Description

Strawberry Crunch Cake is a delightful and vibrant dessert featuring a moist strawberry-flavored cake layered with a creamy vanilla frosting and topped with a crunchy mixture of crushed Golden Oreos and freeze-dried strawberries. This cake combines soft, sweet, and crispy textures for a perfect treat that’s both visually appealing and irresistibly delicious.

Ingredients

Scale

Cake Ingredients

1 box (13.25 ounce) strawberry cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs

Frosting Ingredients

1 cup unsalted butter, softened to room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar
2–4 tablespoons heavy whipping cream, room temperature

Topping Ingredients

12 Golden Oreos, separated and cream middles removed
1 cup freeze-dried strawberries
4 tablespoons unsalted butter, melted

Instructions

Make the cake: Preheat the oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with nonstick spray. Prepare the cake batter according to the instructions on the strawberry cake mix package, combining the cake mix, water, vegetable oil, and eggs. Pour the batter into the prepared baking dish and bake as directed, usually around 25-30 minutes, until a toothpick inserted comes out clean. Remove from the oven and let the cake cool completely before frosting.
Make the frosting: Using a handheld or stand mixer fitted with a whisk or paddle attachment, beat 1 cup of softened unsalted butter on medium speed for about 2 minutes until creamy and lightened in color. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt and continue to mix until combined and smooth. Gradually add in 4 cups powdered sugar, about 1 cup at a time, beating slowly to prevent sugar from flying out and scraping down the bowl as needed. Once incorporated, slowly beat in 2 tablespoons of heavy cream and increase speed to high, beating for an additional 1 minute until the frosting is light, fluffy, and spreadable. Add additional heavy cream, 1 tablespoon at a time, if needed to reach the desired consistency.
Prepare the topping: Place the 12 Golden Oreo cookies, without their cream filling, and 1 cup freeze-dried strawberries into a large resealable plastic bag. Using a rolling pin, crush the cookies and strawberries until you get pea-sized crumbs.
Combine topping with butter: Pour 4 tablespoons of melted unsalted butter into the bag with the crushed Oreos and freeze-dried strawberries. Seal the bag and toss or shake gently to evenly coat the crumbs with the melted butter.
Frost the cake: Spread the prepared frosting evenly over the completely cooled cake, making sure to cover the entire surface with a smooth layer.
Add the crunch topping: Sprinkle the buttery Oreo and strawberry crumb mixture evenly over the frosted cake, pressing lightly if needed to help it adhere.
Serve: Slice the Strawberry Crunch Cake into pieces, serve, and enjoy this delicious dessert!

Notes

Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
To remove the cream from the Golden Oreos, gently twist the cookies apart and scrape off the cream with a knife.
If desired, freeze-dried strawberries can be substituted with crushed freeze-dried raspberries or dried strawberries for different flavors.
The cake mix should be a strawberry-flavored mix to give the best flavor; avoid substitutes unless similarly flavored.
Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 38g
Sodium: 210mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: Strawberry crunch cake, strawberry cake, Oreo topping, creamy frosting, freeze-dried strawberries dessert, easy strawberry dessert