Strawberry Crunch Cake is a fun and easy dessert that looks impressive but is simple to make with a few shortcut ingredients. Start with a cake mix for the soft and delicious strawberry and vanilla cake layers. Then top with the creamy buttercream frosting, and sweet strawberry crunch to create the perfect combination of flavors and textures.

A round Strawberry Crunch Cake with a pink crumb coating, topped with swirls of white frosting and whole fresh strawberries, sits on a glass cake stand. A bowl of strawberries is in the background.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Why You’ll Love Strawberry Crunch Cake!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

This Strawberry Crunch Cake is one of those desserts that instantly feels special but is surprisingly simple to make.

It is the perfect cake for birthdays, spring gatherings, or anytime we want a fun dessert that looks impressive but is still easy enough for a busy kitchen.

Here are a few reasons this cake is always a favorite:

  • Fun nostalgic flavor – The strawberry crunch topping tastes just like the strawberry crunch ice cream bars.
  • Beautiful layered dessert – The pink and white cake layers make a gorgeous presentation when sliced.
  • Easy shortcut recipe – Cake mixes make this recipe simple and reliable every time.
  • Perfect for celebrations – Great for birthdays, holidays, or spring and summer gatherings.
  • Make-ahead friendly – The cake holds up well in the refrigerator, making it great to prepare ahead.

If you love strawberry desserts that are creamy, crunchy, and full of flavor, this cake is guaranteed to be a hit. If you love this dessert recipe, you must try Strawberry Swirl Cheesecake or Strawberry Poke Cake!

Recipe Snapshot

  • Budget-Friendly: Uses boxed cake mixes and simple pantry ingredients
  • Family-Tested: Crowd favorite for birthdays and celebrations
  • Method: Layered cake with buttercream frosting
  • Freezer-Friendly: Cake layers freeze well before assembling
  • Best For: Parties, birthdays, holidays, or summer desserts

Ingredients

For the Cake

Two boxes of Pillsbury cake mix (White and Strawberry), a glass measuring cup of water, a clear container of oil, and six brown eggs—everything you need for a delicious homemade Strawberry Crunch Cake—are arranged on a light countertop.
  • Strawberry Cake Mix – Creates the Strawberry Layer. Prepare according to the package directions.
  • White Cake Mix – Creates the classic white layer. Prepare according to the package directions.

For the Buttercream Icing

  • Unsalted Butter – Base for the rich and creamy frosting
  • Vanilla Extract – Adds classic vanilla flavor. We recommend pure but you can use what you have on hand.
  • Powdered Sugar – Sweetened and thickens the frosting
  • Milk – Helps to thin out the consistency of the frosting

For the Crunch Topping

Ingredients for Strawberry Crunch Cake arranged on a white surface: four sticks of butter, bowls of powdered sugar, milk, vanilla extract, freeze-dried strawberries, vanilla wafers, and melted butter.
  • Freeze Dried Strawberries – Adds to the strawberry flavor
  • Vanilla Wafers – Adds to crunchy, classic topping
  • Unsalted Butter – Helps to binds everything together

For the Top of the Cake

  • Fresh Strawberries – To garnish the cake

How to Make Strawberry Crunch Cake

Two round cake pans filled with pink Strawberry Crunch Cake batter are placed on a light gray surface, ready to be baked.

Step 1 – Prepare the Strawberry Cake Box Mix in a large bowl with stand mixer or electric mixer on medium speed. Then pour the batter into 2 9-inch pans and bake based on the box instructions.

Two round cake pans filled with smooth, pale Strawberry Crunch Cake batter are placed on a light-colored surface, ready to be baked.

Step 2 – Prepare the White Box Cake Mix and Pour the mix into 2 9-inch pans and bake based on the box instructions in the oven. Use a toothpick to ensure the cakes are fully cooked.

Step 3 – Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.

Step 4 – 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.

Step 5 – Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.

Step 6 – Then stir in the vanilla.  Then gradually add in the milk on medium high speed until the icing is the consistency that you prefer.

A food processor bowl filled with finely crushed red crumbs for a Strawberry Crunch Cake sits on a light surface next to a pink and white striped cloth.

Step 6 – 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.

A round, golden-brown Strawberry Crunch Cake sits on parchment paper atop a wooden cutting board. A metal knife is partially inserted under the cake, ready to lift or cut it.

Step 7 – Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.

A round Strawberry Crunch Cake sits in a glass dish on a light surface, next to a red and white striped cloth.

Step 8 – Put 1 of the strawberry cakes on a serving platter or cake stand. 

A round Strawberry Crunch Cake with white frosting sits on a clear glass plate. The background is a light, textured surface, and a pink and white striped cloth is placed to the left of the plate.

Step 9 – 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.

A hand uses a spatula to spread white frosting over a Strawberry Crunch Cake in a round glass dish, with a red and white striped towel beside it on a light surface.

Step 10 – 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).

A round Strawberry Crunch Cake with white frosting, topped with a generous layer of crumbled red topping, sits on a glass plate next to a pink and white striped cloth on a light surface.

Step 11 – 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.

Step 12 – 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. Slice the cake to see the beautiful layers.

A slice of three-layer Strawberry Crunch Cake with pink and white layers, creamy white frosting, and a crumb coating. The slice is topped with whipped cream and a whole strawberry, with the entire cake visible in the background.

