Strawberry Crunch Cake

If you love those strawberry shortcake ice cream bars, you're going to NEED this strawberry crunch cake in your life. This easy, snack cake-sized treat pairs a moist strawberry cake with a delicious vanilla buttercream frosting and a strawberry cookie streusel topping.

This ice cream bar-inspired strawberry crunch cake has me feeling all the summery things: the sunshine on my face, the grass against my shorts-clad legs, and that deliciously refreshing summer breeze.

You know, everything the Pacific NW is currently NOT serving. We've got rain, we've got 50-degree days, we've got all the dreary things.

So until our weather gets its act together, checks its calendar, and realizes we're in MAY, I'm going to eat my summer feels, starting with this easy cake.

For more delicious strawberry recipes, be sure to try my strawberry shortcake cookies, no-bake chocolate strawberry cheesecake, and strawberry champagne cake.

Ingredients

While this recipe calls for mostly pantry staples, there are definitely a few special items you'll want to have on hand.

Here are some tips for a few of the ingredients and their role in the baking process. A full list can be found in the recipe card below.

• Strawberry: emulsions are water-based, which means the flavor won't evaporate as quickly as extracts when exposed to heat. The strawberry emulsion is one of the things that really gives this cake its rich strawberry flavor.
• Strawberries: Fresh, ripe strawberries work best for this recipe.
• Freeze-dried strawberries: Give the crunchy topping its signature taste and texture. I don't recommend substituting this for something else.
• Nilla wafers: I like the texture these cookies create in the topping. If you don't have Nilla wafers, a drier digestive cookie will work well.

Step-by-step instructions

First, make the strawberry reduction.

Wash, remove the stems, and puree the strawberries.

Combine with the granulated sugar and cook until reduced to ⅔ cup.

Cool to room temperature before use.

Second, make the cake.

Beat the eggs and sugar until light and fluffy.

Add the dry ingredients to the egg/sugar mixture in two parts alternating with the wet ingredients.

Pour the batter into a lined 9" square pan and bake at 350F for 25-30 minutes.

Third, make the frosting.

Beat the butter and powdered sugar until smooth. Add the vanilla and beat to combine.

Spread the frosting over the cooled cake and drizzle with the strawberry reduction.

Finally, make the crunch topping and assemble the cake.

In a plastic bag, crush the wafers and freeze-dried strawberries with a rolling pin. Stir together with melted butter.

Sprinkle over the frosted cake.

Expert tips

• Estimating strawberries for the puree: About 10 oz of fresh strawberries will make about 1 cup of strawberry puree.
• Whipping the eggs and sugar: It’s important to give the egg/sugar mixture the benefit of a full whipping as this is part of what will help your cake rise and give it that fluffy texture.
• Strawberry emulsion substitute: If you can't find strawberry emulsion, you can substitute it for a strawberry extract at a one-to-one ratio.
• Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
• The trick to bubble-free frosting: Although this frosting whips up relatively smooth, you can beat out any air bubbles by beating the frosting on low for 5 minutes.

Other cake sizes

Need this cake in another size? Here's how to adapt the recipe:

• Sheet cake: If you need more cake, simply double the recipe and bake it in a 9″x13″ at 350F adding 5-15 minutes to the bake time.
• Cupcakes: Pour 4 tablespoons of batter into the cavities of a lined cupcake pan. Bake at 350F for 15-20 minutes.
• Round pan: Bake in a parchment paper lined 9" round cake pan until a toothpick inserted into the center comes out clean (about 30-35 minutes).

For more information on how much frosting you'll need, check out my post on frosting estimations.

Storage

This strawberry crunch cake can be kept at room temperature in an airtight container for 2-3 days.

If you're working ahead, this cake can be baked and frozen (unfrosted) for up to 3 months by wrapping it tightly in plastic wrap and placing it in a sealable bag. Thaw overnight in the fridge before use.

More strawberry recipes

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.