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Strawberry Crunch Cake

A moist, bakery-style strawberry cake with strawberry cream cheese frosting and a nostalgic strawberry crunch topping.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 box strawberry cake mix
  • 1 box vanilla cake mix
  • 6 eggs large
  • 1 cup vegetable oil
  • 2 cups water
  • 1 tbsp strawberry gelatin powder
Strawberry Frosting
  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp freeze-dried strawberry powder
Strawberry Crunch Topping
  • 2 cups Golden Oreos crushed
  • 1 cup freeze-dried strawberries
  • 4 tbsp butter melted
  • 1 tbsp strawberry gelatin powder

Equipment

  • Mixing bowls
  • Cake pans
  • Hand mixer or stand mixer
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C). Prepare cake pans.
  2. Mix strawberry and vanilla cake batters separately; add strawberry gelatin to strawberry batter.
  3. Bake layers 22–25 minutes and cool completely.
  4. Beat butter and cream cheese; add powdered sugar, vanilla, and strawberry powder.
  5. Pulse Oreos and freeze-dried strawberries; mix with melted butter and gelatin.
  6. Assemble cake with frosting and press crunch topping onto sides and top.

Notes

Freeze layers slightly before frosting for cleaner assembly.