Strawberry Crunch Cake (Just Like the Ice Cream Bar!)

If you grew up eating those pink-and-white strawberry shortcake ice cream bars from the ice cream truck, this cake is going to stop you in your tracks. This Strawberry Crunch Cake is a showstopper three-layer cake with soft strawberry cake, fluffy vanilla buttercream, and a golden strawberry crumble pressed all over the outside. It tastes exactly like that childhood treat, only better.

I first made this recipe back in the summer of 2021 when strawberry crunch desserts were having a moment, and it quickly became one of the most-requested cakes in my house. What I love about this version is that it’s a full layer cake, not a sheet cake, which means it looks absolutely stunning on a cake stand and is perfect for birthdays, summer parties, or honestly just a day when you want something special.

Why This Recipe

After making this cake dozens of times, I’ve figured out the tricks that make a real difference: frosting while the cake is still slightly cool so the crunch sticks perfectly, using freeze-dried strawberries (not fresh) for the topping so it stays crunchy for days, and pulsing the crumble just until it’s pebbly and not powdery. I’ll walk you through every step.

Also try my easy Strawberry Tiramisu for a super easy strawberry dessert.

The crunchy cake topping is a fun surprise from the basic strawberry cake. The crunchy topping is delicious!

Ingredients For Homemade Strawberry Crunch Cake

• Boxed Cake Mix  – You can use your favorite brand of cake mix for this recipe. 
• Freeze-dried strawberries – You can find these at the grocery store, box stores or on Amazon here.  
• Eggs – For the cake.
• Vanilla extract– Adds a nice flavor to the cake.
• Cookies – You will want to use something like vanilla wafers or similar for the crunchy topping.
• Fresh Strawberries – for topping the cake.

Equipment and Tools

• Food processor – You can also use a small food chopper.
• Round cake pans – You will need three for this recipe, but if you only have two, you can use one twice. I used 8″.
• cooling rack

How to Make Strawberry Crunch Cake

Step by Step Instructions Overview. Full details in recipe card.

Making the Cake Layers

Step 1 – Preheat oven. Mix dry ingredients in a large mixing bowl and add eggs and oil per package directions.

Step 2 – Pour cake batter into round cake pans and bake. Let cool and remove cakes from pans.

Making the Frosting

Step 3 – Prepare the buttercream frosting.

Step 4 – Whip until soft peaks form.

Making the Topping

Step 5 – Place the freeze-dried strawberries and cookies in a blender or chopper.

Step 6 – Pulse on high to form crumbs. Add melted butter and pulse until the mixture is evenly combined.

Assemble the Cake

Step 7 – Frost the sides of cake.

Step 8 – Frost the top of the cake.

Step 9 – Pat crumbles on the cake (see the tutorial to make crumb topping below).

Enjoy Strawberry crunch in more fun recipes. Try my Strawberry Crunch Cheesecake, my Strawberry Crunch poke cake and my Strawberry Crunch cookies.

Pro Tips and Timesaver Shortcuts

• After removing the cake from the oven, place it on a wire rack or cold stovetop for 10 minutes.
• When making the frosting, be sure to whip the butter until it is light and fluffy.
• After frosting the cake, place it on a baking sheet lined with parchment paper, and then add the coarse crumb topping for easy cleanup.
• You can make the buttercream frosting the day before adn store it in the refrigerator. Be sure to let sit at room temperature 20 minutes if it is cold before using on the cake.
• Store leftover cake (if any) in an airtight container.
• You can use a little bit of the extra cruch topping on frozen yogurt.

This is the perfect dessert to celebrate the end of summer. Serve with strawberry ice cream or vanilla ice cream

Recipe FAQs

Can I make strawberry crunch cake ahead of time?

Yes, you can bake the cake layers and make the buttercream frosting up to 2 days ahead. Store the cake layers wrapped tightly at room temperature and the frosting in the refrigerator. Assemble and frost the day you plan to serve it, and add the crunch topping no more than a few hours before serving because if it sits overnight, the crunch absorbs moisture from the frosting and softens.

How do I store leftover strawberry crunch cake?

Store leftover cake in an airtight container in the refrigerator for up to 4 days. The crunch topping will soften slightly after the first day, but the flavor is still delicious.

Can I freeze strawberry crunch cake?

You can freeze the unfrosted cake layers for up to 2 months, just be sure to wrap each layer tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before assembling. I don’t recommend freezing the fully assembled and frosted cake, as the crunch topping becomes soggy when thawed.

Can I use Golden Oreos instead of Nilla wafers?

Absolutely, and I have used both to make this cake. Golden Oreos give the topping a slightly richer, more buttery flavor. If using Golden Oreos, scrape out the cream filling before crushing, otherwise the topping can clump rather than crumble. Nilla wafers are a bit lighter and crispier. Either works great; it comes down to personal preference.

Can I make this without freeze-dried strawberries?

Freeze-dried strawberries are really the key ingredient for both the color and the intense strawberry flavor in the crunch topping. Fresh or frozen strawberries won’t work here because they add too much moisture and the topping won’t crisp up. That said, you can substitute strawberry Jell-O powder (about 3 tablespoons) for a similar color and flavor.

Don’t forget to bookmark this recipe.

More Strawberry Crunch Recipes You’ll Love 🍓

Looking for another crowd favorite? This Strawberry Crunch Poke Cake recipe is packed with creamy filling and crunchy topping. Also check out my Strawberry Crunch Cheesecake.

