Strawberry Crunch Cake
This easy strawberry crunch cake captures all the nostalgic flavor of classic strawberry shortcake ice cream bars. Featuring a fluffy pink cake, creamy Cool Whip frosting, and a crunchy Golden Oreo strawberry topping, it's a simple dessert recipe perfect for birthdays, potlucks, and parties.
Equipment
- 9x13-inch baking pan
- Large Mixing Bowl
- electric mixer
- rubber spatula
- Offset Spatula
- Rolling Pin
- large Ziploc bag
Ingredients
- 1 box white cake mix
- 1 package strawberry Jello powder
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 package vanilla instant pudding mix
- 2 cups cold milk
- 1 tsp vanilla extract
- 8 oz Cool Whip
- 20 Golden Oreos
- 1 cup freeze-dried strawberries
- 4 tbsp melted butter
- fresh strawberries for garnish
Instructions
- Preheat the oven to 375°F and spray a 9x13-inch pan with nonstick cooking spray.
- In a large bowl, combine the white cake mix, strawberry Jello powder, eggs, vegetable oil, and water. Beat on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan to room temperature, about 15 minutes.
- While the cake cools, whisk together the vanilla pudding mix, cold milk, and vanilla extract in a large bowl until smooth.
- Fold the Cool Whip into the pudding mixture with a rubber spatula until fully combined.
- Cover the frosting and refrigerate until ready to use.
- Place the Golden Oreos and freeze-dried strawberries in a large Ziploc bag and crush into small pieces using a rolling pin.
- Transfer the crushed mixture to a bowl, pour the melted butter over it, and stir until combined.
- Use an offset spatula to frost the cooled cake evenly with the Cool Whip frosting.
- Sprinkle the crunch topping evenly over the entire cake.
- Slice into squares, garnish with fresh strawberries, and serve.
Notes
Allow the cake to cool completely before frosting to prevent melting. Refrigerate the frosted cake for 30 minutes before slicing for cleaner cuts. Store covered in the refrigerator for 3 to 4 days. For variation, substitute Nilla Wafers for Golden Oreos or use homemade whipped cream instead of Cool Whip.