This post may contain affiliate links. Please read our disclosure policy.
If there’s one thing I’ll never skip during strawberry season, it’s an easy strawberry cake moment. This Strawberry Crunch Cake is nostalgic, fun, and just the right amount of over-the-top, in the best way! It’s the kind of cake that feels perfect for birthdays, spring gatherings, baby showers, or honestly just because!
Why you’ll love this Strawberry Crunch Cake
We’re right in the middle of strawberry season here in Florida, and you know I had to share my go-to easy strawberry cake! Using a cake mix base keeps things simple, but the addition of cheesecake pudding, sour cream, and oil gives this cake an ultra light, fluffy, and tender texture that tastes completely homemade.
The topping is inspired by those classic Good Humor strawberry shortcake ice cream bars, the ones with the creamy center and crunchy strawberry coating! Crushed golden Oreos, freeze-dried strawberries, and melted butter come together to create that sweet, buttery crunch that takes this cake from good to dangerously good.
Here’s what makes this Strawberry Crunch Cake recipe so special:
❥ Nostalgic & Fun: Inspired by classic strawberry shortcake ice cream bars, this cake brings all the familiar flavors in cake form!
❥ Ultra Light & Fluffy: Thanks to the cheesecake pudding, sour cream, and oil, this strawberry cake has a soft, tender texture that stays moist for days.
❥ Easy but Impressive: Made with a cake mix base and simple ingredients, this recipe is approachable for any baker but looks and tastes like it came from a bakery!
❥ Perfect for Sharing: Whether it’s a spring get-together, birthday, or potluck, this strawberry cake is always a hit!
Strawberry Crunch Cake Ingredients
- Strawberry Cake Mix: I used Duncan Hines, but any standard strawberry cake mix will work well here.
- Instant Cheesecake Pudding Mix: This adds moisture and richness without making the cake heavy. Make sure it’s instant, not cook-and-serve!
- Sour Cream: Adds moisture and a slight tang that balances the sweetness.
- Milk: Helps thin the batter just enough for an even bake.
- Vegetable Oil: Keeps the cake extra moist for days.
- Vanilla Extract: Enhances the strawberry flavor without overpowering it.
- Eggs: Provide structure and richness! Room temperature is key.
- Heavy Cream: The base of the whipped cream icing; cold cream whips best.
- Powdered Sugar: Sweetens and stabilizes the whipped cream.
- Golden Oreos: Classic flavor and color for that strawberry shortcake crunch vibe!
- Freeze-Dried Strawberries: Give concentrated strawberry flavor without adding moisture.
- Butter: Binds the crunch topping and adds richness.
How To Make Strawberry Crunch Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Strawberry Cake
Preheat oven to 350℉ (or 325℉ if using dark or nonstick pans) spray and line pans with parchment paper hanging over the side if you would like to remove the cakes from the pans.
In the bowl of a stand mixer (with paddle attachment) or a large bowl with an electric mixer, combine together cake mix, dry instant pudding mix, vegetable oil, sour cream, milk, and vanilla. Start on low and then increase to medium speed. Mix until combined.
Add each egg one at a time, incorporating it until each is fully combined and the mixture is just combined, scraping down the sides and bottom as needed.
Step 2 | Bake
Pour evenly into a 9 x 13-inch pan sprayed with baking spray. You can also use 2 – 8 or 9-inch round greased cake pans, or a 10 – 12 cup bundt pan.
Bake at 350℉ for glass, and 325℉ for dark or nonstick pans, for 20-25 minutes for 9 x 13, 24 to 34 minutes for 8 or 9 inch pans, or 39 to 45 minutes in a bundt pan. Please check as ovens vary and I have found this to change each time I cook!
Let cool completely before topping. If removing from cake or bundt pans, let cool for 15 minutes, then turn out onto a baking rack to finish cooling completely.
Step 3 | Make the Icing
While the cake is cooling, in a stand mixer (with whisk attachment) or in a medium bowl with an electric hand mixer, add heavy whipping cream, powdered sugar, and vanilla extract. Whip until firm peaks form.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Step 4 | Prep the Topping
Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until they form a rough, pea-size crumb. Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.
Step 5 | Assemble & Enjoy!
Once completely cooled, ice the cake with whipped topping. Then add strawberry crunch topping and serve.
Store the strawberry crunch cake covered in the refrigerator for up to 3 to 4 days.
Variations and Substitutions
- Cake Mix: Swap the strawberry cake mix for white cake and add strawberry extract if needed!
- Pudding: Use instant vanilla pudding mix if you can’t find instant cheesecake pudding.
- Oreos: Feel free to use chocolate sandwich cookies instead of golden Oreos for a chocolatey twist.
Recipe FAQs
A strawberry crunch cake is a light, fluffy strawberry-flavored cake topped with whipped cream and a sweet, crunchy layer made from crushed cookies (such as Oreo) and freeze-dried strawberries.
Yes, because of the whipped cream icing, this cake should be stored in the refrigerator.
What to Serve with Strawberry Crunch Cake
This strawberry crunch cake is perfect on its own, but it’s also great served with fresh sliced strawberries or a simple berry fruit salad to really take advantage of berry season. Personally, I love to serve it with a scoop of strawberry ice cream, because the more strawberries, the better!
More Easy Dessert Recipes to Try
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Strawberry Crunch Cake Recipe
Click Stars To Rate
Ingredients
- 1 box strawberry cake mix - I used Duncan Hines
- 1 3.4 ounces cheesecake instant pudding mix
- 8 ounces sour cream
- ½ cup milk
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 eggs - room temperature
- 2 ½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 12 golden oreos
- .8 ounce freeze dried strawberries - 1 cup
- 4 tablespoons butter - melted
Instructions
- Preheat oven to 350℉ (or 325℉ if using dark or nonstick pans) spray and line pans with parchment paper hanging over the side if you would like to remove the cakes from the pans.
- Make CAKE: In the bowl of a stand mixer (with paddle attachment) or a large bowl with an electric mixer, combine together cake mix, dry instant pudding mix, vegetable oil, sour cream, milk, and vanilla. Start on low and then increase to medium speed. Mix until combined.
- Add in each egg one at a time until each egg is incorporated and the mixture is just combined, scraping down sides and bottom as needed.
- Pour evenly into a 9 x 13-inch pan sprayed with baking spray. You can also use 2 – 8 or 9-inch round greased cake pans, or a 10 – 12 cup bundt pan.
- Bake at at 350℉ for glass and 325℉ dark or non stick pans back for 20-25 minutes for 9 x 13, 24 to 34 minutes for 8 or 9 inch pans, or 39 to 45 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook!
- Let cool completely before topping. If removing from cake pans or bundt pans let cool for 15 minutes and then turn over onto a baking rack to finish cooling completely.
- While the cake is cooling, in a stand mixer (with whisk attachment) or in a medium bowl with an electric hand mixer, add heavy whipping cream, powdered sugar, and vanilla extract. Whip until firm peaks form.
- Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until it forms a rough, pea-size crumb. Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.
- Once completely cooled, ice the cake with whipped topping. Then add strawberry crunch topping and serve.
- Store the strawberry crunch cake covered in the refrigerator for up to 3 to 4 days.
Notes
- Use room temperature eggs. Room temperature eggs blend more evenly into the batter, which helps create a smoother, fluffier cake. Cold eggs can cause the batter to mix unevenly.
- Don’t overmix the batter! Once the eggs are added, mix just until combined. Overmixing can lead to a denser cake instead of that light, tender crumb we’re going for.
- If using a dark or nonstick pan, set the oven to 325℉ as the cake will cook more quickly in that kind of pan!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
