Strawberry Shortcake Crunch Cake That Will Blow Your Mind

Indulge in this Strawberry Shortcake Crunch Cake—a deliciously creamy, crunchy, and fruity dessert

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Snack, Dessert

Cuisine: American

Keyword: crunch cake, easy cake recipe, Strawberry Cake, strawberry crunch, Strawberry Crunch Cake, Strawberry shortcake

Servings: 12 Slices

Calories: 380kcal

Author: fastzestyrecipes.com

1 box vanilla or strawberry cake mix – A quick and foolproof base for a soft fluffy cake.
Prefer homemade? Use your favorite vanilla or butter cake recipe!
3 large eggs – Helps create a rich moist texture.
No eggs? Swap with ¾ cup unsweetened applesauce or 3 tablespoons Greek yogurt!
1 cup whole milk – Adds moisture and richness.
Dairy-free? Try almond oat, or coconut milk!
½ cup vegetable oil – Keeps the cake light and tender.

1 teaspoon vanilla extract – Enhances the flavor.
Want a fun twist? Use almond or strawberry extract!
For the Crunch Topping:
20 Golden Oreos crushed – The key to that signature crispy crunch.
No Oreos? Use vanilla wafers or shortbread cookies!
½ cup freeze-dried strawberries crushed – Brings vibrant color and real fruit flavor.
Can’t find them? Use strawberry-flavored gelatin powder for a similar effect!
4 tablespoons melted butter – Helps bind the crunchy topping together.
Both salted and unsalted butter work fine!

2 cups heavy whipping cream – Creates a fluffy airy texture.
Short on time? Store-bought whipped topping works too!
½ cup powdered sugar – Sweetens and stabilizes the frosting.
Avoid using granulated sugar as it won’t dissolve properly!
1 teaspoon vanilla extract – Adds a smooth classic sweetness.
For extra berry flavor swap with strawberry extract!
1 8 oz package cream cheese, softened – Makes the frosting extra creamy and stable.
Want a lighter option? Try mascarpone cheese or Greek yogurt!

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, combine the cake mix, eggs, milk, oil, and vanilla extract. Use an electric mixer to beat on medium speed for about 2 minutes until the batter is smooth and lump-free.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.

Place the cake pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes rest in the pans for about 10 minutes before gently removing them. Transfer to a wire rack and allow them to cool completely to prevent the frosting from melting.

While the cakes cool, prepare the signature strawberry crunch topping. In a mixing bowl, stir together:
Crushed Golden Oreos : Adds a buttery, vanilla crunch.
Crushed freeze-dried strawberries : Provides natural strawberry flavor and a pop of color.
Melted butter : Helps bind the crunch topping together for the perfect texture.
Mix until well combined, then set aside to allow the flavors to meld.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until it thickens and forms soft peaks, creating a light and airy texture.
Add the softened cream cheese and continue whipping until the frosting is thick, smooth, and holds its shape. This frosting will be light, creamy, and stable enough to support the crunch topping.

Place one cooled cake layer on a serving plate and spread a generous layer of frosting over the top.
Gently place the second cake layer on top and frost the entire cake, using a spatula to create a smooth and even coating.

Carefully press the strawberry crunch topping onto the sides and top of the cake, ensuring it sticks well to the frosting.
For an extra touch, garnish with fresh strawberries, a drizzle of strawberry syrup, or swirls of whipped cream for a bakery-style finish.

Place the cake in the refrigerator for at least 30 minutes before slicing. This helps set the frosting and makes cutting easier.
Slice, serve, and enjoy every deliciously creamy, crunchy, and fruity bite!

Nutrition Information (Per Serving)