Strawberry Crunch Cake starts with a shortcut strawberry cake mix, gets topped with a homemade cream cheese frosting, and is finished with the most gorgeous, crunchy strawberry crumble layer. The strawberry crunch cake topping will remind you of the famous Strawberry Shortcake ice cream bars.
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The Strawberry Crunch Cake gets its name from the absolutely irresistible topping that resembles the outer layer of the famous ice cream bars. It’s a pink crunchy layer made from crushed Golden Oreos and dry strawberry gelatin that bakes up into the most gorgeous crumble you've ever seen. It looks like it belongs on a fancy bakery table, but between you and me, it's one of the easiest desserts and cakes I've ever put together!
I brought this beauty to a church potluck last spring, and y'all, it disappeared before I could even set my purse down! I tested this recipe more times than I'd care to admit (my neighbors were not complaining), because I was determined to get that crunch topping just right. The ratio of cookie crumbs to gelatin to butter matters, and once I landed on it, I knew this cake was a keeper.
It's the kind of recipe that gets requested every single time you make it, and trust me, you will be making it again. I've taken this cake to baby showers, served it at cookouts, and given it to new parents when they brought home their bundle of joy.
Tip: Making this strawberry sheet cake in a disposable pan makes it easy on both you and the one you're giving it to as a gift, so they don't have to return the pan.
Shortcuts
- Starting with a strawberry cake mix saves you time and money. You don't have to buy or prep fresh strawberries, and the flavor is reliably bright and fruity every single time. Duncan Hines strawberry cake mix is my go-to, but any brand will work just fine.
- A 13x9 pan is the secret weapon of easy entertaining. Baking in a sheet pan skips all the fuss of leveling, stacking, and filling layers. It bakes faster, slices cleanly into 15 servings, and travels beautifully to potlucks or showers!
- The strawberry crunch cake topping can be made ahead. You can mix up the strawberry crumble a day in advance and store it in an airtight container. When you're ready to serve, just sprinkle it on right after frosting. Done!
Some of my other favorite desserts made with cake mix are Peach Cobbler with Cake Mix, Peanut Butter Sheet Cake with Peanut Butter Frosting, and Chocolate and Peanut Butter Cake.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
Strawberry Crunch Cake Topping:
- Golden or Lemon Oreos – Do not remove the filling! The creamy centers help the crumbs clump together into those perfect little clusters. It really is the cherry on top of this strawberry crunch cake with golden Oreos recipe!
- Strawberry gelatin – Use the dry powder straight from the box, no mixing with water needed.
- Melted butter – This binds the crumbs and gelatin together and helps the mixture crisp up beautifully when baked.
Strawberry Cake:
- Eggs – Three whole eggs add structure and richness to the batter.
- Sour cream – The secret to an extra-moist, tender cake!
- Water – Just enough to thin the batter to the right consistency.
- Vegetable oil – Keeps the cake moist from the inside out, even after a day or two.
- Strawberry cake mix – Duncan Hines is my go-to, but any brand works. The mix does the heavy lifting so you don't have to buy or prep a single fresh strawberry.
Cream Cheese Frosting:
- Cream cheese – Make sure it's fully softened to room temperature, or your frosting could be lumpy.
- Salted butter – Also needs to be softened. The salt in the butter balances the sweetness of the powdered sugar perfectly.
- Vanilla extract – Just a teaspoon to round out the flavors.
- Powdered sugar – Sifting it first makes for the smoothest frosting if you see a few lumps in your sugar. I just use a metal strainer and tap it on my palm.
- Milk – Start with 2 tablespoons and add more a teaspoon at a time. The amount of milk you need can vary depending on how you measured, so always add it gradually.
How to Make a Strawberry Crunch Cake
Scroll down to the bottom for the printable recipe with detailed instructions.
- Crush the cookies (with filling intact!) in a food processor or by sealing them in a zip-top bag and going at them with a rolling pin or the bottom of a can. A food processor gives you the prettiest, most uniform crumbs.
- Combine the cookie crumbs and the dry powdered gelatin in a medium bowl. Drizzle in the melted butter and stir well to coat every crumb.
- Spread the crunch mixture onto a parchment-lined baking sheet. You can let it air-dry while you make the cake and frosting, OR — and I highly recommend this — bake it at 350°F for 5 minutes. You can see the topping on the right is more vibrant after baking.
