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Strawberry Crunch Cake Recipe
Ash Tyrrell

Strawberry Crunch Cake Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Ingredients Method Notes

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.

Method
 

  1. Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. Let the cakes cool in the pans for 10 minutes before moving them to a cooling rack. This helps them firm up without breaking.
  5. 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
  6. .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.
  7. 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.
  8. 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!

Notes

  • 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.