My strawberry crunch cake recipe is a pink hued sheet cake made with white cake mix and crunch topping like the ice cream bar.
If you like this cake, check out my Jello Cake Recipe next!
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Strawberry shortcake ice cream bars are a nostalgic confection. They are ice cream truck favorite treats from way back in the 1950s and 1960s. I’ve been binge watching Mad Men recently, so making a sheet cake inspired by these vintage bars with crunch topping seems right.
Instead of making a poke cake, I stirred in a box of strawberry Jello right into the cake mix. The resulting color is so dreamy. I borrowed my mom’s Cool Whip vanilla frosting recipe, a favorite from my childhood for the icing. And the crunch topping is a mix of golden Oreo crumbs, freeze-dried strawberries and melted butter. This cake has incredible flavor and is perfect for a potluck!
More strawberry cake recipes
Ingredients for strawberry crunch cake
- Boxed Ingredients – This is meant to be an easy dessert that is still delicious and impressive to serve. Use your favorite boxed white cake mix. Plus one three ounce box of strawberry flavored Jello. And one 3.4 ounce box of instant vanilla pudding.
- Cake – Follow the box directions to prepare the cake. Plus add the jello powder. My box of cake mix uses three whole eggs (or four egg whites), vegetable oil and water.
- Frosting – A simple frosting of cold milk, vanilla extract, the vanilla pudding and one container of Cool Whip.
- Crunch Topping – Crush up a dozen golden Oreos with a one ounce bag of freeze-dried strawberries in a ziploc bag. Then stir in four tablespoons of melted butter.
Instructions
I use my stand mixer at medium speed to prepare the cake batter. But you can also use an electric hand-mixer and large bowl. Bake the cake in the oven according to the box directions. Meanwhile, prepare the frosting and store in the fridge until the cake has cooled to room temperature.
Frost the cake. Then evenly sprinkle it with the strawberry crunch topping. I garnished my cake with whole strawberries, cut in half. Keep scrolling for my free printable recipe card and a video showing how to make the cake.
Serving suggestions
This is a terrific cake to take along to picnics and potlucks. Here’s some more of my favorite “take along” favorite recipes –
- Chicken Poppyseed Casserole
- Baked Ziti with Meatballs
- Summer Broccoli Pasta Salad
- Loaded Baked Potato Salad
Storage directions
Leftovers of the fully assembled whole cake will stay fresh in the refrigerator for 3 – 4 days. Be sure and cover the cake pan tightly with plastic wrap. Or store individual cake slices in an airtight container.
Strawberry Crunch Cake
Equipment
- 1 Stand Mixer
Ingredients
- 1 box white cake mix
- 3 oz strawberry Jello powder
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup water
- 3.4 oz vanilla instant pudding
- 1 cup whole milk
- 1 tsp vanilla extract
- 8 oz Cool Whip
- 12 Golden Oreos
- 1 oz freeze-dried strawberries
- 4 tbsp butter melted
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 nonstick pan with cooking spray.
- Use a hand or stand mixer to prepare the cake mix. Combine the cake mix, strawberry Jello powder, three eggs, vegetable oil and water. Beat together on medium speed for two minutes, until smooth.
- Pour the cake batter in the prepared cake pan. Bake according to the box directions, approximately 25 minutes. Or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan to room temperature, about 15 minutes.
- While the cake is cooling, prepare the frosting. In a large bowl, whisk together the vanilla pudding with the cold milk and vanilla extract until smooth. Add the Cool Whip and use a rubber spatula to fold together until completely combined.
- Cover the bowl with plastic wrap and store in the fridge until ready to use.
- Put the Oreos and freeze-dried strawberries into a large Ziploc bag. Use a small hammer or rolling pin to crush them into small pieces. Transfer the crushed mixture into a clean bowl. Melt the butter in the microwave. Pour it over the crunch mixture and stir together until combined.
- Use an offset spatula to frost the cooled cake evenly with the Cool Whip frosting. Sprinkle the strawberry crunch mixture evenly over the whole cake. Slice into 12 squares. Garnish with fresh strawberries and serve.
Nutrition
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