How to make a Strawberry Crunch Cake

Fond of the Strawberry Crunch Ice Cream? Well, we have the cake version. Try this Strawberry Crunch Cake recipe that is just simply gorgeous and bursting in flavors of strawberry and vanilla cake plus the crunch!

All About Strawberry Crunch Cake!

Well, this Strawbery Crunch Cake is somehow a favorite ice cream bar-inspired recipe. It is like taking the ice cream flavors into the oven. For this recipe, you will definitely taste layers of strawberry and vanilla cake coated in buttercream frosting and of course, the crunch. 

Also, this cake is definitely gorgeous in color making it perfect for any occasion that you are celebrating. Be amazed by this dessert by doing it yourself. 

What are the Ingredients of the Strawberry Crunch Cake? 

This recipe is a bit crucial in terms of ingredients as you have to prepare three sets of ingredients namely; the cake, the crunchies, and the buttercream. To be specific, here are the following components: 

For the Cake: 

• Strawberry cake mix. 2 boxes will be used. 
• Vanilla cake mix. Only 1 box for this. 
• Water. You will use one cup per box mix. 
• Eggs. You will need 3 large eggs per box mix. 
• Oil per. You will set 1/3 cup per box mix. 
• Vanilla. You will need 1 teaspoon per box mix. 
• Nonstick spray or cake release

For the Strawberry Crunchies: 

• freeze-dried strawberries. Prepare 2 of the 8 oz package. 
• Nilla wafers or chessman cookies. Set 1/2 box and must be crushed. 
• Melted butter. Prepare 3 tablespoons. 
• Fresh strawberries. This will be used for garnish. 

For the Buttercream: 

• Butter softened. Measure two cups and beat it along with 8 cups of powdered sugar until smooth. 
• Powdered sugar. Set 8 cups. 
• Pure vanilla extract. Measure 1tablespoons only.  
• Heavy cream. Prepare 6 to 8 tablespoons. 

How to Make the Cake?

The first thing first for this recipe is the baking of the cake. So, preheat the oven to 340° and spray 3 8-inch by 2-inch baking pans with nonstick spray or use cake release. Then, prepare each cake mix according to package instructions and divide between pans baking two strawberries and one vanilla cake.

Bake according to package instructions. Let the cakes cool in pans for at least ten minutes before moving to a wired rack or let them cool in pans completely.

How to Make the Frosting and the Strawberry Crunch of the Cake?

To make the frosting, beat butter and half of the powdered sugar until smooth using the hand mixer. Then, add the remaining powdered sugar, vanilla, and 6 tablespoons of heavy cream and mix on high for 7 minutes. If the mixture is too stiff, add more heavy cream.

For the strawberry crunch, blend freeze-dried strawberries and Nilla Wafers in a high-impact blender or food processor. Afterward, add melted butter and pulse until the mixture is evenly combined. Now, you have the crunch. 

How to Assemble the Strawberry Crunch Cake?

Well, to assemble the crunch cake, you need to place a small dollop of frosting onto an 8 or 10-inch cake board and lay down a strawberry layer, vanilla layer, and top with strawberry, filling each layer with buttercream. Then, add strawberry crunchies if you’d like between the layers or omit them.

For this next part, you will need to work quickly. First, add buttercream to the sides of the cake. It doesn’t need to be perfectly smooth but it should be thick enough to not see the cake through the frosting. Then, add strawberry crunchies immediately before the frosting “crusts” over making it difficult to get the mix to stick. After that, frost the top of the cake and cover it with crunchies. Finally, decorate with buttercream roses and fresh strawberries and you’re done!

Chef’s tip:

After frosting the cake, place it on a parchment-lined baking sheet and then add the crunchies for easy cleanup. Fold the parchment in half to use the excess mixture.

Chef’s Notes: 

Just a reminder, this is a very tall cake. We highly recommend using the cake cutting guide offered in the decorating basics bundle.

Also, if serving less than 10 to 12 people, opt for a two-layer cake. One vanilla one strawberry and half the buttercream & crunchies recipe. Lastly, you can use a strawberry buttercream or cream cheese frosting in place of vanilla buttercream for more variety. 

Pin for Later

Strawberry Crunch Cake

Try this Strawberry Crunch Cake recipe that is just simply gorgeous and bursting in flavors of strawberry and vanilla cake plus the crunch!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 23 minutes mins

Total Time 45 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the Cake:

• 2 boxes strawberry cake mix.
• 1 box vanilla cake mix
• 1 cup water per box mix
• 3 large eggs per box mix
• 1/3 cup oil per box mix
• 1 tsp vanilla per box mix
• Non stick spray or cake release

For the Strawberry Crunchies:

• 2 8 oz package freeze-dried strawberries
• 1/2 box Nilla wafers or chessman cookies crushed
• 3 tbsp. melted butter
• fresh strawberries for garnish

For the Buttercream:

• 2 cup. butter softened
• 8 cup powdered sugar
• 1 tbsp. pure vanilla extract
• 6-8 tbsp. heavy cream

Method

 

1. Preheat oven to 340°.
2. Spray (3) 8-inch by 2 inch baking pans with non stick spray or use cake release
3. Prepare each cake mix according to package instructions.
4. Divide between pans baking two strawberry and one vanilla cake.
5. Bake according to package instructions. Let cakes cool in pans for at least ten mins before moving to a wired rack or let them cool in pans completely.

Make the frosting:

1. Using a hand mixer, beat butter and half of the powdered sugar until smooth.
2. Add the remaining powdered sugar, vanilla and 6 tablespoons heavy cream and mix On high for 7min.
3. If the mixture is too stiff, add more heavy cream.

Make the strawberry crunch:

1. Blend freeze-dried strawberries and Nilla Wafers in a high impact blender or food processor.
2. Add melted butter and pulse until the mixture is evenly combined.

Assembly:

1. Place a small dollop of frosting onto an 8 or 10 inch cake board.
2. Lay down a strawberry layer, vanilla layer and top with strawberry, filling each layer with buttercream.
3. Add strawberry crunchies if you’d like between the layers or omit.
4. For this next part you will need to work quickly.
5. Add buttercream to the sides of the cake. It doesn’t need to be perfectly smooth but it should be thick enough to not see cake through the frosting.
6. Add strawberry crunchies immediately before the frosting “crusts” over making it difficult to get the mix to stick.
7. Frost the top of the cake and cover with crunchies.
8. Decorate with buttercream roses and fresh strawberries

Notes

Chef tip:After frosting the cake place it on a parchment lined backing sheet and then add the crunchies for easy clean up. Fold the parchment in half to use the excess mixture.
Notes:This is a very tall cake. We highly recommend using the cake cutting guide offered in the decorating basics bundleIf serving less than 10-12 people opt for a two layer cake. One vanilla one strawberry and half the buttercream & crunchies recipeUse a strawberry buttercream or cream cheese frosting in place of a vanilla buttercream for more variety.

Tried this recipe?

Let us know how it was!