Recipes Desserts Cakes Strawberry Cake Recipes Strawberry Crunch Cake 5.0 (3) 2 Reviews 1 Photo This strawberry crunch cake has 2 layers of strawberry-flavored cake, vanilla buttercream frosting, and a delicious strawberry and golden cookie crumble coating. Perfect for a show-stopping dessert, or for anyone who loves strawberry crunch ice cream bars! By Laura Kanya Laura Kanya Laura Kanya is a recipe tester and developer in the Vermont test kitchen of Dotdash Meredith. She has been active in the food industry for more than two decades in a variety of roles including pastry chef, chef instructor, executive chef, and director of operations in restaurants, resorts, catering, retail operations, and food production companies. The one kitchen tool she can't live without is her serrated offset knife. You can follow her cooking adventures on Instagram @lauranedich. Allrecipes' editorial guidelines Published on May 21, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 40 mins Additional Time: 2 hrs 10 mins Total Time: 3 hrs 30 mins Servings: 12 Yield: 1 1 (2-layer) 8-inch cake Jump to Nutrition Facts Jump to recipe This dessert is one that pops. Strawberry crunch ice cream bars always did as a kid, and this strawberry crunch cake is no different. If you want a treat that hits the same sweet spot, this dessert is for you. While this cake may seem challenging, it is very approachable and well-worth making once you’re able to dig in. You can make strawberry crunch cake in several different ways, but this recipe features two 8-inch round strawberry cakes made from a simple batter of all-purpose flour and strawberry-flavored gelatin. Line the top of the first cake with vanilla frosting, and place the second cake on top. Cover the top and sides in more frosting, and then you’ll add on the key ingredient. The crunch part of this cake is what makes it. There are four ingredients: Oreo cookies, freeze-dried strawberries, salt, and melted butter. The ingredients become a cookie crumble that comes together using a food processor. If you don’t have a food processor, a blender might work—but some extra work with a spatula might be needed. You can also chop the Oreos and strawberries and mix them together with salt and butter in a bowl, but a sharp knife helps (and some good music in the background too). This cake can be stored in an airtight container in the fridge for up to four days or in a freezer for up to two weeks. Tips From the Test Kitchen “Adding all the dry ingredients at once can create a thick batter that could potentially be over-mixed, and adding all the liquid at once can cause the batter to separate,” says test kitchen assistant Amanda Holstein. “Adding the wet and dry in alternating turns is the best way to get a perfectly incorporated batter and yield the best cake results. “Using room temperature ingredients, or ingredients that are the same temperature, helps create an emulsion easier, decreasing the chance of an over-mixed cake,” according to Amanda. Editorial contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake baking spray with flour 2 ½ cups all-purpose flour 3 tablespoons strawberry-flavored gelatin, such as Jell-O (from 1 (3 ounce) package) 1 teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon baking soda 1 cup unsalted butter, softened 2 cups granulated sugar 3 large eggs 2 teaspoons vanilla extract 1 ½ cups whole buttermilk Frosting 1 ½ cups unsalted butter, softened ¼ teaspoon kosher salt 1 tablespoon vanilla extract 4 cups powdered sugar, sifted 2 tablespoons heavy cream, or more as needed Crumble 25 golden Oreo cookies ⅔ cup freeze-dried strawberries ⅛ teaspoon kosher salt 4 tablespoons melted unsalted butter Directions Preheat the oven to 350 degrees F (175 degrees C). Coat 2 (8-inch) round cake pans with baking spray with flour and line bottoms with parchment. To make the cake: Whisk flour, gelatin, baking powder, salt, and baking soda together in a bowl. Beat butter at medium speed until creamy, 2 to 3 minutes in the bowl of a stand mixer fitted with the paddle attachment. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed and scraping down sides of bowl as needed, until just combined. Beat in vanilla. Dotdash Meredith Food Studios Add flour mixture in 3 additions alternately with buttermilk, beginning and ending with flour mixture and beating on low speed just until combined after each addition. Divide batter evenly between prepared pans. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 40 minutes. Dotdash Meredith Food Studios Cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely on a wire rack, 1 to 1 ½ hours. To make the frosting: Add butter and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 3 minutes. Beat in vanilla. Gradually add powdered sugar, alternately with cream, beating on low speed until completely incorporated and smooth. Increase mixer speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes. Dotdash Meredith Food Studios To make the crumble mixture: Place cookies, strawberries, and salt in a food processor and pulse until slightly chunky (bits of strawberry and cookie should still be visible), about 12 pulses. Drizzle in butter and pulse about 5 times to combine. Dotdash Meredith Food Studios Trim tops of cakes with a serrated knife if needed to make flat on top. Place 1 cake layer on serving platter; spread evenly with 1 cup frosting. Top with remaining cake layer. Dotdash Meredith Food Studios Spread top and sides of cake with the remaining frosting. Dotdash Meredith Food Studios Sprinkle crumble mixture over top and sides of cake, pressing lightly to adhere until completely covered. Chill cake for 1 hour before slicing. Dotdash Meredith Food Studios Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 1111 Calories 61g Fat 134g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 1111 % Daily Value * Total Fat 61g 78% Saturated Fat 33g 165% Cholesterol 165mg 55% Sodium 497mg 22% Total Carbohydrate 134g 49% Dietary Fiber 2g 8% Total Sugars 93g Protein 11g 21% Vitamin C 6mg 6% Calcium 100mg 8% Iron 5mg 29% Potassium 230mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.