Strawberry Crunch Cake

My strawberry crunch cake recipe is a pink hued sheet cake made with white cake mix and crunch topping like the ice cream bar.

Course Dessert

Cuisine American

Keyword strawberry crunch cake

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 458kcal

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.