Strawberry Crunch Cake

5 from 71 votes

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.

Prep Time20

Cook Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 832kcal

Author: Raquel Pineira

Ingredients

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.

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