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Easy Strawberry Crunch Cake Recipe


  • Author: Jennie Graham
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This delightful strawberry crunch cake features moist strawberry-flavored layers topped with creamy buttercream and golden cookie crunch. Perfect for birthdays and summer gatherings.


Ingredients

Scale
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/4 cups granulated white sugar
  • 3 egg whites + 1 whole egg
  • 2/3 cup milk
  • 3 oz strawberry gelatin powder
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (room temperature) for buttercream
  • 1/4 cup heavy cream
  • 1/8 teaspoon salt for buttercream
  • 2 cups powdered sugar
  • 12 golden sandwich cookies (cream removed)
  • 1 cup freeze-dried strawberries
  • 4 tablespoons melted butter

Instructions

  1. Preheat oven to 350°F. Spray your 9×13-inch pan with non-stick cooking spray, ensuring complete coverage.
  2. Beat room temperature butter until smooth. Add sugar and cream together until light and fluffy.
  3. Add egg whites and whole egg. Beat on high speed for 2 minutes until mixture becomes pale and voluminous.
  4. Pour in milk, strawberry gelatin powder, and vanilla. Mix until completely combined and pink throughout.
  5. Whisk flour, baking powder, baking soda, and salt in separate bowl. Fold into wet ingredients until just combined.
  6. Pour batter into prepared pan. Bake 20-25 minutes until toothpick inserted in center comes out clean.
  7. Cool cake completely (at least 1 hour) before frosting to prevent melting.
  8. For buttercream, beat softened butter until creamy. Add cream, vanilla, and salt, mixing until incorporated.
  9. Gradually add powdered sugar while beating. Continue until frosting is light and fluffy.
  10. Crush cookies and freeze-dried strawberries in sealed bag with rolling pin to pea-sized crumbs.
  11. Add melted butter to crumb mixture. Toss until evenly coated and clumps form.
  12. Spread buttercream evenly over cooled cake. Sprinkle crunch topping generously across entire surface.

Notes

  • Room temperature ingredients mix more easily and create a smoother batter – set them out 1 hour before baking
  • Don’t overmix the batter once flour is added – stop as soon as no dry streaks remain to ensure tender cake
  • Use a offset spatula for spreading buttercream to achieve a perfectly smooth, professional finish
  • Make crunch topping right before using to maintain maximum crispiness – it can soften if made too far ahead
  • For extra strawberry flavor, add a few drops of strawberry extract to the buttercream frosting
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 485
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: strawberry cake recipe, crunch cake dessert, strawberry buttercream cake, golden cookie cake, summer dessert cake, birthday cake ideas, strawberry gelatin cake