Strawberry Crunch Cake
This easy Strawberry Crunch Cake starts with a strawberry cake mix and is topped with homemade cream cheese frosting and a gorgeous Golden Oreo strawberry crunch cake crumble. It will remind you of the nostalgic strawberry shortcake ice cream bars from your childhood. Perfect for showers, potlucks, and everything in between!
Servings: 15 servings
Calories: 1serving
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
Yield: Cut into 15 servings.
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!
