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This Strawberry Crunch Cake is my go-to whenever I want a treat that truly feels special but comes together fast. Inspired by those ice cream truck bars, it features tender strawberry cake, luscious vanilla frosting, and a layer of strawberry crunch that always draws a crowd. Every bite is creamy with a little tang, finished with that nostalgic sweet crunch on top.
The first time I made this was for my niece’s birthday and it was the only cake everyone wanted seconds of. Now it is requested every spring when local strawberries are bursting with flavor.
Ingredients
- Strawberry cake mix: brings the bright berry flavor and keeps the process simple. Pick a reliable brand for best color and taste
- Unsalted butter: forms the base of the creamy frosting and the crunch topping. Choose good quality for a rich finish
- Powdered sugar: gives structure to the frosting and smoothness so it spreads with ease
- Vanilla extract: enhances the cake’s nostalgia and rounds out sweetness. Use pure extract for bold vanilla notes
- Heavy cream: offers a luxurious mouthfeel to the frosting and helps achieve that soft peak consistency
- Golden sandwich cookies: become the base of the crunch topping and offer that bakery style buttery bite. Select fresh cookies for best crunch
- Freeze-dried strawberries: pack concentrated berry flavor for the iconic pink crunch. Look for crisp, dry slices
- Eggs: hold the cake together and create a tender texture
- Milk: keeps the cake moist and fluffy. Whole milk works beautifully
- Salt: a pinch of salt in the cake and frosting wakes up all the flavors
- Fresh or frozen strawberries: add a hit of natural strawberry flavor if you want extra berry bursts
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit. This is the ideal temperature for a cake that bakes evenly with a light crumb.
- Prepare the Baking Dish:
- Coat a nine by thirteen inch baking dish with nonstick spray to prevent the cake from sticking when cooled and ready to frost.
- Mix the Cake Batter:
- Make the cake mix according to package instructions. For the juiciest cake, whisk the wet and dry components until just combined and fold in any add-ins like diced fresh strawberries if using.
- Bake the Cake:
- Pour batter into the prepared dish and spread evenly. Bake until a toothpick inserted comes out with a few moist crumbs—usually around thirty minutes. Let it cool completely.
- Prepare the Frosting:
- Beat softened butter on medium until pale and fluffy. Add salt and vanilla. Gradually add powdered sugar, then mix in heavy cream slowly. Continue beating until the frosting is fluffy and holds soft peaks.
- Make the Crunch Topping:
- Place golden cookies and freeze-dried strawberries in a Ziploc bag. Crush with a rolling pin or use a food processor until finely crumbled. Mix in melted butter until everything is coated and crumbly.
- Frost the Cake:
- When the cake layer is fully cooled, spread the frosting evenly using an offset spatula for smooth coverage.
- Add the Crunch Topping:
- Sprinkle the strawberry crunch over the frosting and lightly press so it sticks. Distribute evenly to cover every bite.
- Chill and Slice:
- If you want perfectly clean slices, refrigerate for at least thirty minutes so the frosting and crumble set. Slice and serve the cake at room temperature or slightly chilled.
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My favorite part of making this is crumbling the pink strawberry crunch topping with my kids. It has become a family tradition to sneak a taste as we scatter it on the finished cake.
Storage Tips
Store leftover cake covered in the fridge for up to four days. The crunch topping holds best if stored loosely covered so it doesn’t soften too much overnight. If you want to make it ahead freeze the unfrosted cake and add the toppings after thawing for a truly fresh result.
Ingredient Substitutions
You can use a yellow cake mix and add strawberry gelatin powder for a more vibrant color if strawberry cake mix is not available. For the crunch topping try vanilla wafers or shortbread in place of golden sandwich cookies. For a dairy free version swap plant based butter and coconut milk in the frosting and topping.
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Serving Suggestions
Serve slices with a scoop of vanilla ice cream for a true treat or crown each piece with fresh strawberries and mint. For special parties arrange the whole cake on a decorative platter with extra strawberry slices and an extra sprinkle of cookie crunch down the sides.
Cultural or Historical Context
This cake gets its inspiration from the strawberry shortcake ice cream bars so many remember from summer days and ice cream trucks. It is a dessert that brings a sense of fun and nostalgia and transforms a humble boxed cake into something worthy of any festive gathering.
Recipe FAQs
- → Can I use frozen strawberries for the cake?
Yes. Thaw frozen strawberries and blend into a puree, draining excess liquid to keep the batter thick and flavorful.
- → How should leftovers be stored?
Keep leftover cake covered in the refrigerator for up to five days to maintain freshness and moisture.
- → What can I use instead of golden sandwich cookies for the crunch?
Vanilla wafers or shortbread cookies create a similar crumbly, buttery texture in the topping.
- → Can the cake be made ahead?
Absolutely! Bake layers and prepare frosting in advance, then add the crunch topping shortly before serving.
- → Is it possible to make a dairy-free version?
Yes, substitute vegan butter and use non-dairy milk and cream alternatives for both cake and frosting.