This Strawberry Crunch Cake is the ultimate nostalgic dessert inspired by the classic strawberry crunch ice cream bars everyone remembers from childhood.
With two soft and fluffy strawberry cake layers, creamy vanilla buttercream frosting, and a buttery strawberry cookie crumble coating, every bite is packed with sweet strawberry flavor and irresistible crunch.
Perfect for birthdays, celebrations, holidays, or whenever you want a bakery-style dessert at home, this eye-catching cake is guaranteed to impress.
The combination of freeze-dried strawberries and golden sandwich cookies creates the signature crunchy coating that makes this cake both beautiful and delicious.
Serve chilled for clean slices and the perfect creamy texture.
Prep Time: 30 mins
Cook Time: 40 mins
Additional Time: 2 hrs 10 mins
Total Time: 3 hrs 30 mins
Servings: 12
Yield: 1 (2-layer) 8-inch cake
Ingredients
Cake
- Baking spray with flour
- 2 1/2 cups all-purpose flour
- 3 tablespoons strawberry-flavored gelatin
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole buttermilk
Vanilla Buttercream Frosting
- 1 1/2 cups unsalted butter, softened
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 4 cups powdered sugar, sifted
- 2 tablespoons heavy cream, plus more if needed
Strawberry Crunch Crumble
- 25 golden sandwich cookies
- 2/3 cup freeze-dried strawberries
- 1/8 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, strawberry gelatin, baking powder, salt, and baking soda until fully combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth and creamy, about 2 to 3 minutes.
- Gradually add the granulated sugar and continue beating until the mixture becomes light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing on low speed after each addition and scraping down the bowl as needed. Stir in the vanilla extract.
- Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, about 1 to 1 1/2 hours.
- To prepare the frosting, beat the softened butter and salt together in a stand mixer until creamy and smooth, about 3 minutes.
- Add vanilla extract and gradually mix in powdered sugar, alternating with heavy cream, until fully incorporated.
- Increase mixer speed to medium-high and beat until the frosting becomes light, fluffy, and spreadable, about 2 to 3 minutes.
- To make the strawberry crunch crumble, add the golden cookies, freeze-dried strawberries, and salt to a food processor. Pulse until slightly chunky with visible cookie and strawberry bits remaining.
- Drizzle in melted butter and pulse a few more times until the crumble is evenly coated.
- If necessary, trim the tops of the cooled cake layers with a serrated knife to create flat surfaces.
- Place one cake layer on a serving plate or cake stand and spread about 1 cup of frosting evenly over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
- Press the strawberry crunch crumble mixture onto the top and sides of the cake until fully coated.
- Refrigerate the cake for at least 1 hour before slicing and serving.
Chefs Notes
- Freeze-dried strawberries provide the best concentrated strawberry flavor without adding moisture to the crumble.
- For cleaner cake slices, chill the cake thoroughly and wipe the knife clean between cuts.
- You can decorate the top with fresh strawberries or extra cookie crumble for an even more dramatic presentation.
- Store leftovers covered in the refrigerator for up to 4 days.