Strawberry Crunch Cake


This strawberry cake with buttercream icing and crumbles is light, tender, and is reminiscent of a strawberry ice cream bar.

looking at a large slice of strawberry crunch cake on a plate with remaining on a cake stand behind
Prep Time:
40 mins
Bake Time:
40 mins
Cool Time:
1 hrs 10 mins
Chill Time:
1 hrs
Total Time:
3 hrs 30 mins
1 strawberry crunch cake



  • baking spray with flour

  • 2 ½ cups all-purpose flour

  • 3 tablespoons strawberry-flavored gelatin, such as Jell-O (from 1 [3 oz.] package)

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 1 ½ cups whole buttermilk


  • 1 ½ cups unsalted butter, softened

  • ¼ teaspoon kosher salt

  • 1 tablespoon vanilla extract

  • 4 cups powdered sugar, sifted

  • 2 tablespoons heavy cream, or more as needed


  • 25 golden Oreo cookies

  • cup freeze-dried strawberries

  • teaspoon kosher salt

  • 4 tablespoons melted unsalted butter


  1. Preheat the oven to 350 degrees F (175 degrees C). Coat 2 (8-inch) round cake pans with baking spray with flour and line bottoms with parchment.

  2. Whisk together flour, gelatin, baking powder, salt, and baking soda in a bowl.

  3. Beat butter at medium speed until creamy, 2 to 3 minutes in the bowl of a stand mixer fitted with the paddle attachment. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed and scraping down sides of bowl as needed, until just combined. Beat in vanilla. Add flour mixture in 3 additions alternately with buttermilk, beginning and ending with flour mixture and beating on low speed just until combined after each addition. Divide batter evenly between prepared pans.

  4. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 40 minutes. Cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely on a wire rack, 1 to 1 1/2 hours.

  5. For the frosting, add butter and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 3 minutes. Beat in vanilla. Gradually add powdered sugar, alternately with cream, beating on low speed until completely incorporated and smooth. Increase mixer speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes.

  6. For the crumble, place cookies, strawberries, and salt in a food processor and pulse until slightly chunky (bits of strawberry and cookie should still be visible), about 12 pulses. Drizzle in butter and pulse about 5 times to combine.

  7. Trim tops of cakes with a serrated knife if needed to make flat on top. Place 1 cake layer on serving platter; spread evenly with 1 cup frosting. Top with remaining cake layer. Spread top and sides of cake with the remaining frosting. Sprinkle Crumble over top and sides of cake, pressing lightly to adhere until completely covered. Chill cake for 1 hour before slicing.

Nutrition Facts (per serving)

966 Calories
51g Fat
122g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 966
% Daily Value *
Total Fat 51g 66%
Saturated Fat 29g 144%
Cholesterol 163mg 54%
Sodium 488mg 21%
Total Carbohydrate 122g 44%
Dietary Fiber 1g 5%
Protein 7g
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love