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Delicious layers of vanilla and strawberry cake with a vanilla frosting and strawberry crunchies on the outside make this strawberry crunch cake a crowd pleaser. If you loved those strawberry shortcake bars growing up, then this cake is for you.
I'm all about cake and have plenty of options on the blog - from a chocolate orange cake to Smith Island cake to pumpkin poke cake to an apple bundt cake.
Do you love strawberry shortcake bars? If so, you've come to the right place. It not only looks like the famous bar, but tastes like it too.
Why This Recipe Works
- Flavor combinations - The sweetness of the strawberries pairs well with the rich, creamy texture of the cake, while the crunchy layer adds a contrasting texture that enhances the overall taste.
- Visually appealing - With the vibrant colors of the strawberries and crushed Golden Oreos on the outside and two different color cakes when sliced, it really makes the cake quite appetizing.
- Texture - The "crunch" in strawberry crunch cake comes the crushed Oreos and freeze dried strawberries. This adds a contrasting texture to the softness of the cake and frosting, providing a pleasant mouthfeel that enhances every bite.
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Ingredient Notes
- Strawberries - Fresh, ripe strawberries are the star ingredient in a strawberry crunch cake. Make sure to choose strawberries that are firm, fragrant, and free from any mold or bruising. By pureeing and reducing the strawberries over heat, you get an intense strawberry flavor in the cake.
- Cake base - You make a standard white cake base and then add strawberries to part of it to make two different flavors. It comprises flour, sugar, leaving agents, fat, Greek yogurt, eggs, vanilla extract and milk.
- Eggs - You only use the egg whites to get a light and fluffy cake but also produce a white-wedding like cake.
- Frosting - A creamy frosting adds richness and moisture to the cake. This recipe uses a simple vanilla frosting with butter, sugar, vanilla extract and heavy cream.
- Freeze-dried strawberries - provides that crunch and intense strawberry flavor.
- Golden Oreos - adds crunch and a vanilla flavor as well as the cream in the middle which helps everything stick together.
Ingredient Swaps
Like any recipe, you can switch up the ingredients if you want. Some variations include:
- To me this cake is perfect with all-purpose flour, but if you want an even softer crumb, cake flour can be used.
- I like heavy cream for the vanilla frosting, but you can use whole milk.
- Canola oil is important for the added fat, but vegetable oil or melted butter work as well.
- Greek yogurt is my go-to for baked goods, but sour cream is a good substitute.
- If you don't have Golden Oreos, vanilla wafers or graham crackers can be substituted.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Puree strawberries before cooking over medium heat in a saucepan for about 30 minutes, or until it has reduced to ½ cup. Set aside.
Whisk together the dry ingredients in a medium bowl and set aside. Then cream together the sugar, butter and oil for about 2 minutes before beating in the egg whites for another 2 minutes. Finally beat in the Greek yogurt and vanilla extract until just combined.
Add the dry ingredients with the mixer on low speed before adding ½ cup of the milk. Now divide the batter evenly between two bowls. In one bowl, add the remaining ½ of milk.
In the other bowl add the strawberry puree and a couple of drops of red food coloring. Place in two 9" round prepared cake pans and bake at 350°F for 30-35 minutes or until done.
While cake is cooling make the vanilla frosting by beating together the butter and sugar for 3 minutes before adding the vanilla extract and cream, beating for another minute.
Cut the white cake in half horizontally to form two layers. Place the first layer on a stand or serving plate. Evenly cover the top with frosting. Add the strawberry cake layer and cover with frosting. Finish with the second white cake layer. Add the remaining frosting on the top and the sides.
Now make the crunch by adding the freeze-dried strawberries and Golden Oreos to a Ziploc bag. Crush with a rolling pin and add the melted butter so everything is coated. Press the crunch into the frosting to cover the entire cake.
FAQs
It is important to cut out some parchment paper to fit the circle pans. Spray with cooking spray and add some flour. This helps it come right out.
You know cake is done when you insert a toothpick in the center and it comes out clean.
The key with baking is DO NOT OVERMIX. It’s the death of any baking recipe and with cakes, it can lead to something that is dense and just not very appetizing.
So what does not overmixing mean? Well you mix all of your ingredients right until you see the flour disappear.
The other issue can be baking too long. Trust the toothpick test!
There are a few different ways. You can just use a eye and a steady hand with a knife. You can also use a cake leveler.
But the best way is to place some toothpicks around the cake at same height then use your knife or dental floss to cut in half.
