If you have a sweet tooth and love the vibrant flavors of fresh berries, this Strawberry Crunch Cake Recipe will quickly become one of your all-time favorites. It’s a delightful combination of moist strawberry-infused cake layers, creamy buttercream frosting, and a crispy, golden Oreo-based strawberry crunch that adds a fabulous texture twist. Perfect for celebrations or simply treating yourself, this cake brings together familiar ingredients with a fun, unexpected twist that will wow everyone at your table.
Ingredients You’ll Need
This Strawberry Crunch Cake Recipe calls for everyday ingredients that come together to create a sensational dessert. Each element plays a crucial role, from the luscious strawberry gelatin that infuses flavor and color to the buttery Oreo crunch that adds that unforgettable texture.
- 3 cups all-purpose flour: The foundation of the cake providing the perfect structure.
- 1 tablespoon baking powder: Helps the cake rise light and fluffy.
- 1/2 teaspoon salt: Enhances the flavor complexity.
- 1 tablespoon vanilla extract: Adds warm, aromatic undertones.
- 3/4 cup vegetable oil: Keeps the cake moist and tender.
- 4 eggs: Binds ingredients and adds richness.
- 1 3/4 cups sugar: Sweetens and balances the strawberry flavors.
- 1 package (85 g) strawberry gelatin: Gives the cake its signature strawberry taste and beautiful pink hue.
- 1 1/2 cups milk: Provides moisture and tender crumb.
- 1.5 cups butter, room temperature: Essential for a creamy, rich buttercream.
- 1/2 teaspoon salt: Balanced salt in the frosting enhances the sweetness.
- 1.5 pounds powdered sugar: Sweetens and thickens the frosting to perfection.
- 1.5 tablespoons vanilla extract: Elevates the flavor in the buttercream.
- 6 tablespoons heavy cream (or milk): Adjusts frosting consistency for smooth spreading.
- 24 Golden Oreos: Crushed for the irresistible strawberry crunch topping.
- 1 box strawberry Jell-O: Mixed with Oreos to amplify the strawberry flavor and create crunch.
- 4 tablespoons butter, melted: Binds the crunch ingredients together before baking.
- 8 fresh strawberries: Used for fresh, juicy decoration.
- Whipped cream: Adds a light and airy finishing touch.
How to Make Strawberry Crunch Cake Recipe
Step 1: Prepare Cake Pans and Oven
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by buttering, flouring, and lining the bottoms with parchment paper for easy removal. This ensures your cake layers bake evenly and come out perfectly shaped.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, and salt in a medium bowl. This simple mix is the backbone of your cake’s structure and will make sure it’s light but stable.
Step 3: Mix Wet Ingredients
In a standing mixer, beat vegetable oil, eggs, and vanilla extract until smooth. This step ensures your batter is well combined and ready to support the strawberry flavor.
Step 4: Add Sugar and Strawberry Gelatin
Mix in both sugar and strawberry gelatin to the wet ingredients until they blend fully. The gelatin is what gives your cake its stunning strawberry essence and color.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry flour mixture in four portions, alternating with milk in three portions, starting and ending with the flour. Mix well after each addition, but don’t overbeat to keep your cake tender.
Step 6: Bake the Cakes
Divide the batter evenly into your prepared pans and bake for around 30 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean and edges pull slightly from the pan, you’re good to go.
Step 7: Cool the Cake Layers
Let the cakes cool in their pans for 10-15 minutes to firm up, then run a knife around the edges and flip onto a cooling rack so they cool completely before frosting.
Step 8: Make the Buttercream Frosting
Beat room-temperature butter and salt until fluffy. Slowly sift in powdered sugar in batches and beat well, then add vanilla and heavy cream to reach a creamy spreading consistency. This frosting is luscious, silky, and the perfect partner to your strawberry cake.
Step 9: Prepare Strawberry Crunch
Preheat oven to 350°F. Crush Golden Oreos finely and mix with strawberry Jell-O powder and melted butter. Spread this mix on a lined baking sheet and bake for 8 minutes, then cool completely. This adds a surprising, addictive crunch that contrasts beautifully with the soft cake.
Step 10: Assemble the Cake
Level your cake layers if needed, then layer them with buttercream in between. After stacking, spread a thin crumb coat over the whole cake and chill it to set. This prevents crumbs from getting into the final frosting layer.
Step 11: Finish and Decorate
Frost the cake fully and gently press the cooled strawberry crunch onto the sides and top. Finish with fresh strawberry slices and swirls of whipped cream for the ultimate Strawberry Crunch Cake Recipe presentation.
How to Serve Strawberry Crunch Cake Recipe
Garnishes
Fresh strawberries sliced or halved beautifully brighten the cake while adding natural sweetness and freshness. Whipped cream dollops not only make the cake look stunning but also add a delightful creaminess that balances the crunch.
Side Dishes
Serve your Strawberry Crunch Cake Recipe with simple sides like a scoop of vanilla ice cream or a light berry compote. These sides complement the cake’s flavor without overpowering its delicate strawberry notes.
Creative Ways to Present
Try serving individual slices with extra crushed strawberry crunch sprinkled on top or make mini versions in cupcake form adorned with a strawberry cookie crumble. Layer the crunch inside for a fun surprise or make a trifle using leftover cake and frosting for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered tightly at room temperature for up to two days. For longer storage, refrigerate in an airtight container to maintain freshness without drying out the delicate layers and creamy frosting.
