strawberry crunch cake
Inspired by the iconic Strawberry Shortcake ice cream bar, this Strawberry Crunch Cake is made with moist vanilla cake, homemade strawberry buttercream, and a spoon-worthy strawberry crunch topping. I
strawberry crunch cake
This Strawberry Crunch Cake is pure nostalgic magic in sheet cake form. Made with soft, buttery vanilla cake, topped with vibrant, fruity homemade strawberry buttercream (no artificial flavors), and finished with our iconic Strawberry Crunch topping, they taste just like your favorite Strawberry Shortcake ice cream bar…but better.
This is not something I say lightly. This might be the best thing we’ve made this year.
What is Strawberry Crunch Cake?
This Strawberry Crunch Cake is inspired by the iconic Strawberry Shortcake Ice Cream Bar that I loved from my childhood. One bite and you’ll be transported back to the hot summer days of chasing ice cream trucks with a few stolen dollar bills in hand, trying your best to get your hands on your favorite treat. Whether you’re a Choco Taco, Spider-Man Pop (dreaming of gumball eyes), or a Chipich Girl, I think we can all agree that Strawberry Shortcake Bars are one of the best options.
Imagine nostalgic flavors in the form of homemade strawberry crunch cake. The crunchy topping makes this cake really special. Made to mimic the ice cream bar’s iconic crunchy strawberry coating, it’s made with a mix of cookies, butter, and freeze-dried strawberries to add the perfect sweet and slightly crunchy contrast to the soft cake. perfection.
Strawberry Crunch Cake is a layered dessert consisting of:
Soft vanilla cake base, fresh strawberry buttercream frosting, buttery and crumbly strawberry crunch topping
What ingredients do you need to make Strawberry Crunch Cake?
This cake is made with simple and familiar ingredients, but each ingredient contributes something important to the final result.
Unsalted butter Granulated sugar Vanilla extract Almond extract Eggs Flour Baking powder Salt Milk Yogurt Freeze-dried strawberries Powdered sugar Golden Oreos
Tips for making the best strawberry crunch cake
This cake requires a few different moving parts, but every step is worth it for the final product. A flavorful and unique cake, perfect to serve as a birthday cake for your strawberry-loving friend, to win a potluck, or at a pool party. Follow the tips below to ensure the best Strawberry Crunch sheet cake possible.
Get more flavor with freeze-dried strawberries: Add concentrated strawberry flavor without diluting your frosting. Do not overbake the cake. You want soft, soft crumbs. Once the center is determined, pull it out. Let cake cool completely before frosting Warm cake + buttercream = melted mess. Patience is the key here. Gently press the crunch topping: make sure it sticks, but doesn’t sink too much into the frosting.
How to store strawberry crunch cake
This cake never lasts very long in my house, but if you have leftovers or want to prepare ahead of time for a party or gathering, it stays moist for days.
Room temperature: If your kitchen is cool, store covered for up to 2 days. In the refrigerator: Store in an airtight container for up to 5 days. For the best texture, let it come to room temperature before serving. Freeze it! Unclouded cakes or fully assembled slices can be frozen for up to 2 months. Thaw in the refrigerator overnight.
If you make it once, accept that it will be repeated.
Enjoy baking, friends!
XXX
for cake
1/2 cup (113g) unsalted butterat room temperature
1/3 cup (70g) vegetable oil
1 2/3 cup (347g) granulated sugar
2 large eggs and 2 large egg whites, room temperature
2 teaspoons vanilla essence
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 Greek yogurt or something
For strawberry frosting
1 1/3 cup (35g) Freeze-dried strawberry
1 cup (226g) unsalted butterat room temperature
4 ounce (112g) cream cheeseat room temperature
3 1/2 cup (392g) powdered sugar
3 tablespoons (45g) milk
2 teaspoons vanilla essence
1/2 teaspoon salt
Strawberry crunch topping
1/2 cup (13g) freeze dried strawberries
10 golden oreo cookies
1 tablespoon (14g) Unsalted butter, a pinch of melted salt
Instructions
First, make a cake. Preheat oven to 350°F. Line all sides of a 9 x 13-inch baking pan with parchment paper. Let’s set it aside. Add the butter and oil to a stand mixer fitted with the whisk attachment and mix on low speed to avoid splattering the oil. Gradually increase speed to medium and beat until smooth, about 1 minute. Add the granulated sugar and mix on medium-high speed until the mixture is light and fluffy, about 2 minutes. Using a silicone spatula, scrape down the sides and bottom of the bowl and add the eggs, egg whites, vanilla, and almond extract. Mix on medium-high speed until mixture is light and fluffy, about 2 minutes. In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add half of the dry ingredients, then all of the milk and sour cream, then the other half of the dry ingredients. It’s okay if there are some lumps left in the dough. Do not over mix. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the cake has risen and started to turn golden brown, springs back when you touch the top, and a butter knife inserted into the center of the cake comes out with slightly moist crumbs attached. Place the cake in the pan on a cooling rack to cool completely. Once the cake has cooled, make the strawberry frosting. Place the freeze-dried strawberries in a blender or food processor and pulse until they resemble fine sand. Let’s set it aside. You can omit the food processor. You’ll need it later to make the Strawberry Crunch topping. Add the butter and cream cheese to a stand mixer fitted with the paddle attachment 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 crushed 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 in a blender or food processor and pulse until they resemble fine sand. Transfer to a bowl. Add the Oreo cookies to the food processor (no need to wash them!) and pulse until finely crumbled. Add the cookie crumbs to the crushed strawberries and mix. Add the melted butter to the mixture and stir to combine. Assemble the cake. Drizzle the frosting all over the cake, then use an offset spatula (a large spoon will also work) to spread the frosting evenly to the edges. Sprinkle the Strawberry Crunch topping all over the top of the cake and gently pat it into the frosting to seal it. Place in the refrigerator until ready to eat.
