Strawberry Crunch Cake

This Strawberry Crunch Cake is a delightful blend of fresh strawberries, cream cheese frosting, and a crunchy topping that will leave your taste buds craving more.

The moist cake is filled with juicy strawberries and topped with a delicious mixture of Golden Oreos and freeze-dried strawberries. Better yet, it’s homemade and will be better than any box cake mix. 

Best Strawberry Crunch Cake Recipe

In this post, I’ll guide you step-by-step through making this stunning treat bursting with flavors. Below, you’ll find detailed instructions and tips to help you create the perfect Strawberry Crunch Cake. This recipe yields one 8-inch cake with only a little prep time.

Make the Strawberry Crunch Topping

In a food processor, process the Golden Oreo cookies (with filling) until crumbs form. You want a mix of fine crumbs and larger pieces for texture.

Add 1/2 cup of crushed freeze-dried strawberries and mix to combine.

Then, add melted unsalted butter and mix until everything is well combined. Set aside the crumble topping.

Prepare the Strawberries

Next, chop the fresh strawberries into small, 1/2-inch cubes. Place the chopped strawberries in a bowl and add 1 tablespoon of all-purpose flour.

Mix until the strawberries are evenly coated with flour. Set aside.

Make the Cake Batter

Preheat your oven to 350ºF. Line your pan with parchment paper and spray it with canola oil, cooking spray, or grease it with butter, then sprinkle flour evenly to coat.

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Using an electric mixer, beat room-temperature unsalted butter at medium speed for 1 minute until creamy in a large mixing bowl.

Add the granulated sugar and continue to beat for another 2 mins until the mixture is light and fluffy.

Scrape the bowl occasionally to ensure everything is well incorporated.

Add the eggs, one at a time, mixing until incorporated. Add vanilla extract and mix until combined. Add half of the dry ingredients to the bowl and stir on low speed to combine.

Pour in 1/3 cup of buttermilk and mix. Add the remaining flour mixture and mix on low to combine. Avoid over mixing to prevent the cake from becoming dry.

Assemble the Cake

Spread half of the batter on the bottom of the prepared pan, smoothing it out with a spatula.

Sprinkle 6 tablespoons of the strawberry crunch mixture on top of the batter.

Top with half of the chopped strawberries.

Add the remaining batter, and smooth it out gently.

Pour the remaining strawberries on top and sprinkle another 3 to 4 tablespoons of crumb on top.

Use a spatula to smooth out the top of the cake, covering the strawberries and crumb with a thin layer of batter.

Baking

Bake the cake in the oven for 45 to 55 minutes, or until the cake is fully set. Depending on the size of the pan, it might take less time. A 9” pan will bake faster since the cake will be thinner. The cake is done when it springs back upon touch and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for at least 30 minutes. Then, transfer to a cooling rack or cake plate to cool completely.

Cream Cheese Frosting

To make the frosting, beat room-temperature cream cheese and unsalted butter together in the bowl of a stand mixer until combined, about 30 seconds.

Add the powdered sugar and mix on low until incorporated. Raise the speed to medium-high and beat until fluffy, scraping the sides of the bowl as needed. Add 1 to 2 tablespoons of milk if needed.

Decorate

Spread the cream cheese frosting on top of the cooled cake with a spatula. Sprinkle the remaining homemade strawberry crunch mixture on top.

Serve and enjoy!

Storage

Store the cake in an airtight container in the fridge for up to 5 days. You can freeze the cake by wrapping the whole cake in plastic wrap and freezing it for up to 2 months. When ready to serve, let it thaw in the fridge overnight or on the counter for an hour before serving. You can also freeze individual slices wrapped in plastic wrap and stored in an airtight container.