To maximize the shelf life of the strawberry crunch cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• 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
Ice Cream Cake Version
If you want an ice cream cake version of this strawberry crunch cake, that is no problem. You'll need 1.5 quarts of vanilla ice cream and 1.5 quarts of strawberry ice cream.
- Line two 9 inch pans with plastic wrap and add the ice cream to each. Cover and place in freezer for at least 2 hours.
- Once ready to assemble take one layer of ice cream and place some crunchies on top before adding the other layer.
- Make a whipped cream frosting so it freezes well. Cover the cake with it before adding the rest of the crunchies and placing in the freezer.
Pro Tips/Recipe Notes
- Take the time to reduce the pureed strawberries as it intensifies the flavor without adding a ton of liquid to the strawberry crunch cake.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Use a digital scale so you can have the same amount of vanilla and strawberry cake.
- If you want a more red strawberry cake, you need to add a few drops of food coloring.
- Allow the cakes to completely cool before adding the frosting, otherwise it will melt.
Other Cake Recipes
If you’ve tried this strawberry crunch cake recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Strawberry Crunch Cake
Ingredients
Cake
- ½ cup reduced strawberry puree (1 lb strawberries)
- 3 cups all-purpose flour (360g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¾ cups granulated sugar (350g)
- ½ cup unsalted butter, at room temperature (1 stick)
- ½ cup canola oil
- 6 large egg whites
- ¼ cup Greek yogurt
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 1-2 drops red food coloring (optional)
Vanilla Frosting
- 2 cups unsalted butter, room temperature (4 sticks)
- 6 cups powdered sugar
- 4 teaspoon vanilla extract
- ¼ cup heavy cream
Strawberry Crunch
- 2 cups freeze-dried strawberries
- 32 Golden Oreos
- ¼ cup unsalted butter, melted
Instructions
Cake
- Puree 1 pound of strawberries in a food processor. Add to a saucepan and heat for 30 minutes over medium heat. It should reduce to about ½ cup. Let cool to room temperature.
- Preheat oven to 350°F and prepare two 9" round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tablespoon of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together the sugar, butter and oil until light and fluffy, about 2 minutes. Beat in the egg whites on high speed until combined, about another 2 minutes. Add the Greek yogurt and vanilla and beat until combined. You can also use a hand mixer to do this.
- With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add ½ cup of the milk and mix until just combined.
- Now divide the batter evenly between two bowls. In one bowl, stir in the remaining ½ cup of milk until combined. In the other bowl, stir in the strawberry puree and 1-2 drops of red food coloring if desired.
- Divide the batter between the two cake pans. Bake for 30-35 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan. Invert on a cooling rack and allow to cool completely before frosting.
Vanilla Frosting
- In a stand mixer fitted with a whisk attachment, add butter and sugar. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.
- Add vanilla extract and heavy cream and continue to beat on medium speed for 1 more minute, adding some more cream if needed for spreading consistency. Place in fridge until ready to use on cake.
Strawberry Crunch
- In a large Ziploc bag, crush freeze-dried strawberries and Golden Oreos using a rolling pin. Add butter to bag and toss until everything is combined.
To Assemble
- Once the cakes are cool, cut the white cake in half horizontally to form two even layers. Place the first layer on a stand or serving plate. Evenly cover the top with frosting. Add the strawberry cake layer and cover with frosting. Finish with the second white cake layer. Add the remaining frosting on the top and the sides.
- Press the strawberry crunch into the frosting and cover the entire cake with it.
Notes
- Take the time to reduce the pureed strawberries as it intensifies the flavor without adding a ton of liquid.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Use a digital scale so you can have the same amount of vanilla and strawberry cake.
- If you want a more red strawberry cake, you need to add a few drops of food coloring.
- Allow the cakes to completely cool before adding the frosting, otherwise it will melt.
April says
Hi, this cake sounds and looks delicious. I am planning on trying but how could I convert this recipe to make 3 8" round pans. I would appreciate the help. Thank you
Ryan says
I would just 1.5 times the cake recipe and fill 2/3 of the way. You might have a little extra batter as the pans are smaller. See this conversion.
April says
Thank you so much
Erin C says
Wowowow this is the best looking cake recipe i’ve ever seen. I would like to shake your hand for this. I’m am going to make this and will report back.
Heidi says
Hello, I was wondering where to find such a large quantity of freeze dried strawberries. I'm seeing mostly just ounces in the store so, two cups is a lot. I'd love to know where you get yours, please. I have a friend who wants this for Sunday for a girl who's never had her birthday celebrated. Thank you for sharing your recipe so I can make this wish come true!
Ryan says
Target actually has big bags for a good price!