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The completed Strawberry Crunch Cake rests in the refrigerator on a cooling rack. The cake is fully assembled with the crumble topping, ready to chill for an hour before serving.

Strawberry Crunch Cake Recipe

This vibrant strawberry cake features fluffy layers, creamy frosting, and a delightful crumble topping made from golden Oreos and freeze-dried strawberries. Perfect for celebrations or anytime you crave something special!
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Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 2 hours 10 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 1111 kcal

Equipment

  • 2 8-inch round cake pans
  • Baking spray with flour
  • Parchment paper
  • Stand mixer with paddle attachment
  • Mixing bowls
  • Whisk
  • Wire Rack
  • Serrated Knife
  • Food processor

Ingredients
  

  • Cake
  • baking spray with flour
  • 2 ½ cups all-purpose flour
  • 3 tablespoons strawberry-flavored gelatin such as Jell-O (from 1 (3 ounce) package)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups whole buttermilk
  • Frosting
  • 1 ½ cups unsalted butter softened
  • ¼ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar sifted
  • 2 tablespoons heavy cream or more as needed
  • Crumble
  • 25 golden Oreo cookies
  • ⅔ cup freeze-dried strawberries
  • ⅛ teaspoon kosher salt
  • 4 tablespoons melted unsalted butter

Instructions
 

  • Preheat and Prep Pans: Preheat the oven to 350°F. Coat 2 (8-inch) round cake pans with baking spray and line with parchment paper.
  • Make Cake Batter: Whisk dry ingredients (flour, gelatin, baking powder, salt, baking soda).
  • Beat butter and sugar until fluffy, then mix in eggs and vanilla.
    A stand mixer on a white marble cooktop beats softened butter and granulated sugar until fluffy. The mixer’s bowl is full, with the paddle attachment turning, while a measuring cup of eggs and vanilla is placed nearby.
  • Alternate adding dry ingredients and buttermilk.
    A stand mixer on a white marble cooktop is adding dry ingredients and buttermilk alternately to the creamed butter and sugar mixture. A spatula rests beside the bowl, ready to scrape the sides.
  • Divide batter between pans.
    The batter is being divided evenly between two 8-inch round cake pans on a white marble cooktop. A large spoon and spatula sit nearby, ensuring the batter is evenly spread out.
  • Bake Cake: Bake for 40 minutes, then cool in pans for 10 minutes.
    The cake pans are in the oven as the Strawberry Crunch Cake begins to rise and turn golden. The white marble cooktop reflects the warm glow from the oven light.
  • Transfer to wire racks to cool completely (1–1.5 hours).
    Two cake pans are cooling on a wire rack placed over a white marble cooktop. The cakes have golden edges, and the pans are resting for the final cooling phase before being transferred.
  • Prepare Frosting: Beat butter and salt until creamy, then mix in vanilla.
    A stand mixer on a white marble cooktop beats softened butter and salt to a creamy consistency. A measuring cup with vanilla extract and a sifter with powdered sugar are nearby, ready to be added to the mix.
  • Gradually add powdered sugar and cream, beating until smooth and fluffy.
    A food processor on a white marble cooktop contains golden Oreo cookies, freeze-dried strawberries, and kosher salt being pulsed into a chunky crumble. A small bowl of melted butter is drizzled into the processor.
  • Make Crumble: Pulse cookies, freeze-dried strawberries, and salt in a food processor. Drizzle in melted butter and pulse until combined but slightly chunky.
  • Assemble Cake: Trim cake tops if needed. Frost the first layer, add the second, and frost the entire cake.
    The first layer of cake sits on a white marble cooktop, being frosted with a generous layer of creamy frosting. The second layer of cake is placed on top, and the entire cake is being covered with frosting.
  • Add Crumble: Press crumble over the top and sides of the cake. Chill for 1 hour before serving.
    The completed Strawberry Crunch Cake rests in the refrigerator on a cooling rack. The cake is fully assembled with the crumble topping, ready to chill for an hour before serving.