This strawberry crunch cake is gorgeous and bursting with flavor.
And wanna know a secret? It’s crazy-easy to make thanks to the boxed cake mix.
If it’s your first time baking a layer cake recipe, this is a good place to start.
While frosting a cake can be quite a challenge, the baking part is still relatively easy. Why? Because you won’t be baking from scratch.
But don’t worry. This strawberry crunch cake still tastes fantastic. So nobody has to know you took a shortcut!
Strawberry Crunch Cake
Phenomenal is not enough to describe the strawberry crunch cake.
With four cake layers filled with buttercream frosting and covered in a scrumptious strawberry crunch, this cake is what strawberry dreams are made of.
As a baker, I can honestly say that I often turn to boxed cake mixes quite often.
After all, they come out perfect every single time, and they take little to no effort. What’s not to love?
And when it looks this good, nobody will bat an eye at how you did it.
What Is A Crunch Cake?
A crunch cake is a cake that’s frosted or glazed and then coated with a layer of crunchy ingredients. That could be nuts, coconut, crushed cookies, or freeze-dried fruits. The texture on the outside makes a nice contrast to the soft cake and creamy frosting. It’s also an easy way to decorate.
Strawberry crunch cake is a wonderful layer cake made with layers of strawberry and vanilla sponge cakes.
They’re then sandwiched together with American buttercream frosting. That same frosting is then used to cover the whole cake.
While the frosting is still wet, you’ll then add a fruity and crunchy coating which is a blend of crushed freeze-dried strawberries and Nilla wafers.
You could even add a layer of strawberry jam between the cakes if you want a pop of sweetness.
The recipe uses cake mixes for the base, but don’t worry about it tasting artificial. Thanks to the strawberries, this cake is refreshing as can be.
I love how the tartness of the strawberries perfectly balances out the sweetness of the buttercream.
The crunch from the Nilla wafers also provides a lovely textural contrast to the tender cake.
Together, they create the perfect dessert worthy of any special occasion.
What is Strawberry Crunch Cake Made Of?
Strawberry crunch cake is made of two layers of vanilla cake and two layers of strawberry cake. You’ll find vanilla buttercream between the layers, which is also spread on the outside. Finally, the cake is coated in crushed freeze-dried strawberries and Nilla wafers. Serve with fresh strawberries.
Here’s what you’ll need to make it:
For the Cake:
Vanilla and Strawberry Cake Mixes – The great thing about these ready-made mixes is that there’s no need to measure ingredients, which means there’s no chance of you messing up the measurements!
Just follow the instructions at the back of the box and you’re all set.
For the Buttercream Frosting:
Butter – it should be softened, not straight from the fridge or melted.
It’ll be hard to incorporate powdered sugar if you use cold butter and melted butter will make a runny frosting.
Sugar – be sure to use powdered sugar. Granulated sugar won’t dissolve into the butter and will create a gritty frosting.
Vanilla Extract – it enhances the flavor of the buttercream.
Heavy Cream – it adds moisture to the frosting so it’s spreadable. You can adjust the amount of cream depending on the consistency of the frosting.
For the Strawberry Crunch:
Freeze-dried strawberries – for a tart flavor contrast to the sweet buttercream frosting. It’s also what gives the cake that lovely pink hue.
Nilla wafers – to give a crunchy textural contrast to the tender cake.
Melted butter – to moisten the strawberries and wafers and give them a rich flavor.
Fresh strawberries – optional, but I highly recommend them. They can be sliced or added whole.
Tips for Making The Best Cake
- Use room temperature eggs. Cold eggs won’t mix very well with the rest of your cake ingredients. Set them on the counter at least an hour before use.
- Don’t overmix the batter. Stop whisking as soon as the batter is moist and you no longer see streaks of dry ingredients.
- Instead of crushing them in a freezer-safe bag, pulse the freeze-dried strawberries and Nilla wafers in a food processor. This method takes less time and effort.
- Line the cake pans with parchment paper to avoid the cakes from sticking to the bottom. You can also grease the pans with butter or baking spray if you don’t have parchment paper on hand.
- Check the temperature of the oven. Cakes are prone to drying out if you bake them at a high temperature. Most cakes need a temperature of 350 degrees Fahrenheit to cook perfectly.
- Don’t overbake the cake. Check the back of the box and stick to the recommended baking time. I like to test for doneness five minutes before the time elapses.
- To test, insert a toothpick into the center of the cake. If it comes out clean, it’s cooked. If the batter is still wet, bake and check for doneness at three-minute intervals.
- Let the cakes cool completely before frosting. Warm cakes will only melt the frosting.
- Slice the cake with a clean sharp knife. Wipe it with a paper towel in between cutting to ensure clean slices.
Place leftover cake in an airtight container or wrap it with plastic wrap.
- Cake at room temperature will last 1-2 days
- Cake in the fridge will last 1 week
- Cake in the freezer will last 4 months
More Cake Recipes You’ll Love:
- Bisquick Strawberry Shortcake
- Cassava Cake
- Lemon Cake with Lemon Cake Mix
- Banana Cake with Cake Mix
- 7-Up Cake
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