This delicious strawberry crunch cake has layers of tender strawberry cake, a light and fluffy frosting and a crunchy strawberry crumble that tops it all off! Each bite has a sweet strawberry flavor and fun texture. A mix of pillowy soft cake with the perfect crunch makes this an irresistible and delicious dessert.

A strawberry cake with strawberry crumble coating the outside.

When it comes to nostalgic, favorite treats, the Good Humor strawberry shortcake ice cream bars are certainly at the top of the list.

Our strawberry crunch cake recipe is the cake version of those and captures that creamy, strawberry flavor with a crunchy topping that resembles strawberry shortcake crumbles.

For the strawberry lover, this is the ultimate berry dessert. But unlike other strawberry treats like our delectable Strawberry Spoon Cake, strawberry cheesecake topping, and Strawberry Shortcake with Pound Cake, this one doesn’t rely on fresh strawberries for that bold and sweet flavor.

It’s an all-seasons kind of cake, thanks to freeze-dried strawberry powder, strawberry extract, and strawberry jam that infuses the cake with a sweet berry flavor and pretty pink color.

Why This Recipe Works

Skip the store-bought strawberry cake mix! The cake is moist and tender, and the creamy Ermine frosting is just sweet enough but not overpowering in the way that buttercream frosting or cream cheese frosting can be.

The crunchy strawberry shortcake crumble is made with Golden Oreo cookies and crushed freeze-dried strawberries, so every bite is pink and delicious and ten times better than any boxed cake mix.

Our strawberry crunch cake is:

easy to make at home
a pretty shade of pink with a bright and bold strawberry flavor
a stunning cake that works for any occasion!

A slice of a strawberry cake coated with strawberry crunch crumble.

The Ingredients

We have entire separate posts for both the Ermine frosting recipe and how to make the strawberry crumble topping, but we’re also including the details in the recipe below.

To prepare the cake, you will need:

all-purpose flour (for the cake and frosting)
baking soda and baking powder
salt
eggs
sugar (for the cake and frosting)
butter (for the cake, frosting and topping)
oil
strawberry jam
freeze-dried strawberry powder (for the crunch topping and the cake, if desired)
strawberry extract
vanilla extract (for the cake and frosting)
pink gel food coloring (optional)
buttermilk
whole milk
Golden Oreos
fresh whole strawberries (for the top of the cake)

Freeze dried strawberries, vanilla extract, baking soda, baking powder, salt, sugar, eggs, butter, buttermilk, oil, jam, flour, strawberry extract.

Strawberry Crunch Cake Recipe

This delicious strawberry crunch cake is a simple and straightforward baking project that will result in a beautiful, vibrant cake perfect for your special occasion.

Here’s a look at the steps required but be sure to check out the printable recipe card at the bottom of the page.

You will need an electric mixer and two 8-inch cake pans.

Before you begin: Line two 8-inch round cake pans with parchment paper and spray them with nonstick baking spray. This will allow you to easily remove the cakes from the pans after baking.

Making cake batter: whipping eggs and sugar then adding the flavorings and stirring in the flour mixture.

Mixing the rest of the flour into cake batter then baking and decorating the cake.

Beat the eggs and sugar for 5 to 7 minutes until the mixture gets light in color and nearly triples in volume. Since this is an oil-based cake, we use this step to add volume and lightness to the crumb instead of creaming butter and sugar.
Stir in the melted butter, oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, vanilla extract, and pink food coloring (if using).
Sift the flour and add it to the batter, alternating with the buttermilk.
Spread the batter into the cake pan and bake until a toothpick inserted in the center comes out clean.

When sprinkling the cookie crunch topping on top of the cake, make sure to cover the whole cake, including the sides. Decorate the cake with whole, fresh strawberries, if desired.

Shortcake crumble in a bowl with a fork.

