Strawberry Crunch Cake

5 from 5 votes

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 Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $20.53, $1.71 per Serving

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
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:

6-7 Fresh Strawberries

Instructions

For the Cakes:

Prepare the strawberry cake mix according to the package directions. Divide the batter evenly between prepared cake pans and bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans briefly, then transfer them to a wire rack to cool completely.
Prepare the white cake mix according to the package directions. Divide the batter evenly between prepared cake pans and bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans briefly, then transfer them to a wire rack to cool completely.

For the Buttercream:

While the cakes are cooling, beat the softened butter until smooth and fluffy.
Gradually add the powdered sugar, mixing on low speed until fully combined.
Mix in the vanilla extract, then gradually add the milk until the frosting reaches the desired consistency.

For the Crunch Topping:

Add the freeze-dried strawberries and vanilla wafers to a food processor and pulse until fine crumbs form.
Add the melted butter and pulse until the mixture is evenly combined.

Assemble the Cake:

Use a serrated knife to trim the rounded tops from the cooled cakes so the layers are level.
Place a strawberry cake layer on a serving platter or cake stand and spread a layer of buttercream over the top.
Add a white cake layer and spread with more buttercream. Continue alternating the cake layers and buttercream until all layers are stacked.
Frost the top and sides of the cake with the remaining buttercream, reserving some for decorating.
Gently press the strawberry crunch topping onto the top and sides of the cake until evenly coated.
Pipe the reserved buttercream onto the top of the cake and garnish with fresh strawberries.
Chill until ready to serve, then slice and enjoy.

Video

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