Strawberry Crunch Cake
This easy Strawberry Crunch Cake is inspired by the nostalgic strawberry shortcake ice cream bars. Made with a moist strawberry sheet cake, fluffy whipped topping frosting, and a crunchy Golden Oreo and freeze-dried strawberry topping, it's a crowd-pleasing dessert perfect for birthdays, potlucks, spring celebrations, and holidays.
Servings: 16 slices
Calories: 295kcal
Cost: 7
Equipment
- 9x13-inch baking pan
- large mixing bowl
- electric mixer
- food processor
- offset spatula
- wire cooling rack
Ingredients
- 1 box white cake mix
- 3 oz strawberry gelatin powder
- 3.4 oz instant vanilla pudding mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1.5 cups Golden Oreo cookies
- 0.5 cup freeze-dried strawberries
- 3 tbsp unsalted butter, melted
- 8 oz Cool Whip or whipped vanilla frosting
- fresh strawberries for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Generously spray a 9x13-inch baking pan with nonstick cooking spray.
- In a large mixing bowl, combine the white cake mix, strawberry gelatin powder, instant vanilla pudding mix, eggs, vegetable oil, and water. Mix for about 2 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
- Add the Golden Oreo cookies and freeze-dried strawberries to a food processor. Pulse until you have a mixture of fine crumbs and larger chunks. Add the melted butter and pulse briefly until combined.
- Spread an even layer of Cool Whip or whipped vanilla frosting over the cooled cake.
- Sprinkle the crunch mixture evenly over the frosting and gently press it into the surface so it adheres.
- Refrigerate the cake for at least 30 minutes before slicing. Garnish with fresh strawberry halves if desired and serve chilled.
Notes
Allow the cake to cool completely before frosting. Add the crunch topping immediately after frosting so it adheres properly. Store covered in the refrigerator for up to 4 days. For the best crunch texture, add the topping the day of serving.