Strawberry Crunch Cake Recipe + Video

Square of strawberry crunch cake on a white plate.

5 stars (2 reviews)

Strawberry Crunch Cake Recipe + Video

Use pantry staples like boxed cake mix and vanilla pudding to make this deliciously simple Strawberry Crunch Cake that tastes just like the iconic ice cream bar, complete with a Golden Oreos and freeze-dried strawberries crumble on top!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: - 20 servings

Calories: 637kcal

Author: Sommer Collier

Ingredients

For the Strawberry Cake –

15.25 ounce box strawberry cake mix
3.4 ounce box instant vanilla pudding mix
4 large eggs
1 cup vegetable oil
1 cup milk

For the Whipped Cream Cheese Frosting –

8 ounce cream cheese softened
2 cups heavy cream
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

For the Strawberry Crunch Topping –

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and spray generously with baking spray.
Set out a large mixing bowl. Combine the strawberry cake mix, vanilla pudding, eggs, oil, and milk. Whisk (or beat) until the batter is very smooth.
Pour the cake batter into the prepared pan. Bake for 25 to 30 minutes, until the center is puffed, and a toothpick inserted deep into the center of the cake comes out clean. Allow the cake to cool completely before continuing on.
For the Whipped Cream Cheese Frosting: Place the softened cream cheese in a clean mixing bowl. And the powdered sugar, vanilla extract, and salt. Beat until well combined. Then turn on medium speed and slowly add the heavy cream to the cream cheese mixture. Once fully combined, turn the speed to high and beat until the heavy cream is whipped into a light, but firm, frosting.
Scoop the whipped frosting over the cake and spread in an even layer.
For the Strawberry Crunch Crumble Topping: Place the Golden Oreos and freeze dried strawberries in a zip bag. Use a rolling pin to crush the cookies and strawberries into a fine crumb. Then drizzle melted butter into the crumbs and shake vigorously to create small crumbly chunks. Sprinkle the crumble topping over the frosting. I like to use it all, but you can use as much of the crumble topping as you like.
Cover with plastic wrap and keep the cake at room temperature for up to 3 days, or refrigerate for up to a week. Cake tastes best at room temperature, so if refrigerating, allow the cake to rest at room temperature for at least 30 minutes before serving.

Video

Notes

Cover with plastic wrap and keep the cake at room temperature for up to 3 days, or refrigerate for up to a week.

Let the cake set on the counter at room temperature for several minutes before serving.

If you plan to freeze I suggest leaving off the crumbly crunch topping until ready to serve. They won't stay nice and crunchy is frozen and then defrosted.

Transfer the cake to an airtight container or wrap tightly in plastic wrap plus a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight or on the counter for 2-3 hours.

Nutrition