Strawberry Crunch Cake

5 from 1 vote

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 Servings

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)

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.

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.

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