strawberry crunch cake
This recipe is a twist on an old classic favorite, Strawberry Crunch Ice Cream bars. This cake is a sure win for any summer picnic, potluck, or BBQ. It can be served with ice cream or turned into a spectacular ice cream cake by adding a layer of ice cream to the center. After researching several variations of this recipe, taking the best parts of each one, and combining them ... a perfect take on a childhood favorite ice cream bar was created.
Blue Ribbon Recipe
Wow! A boxed strawberry cake mix is brought to a whole new level of yumminess with a few extra steps in this strawberry crunch cake. The cake is tender and topped with rich whipped vanilla filling and fresh strawberries. The crowning glory is the strawberry crunch topping. It tastes exactly like the coating on the classic ice cream treat we all got as a kid from the ice cream truck. Not only does it provide crunch, but it also adds a lot of strawberry flavor. When strawberries are in season, this would be a delicious summer dessert. But, it's so good you'll want to make it year-round. If you're not comfortable with a layer cake, this could be made in a 9x13 pan too. To assemble the cake we would do cake, whipped filling, sliced strawberries, whipped cream, and then the crunch topping.
Ingredients
- STRAWBERRY CAKE
- 1 box Duncan Hines strawberry supreme cake mix (made according to directions in 2 round pans)
- 3 large eggs
- 1/3 cup oil
- 1 cup water
- WHIPPED VANILLA FILLING
- 16 ounces heavy whipping cream
- 1/3 cup powdered sugar
- 1 package instant vanilla pudding mix (3 oz)
- LAYERING IN CAKE/FOR DECORATING
- 1 pound strawberries, sliced and dusted in sugar (keep a few whole for decorating)
- STRAWBERRY CRUNCH TOPPING
- 30 - Golden Stuffed Oreos (1 package)
- 2 packages strawberry Jell-o (3 oz each)
- 8 tablespoons melted butter
- 2 ounces freeze-dried strawberries, ground (optional)
- GLAZE
- 1/4 cup powdered sugar
- 2-3 teaspoons milk
- FROSTING
- 8 ounces extra creamy Cool Whip
How To Make strawberry crunch cake
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Step 1Preheat oven to 350F and bake cake according to directions in 2 round cake pans. Cool. -
Step 2While the cake is baking, prepare the crunch topping. Remove cream from 30 Golden Oreos. Crush/grind Oreos into a coarse texture. Blend in the dry Jell-o mix. Then blend in the melted butter.
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Step 3Add freeze-dried strawberries and pulse until they are chopped and blended.
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Step 4For the filling mixture, whip the heavy whipping cream until stiff peaks form. Add powdered sugar and vanilla pudding mix.
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Step 5Beat until everything is incorporated.
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Step 6For the layer cake, once the cakes are cooled place one cake on a dish. Spread about half of the whipped vanilla cream on top of the cake.
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Step 7Cover the topping with sliced strawberries.
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Step 8Add the second cake. Add the remaining whipped filling to the top of the second cake.
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Step 9Frost the outside of the cake, covering everything, with a layer of the Cool Whip. Then apply the strawberry crunch topping all over. This gets a little messy.
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Step 10Mix the glaze and drizzle it over the cake.
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Step 11Decorate with sliced strawberries.
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Step 12The cake must stay refrigerated and can be frozen. It can be left out at potlucks/BBQs (just put any leftovers in the refrigerator after).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
