 2-4.
  6. Frost the top and sides of cake.
  7. Coat in strawberry crunch crumble.
  8. Refrigerate the cake to set for at least 2-3 hours.



    • 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.