- Preheat oven to 350°F. Lightly coat a 13x9-inch pan with nonstick spray. In a large mixing bowl, beat the eggs with a hand or stand mixer until frothy. Add the sour cream, oil, water, and cake mix. Beat on low until combined, then increase to medium speed and beat for 2 minutes.
- Pour the batter into the prepared pan and bake on the center rack for about 24 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cake cool completely before frosting.
- In the same bowl (washed), beat the cream cheese and butter together until smooth and creamy. Add the vanilla, powdered sugar, and 2 tablespoons of milk. Beat on medium-low until combined, adding additional milk one teaspoon at a time until you reach a smooth, spreadable consistency.
- Spread the frosting evenly over the completely cooled cake. Immediately sprinkle the strawberry crunch mixture over the top. Serve right away or cover and store at room temperature for up to 3 days.
Little tip! Sprinkling the crunch topping on right after frosting (while the frosting is still a little "tacky") helps it stick and stay put. If you wait too long, the frosting sets and the crumbs won't adhere as well.
Pro Tips
- Bake the crunch topping! Baking the strawberry crunch cake topping for just 5 minutes at 350°F does two wonderful things: it intensifies the red color so it looks more vivid and beautiful, and it locks in that crunch factor so it stays crispy longer. Skipping this step isn't a dealbreaker, but doing it takes the topping from good to great.
- Sift your powdered sugar for the smoothest frosting. I no longer own an old-fashioned sifter, but I use a large metal mesh sieve. Just shake or press the powdered sugar through it before adding it to the bowl. This eliminates any lumps!
- Let the cake cool completely before frosting. I know it's tempting to rush, but a warm cake will melt the frosting right off and create a sticky, slippery mess. Give it a full 30 minutes to an hour on a wire rack, or pop the pan in the refrigerator for 15 minutes to speed things along!
- A food processor makes the prettiest crumbs. While a zip-top bag and rolling pin absolutely get the job done, a food processor produces more uniform, fine crumbs that look more polished and coat the frosting more evenly. If you've got one handy, use it! A blender might work, but be careful not to pulverize the crumbs.
Substitutions & Variations
- Use store-bought frosting. If you're in a hurry, a tub of store-bought cream cheese or vanilla frosting works perfectly well here. No one will know, and I won't tell a soul!
- Lighten it up with whipped topping. For a less sweet and faster strawberry crunch cake recipe, substitute 2 cups of Cool Whip or freshly whipped cream for the frosting. Just know you'll want to store the cake in the refrigerator if you go that route, and it's best eaten within a day or two.
- Make them into strawberry crunch cake cupcakes! Pour the batter into a lined muffin tin and bake at 350°F for 16 to 18 minutes. Let them cool completely, frost each cupcake with the cream cheese frosting, and then dip the tops straight into the strawberry crunch mixture or sprinkle it generously over each one!
What to Serve with Strawberry Crunch Cake
Serve this strawberry crunch sheet cake with a big bowl of fresh strawberries and whipped cream or pair it with a scoop of vanilla bean ice cream for a truly indulgent plate. It's a natural fit for spring and summer celebrations or anytime pink is part of the theme like Valentines Day! If you're planning a full strawberry dessert table, my Shortcut Strawberry Shortcake Dip and Chocolate Biscuit Strawberry Shortcakes would all go great together.
Storage
- To Store: Cover the cake loosely with plastic wrap or a cake dome carrier and store at room temperature for up to 3 days. The crunch topping holds up well, especially if you baked it for those 5 minutes.
- To Freeze: You can freeze the unfrosted cake, tightly wrapped in plastic wrap and then foil, for up to 2 months. Thaw at room temperature before frosting and topping. I don't recommend freezing the assembled, frosted cake as the crunch topping will lose its texture. You can also freeze it frosted and topping added, but the topping will not remain crisp.
- Make Ahead: You can bake the cake and make the frosting up to 1 day in advance. Store them separately (frosting in the fridge in an airtight container). Make the crunch topping and store in an airtight container at room temperature. Assemble the day you plan to serve.
FAQ's
Strawberry crunch cake is a moist strawberry sheet cake topped with a creamy vanilla cream cheese frosting and a pink crumble made from crushed Golden Oreos and dry strawberry gelatin. It's inspired by those nostalgic Good Humor strawberry shortcake ice cream bars we all loved as kids, but in an easy cake form.
Classic strawberry shortcake is made with fluffy biscuits or sponge cake layered with fresh strawberries and whipped cream, while strawberry crunch cake is a frosted sheet cake topped with a crunchy cookie-and-gelatin crumble. The flavors are in the same family, but strawberry crunch cake is more structured, easier to make ahead, and travels much better to a party or potluck!