Freezing
You can freeze the fully assembled cake by wrapping it securely in plastic wrap and foil. Thaw overnight in the fridge before serving to preserve the texture of the crunch topping and the smoothness of the buttercream.
Reheating
This cake is best enjoyed chilled or at room temperature. If refrigerated, let slices sit out for 20-30 minutes to soften slightly. Avoid microwaving as it can melt the frosting and alter the crunch texture.
FAQs
Can I use fresh strawberries instead of strawberry gelatin in this Strawberry Crunch Cake Recipe?
Fresh strawberries add lovely flavor but won’t provide the vibrant pink color or the gelatin’s texture that makes this cake unique. You can incorporate fresh strawberries with the gelatin for extra freshness.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the baking powder and other ingredients are gluten-free too.
How long does the strawberry crunch stay crispy on the cake?
To maintain the crunch, add it as close to serving time as possible. Stored on the cake, it may soften after a day or two due to moisture but will remain tasty.
Can I make the buttercream frosting dairy-free?
Absolutely, substitute regular butter with a plant-based butter alternative and use almond or coconut milk instead of heavy cream for a dairy-free frosting that still tastes delicious.
What’s the best way to crush the Golden Oreos for the crunch?
A food processor works great for quick, even crumbs. If you don’t have one, place Oreos in a sealed bag and crush with a rolling pin until finely crumbled for a similar effect.
Final Thoughts
Trust me, once you try this Strawberry Crunch Cake Recipe, you’ll never want to go back to ordinary cakes. The magical meld of moist strawberry flavor, creamy frosting, and irresistible crunchy topping makes every bite a celebration. Whether it’s a special occasion or just because, this cake is an absolute joy to make and share. Give it a go, and watch it become a beloved classic in your baking repertoire!
Print
Strawberry Crunch Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Crunch Cake is a delightful dessert featuring moist strawberry-flavored cake layers made with strawberry gelatin and a light, fluffy buttercream frosting. The cake is uniquely finished with a crunchy topping made from crushed Golden Oreos mixed with strawberry Jell-O powder and butter, baked to perfection for a sweet and crispy texture. Fresh strawberries and whipped cream decorate the top for a fresh and elegant touch. Perfect for celebrations and strawberry lovers.
Ingredients
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 (85 g) strawberry gelatin
- 1 1/2 cups milk
Buttercream Frosting
- 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)
Strawberry Crunch Topping
- 24 Golden Oreos
- 1 box strawberry Jell-O
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries, for decorating
- Whipped cream, for decorating
Instructions
- Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Butter and flour three 8-inch round cake pans, then line each with parchment paper on the bottom to ensure easy cake removal after baking.
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set this mixture aside for later use.
- Mix Wet Ingredients: In a standing mixer bowl, beat together the vegetable oil, eggs, and vanilla extract on medium speed until the mixture is smooth and fully blended.
- Add Sugar and Gelatin: Incorporate the sugar and strawberry gelatin into the wet ingredients, mixing until everything is well combined and smooth.
- Combine Dry and Wet Mixtures: Alternately add the flour mixture in four portions and milk in three portions to the wet mixture, starting and ending with the flour. Mix after each addition until just incorporated to create a smooth batter.
- Bake the Cakes: Divide the batter evenly among the prepared pans (approximately 483g per pan). Bake in the center of the oven for about 30 minutes or until a cake tester inserted in the center comes out clean and the edges start to pull away from the pans. Begin checking doneness after 20 minutes but avoid opening the oven before then to ensure proper rising.
- Cool the Cake Layers: Let the cakes cool in their pans for 10-15 minutes. Then, carefully run a butter knife around the edges and invert them onto wire racks. Cool completely before frosting to prevent melting the buttercream.
- Make the Buttercream Frosting: Beat room-temperature butter and salt in a mixer until light and fluffy. Gradually sift in powdered sugar in 3 to 4 portions, mixing slowly at first, then increasing speed after each addition. Scrape down the bowl as necessary. Add vanilla extract, then gradually beat in the cream until the frosting reaches a smooth, spreadable consistency.
- Prepare Strawberry Crunch: Preheat the oven to 350°F. Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. In a bowl, mix the Oreo crumbs with strawberry Jell-O powder and melted butter until combined. Spread the mixture evenly on a parchment-lined or greased baking sheet and bake for 8 minutes. Let it cool completely for the crunch to set.
- Assemble the Cake: Level the cake layers if needed. Place the first layer on a serving plate or cake turntable and spread an even layer of buttercream over the top. Repeat with the second layer, then add the third layer. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs and chill it for 15-20 minutes to set the coat.
- Finish and Decorate: Apply a final thick layer of buttercream frosting over the cake. Gently press the cooled strawberry crunch onto the sides and top of the cake for added texture and appearance. Arrange fresh strawberries and pipe whipped cream swirls on top for a decorative and delicious finish.
Notes
- Ensure the cake layers are completely cool before frosting to avoid melting the buttercream.
- For the best strawberry flavor, use fresh, ripe strawberries for decoration.
- If heavy cream is unavailable, whole milk can be used in the frosting, though heavy cream gives a richer texture.
- Golden Oreos can be substituted with regular Oreos for a slightly different color and flavor profile.
- Crushing the Oreos finely ensures a crispier crunch topping when baked.
- Chilling the cake after the crumb coat helps achieve a cleaner final frosting application.
