Go Back
–+ servings

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
Cook Time 23 minutes
Total Time 45 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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!