Tulo

Strawberry Crunch Cake Recipe

A frosted strawberry crunch cake sliced to show pink cake layers and cream cheese frosting, with the outside coated in golden cookie and strawberry crumb topping.

Freeze-dried strawberries, ground into powder for the batter and crushed for the topping, give real strawberry flavor and color without adding the extra liquid that fresh berries would, so the cake stays tender and the crunch coating stays crisp instead of turning soggy.

Prep
35 min
Cook
30 min
Total
2 hr 35 min
Servings
12

Ingredients

Servings12
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter, softened (for cake batter)
  • 4 large large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract (for cake batter)
  • 1/3 cup freeze-dried strawberries, ground to powder (for batter)
  • 1 cup freeze-dried strawberries, crushed (for crunch topping)
  • 20 cookies golden sandwich cookies, crushed
  • 4 tbsp unsalted butter, melted (for crunch topping)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Nutrition per serving

Calories
861
Protein
9g
Carbs
117g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. 2Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
  3. 3In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then the vanilla.
  4. 4With the mixer on low, alternate adding the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour, mixing just until combined.
  5. 5Fold in the ground freeze-dried strawberry powder by hand until the batter is an even pale pink.
  6. 6Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
  7. 7Cool the cakes in their pans for 10 minutes, then turn out onto wire racks and cool completely, at least 1 hour.
  8. 8Make the crunch topping: pulse the golden sandwich cookies in a food processor to coarse crumbs, then pulse in the crushed freeze-dried strawberries. Drizzle in the melted butter and pulse until the mixture looks like damp sand.
  9. 9Make the frosting: beat the cream cheese and butter together until smooth and no lumps remain. Add the powdered sugar and vanilla and beat until light and fluffy.
  10. 10Place one cooled cake layer on a serving plate and spread with about a cup of frosting. Top with the second cake layer.
  11. 11Frost the top and sides of the cake with the remaining frosting.
  12. 12While the frosting is still soft, press the strawberry crunch mixture over the top and sides of the cake, packing it on with your hand. Chill for 20-30 minutes before slicing.
How to Frost a Cake

Tips & variations

  • No food processor? Crush the cookies in a zip-top bag with a rolling pin for a chunkier, more textured topping.
  • Use two 8-inch pans instead of 9-inch for taller layers; add 4-5 minutes to the bake time and check for doneness with a toothpick.
  • Swap the golden sandwich cookies for vanilla wafers or shortbread cookies if that's what's on hand; both crush into a similar fine crumb.
  • Turn this into cupcakes: bake in a lined muffin tin for 18-20 minutes, then dip the tops in frosting and press into the crunch mixture.

Storage & reheating

Store the cake covered in the refrigerator for up to 4 days, since the frosting contains cream cheese. The crunch topping is crispest within the first day or two and softens gradually after that, though the flavor holds up well. Let slices sit at room temperature for 20-30 minutes before serving so the cake and frosting aren't cold and stiff.

Tips from the Tulo kitchen

  • Grinding the freeze-dried strawberries for the batter to a fine powder (a spice grinder works well) keeps small hard pieces out of the crumb.
  • Chilling the frosted cake for a few minutes before pressing on the crunch topping firms up the frosting just enough that the crumbs don't slide down the sides.

FAQ

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add too much moisture for both the batter and the crunch topping, which can make the cake gummy and the topping clump instead of staying crumbly. Freeze-dried strawberries give concentrated flavor and color without the extra liquid.

What are golden sandwich cookies and can I substitute something else?

They're vanilla-flavored sandwich cookies with a golden (not chocolate) wafer, like Golden Oreos. Vanilla wafers or a crumbled shortbread cookie both work as a substitute and crush into a similar texture.

Can I make the cake layers ahead of time?

Yes. Bake the layers up to 2 days ahead and store wrapped tightly at room temperature, or wrap and freeze for up to 2 months. Thaw completely before frosting.

Why did my crunch topping turn soggy?

This usually happens when the cake sits assembled for more than a day or two, since moisture from the frosting slowly works into the crumbs. For the crispest texture, add the topping the same day the cake will be served.

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