Tips & Tricks

• If you don’t have Golden Oreos, you can use any vanilla sandwich cookie with cream filling. 
• If you don’t have buttermilk, simply add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use it in the recipe. 
• Another buttermilk alternative is to use a combination of sour cream and milk, using 1/4 cup of sour cream and 1/4 cup of milk instead of the buttermilk. 
• Adjust baking time based on the size of your pan. A 9” pan will bake faster since the cake will be thinner. An 8” pan must be deep enough to hold all the batter.

What Pan Should I Use?

For this recipe, I used a deep 8” springform pan. If your pan isn’t deep enough, use a 9” cake pan instead. A cheesecake or springform pan works well, as long as the bottom is entirely covered with parchment paper to prevent any batter from leaking out.

Why You Will Love This Cake! 

You will love this Strawberry Crunch Cake for its delightful combination of fresh, juicy strawberries and a crunchy, flavorful topping. The Golden Oreo and freeze-dried strawberry crumble add a unique texture that contrasts beautifully with the strawberry flavor of the moist cake. The cream cheese frosting provides a creamy, tangy finish that complements the sweetness of the strawberries. 

Strawberry Crunch Cake Variations 

Add a few different ingredients to this recipe to elevate your crunch cake game:

• Use Buttercream Frosting: Not a fan of the tang of cream cheese? No worries! Try out a vanilla buttercream frosting instead. 
• Use Whipped Cream: Top your Strawberry Crunch Cake with whipped cream by beating heavy cream and sugar until you reach stiff peaks. It will make this recipe like a crunchy strawberry shortcake!
• Use Raspberries: Replace all strawberries with equal parts raspberries to get a slightly tangier version!
• Turn it into a layer cake: Try splitting the batter into two round cake pans and decorate as you wish. They probably will need less time in the oven though!
• Add Lemon: Add a bit of lemon juice to the batter and lemon zest to crumb topping to add extra flavor!

If you like this recipe…you’ll love these other ones!

• Lemon Raspberry Cheesecake Pie
• Strawberry Brownies
• No-Bake Strawberry Cheesecake
• Strawberry Shortcake
• Apple Crumb Cake
• Blackberry Cheesecake

I’d love to hear what you think! 

I love hearing feedback about my recipes so please let me know if you make it and tell me what you think! You can share photos with me on Instagram or Facebook!

Strawberry Crunch Cake

Camila Hurst

This Strawberry Crunch Cake is a delightful blend of fresh strawberries, cream cheese frosting, and a crunchy topping that will leave your taste buds craving more.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling time 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 260 kcal

Ingredients

  

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Strawberry Crunch

• 14 Golden Oreo cookies with filling
• 1/2 cup crushed freeze dried strawberries 37 grams
• 2.5 tbsp unsalted butter melted (35 grams)

Strawberries

• 1 3/4 cup chopped strawberries
• 1 tbsp all-purpose flour

Cake Batter

• 1 1/2 cup all-purpose flour 191 grams
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter room temperature (170 grams)
• 1 cup granulated sugar 200 grams
• 3 large eggs
• 1/2 tbsp vanilla extract
• 1/3 cup buttermilk 78 ml

Cream Cheese Frosting

• 1/3 cup cream cheese at room temperature 75 grams
• 3 tbsp unsalted butter 42 grams
• 1/3 cup powdered sugar 41 grams
• 1-2 tbsp milk

Instructions

 

Prepare for baking

• Pre-heat the oven to 350ºF.
• Line a 8” or 9” springform cake pan with parchment paper and spray it with oil. If using a 8″ pan, make sure it’s deep, at least 3 inches.

Strawberry Crunch Crumb

• Process the Oreos in the food processor until crumbs form. You don’t want to make a very fine crumb, but instead a crumb with some bigger pieces in the mix. I find it better to use a pestle to crush the cookies, or chop them finely in a cutting board to retain some larger crumbs for texture.
• Add the crushed strawberries to the oreos and mix to combine.
• Add the melted butter, and mix. Set aside.

Strawberries

• Chop the strawberries small, about 1/2” cubes.
• Place the chopped strawberries in a bowl, add the flour and mix until combined. Set aside.