Recipe Tips for Success

Make sure the cakes have cooled completely before frosting them.
To make the strawberry crunch topping, place the golden Oreos in a plastic bag and crush them with a rolling pin until they become small, pebble-sized crumbs. Transfer them to a bowl, pour in the melted butter and toss the mixture with a fork to combine.
Refrigerate the cake until it’s time to cut it into individual servings.
Store in the refrigerator on a cake stand, in an airtight container, or covered with plastic wrap, for up to five days. Before serving, you can let it sit at room temperature for 30 minutes to take the chill off.
You can purchase fine, freeze-dried strawberry powder or make your own with freeze-dried strawberries! To make it yourself, place 1 ounce of freeze-dried strawberries in a food processor or spice grinder. Process until a fine powder forms.
We used two 8-inch cake pans, but if you only have 9-inch pans, bake them for 25-30 minutes.

You’ll love the layers of strawberry cake, the creamy Ermine frosting and especially that delicious strawberry cookie crumble that covers the whole cake and gives it the perfect crunchy finish.

This strawberry crunch cake recipe is inspired by one of our favorite frozen treats, and you can even serve each slice with a scoop of vanilla ice cream to create the perfect “cake and ice cream” rendition with all the flavors of the classic strawberry crunch bar!

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Strawberry Crunch Cake

This strawberry crunch cake has two layers of tender, moist strawberry cake filled with a light and fluffy frosting and then coated in a crunchy strawberry cookie crumble. Each bite is packed with sweet flavor and texture, making it an irresistible dessert.

4.96 from 22 votes

Print Pin Save

Prep Time: 40

Cook Time: 35

Total Time: 1 15

Servings: servings

Calories: 298kcal

Author: Pat Nyswonger

Ingredients

2-½ cups all purpose flour 300 grams
1-½ teaspoons baking soda
1-½ teaspoons baking powder
1 tsp salt
3 eggs
1-½ cups sugar 300 grams
6 tablespoons butter melted (85 grams)
¼ cup oil (50 grams)
½ cup strawberry jam 166 grams
1 ounce freeze dried strawberry powder optional
1 tablespoon strawberry extract
1 teaspoon vanilla extract
1 teaspoon pink gel food coloring optional
1 cup buttermilk 237 grams

For the Ermine Frosting:

2 cups 400 grams granulated sugar
⅛ teaspoon salt
⅔ cup all-purpose flour
2 cups whole milk
2 cups 4 sticks butter, room temperature
1 teaspoon vanilla extract

For the Crunch Topping:

16 golden Oreo cookies
1 cup freeze dried strawberries 1 ounce
4 tablespoons butter melted

Garnish

Fresh whole strawberries

Instructions

Bake the Cake

Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick baking spray.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk the dry ingredients together and set aside for later.
Add the eggs and sugar to a large mixing bowl. Beat on high speed for 5 to 7 minutes until the mixture gets light in color and nearly triples in volume. If you lift the beater and let the mixture fall back into the bowl, it should fall in a ribbon-like pattern. This step will help add volume and lightness to the cake.
Stir in the melted butter, oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, vanilla extract, and pink food coloring (if using).
Sift half of the flour mixture over the batter and stir it with a wide spatula.
Stir in the buttermilk, then sift the rest of the flour mixture over the batter and stir it in until well combined.
Spread the batter into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

For the Ermine Frosting:

In a medium saucepan, whisk the flour, sugar, and salt together.
Gradually add the milk and vanilla, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish, cover with plastic wrap, place in the fridge, and let cool to room temperature or a bit cooler.
Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled flour/milk mixture a tablespoon at a time, beating well after each addition until all of the flour/milk mixture is incorporated into the butter, and the frosting is creamy and fluffy about 5-7 minutes.

For the Crunch Topping:

Place the cookies and dried strawberries into a closable plastic bag and crush them with a rolling pin until they become small pebble-size crumbs. Transfer to a bowl, pour in the melted butter, and toss with a fork to combine.
Frost the cake with the frosting, then cover it with the crunch topping. Decorate with fresh strawberries, if desired.
Refrigerate the cake until ready to serve.

Notes

To make freeze-dried strawberry powder, place 1 ounce of freeze-dried strawberries in a food processor or spice grinder. Process until you have a fine powder.
You can also bake this cake in 9-inch round cake pans for 25 to 30 minutes.