Description
This Strawberry Shortcake Crunch Cake combines a light and fluffy vanilla cake with a creamy, stable cream cheese frosting and a delightful crunchy topping made from crushed Golden Oreos and freeze-dried strawberries. Perfect for berry lovers, this show-stopping dessert offers a beautiful balance of textures and flavors with a moist cake base, airy frosting, and a crisp, fruity crunch.
Ingredients
For the Cake:
- 1 box vanilla or strawberry cake mix
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Crunch Topping:
- 20 Golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 4 tablespoons melted butter
For the Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8 oz package cream cheese, softened
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. In a large bowl, beat together the cake mix, eggs, milk, oil, and vanilla extract using an electric mixer on medium speed for about 2 minutes until smooth and lump-free. Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the Cake: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes rest for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- Make the Crunch Topping: While the cakes cool, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter in a bowl. Mix well until the ingredients are evenly coated and the mixture clumps together slightly. Set aside.
- Prepare the Frosting: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Add the softened cream cheese and continue to whip until the frosting is smooth, thick, and stable enough to hold its shape.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting evenly over the top. Place the second cake layer on top and frost the entire cake smoothly with the remaining frosting.
- Add the Crunch Topping & Decorations: Gently press the strawberry crunch topping onto the sides and top of the frosted cake, ensuring it adheres well. Optionally, decorate with fresh strawberries, a drizzle of strawberry syrup, or whipped cream swirls for a bakery-style finish.
- Chill, Slice & Enjoy: Refrigerate the cake for at least 30 minutes to set the frosting and make slicing clean and easy. Slice and enjoy the creamy, crunchy strawberry shortcake delight!
Notes
- For egg substitutes, ¾ cup unsweetened applesauce or 3 tablespoons Greek yogurt per egg may be used.
- Dairy-free options for milk include almond, oat, or coconut milk.
- The vegetable oil can be replaced with melted butter for a richer cake flavor.
- Freeze-dried strawberries can be substituted with strawberry-flavored gelatin powder.
- Store-bought whipped topping can replace homemade whipped cream to save time.
- To add extra berry flavor, use strawberry extract instead of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American