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- Strawberry Crunch Cake
Strawberry Crunch Cake
Inspired by those iconic strawberry shortcake ice cream bars, this strawberry crunch cake is made with a moist vanilla cake, homemade strawberry buttercream, and a strawberry crunch topping so delicious you’ll want to eat it by the spoonful. i
Strawberry Crunch Cake
This strawberry crunch cake is pure nostalgic magic in sheet cake form. Made with a soft, buttery vanilla cake, topped with a vibrant, fruity homemade strawberry buttercream (no artificial flavors here), and finished with that iconic strawberry crunch topping, it tastes just like your favorite strawberry shortcake ice cream bars… but better.
I don’t say this lightly: This might be the best thing we’ve made all year.
What Is Strawberry Crunch Cake?
This strawberry crunch cake is inspired by the iconic strawberry shortcake ice cream bars you grew up loving. At first bite you’ll be transported right back to hot summer days chasing down the ice cream truck with a couple of pilfered dollar bills in hand, fully committed to getting your favorite treat. Whether you were a Choco Taco, Spiderman pop (I dream of the gum ball eyes), or Chipwich girl, I think we can all agree that the strawberry shortcake bars were one of the best options available.
Now imagine all that nostalgic flavor in the form of a homemade strawberry crunch cake. The crunch topping is what really makes this cake special. It’s made to mimic that iconic crispy strawberry coating from the ice cream bars, with a mix of cookies, butter, and freeze dried strawberries that adds the perfect sweet, slightly crunchy contrast to the soft cake. Perfection.
Strawberry crunch cake is a layered dessert made up of:
- A soft vanilla cake base
- A fresh strawberry buttercream frosting
- A buttery, crumbly strawberry crunch topping
What Ingredients Do You Need to Make Strawberry Crunch Cake?
This cake is made with simple, approachable ingredients, but each component brings something important to the final result.
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Almond extract
- Eggs
- Cake flour
- Baking powder
- Salt
- Milk
- Yogurt
- Freeze dried strawberries
- Powdered sugar
- Golden oreos
Tips for the Best Strawberry Crunch Cake
This cake requires a few different moving parts, but every step is worth it for the final product. It’s a unique, flavor packed cake that’s perfect for a strawberry loving friend’s birthday cake, winning the potluck, or serving up at a pool party. Follow our top tips below to guarantee the best strawberry crunch sheet cake possible:
- Use Freeze-Dried Strawberries for Big Flavor: They add concentrated strawberry flavor without watering down your frosting.
- Don’t Overbake the Cake: You want a soft, tender crumb. Pull it out when the center is just set.
- Let the Cake Cool Completely Before Frosting Warm cake + buttercream = melted mess. Patience is key here.
- Press the Crunch Topping Gently: You want it to stick, but not sink into the frosting too much.
How to store strawberry crunch cake
This cake never lasts long in my house, but if you do have leftovers or want to prep it ahead for a party or gathering, it does stay moist for days.
- At Room Temperature: Store covered for up to 2 days if your kitchen is cool.
- In the Fridge: Store in an airtight container for up to 5 days. Let it come to room temp before serving for the best texture.
- Freeze it! You can freeze the unfrosted cake or fully assembled slices for up to 2 months. Thaw overnight in the fridge.
Make it once and just accept that it’s going to be on repeat.
Happy baking, my friends!
XXX
PrintStrawberry Crunch Sheet Cake
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 24 servings
- Category Dessert
- Method Baking
- Cuisine American
Strawberry Crunch Sheet Cake
This strawberry crunch cake is pure nostalgic magic in sheet cake form. Made with vanilla cake, homemade strawberry buttercream and finished off with that iconic strawberry crunch topping, it tastes just like your favorite strawberry shortcake ice cream bars… but better.
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 24 servings
- Category Dessert
- Method Baking
- Cuisine American
Ingredients
For the cake
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/3 cup (70g) vegetable oil
- 1 2/3 cup (347g) granulated sugar
- 2 large eggs and 2 large egg whites, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 2/3 cup (352g) cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (240g) milk
- 1/4 cup (60g) sour cream or Greek yogurt
For the strawberry frosting
- 1 1/3 cups (35g) freeze-dried strawberries
- 1 cup (226g) unsalted butter, at room temperature
- 4 ounces (112g) cream cheese, at room temperature
- 3 1/2 cups (392g) powdered sugar
- 3 tablespoons (45g) milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the strawberry crunch topping
- 1/2 cup (13g) freeze dried strawberries
- 10 golden Oreo cookies
- 1 tablespoon (14g) unsalted butter, melted
- pinch of salt
Instructions
- First, make the cake. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper on all sides. Set aside.
- In a stand mixer fitted with the whisk attachment, add the butter and oil and beat on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 1 minute.
- Add the granulated sugar and beat on medium-high speed until the mixture is light and fluffy, about 2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, egg whites, vanilla, and almond extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- In a separate mixing bowl, add the flour, baking powder, and salt and whisk to combine. With the mixer on low speed, add in half of the dry ingredients, then all of the milk and sour cream, then the remaining half of the dry ingredients. It’s okay if the batter still has a few lumps—you don’t want to overmix.
- Pour the batter into the prepared pan and bake until the cake has risen and is just starting to turn golden brown, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out with just a few moist crumbs attached, 30 to 35 minutes. Place the cake, still in the pan, onto a cooling rack to cool completely.
- Once the cake is cool, make the strawberry frosting. Place the freeze-dried strawberries into a blender or food processor and pulse until they look like fine sand. Set aside. You can leave the food processor out–you’ll need it to make the strawberry crunch topping later.
- In a stand mixer fitted with the paddle attachment, add the butter and cream cheese and mix on medium speed until combined, about 30 seconds. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the pulverized strawberries, powdered sugar, milk, vanilla extract, and salt. Beat on medium speed until light and fluffy, about 1 minute.
- Next, make the strawberry crunch topping. Place the freeze-dried strawberries into a blender or food processor and pulse until they look like fine sand. Transfer them into a bowl. Add the Oreo cookies to the food processor (no need to clean it!) and pulse until broken down into small pieces. Add the cookie crumbs to the pulverized strawberries and stir to combine. Add the melted butter to the mixture and mix to combine.
- Assemble the cake. Dollop the frosting all over the cake, then use an offset spatula (a large spoon also works) to spread the frosting evenly to the edges. Sprinkle the strawberry crunch topping all over the top of the cake, gently patting it into the frosting so it sticks. Place in the fridge until ready to serve.
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 24 servings
- Category Dessert
- Method Baking
- Cuisine American
I made this cake for Easter and it was so moist and delicious, everyone loved it. When I make it again, I will cut up some fresh strawberries to go on top. I have never made a bad dessert from your cookbook, my whole family loves your recipes. Well done!
Hi Jen! Thank you so much for your kind words. So happy to hear that you and your family enjoyed this!
Once I saw you post this recipe, I knew I had to make it for Easter. The cake turned out so good, everyone loved it! I love your cookbook, I can confidently say I’ve never made a bad recipe from it!
My favorite ice cream bar! I need to make this cake