Strawberry Crunch Cake

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Strawberry Crunch Cake is an impressive and delicious to behold. The simple hack of using boxed cake mix, makes it super quick and easy.
Strawberry Crunch cake on a cake stand.

Strawberry Crunch Cake is an impressive and delicious to behold. The simple hack of using boxed cake mix, makes it super quick and easy.

Strawberry Crunch cake on a cake stand.

This Strawberry Crunch Cake will be your go to cake for birthday parties or other special occasions. It is magnificent to display on your table and taste like a dream.

If you love spectacular cakes that are easy to make, check here.

Cake does not have to be intimidating to make, here are some great tips on how to bake the best cake.


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What makes this recipe great? If you loved those strawberry crunch ice cream bars as a kid, this recipe will bring all those delicious memories back.

  • Quick Cakes: This cake is simple to make due to the use of boxed cake mixes.
  • Easy Ingredients: All found in pantry or fridge.
  • Family Friendly: This cake is a winner and everyone will love it.
  • Adaptable: Can make it with a variety of cakes, toppings and short cuts.
slice of strawberry crunch cake showing the three layers with the rest of the cake behind the slice.

What You Need to Make Strawberry Cake

Ingredients

  • 2 boxes strawberry cake mix. 1 box vanilla cake mix
  •  Large eggs
  • Oil 
  • Vanilla 
  • Non stick spray or cake release 
  • Freeze-dried strawberries
  • Nilla wafers or chessman cookies
  • Butter
  • Powdered sugar
  • Heavy cream
Cake mixes, strawberries, eggs and ingredients needed to make the cake.

Equipment

How to Make Strawberry Crunch Cake- Step by Step

Food processor with the ingredients to be pulsed.
  • Make Cakes: First, make cakes.
  • Fosting: Meanwhile,using a mixer, beat butter and half of the powdered sugar until smooth, then add the remaining powdered sugar, vanilla and 6 tablespoons heavy cream and mix.
  • Crunchies: Second, blend freeze-dried strawberries and Nilla Wafers in a food processor. Next add melted butter and pulse until the mixture is evenly combined.
  • Assemble: Finally, frost and assemble layers,then applying crunch mixture, work quickly, to ensure crunchies adhere to sides. Lastly, decorate as you like.
Cake after ckked and being frosted then with the completed frosting and then decorated with the crumbs.

Common Questions About Cake

HOW DO I STORE STRAWBERRY CRUNCH CAKE?

Store in an airtight container in the refrigerator for up to three days.

CAN YOU KEEP YOUR CAKE FROM BEING DRY?

Indeed there are a few tips and tricks. For example:
> Make sure your oven is calibrated to the correct temperature by using and oven thermometer.
> Do not over mix your cake.
> Do not over bake your cake.
> Room temperature ingredients work best.

RECIPE BE HALVED?

This makes a large, tall cake. Therefore, if you do not want to make such a large one, simply omit one of the vanila cakes.

WHAT CAN YOU DO IF YOUR CAKE IS DRY?

Brush with a simple syrup, milk or jam.

Strawberry Crunch cake on a cake stand.

Expert Tips for Making Strawberry Crunch Cake

  • Add Fresh Strawberries : Decorate with fresh strawberries.
  • Short cut tip: Feel free to use premade icing to save time.
  • Variation tip: Fill layers with strawberry preserves.
  • Hint: After frosting the cake place it on a parchment lined backing sheet and then add the crunchies for easy clean up. Fold the parchment in half to use the excess mixture.
  • Alternate icing: Use strawberry or cream cheese icing to change it up.

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Strawberry Crunch cake on a cake stand.

Strawberry Crunch Cake

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Strawberry Crunch Cake is an impressive and delicious to behold. The simple hack of using boxed cake mix, makes it super quick and easy.
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Servings: 14 servings

Ingredients

  • strawberry cake mix 2 boxes
  • vanilla cake mix 1 box
  • 1 cup water per box mix
  • 3 eggs large, per box mix
  • 1/3 cup oil per box mix
  • 1 tsp vanilla per box mix
  • Strawberry Crunchies
  • 8 oz package freeze-dried strawberries 2 packages
  • 1/2 Nilla wafers or chessman cookies box crushed
  • 3 tbsp. melted butter
  • fresh strawberries for garnish
  • Buttercream
  • 2 cup. butter softened
  • 8 cup powdered sugar
  • 1 tbsp. vanilla extract
  • 6-8 tbsp. heavy cream

Instructions

  • Preheat oven to 340°.
  • Spray (3) 8-inch by 2 inch baking pans with non stick spray or use cake release Prepare each cake mix according to package instructions.
  • Divide between pans baking two strawberry and one vanilla cake.
  • Bake according to package instructions. Let cakes cool in pans for at least ten mins before mov- ing to a wired rack or let them cool in pans completely.
  • Make the frosting:
  • Using a hand mixer, beat butter and half of the powdered sugar until smooth.
  • Add the remaining powdered sugar, vanilla and 6 tablespoons heavy cream and mix On high for 7min.
  • If the mixture is too stiff, add more heavy cream.
  • Make the strawberry crunch:
  • Blend freeze-dried strawberries and Nilla Wafers in a high impact blender or food processor. Add melted butter and pulse until the mixture is evenly combined.
  • Assembly:
  • Place a small dollop of frosting onto an 8 or 10 inch cake board.
  • Lay down a strawberry layer, vanilla layer and top with strawberry, filling each layer with butter- cream.
  • Add strawberry crunchies if you’d like between the layers or omit. For this next part you will need to work quickly.
  • Add buttercream to the sides of the cake. It doesn’t need to be perfectly smooth but it should be thick enough to not see cake through the frosting.
  • Add strawberry crunchies immediately before the frosting “crusts” over making it difficult to get the mix to stick.
  • Frost the top of the cake and cover with crunchies.

Expert Tips

 
  • Add Fresh Strawberries : Decorate with fresh strawberries.
  • Short cut tip: Feel free to use premade icing to save time.
  • Variation tip: Fill layers with strawberry preserves.
  • Hint: After frosting the cake place it on a parchment lined backing sheet and then add the crunchies for easy clean up. Fold the parchment in half to use the excess mixture.
  • Alternate icing: Use strawberry or cream cheese icing to change it up.

Estimated Nutritional Information

Calories: 682kcal | Carbohydrates: 83g | Protein: 2g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 283mg | Potassium: 246mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1068IU | Vitamin C: 198mg | Calcium: 23mg | Iron: 4mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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