Strawberry Crunch Cake Recipe: A Sweet, Refreshing, and Flavorful Delight
The Strawberry Crunch Cake is an irresistibly delightful dessert that brings together the perfect combination of soft, moist cake and a crunchy, sweet topping. The strawberry flavor shines through in each bite, while the creamy frosting complements the texture of the crunchy topping beautifully. With every layer, you experience a perfect balance of textures and flavors, making it a crowd favorite. Whether you’re preparing it for a special celebration or just a sweet indulgence, this cake is guaranteed to impress and satisfy your sweet tooth. Perfect for spring or summer gatherings, this cake is sure to be the centerpiece of any event.
What Makes This Cake Special?
This Strawberry Crunch Cake offers a delightful mix of flavors and textures. The moist cake pairs wonderfully with the rich, creamy frosting, and the strawberry crunch topping adds the perfect bite of sweetness and crunch. The combination of fresh strawberries and the satisfying crunch creates a balanced dessert that is both comforting and festive. It’s an easy recipe that delivers stunning results, and whether you’re cooking for a special occasion or treating yourself, this cake is sure to become a favorite.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8-10
Ingredients
For the Cake:
- 1 box of strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
For the Crunch Topping:
- 1 package of strawberry-flavored Jell-O (3 oz)
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (optional)
For the Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour your cake pans (two 9-inch round pans work great). In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth, making sure there are no lumps. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Crunch Topping
In a separate bowl, mix together the strawberry Jell-O powder, graham cracker crumbs, melted butter, shredded coconut, and chopped nuts (if using). Stir until everything is well coated and the mixture starts to resemble a crumbly texture. Set aside for later use.
3. Prepare the Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and beat until the frosting is light and fluffy. If the frosting is too thick, you can add a tablespoon of milk to reach your desired consistency.
4. Assemble the Cake
Once your cakes have cooled completely, spread a layer of frosting on the top of the first cake layer. Add a generous amount of the strawberry crunch topping on top of the frosting. Place the second cake layer on top and repeat with more frosting and crunch topping. Garnish with additional crushed strawberries or fresh strawberry slices if desired.
Variations
- Vegan Version: Swap out the eggs with flax eggs and use dairy-free butter and cream cheese for a vegan-friendly version.
- Chocolate Twist: Use a chocolate cake mix and add a chocolate drizzle on top of the crunch topping for a chocolate-strawberry combo.
- Nut-Free: Omit the nuts from the crunch topping if you have nut allergies or prefer a simpler texture.
Equipment You’ll Need
- Two 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Wire rack
- Measuring cups and spoons
- Spatula
Nutritional Information (Per Serving)
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 3g
- Sugar: 28g
(Nutritional values may vary based on ingredient brands and portions.)
Storage Tips
To keep your Strawberry Crunch Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week. If the crunch topping softens in the fridge, just pop it back in the oven for a few minutes to bring the crunch back to life!
My Cooking Experience
With over 4 years in the kitchen, I’ve had the chance to experiment with various cakes, but the Strawberry Crunch Cake always stands out. From the perfect balance of sweetness to the textural contrast, it’s a dessert I’m proud to share with others. Whether it’s a small gathering or a big event, this cake never fails to impress.
Conclusion
The Strawberry Crunch Cake is a simple yet stunning dessert that combines fruity sweetness, a creamy frosting, and a satisfying crunch. Whether you’re new to baking or an experienced chef, this recipe is sure to become a favorite in your baking repertoire. The perfect balance of flavors and textures makes it an ideal choice for any occasion, and I’m confident you’ll love it as much as I do! So, grab your ingredients and get ready to create a beautiful, mouthwatering masterpiece!
Strawberry Crunch cake
Ingredients
- For the Cake:
- 1 box of strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- For the Crunch Topping:
- 1 package of strawberry-flavored Jell-O 3 oz
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup shredded coconut optional
- 1/2 cup chopped nuts optional
- For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans (two 9-inch round pans work great). In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth, making sure there are no lumps. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a separate bowl, mix together the strawberry Jell-O powder, graham cracker crumbs, melted butter, shredded coconut, and chopped nuts (if using). Stir until everything is well coated and the mixture starts to resemble a crumbly texture. Set aside for later use.
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and beat until the frosting is light and fluffy. If the frosting is too thick, you can add a tablespoon of milk to reach your desired consistency.
- Once your cakes have cooled completely, spread a layer of frosting on the top of the first cake layer. Add a generous amount of the strawberry crunch topping on top of the frosting. Place the second cake layer on top and repeat with more frosting and crunch topping. Garnish with additional crushed strawberries or fresh strawberry slices if desired.
