Strawberry Crunch Cake
Indulge in a nostalgic delight with this Strawberry Crunch Cake, a perfect blend of fluffy strawberry cake, rich vanilla buttercream, and a irresistible crispy, sweet-tart topping. This dessert promises a burst of strawberry flavor and a delightful texture contrast in every bite, making it an ideal treat for celebrations or a sweet everyday escape. It’s a truly show-stopping dessert that's surprisingly simple to create, delivering maximum flavor with minimal fuss.
Prep Time
30 minutes
Cook Time
30-35 minutes
Total Time
2 hours (including cooling time)
Servings
12-16 servings
Keywords
Why This Recipe Delivers
- Combines a tender, moist strawberry cake with a luscious vanilla buttercream.
- Features an irresistible, textural crunch topping from Golden Oreos and freeze-dried strawberries.
- Visually stunning with vibrant colors, making it perfect for special occasions.
- Offers a delightful balance of sweet, fruity, and creamy flavors.
- Relatively simple to assemble, even for novice bakers, thanks to a convenient cake mix base.
Ingredients
- FOR THE CAKE
- 1 box (375 grams / 13.25 ounces) strawberry cake mix
- 240 milliliters (1 cup) water
- 80 milliliters (1/3 cup) vegetable oil (use 120 milliliters / 1/2 cup if using a 432-gram / 15.25-ounce cake mix box)
- 3 large eggs
- FOR THE FROSTING
- 226 grams (1 cup) unsalted butter, softened to room temperature
- 15 milliliters (1 tablespoon) vanilla extract
- 1.25 grams (1/4 teaspoon) salt
- 480 grams (4 cups) powdered sugar
- 30-60 milliliters (2-4 tablespoons) heavy whipping cream, room temperature
- FOR THE CRUNCH TOPPING
- 12 Golden Oreos, separated and cream middles removed
- 25 grams (1 cup) freeze-dried strawberries
- 56 grams (4 tablespoons) unsalted butter, melted
Instructions
- Preheat your oven to 175°C (350°F). Thoroughly coat a 23×33 centimeter (9×13 inch) baking dish with a nonstick cooking spray to prevent the cake from sticking.
- Prepare the strawberry cake mix according to the package instructions. If your cake mix box is 432 grams (15.25 ounces), use 120 milliliters (1/2 cup) of vegetable oil instead of 80 milliliters (1/3 cup). Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out clean. This typically takes 30-35 minutes. Allow the cake to cool completely on a wire rack before proceeding to prevent the frosting from melting.
- For the frosting, in a large mixing bowl, beat the softened unsalted butter on medium speed for at least 2 minutes. Continue beating until the butter is noticeably creamy and lighter in color, indicating it's properly aerated.
- Add the vanilla extract and salt to the beaten butter. Mix on low speed until these ingredients are fully incorporated and the mixture is smooth.
- Gradually add the powdered sugar to the butter mixture, 1 cup (approximately 120 grams) at a time. Mix on low speed after each addition, stopping to scrape down the sides and bottom of the bowl as needed to ensure all sugar is incorporated.
- Once all the powdered sugar is incorporated, add 30 milliliters (2 tablespoons) of heavy cream. Increase the mixer speed to high and beat for 1 minute until the frosting is light and fluffy. If the frosting seems too stiff, add more heavy cream, 15 milliliters (1 tablespoon) at a time, until it reaches a smooth, spreadable consistency.
- To prepare the crunch topping, place the Golden Oreos (with cream middles removed) and freeze-dried strawberries into a large zip-top bag. Use a rolling pin to crush them into fine crumbs. Alternatively, pulse them in a food processor for a more uniform crumb.
- Pour the melted butter into the bag with the crushed crumbs. Seal the bag and toss thoroughly until all the crumbs are evenly coated with the butter. This will help them clump together and adhere to the cake.
- Once the cake is completely cool, spread the prepared frosting evenly over the top surface. Use an offset spatula or the back of a spoon to create a smooth layer.
- Generously sprinkle the butter-coated crunch mixture over the entire frosted cake. Gently press the topping down with your hands or the back of a spatula to help it stick firmly to the frosting.
- Slice the Strawberry Crunch Cake into desired portions, serve immediately, and savor the delightful combination of flavors and textures!
- For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set and the crunch topping to adhere securely.
Tools You’ll Need
- 9×13 inch baking dish (23×33 cm)
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Spatula or offset spatula
- Wire cooling rack
- Zip-top bag or food processor
- Rolling pin (if using zip-top bag)
Essential Success Tips
- Ensure your butter for the frosting is truly at room temperature. It should be soft enough to indent easily with a finger but not melted, which is crucial for fluffy buttercream.
- Do not rush the cake cooling process. A warm cake will melt the frosting and cause your beautiful crunch topping to slide off.
- For extra vibrant strawberry flavor in your cake, consider adding 1 teaspoon of strawberry extract to the batter, in addition to the cake mix instructions.
- When crushing the crunch topping, vary the size of the crumbs slightly – some finer, some a little chunkier – for a more interesting texture.
- For neat slices, chill the frosted and topped cake in the refrigerator for at least 30 minutes before cutting with a warm, sharp knife.
Professional Cooking Secrets
- To elevate the box cake mix, substitute milk for water and add an extra egg yolk. This increases richness and moisture without significantly altering the flavor profile.
- Bloom the vanilla extract: Before adding to the butter, warm the vanilla extract slightly (e.g., microwave for 5-10 seconds) to enhance its aromatic compounds and deepen its flavor in the frosting.
- For the crunch topping, toast the Golden Oreo crumbs briefly in a dry pan for a few minutes before adding the melted butter. This intensifies their flavor and adds an extra layer of crispness.
Notes
- Cake Mix Note: Standard box cake mixes often vary between 375g (13.25 oz) and 432g (15.25 oz). The recipe provides guidance for adjusting the oil based on the larger box size. Always check your specific cake mix box for precise instructions.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature for optimal flavor and texture.
- Make Ahead: The cake can be baked and cooled a day in advance. Wrap tightly in plastic wrap to prevent drying out. The crunch topping can also be prepared a day ahead and stored in an airtight container at room temperature.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried for the crunch topping?
Freeze-dried strawberries are essential for the crunch topping as they provide the necessary crispness and concentrated flavor without adding moisture that would soften the topping. Fresh strawberries will not yield the same crunchy texture.
How can I make this cake gluten-free?
To make this cake gluten-free, use a gluten-free strawberry cake mix and ensure your Golden Oreos are a gluten-free variety (or substitute with gluten-free vanilla sandwich cookies). All other ingredients are typically naturally gluten-free.
My frosting is too thin/too thick. How can I fix it?
If your frosting is too thin, add more powdered sugar, 1/4 cup (approximately 30 grams) at a time, until desired consistency is reached. If it's too thick, add more heavy cream, 5 milliliters (1 teaspoon) at a time, until it becomes spreadable. Be careful not to overmix.
Nutrition Facts (Per Serving)
Calories: Approximately 450-550 per serving, Protein: 4g, Fat: 25-35g, Carbs: 60-70g (Estimates based on ingredients and typical box mix values; actual values may vary.)
Allergy Information
Contains wheat, dairy (milk, butter), and eggs. May contain soy. For a dairy-free version, use plant-based butter and heavy cream alternatives, and ensure cake mix and cookies are dairy-free.
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