Name: Strawberry Crunch Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box strawberry cake mix; 1 (3 ounce) box strawberry jello; 4 eggs; ½ cup vegetable oil; 1 cup milk (1% or 2%); 1 dozen golden Oreos (filling removed); 1 ounce freeze dried strawberries; 8 ounces cream cheese, room temperature; 2 tablespoons powdered sugar; 8 ounces whipped topping, thawed

Jump to Recipe· 4.6 from 39 reviews

If you’re on the lookout for a dessert that’s fun, fresh, and downright delicious, you’ve come to the right place. This Strawberry Crunch Cake Recipe is one of my absolute favorites to whip up whenever I want something sweet but light — perfectly strawberry-flavored with a little crunch that keeps you coming back for more. Trust me, once you try it, you’ll see why it’s a total fan-freaking-tastic treat that’s great for parties, family dinners, or a solo indulgence.

Why You’ll Love This Recipe

Bursting with Fresh Strawberry Flavor: The combination of strawberry cake mix and strawberry jello gives this cake a vibrant, fruity punch in every bite.
Textural Delight: The crunchy topping made from crushed golden Oreos and freeze-dried strawberries adds a satisfying crunch that contrasts beautifully with the creamy whipped topping.
Easy-to-Follow Steps: No complicated techniques here — just straightforward mixing, baking, and layering for a show-stopping result.
Versatile and Crowd-Pleasing: Whether you’re serving a crowd or just craving a sweet snack, this cake fits the bill with its light, summery vibe and fun textures.

Strawberry Crunch Cake, strawberry dessert, quick strawberry cake, no-bake strawberry dessert, fruit crunch cake - A white rectangular baking dish holds a layered dessert with a base layer that is mostly hidden but slightly visible at the edges, topped with a thick, creamy white layer that spreads unevenly near the sides. The entire top surface is covered with crumbly, reddish-pink crushed pieces that add texture and color contrast. Two fresh, red strawberry halves with green leaves rest on the top right and bottom left corners, adding a fresh touch. The dish is set on a white marbled surface with some crumbs scattered around and a soft, peach-colored cloth partially visible on the left side. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Strawberry Crunch Cake Recipe has its role in creating the perfect balance of flavor, texture, and ease of preparation. Plus, I’ll share a few tips on what to look for when grabbing these from the store.

Strawberry Crunch Cake, strawberry dessert, quick strawberry cake, no-bake strawberry dessert, fruit crunch cake - Flat lay of a small white ceramic bowl filled with bright red strawberry jello powder, four whole brown eggs with clean shells neatly arranged, a small white ceramic bowl holding clear vegetable oil, a small white ceramic bowl of fresh milk, a simple white ceramic plate displaying a dozen whole golden Oreos with no filling arranged in a perfect circle, a handful of vivid red freeze-dried strawberries scattered naturally next to the Oreos, and a small white ceramic bowl of smooth cream cheese, all placed evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strawberry cake mix: The base of the cake, giving it that distinct strawberry flavor without needing fresh berries or extra prep.
Strawberry jello powder: Amplifies the berry taste and adds a subtle sweetness and softness to the texture.
Eggs: Provide structure and help the cake rise beautifully.
Vegetable oil: Keeps the cake moist — no one wants dry cake, right?
Milk (1% or 2%): Adds richness while keeping the cake tender.
Golden Oreos (filling removed): These create the “crunch” in our topping; golden ones have a mild flavor that complements the strawberry perfectly.
Freeze-dried strawberries: For pure, intense strawberry flavor and a crispy texture in the topping.
Cream cheese (room temperature): Delivers a tangy creaminess in the whipped topping with plenty of body.
Powdered sugar: Sweetens the cream cheese without gritty texture.
Whipped topping (thawed): Lightens the cream cheese mixture, making the topping fluffy and dreamy.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love that this Strawberry Crunch Cake Recipe feels so customizable — after all, a recipe is just a starting point for your own delicious experiment. Don’t be afraid to make tweaks that suit your taste buds or dietary needs.

Variation: Once, I swapped out freeze-dried strawberries for freeze-dried raspberries to mix up the berry flavor — it was unexpectedly delightful and gave the topping a fresh twist that my guests loved.
Dietary modification: For a lighter version, you can replace the whipped topping with Greek yogurt, though the texture changes a bit, so try it out and see if you like the creamy tang.
Seasonal change: In winter, a sprinkle of crushed peppermint candies in the crunch topping adds a festive flair.
Difficulty level: New to baking? This recipe’s hands-off mixing and baking steps make it a perfect confidence-builder without complicated techniques.

Step-by-Step: How I Make Strawberry Crunch Cake Recipe

Step 1: Get Your Oven and Pan Ready

The first thing I do is preheat the oven to 350°F because there’s no waiting around once your batter is ready — you want that heat steady. Spraying a 9×13 baking dish with pan spray keeps the cake from sticking, which is key because this cake is too good to lose any of it to the pan.

Step 2: Mix It Up Until Smooth and Fluffy

Dump the strawberry cake mix, strawberry jello powder, eggs, vegetable oil, and milk into a large bowl. Using a hand or stand mixer makes this quick, but I’ve stirred it by hand when needed — just be sure to mix thoroughly for about 2 minutes. You want a smooth batter without lumps, slightly airy and well combined.

