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A slice of strawberry crunch cake topped with a fresh strawberry, layered with frosting and strawberry crumble on a beige plate.

Strawberry Crunch Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup strawberry puree (from fresh or frozen strawberries)
  • 1 tsp vanilla extract
  • A few drops of red or pink food coloring (optional)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream

For the Strawberry Shortcake Crunch Topping:

  • 20 golden Oreos
  • 1/2 cup freeze dried strawberries or 1 box of strawberry gelatin
  • 1/4 cup melted butter

Instructions
 

Step 1: Make the Cake

  • Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
  • In another mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk well to ensure the ingredients are evenly distributed, then set the bowl aside.
  • In a large mixing bowl, beat the softened butter with sugar until the mixture becomes fluffy and pale.
  • Crack in the eggs individually, mixing thoroughly after each one to ensure a smooth texture.
  • Blend in the sour cream and vanilla extract until the mixture is creamy and well incorporated.
  • Mix the strawberry puree with the milk in a separate bowl.
  • Slowly incorporate the dry ingredients and strawberry milk mixture into the butter mixture, alternating between the two. Begin and end with the dry mix, and stir just until everything is evenly blended.
  • If you'd like a stronger pink color, stir in a few drops of food coloring.
  • Gently pour the cake batter into the greased baking pan, making sure to spread it out in an even layer.
  • Place it in the oven and bake for 30 to 35 minutes, or until the top is set and a toothpick poked into the center comes out clean.
  • Let the cake rest in the pan on a wire rack until fully cooled before adding any frosting or toppings.

Step 2: Make the Frosting

  • In a large bowl or bowl of a stand mixer, beat the butter until smooth.
  • Slowly incorporate the powdered sugar, vanilla extract, and heavy cream into the mixture.
  • Use a hand mixer or electric mixer to beat until fluffy.
    Creamy vanilla frosting being mixed in a stand mixer bowl with a paddle attachment

Step 3: Make the Strawberry Crunch Topping

  • Crush golden Oreo cookies in a food processor or a zip-top bag.
    Golden Oreo cookies in a food processor ready to be crushed for strawberry crunch topping
  • Mix with freeze dried strawberries or strawberry gelatin mixture.
  • Add melted butter and stir until crumbly.

Step 4: Assemble the Cake

  • Frost the cake evenly with the cream frosting.
    Frosting being spread over a baked strawberry cake using an offset spatula in a sheet pan
  • Add the crunch topping by sprinkling the strawberry shortcake crumble over the top of the cake.
    Hand sprinkling strawberry crunch topping over frosted sheet cake in a baking pan.
  • Gently press it down so the crumb sticks to the frosting.

Notes

Chill before serving for best texture. Store covered in the fridge for up to 4 days.