Strawberry Crunch Cake Recipe: Sweet, Creamy & Crunchy Dish

I recently made this Strawberry Crunch Cake, and let me tell you—it was a total hit! I love how the cake layers turned out so soft and moist, and that crunchy strawberry topping just takes it to another level.

Honestly, I didn’t expect it to be this easy, but it was such a fun process from start to finish.

I also enjoyed experimenting with the frosting and decorating it—it made me feel like a pro baker for a day! If you’re craving something sweet, colorful, and nostalgic, this cake is definitely the one to try.

Ingredients

Here’s everything you’ll need to make this delicious cake. I’ll also share why certain ingredients work best.

Cake Ingredients

1 box white or vanilla cake mix – a quick base, but homemade works too if you prefer from scratch.
1 cup milk – whole milk gives richer flavor; avoid skim for best texture.
1/3 cup vegetable oil – neutral taste; coconut oil works if you like a slight nutty hint.
3 large eggs – room temperature eggs make the batter fluffier.

Frosting Ingredients

2 cups heavy whipping cream – don’t use light cream, it won’t whip properly.
1/2 cup powdered sugar – keeps the frosting smooth without graininess.
1 teaspoon vanilla extract – real vanilla adds depth, avoid artificial ones if possible.

Crunch Topping Ingredients

2 cups strawberry shortbread cookies, crushed – don’t use stale cookies; fresh ones keep the crunch.
1/4 cup butter, melted – helps the crumbs stick to the cake.

Note: Serves 12 slices as per ingredient quantities.

Variations

Want to customize this recipe? Here are some fun twists

Use almond milk and coconut cream for a dairy-free version.
Swap regular cookies with sugar-free cookies to cut down on sugar.
Add a layer of fresh strawberry puree between the cake layers for extra berry flavor.
Try lemon cookies or chocolate cookies instead of strawberry for a creative crunch twist.

Cooking Time

This recipe comes together pretty quickly.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Equipment You Need

Here’s what I used in my kitchen to make the process smooth:

Mixing bowls – for combining wet and dry ingredients.
Electric hand mixer or stand mixer – gives a lump-free, fluffy batter.
Measuring cups and spoons – keeps ingredient ratios accurate.
Two 9-inch cake pans – to create perfect layers.
Offset spatula – makes frosting smooth and neat.
Food processor or blender – quickly crushes cookies for the topping.
Cooling racks – cools cakes evenly without sogginess.
Rubber spatula – scrapes down the bowl and folds batter gently.

How to Make Strawberry Crunch Cake?

Let’s walk through the process step by step. It’s simple and fun once you get into it!

Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking. Mix together the cake mix, milk, oil, and eggs in a large bowl. Beat on medium speed for about 2–3 minutes until the batter is smooth and airy.

Baking the Cake Layers

Pour the batter evenly into the two pans and smooth out the tops. Bake for about 28–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before moving them to a cooling rack. This helps them firm up without breaking.

Preparing the Crunch Topping

Crush the strawberry shortbread cookies in a food processor until they form fine crumbs. If you don’t have one, put them in a zip-top bag and crush with a rolling pin. Mix the crumbs with melted butter until evenly coated, then set aside. This is what gives the cake its signature crunch

Making the Whipped Frosting

Chill a mixing bowl and whisk attachment in the fridge for 15 minutes. Pour in the heavy cream, add powdered sugar and vanilla, then whip on high until stiff peaks form. Don’t over-whip, or it might turn grainy. Keep it light and fluffy for the best texture.

Assembling the Cake

Place one cooled cake layer on a serving plate. Spread a thick layer of whipped frosting on top, then gently place the second cake layer over it. Cover the whole cake with frosting using an offset spatula, making sure the sides are smooth. Sprinkle the crunch topping generously over the cake until it’s fully coated.

Chilling and Serving

Refrigerate the cake for at least 30 minutes to let the frosting set. Slice it up, and you’re ready to serve a cake that’s as pretty as it is delicious!

Additional Tips for Making this Recipe Better

From my experience, here’s how I made the cake even more delightful:

I grated some white chocolate on top for extra decoration.
I chilled the cake overnight—it made slicing so much easier.
I added fresh strawberries between layers for a juicy surprise.
I used parchment paper under the cake while frosting to keep my plate clean.

How to Serve Strawberry Crunch Cake?

This cake already looks stunning, but a little extra goes a long way. Serve each slice with a scoop of vanilla ice cream or strawberry sorbet on the side. Garnish with fresh strawberry slices or mint leaves for a pop of color. A light dusting of powdered sugar on top also adds an elegant touch. For drinks, pair it with lemonade or tea for a refreshing balance.

Nutritional Information

Here’s an approximate breakdown for one slice (1/12th of the cake):

Calories: 350
Protein: 4g
Carbohydrates: 40g
Fat: 15g

Make Ahead and Storage

Storing: Keep the cake refrigerated if frosted with whipped cream. It stays fresh for about 3 days.
Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.
Reheating/Restoring: You don’t really reheat this cake, but if the topping softens, add a light sprinkle of fresh cookie crumbs before serving.

Why You’ll Love This Recipe?

This Strawberry Crunch Cake is more than just a dessert—it’s a crowd-pleaser. Here’s why I loved making it:

It’s easy to prepare, even for beginners, and doesn’t take much time.
The recipe is flexible—you can make it dairy-free, sugar-free, or add fun twists.
The crunchy topping adds a nostalgic, ice-cream-bar vibe.
It looks stunning and makes a beautiful centerpiece for any celebration.
The flavor is customizable, letting you add strawberries, chocolates, or different cookie bases.

Ash Tyrrell