Cake Batter

• In a medium bowl, whisk together the flour, bakingpowder, and salt. Set it aside.
• Use an electric mixer to beat the butter at medium speed for 1 minute. You can use a stand mixer or a hand mixer.
• Add the sugar and beat together with the butter for another 2 minutes, until the mixture is light and fluffy.
• Scrape the bowl every so often to ensure everything is getting nicely incorporated together.
• Add the eggs, one at a time, mixing until incorporated before adding the next egg.
• Add the vanilla and mix to combine.
• Add half of the dry ingredientmixture to the bowl. Stir on low to combine.
• Pour the buttermilk in and mix.
• Add the remaining flour mixture to the bowl and mix on low to combine. You can also use the spatula instead of the mixer to fold the batter during this final stage. Avoid over mixing, to prevent the cake from turning out dry.
• Spread 1/2 of the batter on the bottom of the prepared cheesecake pan.
• Sprinkle 6 tablespoons of crunch mixture on top of the batter.
• Top with halve of the chopped strawberries coated in flour.
• Top with the remaining batter. Smooth it out gently.
• Pour the remaining strawberries on top. Sprinkle another 3 to 4 tablespoons of crumb on top.
• Use a spatula to smooth out the top of the cake, covering the strawberries and the crumb with a thin layer of batter.
• Bake in the oven for about 45 to 55 minutes, or until the cake is fully set. Depending on the size of the pan it might take less time. If using a 9” pan, the cake will be thinner, so it will bake faster.
• To know when the cake is done baking, touch the top of the cake, and it shouldn’t feel gooey underneath. The cake should spring bag, and not form a deep indent.
• Insert a toothpick in the cake, and it should come off clean, without any gooey batter attached to it.
• Remove the cake from the oven once it’s done baking. Let it cool down for at least 30 minutes in the pan. Remove it from the pan by either flipping onto a cooling rack or cake plate, or removing the ring around the pan if you used a springform pan.
• Let the cake cool down completely, another 30 minutes to an hour.

Cream Cheese Frosting

• To make the frosting, beat the cream cheese and butter together until combined, about 30 seconds.
• Add the powdered sugar. Mix on low until the powdered sugar is incorporated with the butter and cream cheese.
• Raise the speed to medium high and beat for another minute, until fluffy.
• Scrape the sides of the bowl as needed.
• Add the vanilla and mix to combine.
• Add half of a tablespoon of milk and mix to combine.
• If needed, add more to thin it out. You want the frosting to be thick with a spreadable consistency.

To decorate

• Spread the cream cheese frosting on top of the cooled cake with a spatula.
• Sprinkle the remaining crunch mixture on top, and serve.

Storage

• Store the cake in the fridge, in an air tight container, for up to 5 days.
• You can freeze the cake by wrapping the whole baked and decorated cake in plastic wrap, and keep it in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight, or on the counter for an hour or so.
• You can also freeze slices of cake, wrapped individually in plastic wrap, and stored in an air tight container.

Notes

Golden Oreo substitute: you can use any vanilla sandwich cookie with cream filling inside if you don’t want to or can’t find Golden Oreos.

Buttermilk: If you don’t have buttermilk, simply add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use in the recipe.

Buttermilk alternative: Another buttermilk alternative is to make the cake with a combination of sour cream and milk. Use 1/2 cup of sour cream and 1/4 cup of milk in the recipe instead of the buttermilk.

Baking: Time baking will depend on the size of pan you use. If you use a 9″ pan, it might cook faster, since the cake will be thinner. And if you use a 8″ cake pan, make sure it’s a deep one (3 inches), to fit all the batter.

Springform pan: Line the cheesecake pan with parchment paper, and make sure to spray with oil. It helps if you cut slits around the parchment paper so you can fold the sides and tuck them in.

Nutrition

Calories: 260kcal

Keyword cake, strawberry

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