Looking for a no bake treat? These Strawberry Crunch Parfaits come together quickly with similar flavors. And for summer try my Strawberry Crunch Ice Cream Bars!

If you enjoy strawberry crunch flavors in handheld desserts, these Strawberry Crunch Cookies are another fun option.

Strawberry Crunch Cake

Raquel Pineira

This Strawberry Crunch Cake recipe is a delicious cake with a light crunch coating nestled between layers of strawberry cake. The strawberry crunchies topping make this cake a nice way to celebrate the season.

5 from 71 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 832 kcal

Ingredients

  

1x2x3x

• 2 boxes strawberry cake mix.
• 1 box white cake mix
• 1 cup water per each box mix
• 3 large eggs per box mix
• 1/3 cup oil per box mix
• 1 teaspoon Vanilla extract
• Non stick spray

Strawberry Crumble

• 2 .8 oz packages freeze-dried strawberries
• 20 Nilla wafers or Golden oreos, crushed
• 8 fresh strawberries
• 3 tablespoons melted butter

Buttercream Frosting

• 2 cups butter softened
• 8 cups powdered sugar
• 1 tablespoons pure vanilla extract
• 7 tablespoons heavy cream

Instructions

 

Make the Cake Layers

• Preheat your oven to 350°F. Spray three 8-inch round cake pans (at least 2 inches deep) with non-stick baking spray, or brush with cake release. Set aside.
• Mix the strawberry batter. In a large bowl, combine one box of strawberry cake mix with 1 cup water, 3 eggs, and ⅓ cup oil. Beat with a hand mixer on medium speed for about 2 minutes, until the batter is smooth and no dry streaks remain. Repeat with the second box of strawberry mix in a separate bowl.
• Mix the vanilla batter. In a third bowl, combine the white cake mix with 1 cup water, 3 eggs, ⅓ cup oil, and 1 teaspoon vanilla extract. Beat on medium for 2 minutes until smooth.
• Fill the pans. Pour each batter into its own prepared pan, filling no more than two-thirds full. If you have a little extra batter, make some cupcakes as overfilling causes the layers to dome and crack.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the edges are just beginning to pull away from the pan. If baking all three pans at once, rotate them halfway through.
• Cool the layers. Let the cakes cool in their pans on a wire rack for 8-10 minutes only. (don't let them sit too long or they can steam and become gummy.) Run a thin spatula or butter knife around the edges, then invert onto the wire rack. Let cool completely before frosting, at least 1 hour.

Make the Buttercream Frosting

• Beat the butter. In a large bowl (or the bowl of a stand mixer), beat 2 cups of softened butter on high speed for 3–4 minutes until it's pale, fluffy, and nearly white. This step is important as properly whipped butter is what gives the frosting its light texture.
• Add the sugar. Reduce speed to low and add half the powdered sugar (4 cups). Mix until just combined, then add the remaining 4 cups. Mix on low until incorporated.
• Add flavor and cream. Add 1 tablespoon vanilla extract and 7 tablespoons of heavy cream. Increase speed to high and beat for a full 7 minutes. The frosting should be very light, fluffy, and spreadable. If it looks too stiff, add heavy cream one tablespoon at a time. If it looks too loose, add a little more powdered sugar.
• Set aside at room temperature if using within the hour. If making ahead, refrigerate and bring back to room temperature for 20–30 minutes before using, then re-whip briefly.

Make the Strawberry Crunch Topping

• Combine the dry ingredients. Add the freeze-dried strawberries and Nilla wafers (about 20 cookies) to a food processor or high-powered blender.
• Pulse to a crumble. Pulse 8–10 times until you have a coarse, pebbly crumb — think the texture of wet sand or rough gravel. Do not over-process into a fine powder; you want visible chunks for texture.
• Add the butter. Drizzle in 3 tablespoons of melted butter and pulse 3–4 more times until the mixture just comes together and holds when pressed. Transfer to a bowl and set aside.

Assemble the Cake

• Level your layers (optional but recommended). If any of your cake layers domed in the center, use a serrated knife to slice off the very top to create a flat surface. This keeps your stack stable.
• Start the stack. Place a small dollop of frosting in the center of your cake board or serving plate to hold the cake layer. Press the first strawberry layer down on top.
• Fill between layers. Spread a generous, even layer of buttercream on top of the first cake layer, going all the way to the edges. Place the vanilla layer on top and repeat. Add the second strawberry layer on top to finish the stack.
• Apply a crumb coat. Spread a thin layer of frosting all over the outside of the cake both the sides and top, just enough to seal in the crumbs. This doesn't need to look perfect. Refrigerate for 15–20 minutes until the crumb coat feels firm to the touch.
• Frost the outside. Apply a thicker, final layer of buttercream to the sides and top of the cake using an offset spatula. Smooth as desired.
• Add the crunch topping immediately. While the frosting is still soft and tacky (do not let it crust over), take a handful of the strawberry crumble and gently press it onto the sides of the cake. Work your way around the cake, pressing firmly so it adheres. Spread the remaining crumble over the top and press lightly.
• Decorate. Pipe buttercream rosettes around the top edge if desired, and arrange fresh strawberries on top.
• Serve or refrigerate. The cake can sit at room temperature for up to 2 hours before serving. For longer storage, refrigerate and bring to room temperature for 20 minutes before slicing.

Nutrition

Calories: 832kcalCarbohydrates: 176gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 830mgPotassium: 95mgFiber: 0.5gSugar: 134gVitamin A: 195IUVitamin C: 2mgCalcium: 281mgIron: 2mg

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