Strawberry Crunch Cake Recipe
This easy strawberry crunch cake is made with a soft strawberry cake base, topped with creamy vanilla buttercream frosting and a crunchy Golden Oreo crumble with freeze-dried strawberries. Perfect for any occasion, it’s a delicious treat everyone will love!
Ingredients
For the Cake:
- 1 box strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
For the Crunch Topping:
- 20 Golden Oreo cookies
- 1/2 cup freeze-dried strawberries
- 1/4 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and milk. Mix until smooth and well-combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until smooth and spreadable.
- To make the crunch topping, pulse the Golden Oreos and freeze-dried strawberries in a food processor until crumbly. Stir in the melted butter until well combined.
- Once the cake is cool, frost it with the buttercream and sprinkle the crunch topping evenly over the frosting, pressing gently to ensure it sticks.
Notes
Nutrition Information (per serving):
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 160mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 2g