Description
A delightful Strawberry Crunch Cake featuring a moist strawberry-flavored cake topped with a creamy vanilla buttercream frosting and a crunchy topping made from crushed Golden Oreos and freeze-dried strawberries. This cake offers a perfect balance of soft, creamy, and crunchy textures, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Cake
- 1 box (13.25 ounce) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Frosting
- 1 cup unsalted butter, softened to room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2–4 tablespoons heavy whipping cream, room temperature
Topping
- 12 Golden Oreos, separated and cream middles removed
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
Instructions
- Make the cake: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray. Prepare the strawberry cake mix according to the package instructions using 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Pour the batter into the prepared pan, bake until a toothpick inserted comes out clean. Allow the cake to cool completely before moving to the next step.
- Make the frosting: Using a handheld or stand mixer fitted with a whisk or paddle attachment, beat 1 cup softened unsalted butter on medium speed for about 2 minutes until creamy and lightened in color. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt, mixing until smooth. Gradually add 4 cups powdered sugar, one cup at a time, scraping down the bowl as needed to fully incorporate. Slowly add 2 tablespoons heavy whipping cream while increasing the mixer speed to high and beat for 1 more minute until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add more heavy cream one tablespoon at a time until the desired consistency is reached.
- Make the topping: Place 12 Golden Oreo cookies (without cream filling) and 1 cup freeze-dried strawberries into a large Ziploc bag. Crush the contents with a rolling pin until you achieve pea-sized crumbs.
- Combine topping: Pour 4 tablespoons melted unsalted butter into the bag with the crushed Oreos and strawberries, reseal, and toss to coat the crumbs evenly.
- Assemble the cake: Spread the prepared vanilla buttercream frosting evenly over the cooled cake.
- Add the crunch layer: Sprinkle the Oreo and strawberry crumb mixture evenly over the frosting layer.
- Serve: Slice the cake into desired portions and enjoy the delightful combination of flavors and textures.
Notes
- For best results, allow the cake to cool completely before frosting to prevent melting.
- Freeze-dried strawberries add a concentrated tangy flavor and crunchy texture; regular dried strawberries will not provide the same effect.
- You can substitute Golden Oreos with any vanilla sandwich cookies as per preference.
- Adjust heavy cream in frosting to achieve your preferred consistency.
- This cake is best stored covered in the refrigerator and consumed within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Strawberry crunch cake, strawberry cake, Oreo topping, vanilla buttercream frosting, easy strawberry dessert
