Strawberry Crunch Cake
This strawberry crunch cake recipe tastes just like strawberry crunch ice cream in cake form! It is a layer cake topped with vanilla buttercream frosting and covered with a strawberry crunch on top of the cake
Using boxed cake mixes saves time while still giving you delicious flavor in this fun cake recipe that will be loved.
RECIPE INGREDIENTS
CAKE
1 box vanilla cake mix, plus ingredients called for on box
1 box strawberry cake mix, plus ingredients called for on box
FROSTING
1 1/2 cup butter, softened
6 cup powdered sugar
2 teaspoons pure vanilla extract
6 tablespoons heavy cream
STRAWBERRY CRUNCH
1 cup freeze-dried strawberries
1/2 box Nilla wafers, crushed
3 tablespoons melted butter
DIRECTIONS ON HOW TO BAKE STRAWBERRY CRUNCH CAKE
Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray or butter.
Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes.
Bake according to package instructions. Remove from oven and let cakes cool in pans for about 10 minutes. Turn onto wire racks to cool completely.
MAKING FROSTING:
Using a hand mixer, beat butter and about half of the powdered sugar until smooth.
Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. Add more cream if the mixture is too stiff.
MAKING STRAWBERRY CRUNCH:
In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
Keep cake in place by placing a small portion of frosting on a cake plate and place parchment strips on each side of the cake plate.
Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the process.
Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
Garnish the top of the cake with fresh strawberries, if desired, and serve
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RECIPE VIDEO
WHAT’S THE BEST CAKE MIX FOR THIS RECIPE?
You can use any boxed cake mix for this recipe. 99% of the time I reach for Betty Crocker branded cake mixes, but Duncan Hines cake mixes are also excellent.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
CAKE
1 box vanilla cake mix, plus ingredients
1 box strawberry cake mix, plus ingredients
FROSTING
1 1/2 cup butter, softened
6 cup powdered sugar
2 teaspoons pure vanilla extract
6 tablespoons heavy cream
STRAWBERRY CRUNCH
1 cup freeze-dried strawberries
1/2 box Nilla wafers, crushed
3 tablespoons melted butter
Instructions
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray or butter.
- Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes.
- Bake according to package instructions. Remove from oven and let cakes cool in pans for about 10 minutes. Turn onto wire racks to cool completely.
- MAKING FROSTING:
- Using a hand mixer, beat butter and about half of the powdered sugar until smooth.
- Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. Add more cream if the mixture is too stiff.
- MAKING STRAWBERRY CRUNCH:
- In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
- Keep cake in place by placing a small portion of frosting on a cake plate and place parchment strips on each side of the cake plate.
- Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the process.
- Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
- Garnish the top of the cake with fresh strawberries, if desired, and serve.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
CAKE
1 box vanilla cake mix, plus ingredients
1 box strawberry cake mix, plus ingredients
FROSTING
1 1/2 cup butter, softened
6 cup powdered sugar
2 teaspoons pure vanilla extract
6 tablespoons heavy cream
STRAWBERRY CRUNCH
1 cup freeze-dried strawberries
1/2 box Nilla wafers, crushed
3 tablespoons melted butter
Instructions
- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray or butter.
- Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes.
- Bake according to package instructions. Remove from oven and let cakes cool in pans for about 10 minutes. Turn onto wire racks to cool completely.
- MAKING FROSTING:
- Using a hand mixer, beat butter and about half of the powdered sugar until smooth.
- Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. Add more cream if the mixture is too stiff.
- MAKING STRAWBERRY CRUNCH:
- In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
- Keep cake in place by placing a small portion of frosting on a cake plate and place parchment strips on each side of the cake plate.
- Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the process.
- Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
- Garnish the top of the cake with fresh strawberries, if desired, and serve.