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Strawberry Crunch Cake Recipe

Strawberry Crunch Cake Recipe

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4.8 from 53 reviews

This Strawberry Crunch Cake is a visually stunning and delicious treat inspired by the classic strawberry shortcake ice cream bar. Layers of moist strawberry cake are filled and frosted with a fluffy vanilla buttercream, then finished with a crunchy coating made from Golden Oreos and strawberry Jell-O. Topped with fresh strawberries and whipped cream, it’s perfect for birthdays, celebrations, or any time you want to impress your guests with a nostalgic, berry-forward dessert.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 3/4 cups sugar
  • 1 package (85g) strawberry gelatin
  • 1 1/2 cups milk

For the Buttercream Frosting (~6 to 7 cups):

  • 1.5 cups butter, room temperature
  • 1/2 teaspoon salt
  • 1.5 pounds powdered sugar
  • 1.5 tablespoons vanilla extract
  • 6 tablespoons heavy cream or milk (more as needed for consistency)

For the Strawberry Crunch (~3 cups; use about 1 cup):

  • 24 Golden Oreos
  • 1 box strawberry gelatin (Jell-O)
  • 4 tablespoons butter, melted

For Assembly & Serving (Optional):

  • 8 fresh strawberries for decorating the top (optional)
  • Whipped cream for decorating the top (optional)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Butter and flour three 8-inch round cake pans and line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In the bowl of a standing mixer, beat the oil, eggs, and vanilla extract on medium speed until smooth. Add in sugar and strawberry gelatin, mixing until evenly combined. Alternate adding the flour mixture (in four parts) and milk (in three parts), starting and ending with the flour, mixing until just combined after each addition.
  2. Bake the Cakes: Divide the batter evenly among the prepared cake pans (about 483g per pan for precision). Place pans in the center of your oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly from the pan. Begin checking after 20 minutes, but avoid opening the oven before then. Let cakes cool in pans for 10 to 15 minutes, then run a butter knife along the edges and transfer to a wire rack to cool completely.
  3. Make the Buttercream Frosting: In a stand mixer bowl, beat the room-temperature butter and salt until the mixture becomes fluffy, scraping down the bowl/mixer as needed. Gradually sift in the powdered sugar in 3–4 additions, starting the mixer on low and increasing speed as the sugar is incorporated. Add vanilla extract, then slowly add cream or milk, beating well until the frosting is smooth and spreadable. Adjust consistency by adding more milk or sugar if necessary.
  4. Prepare the Strawberry Crunch: Preheat the oven to 350°F (175°C). Crush the Golden Oreos into small crumbles using a food processor, or place them in a sealed plastic bag and crush with a rolling pin. In a bowl, combine crushed Oreos, the box of strawberry Jell-O powder, and melted butter. Stir gently, then spread the mixture onto a greased or parchment/silicone-mat lined baking sheet. Bake for 8 minutes, then remove and let cool completely.
  5. Assemble the Cake: If needed, level the cake layers using a serrated knife. Place one cake layer on your serving plate or cake turntable. Spread a generous layer of buttercream on top. Add the second cake layer and repeat frosting. Place the final cake layer on top. Apply a thin coat of buttercream over the entire cake to seal in crumbs (crumb coat), then chill the cake for 15–20 minutes.
  6. Frost and Decorate: Spread a final, even layer of buttercream over the chilled cake. Gently press the cooled strawberry crunch mixture onto the sides and top of the cake, covering it generously. Decorate the perimeter with dollops of whipped cream and arrange fresh strawberries on top, if desired. Slice and serve.

Notes

  • If you prefer extra frosting or want dramatic finishes, make 1.5 times the buttercream recipe for 8–9 cups total.
  • The strawberry crunch mixture yields about 3 cups; you’ll use around 1 cup for the cake (feel free to scale down as needed).
  • Wrap cooled cake layers individually in plastic and store at room temperature for up to 2 days or freeze for up to 2 months. Thaw fully before assembling and frosting.
  • Buttercream can be made ahead and refrigerated for up to a week. Let it come to room temperature and re-whip briefly to restore its smooth consistency before using.
  • To test if cakes are done, do not open the oven before 20 minutes to prevent collapse.
  • If you want a more vibrant strawberry flavor, add a few drops of strawberry extract to the batter or frosting.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 677
  • Sugar: 69g
  • Sodium: 347mg
  • Fat: 34g
  • Saturated Fat: 15g
  • Unsaturated Fat: 16g
  • Trans Fat: 1g
  • Carbohydrates: 90g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 98mg

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