Strawberry Crunch Layer Cake is a stunning dessert that’s as delightful to eat as it is to look at. Combining layers of soft, strawberry-flavored cake with luscious strawberry buttercream and a nostalgic crunchy topping inspired by strawberry shortcake ice cream bars, this cake is a feast for the senses. Its bright flavor, creamy texture, and signature sweet-and-crunchy topping make it an irresistible centerpiece for birthdays, celebrations, and special occasions. The contrast between the fluffy cake layers, rich frosting, and the sweet, crumbly coating makes this dessert a true indulgence for strawberry lovers and dessert fans alike. With its playful appearance and rich yet balanced flavor profile, the Strawberry Crunch Layer Cake has become a beloved modern classic, especially among fans of nostalgic ice cream truck treats and creative baking.
The History of Strawberry Crunch Layer Cake
The Strawberry Crunch Layer Cake is a relatively new invention in the world of desserts, but its inspiration goes back decades. It’s a creative adaptation of the iconic strawberry shortcake ice cream bar that rose to popularity in the 1980s, known for its creamy strawberry and vanilla center and crispy pink-and-white crumb coating. This frozen novelty became a childhood favorite and was eventually recreated by home bakers in cake form. The idea to translate the ice cream bar into a cake emerged from viral trends on social media, where food bloggers and bakers began experimenting with combining flavors and textures from popular nostalgic treats into more elevated, layered desserts. The crunch topping—often made from crushed cookies or cereal blended with freeze-dried strawberries—replicates the exact taste and texture of the ice cream coating, while strawberry-flavored cake and cream fillings add freshness and depth. Over time, variations emerged using real strawberries, cream cheese frostings, and layered fillings, all while maintaining the iconic pink crunchy topping. Today, this cake is a modern bake-sale staple, popular for both its delicious taste and its Instagram-worthy presentation.
Ingredients Breakdown
For the Cake Layers:
- 1 box (15.25 oz) strawberry cake mix or white cake mix + 1 small box (3 oz) strawberry gelatin
- 4 large eggs, room temperature
- ½ cup milk (whole or 2%)
- ¾ cup vegetable or canola oil
- 1 cup fresh strawberries, mashed or finely chopped
- 1 teaspoon vanilla extract
For the Strawberry Frosting:
- 1½ cups unsalted butter, room temperature
- 6 cups powdered sugar
- ¾ cup freeze-dried strawberry powder or 1 cup pureed strawberries
- 2 teaspoons vanilla extract
- ⅓ cup heavy cream or milk (plus more if needed for consistency)
- Optional: 8 oz cream cheese, softened, for Strawberry Cream Cheese Frosting
For the Crunch Topping:
- 1½ cups Golden Oreos (or vanilla sandwich cookies), crushed
- ¾ cup freeze-dried strawberries or strawberry-flavored gelatin powder
- ¼ cup unsalted butter, melted
Step-by-Step Recipe
1. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C) and lightly grease and flour three 8-inch round cake pans or spray with non-stick spray. In a large bowl, mix together the cake mix, eggs, milk, oil, mashed strawberries, and vanilla extract. Beat on medium speed for 2–3 minutes until smooth and combined, scraping the sides of the bowl as needed.
2. Bake the Cakes:
Divide the batter evenly among the prepared pans. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Frosting:
In a large mixing bowl, beat the butter on medium-high speed until creamy, about 2 minutes. Gradually add the powdered sugar, strawberry powder or puree, vanilla extract, and heavy cream. Beat on low speed to start, then increase to high and whip until light and fluffy. If using cream cheese, make sure it is softened and whipped before adding to the mixture. Add extra cream as needed to adjust consistency.
4. Make the Crunch Topping:
In a food processor or ziplock bag, crush the Golden Oreos and freeze-dried strawberries together into coarse crumbs. Stir in the melted butter until the mixture resembles a crumbly, wet sand texture. Set aside.
5. Assemble the Cake:
Place one cake layer on a serving plate or cake board. Spread a thick layer of frosting over the top. Repeat with the remaining layers. Frost the top and sides of the cake with a smooth, even coating of frosting. Gently press the strawberry crunch topping onto the sides and top of the cake, using your hands or a spoon to help it stick.
6. Chill and Serve:
Refrigerate the cake for at least an hour before slicing to allow the frosting to firm up and the flavors to develop. Slice with a sharp, clean knife and serve chilled or at room temperature.