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Strawberry Crunch Cake
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
Strawberry Crunch Cake Topping:
- 18 Golden or Lemon Oreo cookies 2 cups cookie crumbs
- 1 3 ounce box strawberry gelatin I used Jello
- ¼ cup melted butter
Strawberry Cake:
- 3 large eggs
- ¾ cup sour cream
- ½ cup water
- ½ cup vegetable oil
- 1 (15.25 ounce) package strawberry cake mix (I used Duncan Hines)
Vanilla Frosting:
- 4 ounces cream cheese softened
- ¼ cup salted butter softened
- 1 teaspoon vanilla extract
- 1 16 ounce box powdered (confectioners) sugar 3 ¾ cups
- 2 to 3 tablespoons milk
Instructions
Strawberry Crunch:
- Do not remove the creamy middles in the cookies! To crush the cookies, you can process them in a food processor or place them in a large zip-top plastic bag and crush them with the bottom or side of a can of corn, tumbler or even a rolling pin.Tip: I will say, a food processor produces the best looking crumbs.
- Combine the crumbled cookies and powdered gelatin in a medium bowl. Drizzle in the butter and stir well to coat the crumbs.
- You can use your fingers but I’d put on a pair of latex gloves, first, because the gelatin will stain your fingers.
- For easy clean up, spread out the strawberry crunch onto a parchment paper lined sheet pan.
- You can either just let it dry out while you make the cake and frosting or bake it at 350F for 5 minutes for an extra bit of crunch, then let it cool!Pro tip: Baking the strawberry crunch mixture also brings out the red color and makes it crisp! Bonus!
Strawberry Cake:
- Preheat the oven to 350F. Lightly coat a 13x9 inch baking pan or baking dish with nonstick spray or butter the dish.
- With a hand or stand mixer, lightly beat the eggs in a large mixing until frothy. Add sour cream, oil water and cake mix. Beat on low speed until combined, then beat on medium speed for 2 minutes. Pour the batter in the prepared pan. Bake on the center rack of the oven for 24 minutes or just until a wooden pick inserted in the center comes out almost clean with just a few crumbs. Let the cake cool completely.
Frosting:
- While the cake is cooling, prepare the frosting.
- With the same mixer and bowl (wash the bowl), beat the cream cheese and butter until smooth and creamy. Add the vanilla, and powdered sugar and 2 tablespoons of the milk. Beat at medium-low speed of the mixer until combined. Add enough of the remaining milk, 1 teaspoon at a time, to form a smooth and creamy texture that spreads easily.Pro Tip: The amount of milk can vary depending on how you measured your powdered sugar. Lightly spoon the sugar into the dry measuring cup, then level off with a knife.
- Spread the frosting evenly over the cooled cake. Sprinkle the Strawberry Crunch mixture immediately over the frosting. Serve immediately or let stand, covered, at room temperature until ready to serve. Store at room temperature up to 3 days.
Notes
Storage
- To Store: Cover the cake loosely with plastic wrap or a cake dome and store at room temperature for up to 3 days. The crunch topping holds up well, especially if you baked it for those 5 minutes.
- To Freeze: You can freeze the unfrosted cake, tightly wrapped in plastic wrap and then foil, for up to 2 months. Thaw at room temperature before frosting and topping. I don't recommend freezing the assembled, frosted cake as the crunch topping will lose its texture.
- Make Ahead: You can bake the cake and make the frosting up to 1 day in advance. Store them separately (frosting in the fridge in an airtight container). Make the crunch topping and store in an airtight container at room temperature. Assemble the day you plan to serve.
Tips
- Baking the strawberry crunch mixture that 5 minutes really helps it keep its crunch factor longer!
- Sift your powdered sugar for the smoothest frosting. I no longer own an old-fashioned sifter, but I use a large metal mesh sieve. Just shake or press the powdered sugar through it before adding it to the bowl. This eliminates any lumps!
- Let the cake cool completely before frosting. I know it's tempting to rush, but a warm cake will melt the frosting right off and create a sticky, slippery mess. Give it a full 30 minutes to an hour on a wire rack, or pop the pan in the refrigerator for 15 minutes to speed things along!
- A food processor makes the prettiest crumbs. While a zip-top bag and rolling pin absolutely get the job done, a food processor produces more uniform, fine crumbs that look more polished and coat the frosting more evenly. If you've got one handy, use it!
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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