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Strawberry Crunch Cake Recipe

Recipe by Liliya

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  • Total Time1 hour 10 minutes
  • Yield12 servings 1x

Easy Strawberry Crunch Cake! Layers of soft strawberry cake, creamy frosting & crunchy topping. Perfect for every celebration!

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1 box (3 ounces) strawberry gelatin mix

For the Frosting:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream

For the Crunch Topping:

  • 1 ½ cups crushed vanilla wafers
  • 1 box (3 ounces) strawberry gelatin mix
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Make the Cake Batter:

    • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large bowl, beat butter and sugar until fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
    • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
    • Divide the batter evenly between two bowls. Mix the strawberry gelatin into one bowl to create the pink layer.

  2. Bake and Cool:

    • Pour the plain batter into one pan and the strawberry batter into the other. Smooth the tops with a spatula.
    • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  3. Whip Up the Frosting:

    • Beat butter until creamy in a large bowl. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth.
    • Set aside about ½ cup of frosting for decorating.

  4. Make the Crunch Topping:

    • Crush the vanilla wafers in a resealable bag or food processor.
    • In a bowl, mix the crushed cookies with strawberry gelatin powder and melted butter until slightly sticky.

  5. Assemble the Cake:

    • Place the strawberry cake layer on a cake stand or plate. Spread a layer of frosting on top.
    • Add the vanilla cake layer on top and frost the entire cake with the remaining frosting.
    • Gently press the crunch topping onto the sides and top of the cake.

  6. Decorate and Serve:

    • Use the reserved frosting to pipe decorative swirls on top or garnish with fresh strawberries. Slice and serve!

Notes

  • Room Temperature Ingredients: Use room temperature butter and eggs for a smoother batter and frosting.
  • Smooth Cake Layers: Level your cakes with a serrated knife for even layers before frosting.
  • Custom Crunch: Add crushed freeze-dried strawberries to the topping for extra color and flavor.
  • Storage: Store the cake in an airtight container in the fridge for up to 3 days.
  • Extra Garnish: Fresh strawberries or a drizzle of white chocolate take the presentation to the next level.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 450 kcal
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 5g

Find it online: https://wearerecipes.com/strawberry-crunch-cake/