Tips for the Perfect Strawberry Crunch Layer Cake
Use room temperature ingredients to ensure even mixing and a smooth batter. If you’re using a white cake mix, enhance the strawberry flavor with gelatin powder or a touch of strawberry extract. For a more intense strawberry taste, use freeze-dried strawberries ground into powder instead of fresh puree in the frosting—they pack more flavor without adding moisture. Don’t skip the crumb topping—it provides the signature crunch and nostalgic ice cream bar flavor. Chill the cake before serving to make slicing easier and cleaner. If your layers dome during baking, level them with a serrated knife to stack them evenly. For extra stability, apply a crumb coat (a thin layer of frosting) before the final layer of frosting and crunch topping. Use a turntable and an offset spatula for easier frosting. If making ahead, store the cake tightly covered in the fridge, and add the crunch topping right before serving to maintain its crispiness.
Variations and Customizations
Make it a strawberry-vanilla combo by alternating vanilla and strawberry cake layers. Swap out the frosting for whipped cream cheese frosting or mascarpone for a tangier flavor. Use strawberry jam or compote between layers for a gooey surprise. Add sliced fresh strawberries between layers for extra texture and a juicy bite. For a chocolate twist, use chocolate cake layers and keep the strawberry crunch and frosting for a chocolate-strawberry version. Create cupcakes using the same batter and topping—perfect for parties. Make it gluten-free by using a GF cake mix and gluten-free cookies in the topping. Add pink or red food coloring for a more vibrant hue if your strawberries aren’t vivid enough. For a festive touch, top the cake with white chocolate drizzle or a strawberry glaze.
Health Considerations and Nutritional Value
Strawberry Crunch Layer Cake is a rich and indulgent dessert best enjoyed in moderation. A single slice contains approximately 400–600 calories depending on portion size and frosting amount. The cake is high in sugar and saturated fat due to the butter, cream, and frosting. The fresh or freeze-dried strawberries provide some vitamin C and antioxidants, but the overall nutritional value is low compared to healthier alternatives. You can lighten the cake by using reduced-fat cream cheese, cutting the sugar in the frosting, or substituting Greek yogurt for part of the butter. For a lower-calorie version, use whipped topping instead of buttercream and reduce the amount of topping applied. Those with dietary restrictions should opt for dairy-free butter substitutes and egg replacers to make the recipe vegan or lactose-intolerant friendly. Always check ingredient labels if cooking for someone with allergies or dietary needs. While not a health food, this cake can still be part of a balanced lifestyle when enjoyed occasionally and shared with others.
FAQ
Can I make this cake ahead of time? Yes, the cake layers can be baked and stored up to 2 days in advance. Wrap tightly in plastic wrap. The assembled cake can also be chilled for 24 hours before serving.
Can I freeze Strawberry Crunch Cake? Yes, freeze unfrosted cake layers for up to 2 months. Thaw before frosting. The crunch topping should be added fresh for best texture.
What can I use instead of Golden Oreos? Vanilla wafers or butter cookies work well. You can also use graham crackers for a slightly different crunch.
How do I keep the topping crunchy? Store the crunch topping in an airtight container and add it just before serving to keep it from softening.
Is there a substitute for freeze-dried strawberries? Use fresh strawberries pureed with a bit of lemon juice. If you’re using them in frosting, strain out excess liquid to prevent the frosting from getting runny.
Can I make it into a sheet cake? Absolutely! Pour the batter into a 9×13-inch pan and adjust baking time to 30–35 minutes. Frost and top with crunch once cool.
What’s the best way to crush the cookies and strawberries? Use a food processor for quick, even crumbs, or place them in a ziplock bag and crush with a rolling pin.
Can I use store-bought frosting? While homemade tastes best, you can use high-quality store-bought strawberry or vanilla frosting and customize it with strawberry powder or puree.
