Strawberry Crunch Cake
Make a delicious Strawberry Crunch Cake with moist layers, creamy frosting, and a crispy strawberry crunch topping. Perfect for any occasion!
INGREDIENTS
For the Cake:
- 1 box white or vanilla cake mix or homemade alternative
- 1 box 3 oz strawberry gelatin (Jell-O)
- 3 eggs
- ½ cup vegetable oil
- 1 cup milk or water
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
For the Crunch Topping:
- 15 Golden Oreos crushed
- ½ cup freeze-dried strawberries or strawberry gelatin powder
- 4 tbsp melted butter
INSTRUCTIONS
Step 1: Bake the Cake Layers
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, combine cake mix, strawberry gelatin, eggs, oil, milk, and vanilla. Mix until smooth.
- Pour batter evenly into the cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
Step 2: Make the Frosting
- Beat butter until creamy.
- Slowly add powdered sugar, mixing well.
- Add vanilla extract and heavy cream, whipping until light and fluffy.
Step 3: Prepare the Strawberry Crunch Topping
- Crush Golden Oreos and freeze-dried strawberries using a food processor or rolling pin.
- Stir in melted butter until combined.
Step 4: Assemble the Cake
- Place one cake layer on a stand and spread frosting evenly.
- Add the second cake layer and frost the entire cake.
- Press the crunch topping onto the sides and top of the cake.
- Garnish with fresh strawberries or a white chocolate drizzle if desired.
NOTES
Tips for the Best Strawberry Crunch Cake
- Chill the cake layers before frosting to prevent crumbs.
- Use fresh strawberries for added natural flavor.
- Let the cake sit for 30 minutes before serving to allow the flavors to meld.This Strawberry Crunch Cake is soft, creamy, and crispy all at once, making it a perfect dessert for any occasion!