Delicious Strawberry Crunch Cake: Your Ultimate Summer Dessert Recipe

There’s nothing quite like a fresh, vibrant, and utterly delightful dessert to mark the arrival of warmer days. This incredible Strawberry Crunch Cake is a true seasonal highlight, perfectly capturing the essence of spring and summer with its light, fresh flavors and satisfying textures. It’s a wonderful way to utilize the abundance of peak-season strawberries, transforming them into a show-stopping dessert that’s as beautiful to behold as it is to eat. This cake isn’t just a treat; it’s an experience, reminiscent of those beloved strawberry crunch ice cream bars we all grew up with, but elevated to a sophisticated, homemade delight.

Whether you’re planning a backyard barbecue, a festive gathering, or simply want to impress your loved ones, this Strawberry Crunch Cake is the ideal choice. Its bright, fruity profile makes it a refreshing end to any meal, especially on hot days. It’s a versatile celebration cake, perfect for special occasions like Mother’s Day, Father’s Day, birthdays, or just because you crave something truly spectacular. Its irresistible combination of moist cake, sweet strawberry syrup, fluffy whipped cream, and a crunchy cookie topping will undoubtedly charm everyone at your table.

Essential Ingredients for Your Strawberry Crunch Cake

Crafting this delightful Strawberry Crunch Cake involves a thoughtful selection of both classic baking staples and key additions that elevate its flavor and texture. For the cake itself, you’ll find familiar items like sugar, all-purpose flour, rich butter, large eggs, whole milk, and fragrant vanilla extract. However, a few special ingredients are incorporated to ensure a truly exceptional result. The strategic addition of vegetable oil, for instance, is crucial for guaranteeing an extra moist crumb, keeping the cake tender and preventing it from drying out. Meanwhile, sour cream contributes significantly to the cake’s tenderness and adds a subtle tang that balances the sweetness. Furthermore, incorporating extra egg yolks not only enhances the richness of the cake but also lends a deeper, more appealing golden hue to this beautiful yellow cake base, making it even more inviting.

The magic of this dessert truly comes alive with its layers of delicious toppings. To create the light and airy whipped topping, you’ll need heavy cream, which is whipped to perfection with a touch of powdered sugar for a delicate sweetness. The star of the show, fresh strawberries, are diced and gently sautéed with sugar, transforming into a luscious, syrupy concoction that permeates the cake with intense berry flavor. Finally, the signature “crunch” is achieved by crushing buttery cookies (like Chessmen or Lorna Doone) and freeze-dried strawberries, which are then tossed with a small amount of melted butter. This creates a delightful, textural contrast that mirrors the nostalgic ice cream bar, making every bite a symphony of flavors and textures.

While this recipe might appear to have a slightly longer ingredient list due to its two-part construction—a wonderfully moist cake base and a vibrant, multi-layered topping—it is surprisingly straightforward to execute. Each component is designed to be manageable, and the overall process is far from overly complicated. The effort invested in gathering these ingredients and assembling the cake is undeniably worthwhile. The resulting cake delivers a delightful burst of fresh strawberry flavor and a satisfying crunch, evoking fond memories of the classic strawberry crunch ice cream bar. This truly is a cake that delivers on taste, texture, and nostalgic charm.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post or scroll down to the bottom of the post to view the complete recipe card.

Crafting Your Strawberry Crunch Cake: A Step-by-Step Guide

Creating this stunning Strawberry Crunch Cake is a truly rewarding process that unfolds in several stages, each building upon the last to produce a harmonious and delicious dessert. We begin with the cake itself, ensuring it has that perfect moist and tender crumb. Start by creaming the room-temperature butter until it’s wonderfully smooth and light. Next, slowly incorporate the vegetable oil and granulated sugar, beating the mixture until it becomes visibly lighter in color and incredibly fluffy, indicating that air has been properly incorporated. This step is crucial for a light cake. Gradually add the large eggs and extra egg yolks, one or two at a time, allowing each to fully integrate into the batter before adding more, ensuring a rich and cohesive mixture. In a separate bowl, whisk together the whole milk and sour cream until well combined, then slowly beat this liquid mixture into the batter. Finally, gently fold in the dry ingredients—flour, baking powder, and salt—mixing just until no streaks of flour remain, being careful not to overmix. Pour this luscious batter into a generously greased baking tin and bake until golden brown and a cake tester comes out clean.

