When you’re craving something that’s both indulgent and refreshing, this Strawberry Crunch Cake hits the spot. It’s a perfect blend of sweet, tangy strawberries and a crunchy, buttery topping that makes every bite feel like a little celebration.
Over the years, I’ve made countless variations, but this one is always a crowd-pleaser—whether it’s a casual get-together or a special occasion.
What makes this recipe stand out is the texture contrast. Imagine the softness of the cake with the irresistible crunch of the topping, all complemented by the bright flavor of fresh strawberries.
It’s an easy-to-make, no-bake treat that takes only a few simple ingredients—perfect for when you want to impress without spending all day in the kitchen.
This Strawberry Crunch Cake is quickly gaining popularity for its convenience and wow factor, especially with summer just around the corner. The refreshing fruit and the irresistible crunch make it perfect for warmer weather.
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!
