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Strawberry Crunch Cake has all the similar flavors of the strawberry crunch ice cream bars. Full of flavor moist strawberry cake with a crunchy topping.
Strawberry Crunch Cake Recipe:
Strawberry Crunch Cake reminds me of my favorite ice cream bars when I was growing up. But now I can have it in a cake form. The Strawberry Crunch Cake has many layers and is easy to make.
We start with making a strawberry cake and white cake that is made with an easy cake mix. These cakes are layered in between buttercream frosting and topped with a strawberry crunch made with vanilla wafers.
This Strawberry Crunch Cake is the perfect summer dessert. The layers look gorgeous and this take is full of strawberry flavors. Check out all of our Easy Cake Recipes.
What is a Crunch Cake?
A crunch cake can consist of many different toppings. It is usually made with cookies that have been crushed to form a crunchy topping. We used vanilla wafers, but you can also Golden Oreo Cookies.
This crunchy topping is over a moist white and strawberry cake that is covered in a buttercream topping. This cake is similar to our favorite Strawberry Crunch Ice Cream Bars but in a cake form.
Ingredients:
For the Cake:
- Strawberry Cake Mix – including ingredients for the cake mix
- White Cake Mix – including ingredients for the cake mix
For the Buttercream Icing:
- Unsalted Butter, softened
- Vanilla Extract
- Powdered Sugar
- Milk
For the Crunch Topping:
- Freeze Dried Strawberries
- Vanilla Wafers
- Unsalted Butter, melted
For the Top of the Cake:
- Fresh Strawberries
Prepare the Cakes:
- Make Strawberry Cake – Prepare the Strawberry Cake mix based on the instructions on the back of the box in a large bowl.
- Bake Cake as Directed – Pour the mix into 2 9-inch pans that is sprayed with cooking spray and bake based on the box instructions. I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean.
- Cool Cake – Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
- Make White Cake – Prepare the White Cake mix based on the instructions on the back of the box.
- Bake Cake – Pour the mix into 2 9-inch pans and bake based on the box instructions. I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean.
- Cool Cake – Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
How to Make Strawberry Crunch Cake:
For the Buttercream:
- Gather ingredients for Icing – While the cakes are cooling, prepare the buttercream icing.
- Cream the butter – In a large mixing bowl with a stand up mixer or hand mixer cream butter.
- Add in Powdered Sugar – Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.
- Add in Vanilla and Milk – Then stir in the vanilla. Gradually add in the milk on medium high speed until the icing is the consistency that you prefer.
For the Crunch Topping:
- Add Ingredients – Place the freeze dried strawberries and the vanilla wafers in a food processor.
- Crush into Fine Crumbs – Pulse on high until the mixture is in fine crumbs.
- Mix in butter – Then add in the melted butter and pulse until well combined.
Assemble the Cake:
- Flatten Toppings of Cake – Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
- Begin with first layer – Put 1 of the strawberry cakes on a serving platter, cake board or cake stand. Then top it with the buttercream icing.
- Top with white cake – Then stack one of the white cakes on top and top that layer with buttercream icing as well.
- Continue with layering cakes and icing – Continue this process with the remaining strawberry cake and then the white cake.
- Frost the cake – Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
- Add the Strawberry Crunch Topping – Then cover the entire cake with the strawberry crunch topping, pressing it into the frosting on the sides and on the top of the cake. Note: You want to cover the cake with the crunch topping immediately after you icing the cake before the icing dries.
- Decorate Cake – Use the remaining frosting to pipe some swirls on top of the cake and then top those swirls with fresh strawberries.
- Serve and Enjoy – Chill the cake until ready to serve.
Tips for Making the Best Cake:
- Crunch Topping – You want to cover the cake with the crunch topping immediately after you icing the cake before the icing dries.
- Adding the Strawberries – I usually do not add the fresh strawberries on top until I’m going to serve the cake. Otherwise, it can make the top of the cake soggy.
- Cool Completely – Make sure to allow the cakes to cool completely before frosting.
- Vanilla Cakes – You can use vanilla cake mix instead of white if you prefer.
What is Strawberry Crunch Cake Made of?
This cake may look like it takes a lot of ingredients to make, but they really are simple ingredients. We like using a box cake mix to prepare the cakes, but you can make Homemade Cakes.
The homemade buttercream frosting layered between the cakes really brings the cake together. Then the easy topping of the crushed freeze dried strawberries and vanilla wafers makes the topping perfection.
How to Store:
The cake is fine at room temperature for 1 day but will last in the refrigerator for 3-4 days covered. I usually do not add the fresh strawberries on top until I’m going to serve the cake.
How to Freeze:
Yes, it will last up to 4 months in the freezer. It is best to freeze individual slices when freezing.
Make sure to separate each slice with wax paper or parchment paper. The cake should be stored using an airtight freezer container.
Print Recipe here for Strawberry Crunch Cake:
Strawberry Crunch Cake
Ingredients
For the Cake:
- 1 box Strawberry Cake Mix *plus ingredients to make the cake based on the instructions
- 1 box White Cake Mix *plus ingredients to make the cake based on the instructions
For the Buttercream Icing:
- 2 cups Unsalted Butter softened
- 2 tsp Vanilla Extract
- 8 cups Powdered Sugar
- 4 Tbsp Milk
For the Crunch Topping:
- 2 cups Freeze Dried Strawberries
- 2 cups Vanilla Wafers
- ¼ cup Unsalted Butter melted
For the Top of the Cake:
See how we calculate recipe costs.
Instructions
For the Cakes:
- Prepare the Strawberry Cake mix based on the instructions on the back of the box. Pour the mix into 2 9-inch pans and bake based on the box instructions. I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean. Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
- Prepare the White Cake mix based on the instructions on the back of the box. Pour the mix into 2 9-inch pans and bake based on the box instructions. I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean. Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
For the Buttercream:
- While the cakes are cooling, prepare the buttercream icing.
- Cream the butter in a large mixing bowl with a stand up mixer or hand held mixer.
- Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.
- Then stir in the vanilla. Then gradually add in the milk on medium high speed until the icing is the consistency that you prefer.
For the Crunch Topping:
- Place the freeze dried strawberries and the vanilla wafers in a food processor.
- Pulse on high until the mixture is in fine crumbs.
- Then add in the melted butter and pulse until well combined.
Assemble the Cake:
- Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the strawberry cakes on a serving platter or cake stand. Then top it with the buttercream icing.
- Then stack one of the white cakes on top and top that layer with buttercream icing as well.
- Continue this process with the remaining strawberry cake and then the white cake.
- Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
- Then cover the entire cake with the strawberry crunch topping, pressing it into the frosting on the sides and on the top of the cake. Note: You want to cover the cake with the crunch topping immediately after you icing the cake before the icing dries.
- Use the remaining frosting to pipe some swirls on top of the cake and then top those swirls with fresh strawberries.
- Chill the cake until ready to serve.
