Valentine’s Day calls for something sweet, and this Strawberry Crunch Cake is exactly what you need. It combines the perfect balance of juicy, sweet strawberries and a crunchy, buttery topping, making each bite feel like a special moment.
Over the years, I’ve tried many variations, but this version always steals the show—whether it’s a cozy dinner for two or a fun group celebration.
What makes this cake stand out is the contrast in textures. The tender, moist cake pairs beautifully with the crisp topping, and the fresh strawberries bring a vibrant pop of flavor.
This easy, no-bake dessert requires only a few simple ingredients, so you can impress your loved ones without spending hours in the kitchen.
As Valentine’s Day approaches, this Strawberry Crunch Cake is a crowd-pleaser that’s perfect for the occasion. The combination of fresh strawberries and crunchy topping makes it an ideal treat for a celebration of love.
Why This Is My Go-To Recipe
- Always a crowd favorite: People can’t get enough of the perfect balance of sweet and crunchy.
- Easy to make: Minimal prep, no baking, and it always turns out just right.
- Perfect for summer: With fresh strawberries in season, this cake feels like a refreshing treat.
Strawberry Crunch Cake Recipe
Equipment
- Electric mixer
- Large mixing bowls
- Whisk
- Ziploc bag
- Rolling Pin
- Spatula
- Measuring Cups
- Toothpick
- Cooling Rack
Ingredients
For the cake
- 1/2 cup unsalted butter 1 stick, room temperature
- 3 egg whites
- 1 egg
- 2/3 cup milk
- 1 1/4 cups granulated white sugar
- 3 ounce package strawberry jello just the powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the frosting
- 1 cup unsalted butter 2 sticks, room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/4 cup heavy cream
- 2 cups powdered sugar
For the crunch topping
- 12 golden Oreos separated and cream middles removed
- 4 Tablespoons unsalted butter melted
- 1 cup freeze dried strawberries
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking pan with non-stick spray.
- Beat 1 stick of room temperature butter with an electric mixer until smooth.
- Add granulated sugar and beat until creamy. Add egg whites and egg, and beat until fluffy (about 2 minutes).
- Mix in milk, jello powder, and vanilla extract until combined.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl, then add to the wet mixture and beat on low until combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out clean. Let cool for 1 hour.
- For the frosting, beat 2 sticks of softened butter until creamy. Add heavy cream, vanilla, and salt, then gradually add powdered sugar and beat until fluffy.
- Crush golden Oreos and dried strawberries, mix with melted butter, and sprinkle over the frosted cake. Enjoy!