Step 3: Bake Until Perfectly Done

Pour the batter into your prepared dish, spreading it out evenly. Bake for 25-30 minutes and test doneness with a toothpick in the center — it should come out clean. Another little trick I use is gently pressing the center with a finger; it should spring back, not stay dented.

Step 4: Whip the Creamy Topping

Once the cake is fully cooled (patience is key here!), beat the cream cheese and powdered sugar together until super smooth — I like to get rid of any lumps so the topping is velvety. Add a third of the whipped topping and stir well, then fold in the rest gently to keep it fluffy. Spread this over the cake like frosting, making sure to cover every inch.

Step 5: Crush & Sprinkle the Crunch

Grab a large ziplock bag, toss in your golden Oreos (with the filling carefully removed) and freeze-dried strawberries, then give them a good crush with a rolling pin. I like to leave a mix of chunky bits and finer crumbs for texture, but you do you! Sprinkle this crunch topping over the cake, using as much or as little as you like. I usually go about halfway through the mix for a pretty balance.

Pro Tips for Making Strawberry Crunch Cake Recipe

Let the Cake Cool Completely: Rushing this step can cause the whipped topping to melt or slide. Trust me, patience here keeps your cake looking beautiful.
Removing Oreo Filling: A simple trick is to use a butter knife to gently pry off the filling—it’s fast and helps the crunch topping stay crisp and not too sweet.
Mixing the Topping: Folding in the whipped topping instead of stirring vigorously keeps that light, airy texture everyone will love.
Storage Tip: Store leftovers in an airtight container in the fridge to keep the crunch topping from getting soggy longer.

How to Serve Strawberry Crunch Cake Recipe

Strawberry Crunch Cake, strawberry dessert, quick strawberry cake, no-bake strawberry dessert, fruit crunch cake - A square piece of three-layer dessert is being lifted by a woman's hand. The bottom layer is thick, bright red, and spongy with small air holes. The middle layer is a smooth, thick white cream. The top layer consists of a rough textured crumbly mix in light brown and red colors. The dessert is placed in a white rectangular dish with more crumbly topping and sliced red strawberries on the side. The background is a white marbled texture with part of a soft pink cloth in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often finish this cake with a handful of fresh sliced strawberries or a light dusting of powdered sugar. Fresh mint leaves are a nice touch too, adding a pop of color and a hint of freshness that pairs so well with the strawberry flavor.

Side Dishes

This cake is sweet and rich enough on its own, but sometimes I serve it with a small scoop of vanilla ice cream or a bowl of fresh mixed berries to keep things light and refreshing. A cup of freshly brewed coffee or iced tea makes it all the more enjoyable, especially on a sunny afternoon.

Creative Ways to Present

For birthdays or special occasions, I’ve layered this cake with extra strawberries between slices and stacked them to make a strawberry crunch cake trifle in a big glass bowl—it’s a real showstopper! You can also pipe some extra whipped topping decorations on top or use different crushing combinations for the topping to match a party theme.

Make Ahead and Storage

Storing Leftovers

Once your cake is frosted and crunched, store it in the fridge with a loose cover or cake dome. This keeps the topping from getting soggy but protects it from drying out. I usually keep leftovers for about 3 days, and it tastes just as good as day one!

Freezing

If you want to prep ahead, you can freeze the baked cake (without frosting and topping) wrapped tightly in plastic wrap and foil for up to 3 months. Once thawed, add the cream cheese whipped topping and crunch for maximum freshness.

Reheating

This cake is best served chilled, so reheating isn’t really necessary. If you prefer it slightly less cold, let it sit out at room temperature for 15-20 minutes before serving.

FAQs

Can I use fresh strawberries instead of freeze-dried in the topping?

Fresh strawberries have a lot of moisture, which can make the topping soggy rather quickly. Freeze-dried strawberries add that intense flavor and crunch without adding moisture. If you want fresh berries, try using them as a garnish rather than mixing them into the crunch topping.
Do I have to remove the Oreo filling for the crunch topping?

While you don’t have to, removing the filling helps keep the topping less sweet and allows for a better crunch texture. The creamy filling adds moisture and softness, which might make the topping lose its crispiness faster.
Can I make this cake gluten-free?

To make it gluten-free, choose a gluten-free strawberry cake mix and gluten-free sandwich cookies (instead of Oreos) for the crunch. Be sure to double-check all your ingredient labels to keep it safe!
What’s the best way to remove lumps from the cream cheese topping?

Make sure your cream cheese is at room temperature before mixing. Beat it on medium speed for a few minutes until smooth. If you notice lumps after mixing, a quick whisk or even pressing the mixture through a fine mesh sieve will help get it silky.

Final Thoughts

This Strawberry Crunch Cake Recipe holds a special place in my heart because it’s one of those desserts that feels homemade, festive, and effortlessly impressive all at once. Every time I serve it, people ask for seconds—and honestly, I never blame them! If you’re craving something nostalgic with a fun twist, this cake is exactly what you need. Give it a try—you might just find your new favorite go-to dessert.