Crunchy Strawberry Cake Recipe
A delicious, creamy, and crunchy strawberry cake with a buttery cookie topping, perfect for any occasion.
Equipment
- 1 Electric mixer
- 1 Mixing bowls
- 1 Cake pan
- 1 Oven
Ingredients
Cake:
- 1 box strawberry cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Cream Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
Crunch Topping:
- 1 cup crushed vanilla wafers
- 1/2 cup freeze-dried strawberries, crushed
- 4 tbsp melted butter
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C).
- Mix the cake batter according to the box instructions.
- Pour into a greased cake pan and bake for 30 minutes.
Make the Cream Layer:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in whipped topping and spread over the cooled cake.
Make the Crunch Topping:
- Mix crushed vanilla wafers, freeze-dried strawberries, and melted butter.
- Sprinkle over the cake for a crunchy finish.
Chill & Serve:
- Refrigerate for 10 minutes before slicing.
- Enjoy!
Video
Notes
- Cake Mix Substitute: If you prefer homemade, you can replace the box mix with a from-scratch strawberry cake.
- Crunch Topping Variations:
- Use Golden Oreos instead of vanilla wafers for a sweeter crunch.
- Add a tablespoon of crushed freeze-dried raspberries for extra berry flavor.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing Tip: You can freeze the cake (without the crunch topping) for up to 1 month. Add the crunch before serving for the best texture.
- Serving Suggestion: Top with fresh strawberries and a drizzle of white chocolate for a bakery-style presentation.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped topping for a lactose-free version.
- Crunch Layer Tip: For a crispier crunch, toast the vanilla wafers in the oven at 300°F (150°C) for 5 minutes before mixing with the butter.