Easy Strawberry Crunch Cake

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


Units Scale

For the strawberry reduction:

  • 1 cup strawberry puree
  • 1/4 cup granulated sugar

For the strawberry cake:

  • 2 eggs
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2/3 cup milk
  • 1/4 cup sour cream
  • 1 tsp strawberry emulsion
  • 1/2 cup strawberry reduction
  • 1 1/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • 1/3 tsp salt

For the frosting:

  • 3/4 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
  • 1/2 oz freeze dried strawberries
  • 1 tbsp butter, melted


  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 2/3 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.


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