Description
Strawberry Crunch Cake is a delightful, moist strawberry-flavored cake topped with a light, creamy vanilla frosting and a crunchy topping made of crushed Golden Oreos and freeze-dried strawberries mixed with melted butter. Perfect for gatherings and dessert lovers who enjoy a combination of soft cake, fluffy frosting, and a crispy, fruity crunch.
Ingredients
Cake
- 1 box (13.25 ounce) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Frosting
- 1 cup unsalted butter, softened to room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 2-4 tablespoons heavy whipping cream, room temperature
Topping
- 12 Golden Oreos, separated and cream middles removed
- 1 cup freeze-dried strawberries
- 4 tablespoons unsalted butter, melted
Instructions
- Make the cake: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with nonstick spray. Prepare the strawberry cake mix according to the package instructions using the water, vegetable oil, and eggs. Pour the batter into the baking dish and bake until done, then let it cool completely before applying the frosting.
- Make the frosting: Using a handheld or stand mixer fitted with a whisk or paddle attachment, beat 1 cup of softened unsalted butter on medium speed for about 2 minutes until creamy and lightened in color. Add vanilla extract and salt, mixing until smooth and combined. Gradually add powdered sugar one cup at a time, scraping down the bowl regularly, until fully incorporated. Slowly beat in 2 tablespoons of heavy cream, increase speed to high, and whip for 1 more minute until the frosting is light, fluffy, and spreadable. If needed, add additional heavy cream, 1 tablespoon at a time, to achieve desired consistency.
- Make the topping: Place 12 Golden Oreos (with cream filling removed) and 1 cup freeze-dried strawberries into a large Ziploc bag. Crush the contents with a rolling pin until you achieve pea-size crumbs.
- Combine topping: Pour 4 tablespoons of melted unsalted butter into the bag with the crushed Oreos and strawberries. Seal the bag and toss or shake to evenly coat the crumbs with the butter.
- Assemble cake: Spread the prepared frosting evenly over the completely cooled cake surface.
- Add crunch topping: Evenly sprinkle the buttery Oreo and strawberry crumb mixture over the frosted cake.
- Serve: Slice the cake into 12 servings, serve, and enjoy the delightful combination of flavors and textures.
Notes
- Make sure the cake is completely cooled before frosting to prevent melting the frosting.
- Remove the cream centers from Oreos to keep the crunch topping crisp and avoid sogginess.
- The freeze-dried strawberries add intense flavor and color without moisture.
- You can store leftover cake covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