While your cake is baking, turn your attention to the delightful strawberry syrup. Dice fresh strawberries and place them in a skillet with a generous amount of sugar. Cook this mixture over medium heat, stirring occasionally, until the berries soften, release their juices, and the sugar dissolves to create a beautiful, thick, and glistening syrup. The aroma filling your kitchen will be absolutely divine! Once the cake emerges from the oven, allow it to cool slightly, but while it’s still warm, use the back of a wooden spoon (or a skewer) to poke numerous holes across its surface. This step is key for allowing all that glorious strawberry syrup and its juices to seep deeply into the cake, infusing every bite with intense strawberry flavor and incredible moisture, transforming it into a delicious poke cake.

Now, it’s time to prepare the star of the show: the signature crunchy topping! This layer delivers that irresistible textural element that sets this cake apart. Begin by crushing your chosen butter cookies and freeze-dried strawberries. For best results and a beautiful visual contrast, I highly recommend processing them separately in a food processor. Blending them together from the start can result in a uniformly pink mixture, which, while tasty, loses some of the visual appeal. By processing them individually, you can then gently mix them, allowing the golden cookie crumbs and vibrant pink strawberry pieces to create a more dynamic and appetizing appearance. Once crushed to your desired consistency – a mix of small pieces and some larger chunks is ideal, avoiding a fine powder – toss them with a little melted butter. This binds the crumbs slightly and adds an extra layer of richness, ensuring the crunch topping holds its texture beautifully atop the cake.

Finally, we assemble this masterpiece. Begin by whipping some fresh heavy cream with a touch of powdered sugar until it reaches soft, billowy peaks. While a store-bought frozen whipped topping can be a convenient substitute, nothing quite compares to the luxurious texture and delicate flavor of freshly whipped cream. Gently spread this cloud-like cream evenly over the completely cooled and strawberry-infused cake. Ensure the cake is fully chilled, as this will help the whipped cream hold its shape beautifully. Once the cream is spread, generously sprinkle the crispy cookie and berry topping over the entire surface. The contrast between the smooth cream and the crunchy topping is simply divine, creating an exciting sensory experience with every forkful. The cake is now ready for its final chill.

Once assembled, place your completed Strawberry Crunch Cake in the refrigerator to chill and allow all the flavors to meld beautifully. A minimum of a couple of hours is recommended for optimal setting and to ensure the cake is refreshingly cold. After adequate chilling, slice into generous portions and prepare to be amazed. You’ll immediately notice how the fragrant strawberry syrup has delightfully seeped into all the poked holes, creating an exceptionally moist and flavorful cake base. Garnish with a fresh strawberry half for an extra touch of elegance, and savor every bite of this truly special spring and summer dessert. The combination of moist cake, syrupy berries, fluffy cream, and crunchy topping is simply irresistible.

Did you try this irresistible Strawberry Crunch Cake recipe? I’d love to hear about your experience! Please let me know by leaving a review or comment below. Your feedback helps other bakers create delicious memories! And don’t forget to sign up for my newsletter to stay updated on new recipes and tips. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes glimpses!

📖 Recipe

Yield: 1, 9×13 cake

Strawberry Crunch Cake

Prep Time:
30 minutes

Cook Time:
45 minutes

Cake Cooling:
1 hour

Total Time:
2 hours 15 minutes

This fresh, light, and easy Strawberry Crunch Cake is the perfect dessert for spring and summer, making great use of seasonal strawberries. With a moist cake, sweet berry syrup, fluffy whipped cream, and a nostalgic crunchy topping, it’s a crowd-pleaser for any gathering!

