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    Home » All Desserts

    Published: May 4, 2022 · Modified: May 3, 2023 by Claire

    Strawberry Crunch Cake

    Jump to Recipe·Print Recipe· 5 from 1 review

    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.

    overhead view of strawberry cake slices on a cooling rack

    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.

    Jump to:
    • Ingredients
    • Step-by-step instructions
    • Expert tips
    • Other cake sizes
    • Storage
    • More strawberry recipes
    • Recipe

    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

    overhead view of strawberry puree in a bowl

    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.

    overhead view of strawberry cake batter in a square pan

    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.

    frosted strawberry cake

    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.

    overhead view of strawberry cake slices on a cooling rack

    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.
    front view of strawberry crunch cake slice missing a bite

    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

    • overhead view of strawberry shortcake cookies on a table
      Strawberry Shortcake Cookies
    • Front view of cake slice on a plate with glasses of champagne and a cake in the background
      Strawberry Champagne Cake
    • close up photo of three strawberry shortcake cupcakes
      Strawberry Shortcake Cupcakes
    • sliced cheesecake with strawberries on top and a strawberry drip down the sliced side
      No-Bake Strawberry Margarita Cheesecake

    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.

    Print

    Recipe

    Easy Strawberry Crunch Cake

    overhead view of strawberry cake slices on a cooling rack
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This easy strawberry crunch cake pairs a moist strawberry cake with a delicious vanilla buttercream frosting and a strawberry cookie streusel topping.

    • Author: Claire | The Simple, Sweet Life
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 16 slices 1x
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Ingredients

    Units Scale

    For the strawberry reduction:

    • 1 cup strawberry puree
    • ¼ cup granulated sugar

    For the strawberry cake:

    • 2 eggs
    • ⅔ cup granulated sugar
    • ½ cup vegetable oil
    • ⅔ cup milk
    • ¼ cup sour cream
    • 1 tsp strawberry emulsion
    • ½ cup strawberry reduction
    • 1 ⅓ cup all purpose flour
    • 1 tsp baking powder
    • ⅓ tsp baking soda
    • ⅓ tsp salt

    For the frosting:

    • ¾ cup butter, softened
    • 2 cup powdered sugar
    • 1 tbsp vanilla extract
    • Remaining strawberry reduction

    For the strawberry crunch:

    • 3 oz Nilla wafers or other shortbread cookies
    • ½ oz freeze dried strawberries
    • 1 tbsp butter, melted

    Instructions

    1. In a saucepan, combine the puree and granulated sugar for the strawberry reduction.
    2. Cook over low-medium heat until the mixture reduces to about ⅔ cup.
    3. Remove and allow to cool.
    4. In a bowl, beat the eggs and sugar for the cake until light and fluffy (2-3 minutes).
    5. In two separate bowls, combine the dry ingredients (flour, baking powder, baking soda and salt) and the wet ingredients (vegetable oil, milk, sour cream, strawberry emulsion and strawberry reduction).
    6. Add half of the dry ingredients to the egg/sugar mixture, whisk until just combined.
    7. Add all of the wet ingredients, again whisk until just combined and lump-free.
    8. Finally, add the remaining dry ingredients and whisk until just combined.
    9. Pour the batter into a parchment paper lined 9"x9" square cake pan and bake at 350F for 25-30 minutes.
    10. In a bowl, beat the butter for the frosting until smooth.
    11. Add the powdered sugar and vanilla extract and continue beating until a smooth frosting forms.
    12. Spread the frosting over your cooled cake.
    13. Drizzle with the remaining strawberry reduction and swirl with a butter knife.
    14. Combine the Nilla wafers and freeze dried strawberries in a plastic bag and seal.
    15. Use a rolling pin to crush to a coarse mixture.
    16. Transfer to a bowl, add the melted butter and stir until combined.
    17. Top your frosted cake with the strawberry crunch.

    Nutrition

    • Serving Size: 1 slice
    • Calories: 358
    • Sugar: 33.5g
    • Sodium: 179mg
    • Fat: 19g
    • Saturated Fat: 8.3g
    • Carbohydrates: 46g
    • Fiber: 1.9g
    • Protein: 3g
    • Cholesterol: 48mg

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sue says

      May 05, 2022 at 7:23 am

      This sounds so fresh and delicious!






      Reply

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