Strawberry Crunch Cake
Yield: 12 -16 servings
This Strawberry Crunch Cake recipe features a moist strawberry cake with a thin layer of tangy cream cheese frosting plus a crunchy strawberry and golden Oreo topping. It's an easy (and FUN!) standout dessert for all your summer potlucks!
Ingredients
For the cake
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup whole milk
- 1 package 6 ounces strawberry Jello, just the powder
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
For the frosting
- 10 ounces cream cheese softened
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
For the crunch topping
- 10 golden Oreos separated with cream middles removed (use only the crunchy cookie portion)
- 1½ cups freeze-dried strawberries
- 5 tablespoons unsalted butter melted
Instructions
- For the cake: Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray and set aside.
- In a large bowl, beat butter with an electric mixer until smooth. Add the granulated sugar and beat again until creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the milk and Jello powder, and beat the mixture until fully combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, and mix until just combined.
- Transfer cake batter to prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out just clean.
- Let the cake cool completely on a wire rack.
- For the frosting: In a medium bowl, beat cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and mix until smooth.
- For the crunch topping: Place golden Oreos and freeze-dried strawberries in a Ziplock bag and crush them with a rolling pin or kitchen mallet. If you don't want the Oreos to turn pink, crush each ingredient in a separate baggie or keep the two ingredients somewhat separated in one baggie. You could also use a food processor to pulse these ingredients until crumbly.
- Transfer crushed ingredients to a medium bowl and drizzle the melted butter over the top; stir to evenly combine.
- To assemble the cake: Spread cream cheese frosting over the cooled cake. Sprinkle the crunch topping over the frosting, and then lightly press it in.
- Chill the cake in the fridge for 1 hour before serving to allow the cake to set. If making the cake more in advance of serving, wait to add the crunchy topping until right before serving, for the crunchiest texture.
- Serve with fresh strawberries.
Notes
The cake can be made a day in advance and stored in the fridge until ready to serve.
Nutrition Information:
Serving: 1 Calories: 316kcal Carbohydrates: 34g Protein: 4g Fat: 19g Saturated Fat: 11g Polyunsaturated Fat: 7g Cholesterol: 70mg Sodium: 242mg Fiber: 1g Sugar: 21g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.