This Strawberry Crunch Cake recipe is out of this world good! If you love strawberry crunch ice cream bars, then you will fall in love with this fluffy, homemade strawberry cake. It’s topped with a rich and creamy vanilla frosting, then finished with a perfectly crunchy strawberry and golden Oreo topping. This is the perfect summer dessert!

For more delicious strawberry dessert recipes, be sure to check out my Strawberry Lemon Cupcakes, Fresh Strawberry Pie, and The Best Strawberry Crisp.

a slice of cake on a plate with a strawberry on top.

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I am so excited to be sharing this fun and delicious dessert with you today! When I say this is one of those times where a dream that you’ve had for a long time finally comes to fruition, I really and truly mean it!

strawberry crunch cake in a rectangular baking pan.

Do you remember those awesome strawberry crunch ice cream bars? I used to get them for lunch when I was in middle school/high school. Probably not the healthiest thing to eat for a full meal, but I digress.

a spatula picking up a piece of cake from a pan.

I crave them a lot, especially during the summer months. I love making cookie or cake versions of some of my favorite treats (like Cosmic Brownie Cookies), and have wanted to make a Strawberry Crunch Cake recipe for a long time.

a spatula picking up a piece of cake from a pan.

If you love those sweet and delicious crunchy ice cream treats, too, then you are going to fall in love with this cake!

Ingredients for Strawberry Crunch Cake (See Measurements in the Recipe Card Below!)

  • granulated white sugar
  • eggs
  • milk
  • unsalted butter
  • strawberry jello
  • vanilla extract
  • all purpose flour
  • baking powder
  • baking soda 
  • salt
  • heavy cream
  • powdered sugar
  • freeze dried strawberries
  • golden Oreos

ingredients in bowls on a counter top.

How to Make Strawberry Crunch Cake – Step by Step

Step 1: Preheat oven

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking pan with non-stick cooking spray and set aside.

Step 2: Make the batter

Beat 1 stick of room temperature butter in a large bowl with an electric mixer until smooth. Add the granulated sugar and beat again until creamy. Add the egg whites and egg and beat until fluffy, about 2 minutes on high speed.

step by step how to make cake batter.

Step 3: Add wet ingredients 

Pour in the milk, jello powder, and vanilla extract and beat until combined.

step by step how to make cake batter.

Step 4: Combine dry ingredients 

Whisk the flour, baking powder, baking soda, and salt together in a large separate bowl. Add it to the wet mixture and beat on low speed until just combined.

Step 5: Bake

Pour the batter into the prepared baking pan and bake your strawberry crunch cake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Let it cool for at least one hour before frosting.

step by step collage of a cake in a baking dish.

Step 6: Make the frosting

To make the buttercream frosting, beat 2 sticks of softened butter over medium speed with an electric mixer until creamy. Pour in the heavy cream, vanilla, and salt and whip again until fully incorporated. Continue to beat over medium speed as you gradually add the powdered sugar. Beat over medium speed until frosting is light and fluffy. 

step by step how to make cake frosting.

Step 7: Make the crunch topping

Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until it forms a rough, pea-size crumb. Pour in 4 Tablespoons of melted butter, seal the bag, and toss to combine.

step by step how to make strawberry crunch topping.

Step 8: Decorate and serve

Spread the buttercream frosting on top of the strawberry crunch cake, then sprinkle the crunch mix evenly over the top. Serve and enjoy! 

strawberry crunch cake in a rectangular baking pan.

Strawberry Crunch Cake Recipe – Tips and Notes

  • Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the strawberry crunch cake batter.
  • Where to find freeze dried strawberries: most grocery stores carry freeze dried strawberries, and they are usually located in the aisle with snacks or other dried fruit, like raisins. You can also order them online from Amazon here.
  • For a shortcut version, you can use a boxed strawberry cake mix for the cake, and a container of store bought vanilla frosting. The crunch topping is essential though, so you’ll need to make that from scratch!

two white plates with cake and strawberries.

Making in Advance

This Strawberry Crunch Cake can be made and frosted 1-2 days ahead of time and stored in the refrigerator, though I recommend waiting to make and add the crunch topping until right before you are ready to serve. This will prevent the crunch coating from getting stale or soggy. 

a spatula picking up a piece of cake from a pan.

How to Store your Strawberry Crunch Cake

Any leftover cake can be stored at room temperature for up to 3 days. You can also store the cake in the refrigerator.

a slice of strawberry cake on a white plate.

a slice of strawberry cake on a white plate with a fork.

a slice of strawberry cake on a white plate.

More Amazing Cake Recipes You Should Try!

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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

a slice of cake on a plate with a strawberry on top.
5 from 1 rating

Strawberry Crunch Cake

Yield: 12
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
This Strawberry Crunch Cake recipe is out of this world good! If you love strawberry crunch ice cream bars, then you will fall in love with this fluffy, homemade strawberry cake. It's topped with a rich and creamy vanilla frosting, then finished with a perfectly crunchy strawberry and golden Oreo topping. This is the perfect summer dessert!

Ingredients

For the cake

  • 1/2 cup unsalted butter, 1 stick, room temperature
  • 1 1/4 cups granulated white sugar
  • 3 egg whites
  • 1 egg
  • 2/3 cup milk
  • 3 ounce package strawberry jello, just the powder
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the frosting

  • 1 cup unsalted butter, 2 sticks, room temperature
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 cups powdered sugar

For the crunch topping

  • 12 golden Oreos, separated and cream middles removed
  • 1 cup freeze dried strawberries
  • 4 Tablespoons unsalted butter, melted

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside.
  • Beat 1 stick of room temperature butter in a large bowl with an electric mixer until smooth. Add the granulated sugar and beat again until creamy. Add the egg whites and egg and beat until fluffy, about 2 minutes on high speed.
  • Pour in the milk, jello powder, and vanilla extract and beat until combined.
  • Whisk the flour, baking powder, baking soda, and salt together in a large separate bowl. Add it to the wet mixture and beat on low speed until just combined.
  • Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Let it cool for at least one hour before frosting.
  • To make the buttercream frosting, beat 2 sticks of softened butter over medium speed with an electric mixer until creamy. Pour in the heavy cream, vanilla, and salt and whip again until fully incorporated. Continue to beat over medium speed as you gradually add the powdered sugar. Beat over medium speed until frosting is light and fluffy. 
  • Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until it forms a rough, pea-size crumb. Pour in 4 Tablespoons of melted butter, seal the bag, and toss to combine.
  • Spread the buttercream frosting on top of the cake, then sprinkle the crunch mix evenly over the top. Serve and enjoy!

Notes

  • Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the batter.
  • Where to find freeze dried strawberries: most grocery stores carry freeze dried strawberries, and they are usually located in the aisle with snacks or other dried fruit, like raisins. You can also order them online from Amazon here.
  • For a shortcut version, you can use a boxed strawberry cake mix for the cake, and a container of store bought vanilla frosting. The crunch topping is essential though, so you'll need to make that from scratch!
  • Storage directions: any leftover cake can be stored at room temperature for up to 3 days. You can also store the cake in the refrigerator.
Cuisine: American
Course: Dessert
Calories: 680kcal, Carbohydrates: 92g, Protein: 6g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 276mg, Potassium: 386mg, Fiber: 3g, Sugar: 65g, Vitamin A: 940IU, Vitamin C: 241mg, Calcium: 57mg, Iron: 6mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.