Ingredients

for the cake:

• 8 tablespoons Unsalted Butter, room temp
• ½ cup Vegetable Oil
• 2 ¼ cups Granulated Sugar
• 1 tablespoon Vanilla Extract
• 4 large Eggs, room temp
• 5 large Egg Yolks, room temp
• 2 ⅔ cups All-Purpose Flour
• 2 ½ teaspoons Baking Powder
• ¾ teaspoon Kosher Salt, Morton’s
• ½ cup Whole Milk, room temp
• ½ cup Sour Cream, room temp

for topping:

• 2 pounds Strawberries, diced, reserve 6ish for garnish
• ¾ cup Granulated Sugar
• 2 cups Heavy Cream
• ½-3/4 cup Powdered Sugar
• 20 Chessman or Lorna Doone Cookies
• 1 cup Freeze Dried Strawberries
• 4 tablespoons Unsalted Butter, melted

Instructions

for the cake:

1. Preheat the oven to 350˚F (175°C) and generously butter a 9×13 metal baking tin. You can line the bottom with parchment for extra protection but it isn’t necessary for this cake.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium-high speed till fluffy, 1 minute.
3. Turn the mixer down to medium and drizzle in the oil, sugar, and vanilla into the bowl.
4. Beat them together for 5 minutes longer till the mixture is light in color and has doubled in volume.
5. Turn the speed down and add the eggs and egg yolks into the bowl, slowly, 1 or 2 at a time.
6. Scrape down the sides of the bowl and add the flour, baking powder, and salt to the bowl.
7. Whisk together the milk and sour cream in a liquid measuring cup.
8. Turn the mixer on slowly and pour the liquids into the bowl at a medium pace.
9. Mix only until no flour streaks remain in the center of the bowl.
10. Remove the bowl from the mixer and scrape around the edges and bottom of the bowl just to ensure everything is well incorporated.
11. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a cake tester comes out clean.
12. Remove the pan from the oven and place on a cooling rack. Let it cool completely.

for topping:

1. While the cake cools, place the diced strawberries and sugar into a skillet on the stove over medium heat.
2. Bring the berries and sugar to a boil, then reduce the heat to a simmer for 5 minutes or until the sugar no longer feels grainy when stirred.
3. Using the end of a wooden spoon, poke holes in the cake, and even if it’s still a little warm, pour the strawberry mixture over the cake.
4. Place the cake in the fridge until completely cool. 2-4 hours.
5. Just before serving the cake, whip the cream and powdered sugar together in the bowl of a stand mixer fitted with the whip attachment, just till soft peaks form and the cream has thickened.
6. Spread the cream on the cooled cake.
7. Finally, place the cookies, freeze-dried strawberries, and butter into the bowl of a food processor or zip-top bag and crush until small pieces form and it begins to clump. Some large pieces should remain, and the mixture should not be a fine powder.
8. Spread the mixture over the whipped cream and the cake is ready to serve.
9. Store leftovers in the fridge for up to 3 days, do not freeze.

Notes

Notes & Tips

It is best to butter this tin with real butter as opposed to baking spray. There is no need to line it with parchment as you will serve right from the tin or pan. But a generous buttering will keep the cake from sticking and allow for very clean slices to lift out of the pan.

Call this a poke cake if you must. The best way to do it is to use the end of a wooden spoon. Use a skinny one so the holes aren’t too big.

I prefer to chop the cookies and freeze-dried strawberries for the topping separately because the color can quickly get muddied if you blend them together.

Substitutions

I only keep unsalted butter in my kitchen. But if you happen to have salted butter on hand that is ok. Simply reduce the amount of salt in the cake by half if you use salted butter.

Vegetable oil is my go-to for baking because it is a very neutral oil. But any neutral oil will work, corn or canola oil are some other great options.

Vanilla extract makes this a traditional yellow cake. But if you’d like to infuse a little more strawberry flavor into the cake, add some strawberry extract in its place.

For the cookies used to make the crumble topping, I like to use Chessmen or Lorna Doone cookies. A good butter cookie is all that is needed to achieve the crunch and flavor that mimics that on the ice cream bar treat.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Mauviel M’Cook 5-Ply Polished Stainless Steel Frying Pan With Cast Stainless Steel Handle, 9.4-in, Made In France
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic Snaps
• OXO Good Grips 4 Piece Stainless Steel Measuring Cups with Magnetic Snaps
• Tovolo Flex-Core Stainless Steel Handled Spatula, Removable Head, Heat Resistant, Charcoal Gray
• KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
• Ateco Aluminum Cake Pan, Rectangle, 9- by 13- by 2-Inches

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:
Calories: 471Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 142mgSodium: 158mgCarbohydrates: 56gFiber: 2gSugar: 41gProtein: 6g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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