Strawberry Crunch Layer Cake
Ingredients
- Cake Layers
- 1 box Duncan Hines white cake mix
- 1 cup 5 oz all-purpose flour
- 1 cup 7 oz granulated sugar
- ¼ teaspoon salt
- 1 cup 9 oz sour cream, at room temperature
- ½ cup 4 oz unsalted butter, melted
- 1 cup 8 oz milk, at room temperature
- 4 large egg whites at room temperature
- 1 teaspoon vanilla extract
- ¼ cup 2 oz strawberry reduction
- 1 drop red food coloring optional, for a more vibrant strawberry layer
- ½ teaspoon strawberry emulsion optional, enhances strawberry flavor
- Strawberry Reduction
- 5 cups 36 oz fresh or frozen strawberries, thawed if frozen
- ½ cup 4 oz granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 pinch of salt
- Strawberry Crunch Topping
- 1 cup 1 oz freeze-dried strawberries
- 2½ cups 8 oz shortbread cookies
- ½ teaspoon strawberry emulsion or extract optional, for extra flavor
- ¼ cup unsalted butter melted
Instructions
Strawberry Reduction Instructions
- Start by defrosting frozen strawberries or chopping fresh ones. Place the strawberries and granulated sugar in a heavy-bottomed saucepan and stir to combine. Cook over medium heat until the strawberries begin to break down and release their juices. Add the lemon zest, lemon juice, strawberry extract (if using), and a pinch of salt, then turn off the heat. Blend the mixture until smooth using an immersion blender. If you don’t have one, carefully transfer the hot mixture to a blender and puree until smooth. Return the blended strawberries to the saucepan over low heat. Simmer gently, stirring occasionally, for 20 to 30 minutes or until the mixture reduces by half and thickens to a tomato sauce-like consistency—avoid a watery texture. Once reduced, let it cool completely before using. Measure out ¼ cup of the reduction to use in the strawberry cake layer. If you’re making it in advance, store it covered in the refrigerator for up to one week or freeze for up to three months.
Strawberry Crunch Cake Instructions
- Prepare three 6-inch round cake pans by greasing them with cake goop or lining with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, combine the white cake mix, flour, sugar, salt, sour cream, melted butter, milk, egg whites, and vanilla extract. Mix on medium speed for 2 minutes until the batter is smooth and well blended. Divide the batter evenly between two of the prepared pans—about 17 ounces (or 3 cups) per pan if using a kitchen scale. Leave the remaining batter in the bowl. To that reserved portion, add ¼ cup of strawberry reduction and (optionally) ½ teaspoon of strawberry emulsion. Mix until fully incorporated, then add a drop of red food coloring to brighten the strawberry hue (optional but helps prevent a purple tint after baking). Pour the strawberry-flavored batter into the third prepared pan. Bake all three layers at 335°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Note: the strawberry layer may finish baking slightly earlier due to the extra moisture content. Allow the cakes to cool in their pans for about 10 minutes, then gently turn them out onto a cooling rack and let them cool completely. Once cooled, wrap the layers in plastic wrap and flash freeze for up to one hour before assembling the cake to make stacking easier.
Strawberry Crunch Instructions
- Place the shortbread cookies in the bowl of a food processor and pulse until you achieve medium-sized crumbs. If some large pieces remain, break them down by hand—uniformity isn’t necessary. Add the strawberry extract or emulsion (if using) and pulse again until a coarse crumble forms. Transfer the cookie crumbs to a large bowl. Next, add the freeze-dried strawberries to the food processor and pulse until the pieces are about the same size as the shortbread crumbs. Immediately add them to the bowl with the cookies. Pro tip: process freeze-dried strawberries quickly and directly from the package—they absorb moisture from the air and can become sticky or gummy if left out too long. Pour in the melted butter and stir until the crumbs are evenly coated and hold their texture. Set aside while assembling the cake. If not using immediately, store the crumble in an airtight container or zip-top bag. It will stay fresh at room temperature for up to a week or in the freezer for longer storage.
How to Assemble the Strawberry Crunch Cake
- Begin by placing a trimmed white cake layer on a cake board or serving plate. Spread a thin, even layer of buttercream frosting over the top and pipe a dam of buttercream around the edge to hold the filling in place. Spoon about 3 tablespoons of strawberry reduction into the center of the dam and spread it gently. Take the strawberry cake layer and spread a layer of buttercream on the bottom side to prevent the reduction from seeping into the cake, then place it on top of the first layer. Repeat the same process with the next white cake layer: pipe a dam, add reduction, top with cake. Once all layers are stacked, apply a thin crumb coat of buttercream around the entire cake to lock in any loose crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat. After chilling, apply a final, smooth layer of buttercream over the entire cake. While the buttercream is still soft and “tacky,” gently press the strawberry crunch mixture onto the sides of the cake, holding the cake over a sheet pan or large bowl to catch any excess. For the top, use a pastry ring to help control placement of the crumble, especially if you’re planning to pipe decorative buttercream around the edges. Sprinkle the crumble in the center of the top, keeping the border clean. Finish by using a fluted piping tip to pipe buttercream dollops around the top edge of the cake and place a halved or sliced strawberry on each dollop for a beautiful finishing touch.