Strawberry Crunch Cake
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5
9 reviews
Excellent
Strawberry Crunch Cake
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This Strawberry Crunch Cake recipe features a moist strawberry cake with a thin layer of tangy cream cheese frosting plus a crunchy strawberry and golden Oreo topping. It's an easy (and FUN!) standout dessert for all your summer potlucks!
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Ingredients
For the cake
- ½ cup butter softened, unsalted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- 2 egg large
- 1 cup milk whole
- 1 package 6 ounces strawberry Jello, just the powder
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt Morton brand
For the frosting
- 10 ounces cream cheese softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract pure
For the crunch topping
- 10 golden Oreos separated with cream middles removed (use only the crunchy cookie portion)
- 1½ cups freeze-dried strawberries
- 5 tablespoons butter melted, unsalted
Instructions
- For the cake: Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray and set aside.
- In a large bowl, beat butter with an electric mixer until smooth. Add the granulated sugar and beat again until creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the milk and Jello powder, and beat the mixture until fully combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, and mix until just combined.
- Transfer cake batter to prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out just clean.
- Let the cake cool completely on a wire rack.
- For the frosting: In a medium bowl, beat cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and mix until smooth.
- For the crunch topping: Place golden Oreos and freeze-dried strawberries in a Ziplock bag and crush them with a rolling pin or kitchen mallet. If you don't want the Oreos to turn pink, crush each ingredient in a separate baggie or keep the two ingredients somewhat separated in one baggie. You could also use a food processor to pulse these ingredients until crumbly.
- Transfer crushed ingredients to a medium bowl and drizzle the melted butter over the top; stir to evenly combine.
- To assemble the cake: Spread cream cheese frosting over the cooled cake. Sprinkle the crunch topping over the frosting, and then lightly press it in.
- Chill the cake in the fridge for 1 hour before serving to allow the cake to set. If making the cake more in advance of serving, wait to add the crunchy topping until right before serving, for the crunchiest texture.
- Serve with fresh strawberries.
Notes
- The cake can be made a day in advance and stored in the fridge until ready to serve.
Nutrition Information
Show Details
Serving
1
Calories
316kcal
(16%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
70mg
(23%)
Sodium
242mg
(10%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12-16 servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 316kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 70mg | 23% |
| Sodium | 242mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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