Description

This delightful Strawberry Crunch Cake features a moist strawberry-flavored cake base topped with a creamy, slightly tangy whipped cream cheese and whipped topping layer, finished with a crunchy golden Oreo and freeze-dried strawberry topping for texture and burst of fruity flavor. It’s a perfect dessert for strawberry lovers looking for a simple yet impressive treat.

Ingredients

Scale

Cake:

1 box strawberry cake mix
1 (3 ounce) box strawberry jello
4 eggs
½ cup vegetable oil
1 cup milk (1% or 2%)

Crunch Topping:

1 dozen golden Oreos (filling removed)
1 ounce freeze dried strawberries

Whipped Topping:

8 ounces cream cheese, room temperature
2 tablespoons powdered sugar
8 ounces whipped topping, thawed

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with pan spray to prevent sticking. Set it aside while you prepare the batter.
Mix Cake Batter: In a large bowl, combine the strawberry cake mix, strawberry jello powder, eggs, vegetable oil, and milk. Using a hand mixer or stand mixer with a paddle attachment, beat on medium speed for 2 minutes until the batter is smooth and well combined.
Bake Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when lightly pressed. Remove from the oven and allow the cake to cool completely.
Prepare Whipped Topping: In a medium bowl, beat the room temperature cream cheese and powdered sugar together until smooth and creamy. Stir in one-third of the thawed whipped topping until fully incorporated.
Assemble Whipped Layer: Gently fold in the remaining whipped topping into the cream cheese mixture until well combined. Spread this mixture evenly over the cooled cake surface.
Make Crunch Topping: Place the golden Oreos (without filling) and freeze-dried strawberries into a large ziplock bag. Use a rolling pin to crush the cookies and strawberries to your preferred texture, mixing chunky bits with crumbs.
Finish and Serve: Sprinkle about half of the crushed mixture evenly over the whipped topping on the cake. Serve and enjoy your Strawberry Crunch Cake!

Notes

Make sure the cake is completely cooled before adding the whipped topping to prevent it from melting.
You can substitute the whipped topping with homemade whipped cream for a fresher taste.
The crunch topping can be adjusted to your preference—use more or less for different texture levels.
Golden Oreos without filling are essential for the right crunch and balance of flavors.
For a more intense strawberry flavor, add a few drops of strawberry extract to the cake batter.
Store leftovers covered in the refrigerator for up to 3 days.