Tips for Success

  • Adding Strawberry Crunch Topping – You want to cover the cake with the crunch topping immediately after you icing the cake before the icing dries.
  • Cool Cakes – Make sure cakes have completely cooled before frosting to prevent melting buttercream.
  • Prepare Cake Layers – Trim cake layers for even stacking so the cake stays stable.
  • Butter – Use room-temperature butter for smooth, fluffy buttercream.
  • Chill the cake – Before slicing the cake, place in the fridge to help the layers cut neatly.

Variations & Substitutions

  • Golden Oreo Topping – Substitute Golden Oreos for vanilla wafers for a slightly creamier crunch.
  • All strawberry layers – Use only strawberry cake mix if you want a stronger strawberry flavor.
  • Whipped frosting option – Use stabilized whipped cream frosting for a lighter version.
  • Cupcake version – Turn this strawberry crunch cake recipe into cupcakes and sprinkle the crunch topping on each.
A Strawberry Crunch Cake with a crumbly pink coating, topped with swirls of white frosting and fresh strawberries, sits on a glass cake stand. A striped cloth is in the background.

Storage & Freezer Instructions

  • Room Temperature – The cake can sit at room temperature for up to 1 day if covered.
  • Refrigerator – Store covered with plastic wrap in the refrigerator for 3–4 days.
  • Fresh Strawberries Tip – Add the fresh strawberries on top right before serving for the best appearance.
  • Freezer – Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.

Frequently Asked Questions

What is Strawberry Crunch made of?

Strawberry crunch topping is made from crushed freeze-dried strawberries, vanilla wafers, and melted butter. It creates a sweet, crumbly topping similar to strawberry shortcake ice cream bars.

Can I make Strawberry Crunch Cake ahead of time?

Yes. You can bake the cake layers a day in advance and store them tightly wrapped. Assemble and frost the cake the next day.

Do I need freeze-dried strawberries?

Yes, freeze-dried strawberries provide the intense strawberry flavor and crunchy texture needed for the topping.

How do you keep the crunch topping from falling off?

Apply the topping immediately after frosting the cake while the buttercream is still soft so it sticks properly.

Review Pin Print
A slice of layered Strawberry Crunch Cake with strawberry and vanilla, covered in white frosting, topped with a swirl of cream and a whole strawberry, sits on a white plate. The moist cake is decorated with pink crumbs.

Strawberry Crunch Cake

5 from 1 vote
Estimated Cost: $20.53, $1.71 per Servings
Strawberry Crunch Cake is an easy dessert that feels bakery-worthy but is simple to make using cake mix. Soft strawberry and vanilla cake layers are stacked with creamy buttercream frosting and finished with a sweet strawberry crunch topping. The result is a delicious cake with the perfect mix of soft, creamy, and crunchy textures.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Cuisine American
Course Dessert
Calories 1176
Author Carrie Barnard

Ingredients

For the Cake:

  • 1 box Strawberry Cake Mix ($1.23, *plus ingredients to make the cake based on the instructions)
  • 1 box White Cake Mix ($1.23, *plus ingredients to make the cake based on the instructions)

For the Buttercream Icing:

  • 2 cups Unsalted Butter ($3.98, softened)
  • 2 tsp Vanilla Extract ($0.80)
  • 8 cups Powdered Sugar ($1.98)
  • 4 Tbsp Milk ($0.10)

For the Crunch Topping:

  • 2 cups Freeze Dried Strawberries ($6.97)
  • 2 cups Vanilla Wafers ($2.24)
  • ¼ cup Unsalted Butter ($0.50, melted)

For the Top of the Cake:

  • 6-7 Fresh Strawberries ($1.50)

See how we calculate recipe costs.

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly.

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 cool, make the buttercream icing. Beat 2 cups softened unsalted butter in a large mixing bowl with a stand mixer or hand mixer until smooth and fluffy.
  • Add 8 cups powdered sugar, 1 cup at a time, mixing on low speed until fully combined.
  • Mix in 2 teaspoons vanilla extract, then gradually add 4 tablespoons milk and beat until the frosting reaches your preferred consistency.

For the Crunch Topping:

  • Make the crunch topping by adding 2 cups freeze-dried strawberries and 2 cups vanilla wafers to a food processor. Pulse until fine crumbs form, then add ¼ cup melted unsalted butter and pulse until combined.

Assemble the Cake:

  • Use a serrated knife to trim the rounded tops off the cakes so the layers are level.
  • Place 1 strawberry cake layer on a serving platter or cake stand and spread a layer of buttercream icing on top.
  • Add 1 white cake layer on top and spread another layer of buttercream icing over it. Continue layering with the remaining cake layers.
  • 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).
  • Press the strawberry crunch topping onto the top and sides of the cake until the entire cake is covered.
  • Pipe the reserved frosting onto the top of the cake and top with 6 to 7 fresh strawberries. Chill until ready to serve, then slice and enjoy.

Recipe Video

Recipe Notes

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. 

Nutrition Facts

Calories 1176kcal, Carbohydrates 190g, Protein 5g, Fat 45g, Saturated Fat 25g, Polyunsaturated Fat 5g, Monounsaturated Fat 12g, Trans Fat 2g, Cholesterol 92mg, Sodium 678mg, Potassium 716mg, Fiber 6g, Sugar 143g, Vitamin A 1074IU, Vitamin C 485mg, Calcium 175mg, Iron 11mg

Pin This Now to Remember It Later

Pin Recipe

More Easy Strawberry Desserts

If you make this recipe, I’d love for you to come back and leave a comment or rating to let us know how it turned out for you. Your feedback helps other families and helps us continue sharing recipes that work in real kitchens. Happy baking!

Share this recipe!

Pin

About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

About Carrie Page
5 from 1 vote (1 rating without comment)

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating