Are you ready to indulge in a sweet treat that’s sure to satisfy your cravings? Look no further than our collection of irresistible strawberry crunch cake recipes! These mouthwatering desserts combine the natural sweetness of strawberries with the satisfying crunch of toppings, nuts, and crumbs. From classic cakes to creative twists, we’ve got 17 delicious recipes that are sure to impress.
From moist and flavorful pound cakes to show-stopping layer cakes and decadent cheesecakes, our strawberry crunch cake recipes offer something for everyone. Whether you’re a seasoned baker or just looking for a sweet treat to brighten up your day, these recipes are sure to delight. So go ahead, get baking, and indulge in the sweet and satisfying taste of strawberry crunch!
Classic Strawberry Crunch Cake with Golden Oreo Crust
Elevate your dessert game with this sweet and crunchy masterpiece, featuring a golden Oreo crust and a fluffy strawberry cake filled with crunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 2 cups sliced strawberries
– 1 cup crushed Golden Oreos (about 20-25 cookies)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch springform pan.
2. Prepare the crust by crushing Oreos in a food processor until fine crumbs form. Mix with melted butter until combined. Press into prepared pan.
3. In a separate bowl, whisk together dry ingredients. Add softened butter and mix until smooth.
4. Beat in eggs one at a time, followed by milk.
5. Fold in sliced strawberries.
6. Pour batter over crust and bake for 40-45 minutes or until a toothpick comes out clean.
7. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: approximately 1 hour
Strawberry Shortcake Crunch Cake with Fresh Cream
This sweet treat combines the freshness of strawberries with the crunch of shortcake and the richness of fresh cream. Perfect for a summer dessert or special occasion, this cake is sure to delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 cups sliced strawberries
– 1 cup heavy cream
– 1 cup crushed shortcake biscuits (about 6-8 biscuits)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined.
3. Beat in eggs one at a time. Fold in sliced strawberries.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 40-45 minutes or until toothpick comes out clean.
6. Allow cake to cool completely. Top with fresh whipped cream and crushed shortcake biscuits.
Cooking Time: 40-45 minutes
Strawberry Cheesecake Crunch with Graham Cracker Topping
Get ready for a sweet treat that combines the freshness of strawberries with the richness of cheesecake and the crunch of graham crackers. This recipe is perfect for satisfying your dessert cravings.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup strawberry puree
– 1 cup heavy cream
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs and sugar in a bowl. Add melted butter and stir until combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
5. Fold in strawberry puree and heavy cream.
6. Pour cheesecake batter over graham cracker crust.
7. Bake for 45-50 minutes or until the edges are set.
8. Allow to cool completely before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Strawberry Crunch Icebox Cake with Whipped Layers
This refreshing dessert is perfect for warm weather gatherings. Layers of sweet strawberries, crunchy cookies, and whipped cream come together to create a show-stopping icebox cake.
Ingredients:
– 1 1/2 cups heavy whipping cream
– 3 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– 1 cup sliced strawberries
– 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
– 1/4 cup unsalted butter, softened
Instructions:
1. In a large bowl, whip heavy whipping cream and granulated sugar until stiff peaks form.
2. Fold in vanilla extract.
3. In a separate bowl, mix sliced strawberries with crushed cookies and softened butter.
4. In a 9×13-inch dish, create a layer of whipped cream.
5. Top with strawberry-crunch mixture, spreading evenly.
6. Repeat layers two more times, finishing with whipped cream on top.
7. Refrigerate for at least 3 hours or overnight.
Cooking Time: None
Vegan Strawberry Crunch Cake with Coconut Topping
Enjoy a sweet and satisfying dessert with this vegan strawberry crunch cake, topped with a creamy coconut delight. Perfect for special occasions or just a treat for yourself!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup maple syrup
– 1/2 cup non-dairy milk
– 1/4 cup coconut oil, melted
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup sliced strawberries
– Coconut topping (see below)
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. Add non-dairy milk, melted coconut oil, and maple syrup; stir until combined.
4. Fold in sliced strawberries.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick comes out clean.
7. Let cool completely before topping with coconut topping (see below).
Coconut Topping:
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons non-dairy whipped cream or coconut cream
– 1 tablespoon maple syrup
Combine all ingredients in a bowl and mix until smooth. Spread over cooled cake.
Cooking Time: 40-45 minutes
Strawberry Crunch Pound Cake with Crumbly Streusel
A sweet and satisfying dessert that combines the richness of pound cake with the freshness of strawberries and a crunchy streusel topping.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 1 cup hulled and sliced strawberries
– 1/2 cup streusel topping (see below)
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, and baking powder. Add softened butter and mix until a dough forms.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Fold in sliced strawberries.
5. Pour batter into prepared loaf pan and top with streusel topping (see below).
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Gluten-Free Strawberry Crunch Cake with Almond Flour
This scrumptious cake is perfect for those looking for a gluten-free dessert option. With the sweetness of strawberries and crunch from chopped nuts, this cake is sure to please.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup hulled and sliced strawberries
– 1/2 cup chopped almonds
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together almond flour and sugar.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Fold in sliced strawberries and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Stir in chopped almonds.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
Cooking Time: 30-35 minutes
Strawberry Crunch Cupcakes with Crushed Cookie Frosting
These sweet treats combine fresh strawberries with crunchy cookie crumbs and creamy frosting for a delightful dessert experience.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup whole milk
– 2 cups hulled and sliced strawberries
– 1/2 cup crushed chocolate sandwich cookies (e.g., Oreos)
– Crushed cookie frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, egg, and milk; mix until smooth.
4. Fold in sliced strawberries and crushed cookies.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Crushed Cookie Frosting:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2-3 crushed chocolate sandwich cookies (e.g., Oreos)
Mix powdered sugar and softened butter until smooth. Add crushed cookies and mix until combined.
Strawberry Crunch Bundt Cake with Lemon Glaze
This moist and flavorful cake is packed with sweet strawberries and crunchy pecans, topped off with a bright and citrusy lemon glaze. Perfect for springtime celebrations or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 cups hulled and sliced strawberries
– 1/2 cup chopped pecans
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Fold in sliced strawberries and chopped pecans.
6. Pour batter into prepared pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before glazing with Lemon Glaze (see below).
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth and drizzle over cooled cake.
Strawberry Crunch Layer Cake with Cream Cheese Frosting
This delightful layer cake combines sweet strawberries with a crunchy texture and a tangy cream cheese frosting, making it the perfect treat for any occasion.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups whole milk
– 2 cups hulled and sliced strawberries
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Whisk together dry ingredients in a medium bowl. In a large bowl, combine milk, eggs, and melted butter. Add sliced strawberries and whisk until smooth.
3. Gradually add dry ingredients to wet ingredients, whisking until just combined.
4. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Allow cakes to cool completely before frosting with cream cheese frosting (recipe below).
6. Cream cheese frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
Cooking Time: 75-90 minutes
Strawberry Crunch Angel Food Cake with Berry Compote
Elevate your dessert game with this sweet and tangy strawberry angel food cake, topped with a crunchy streusel topping and served with a fresh berry compote.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup egg whites
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup hulled and sliced strawberries
– Streusel topping (see below)
For the compote:
– 2 cups mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 2 tablespoons honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare cake according to package instructions.
3. Top with streusel topping and bake for 40-45 minutes or until golden brown.
4. Allow cake to cool completely before serving.
5. Combine compote ingredients in a saucepan and simmer over medium heat until berries release their juice and the mixture thickens slightly.
6. Serve warm berry compote alongside the cooled angel food cake.
Cooking Time: 40-45 minutes for the cake, 10-15 minutes for the compote.
Strawberry Crunch Dump Cake with Instant Pudding Mix
This sweet treat combines fresh strawberries with a crunchy topping and a creamy pudding mix, making it a delightful dessert for any occasion. With only a few ingredients and minimal effort, you can have this delicious cake ready in no time!
Ingredients:
– 1 (16 oz) package instant strawberry pudding mix
– 1 cup heavy whipping cream
– 1 cup sliced strawberries
– 1/2 cup granola or crushed cookies
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine pudding mix and heavy whipping cream. Mix until smooth and creamy.
3. Arrange sliced strawberries in a 9×13 inch baking dish.
4. Pour pudding mixture over strawberries.
5. Sprinkle granola or crushed cookies evenly over the top.
6. Drizzle melted butter over the granola layer.
7. Bake for 35-40 minutes, or until the crust is golden brown.
Cooking Time: 35-40 minutes
Strawberry Crunch Coffee Cake with Cinnamon Swirl
Sweeten up your morning with this scrumptious coffee cake, bursting with fresh strawberries and a crunchy cinnamon swirl. Perfect for a weekend breakfast or brunch, this recipe is sure to satisfy your cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 cups sliced strawberries
– 1/2 cup brown sugar
– 1/2 cup rolled oats
– 1 tablespoon cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine milk, eggs, and softened butter. Add dry ingredients and whisk until smooth.
4. Fold in sliced strawberries.
5. Pour batter into prepared baking dish.
6. Mix brown sugar, rolled oats, and cinnamon. Sprinkle evenly over batter.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Strawberry Crunch Poke Cake with Sweetened Condensed Milk
This show-stopping poke cake combines the sweetness of strawberries and sweetened condensed milk with a crunchy texture from crushed graham crackers. Perfect for special occasions or just because.
Ingredients:
– 1 package of white cake mix
– 2 cups of water
– 1/4 cup of unsalted butter, melted
– 1 can of sweetened condensed milk (14 oz)
– 1 cup of sliced strawberries
– 1/4 cup of crushed graham crackers
– Whipped cream or additional sliced strawberries for serving (optional)
Instructions:
1. Preheat oven to 350°F. Prepare the cake mix according to package instructions using water and melted butter.
2. Bake the cake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely.
3. Poke holes all over the cake using a fork or skewer.
4. Pour the sweetened condensed milk evenly over the cake, making sure to fill the holes.
5. Top with sliced strawberries and crushed graham crackers.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes (cake) + chilling time
Strawberry Crunch Mini Cakes with White Chocolate Drizzle
Elevate your snack game with these scrumptious Strawberry Crunch Mini Cakes topped with a rich White Chocolate Drizzle. Perfect for parties, potlucks, or just because.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup whole milk
– 2 cups hulled and sliced strawberries
– 1/2 cup crunchy oat topping (e.g., Nature’s Path Organic Flax Plus)
– White chocolate chips or chopped white chocolate for drizzling
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, egg, and milk; mix until smooth.
4. Fold in sliced strawberries and crunchy oat topping.
5. Divide batter evenly among mini muffin cups.
6. Bake for 18-20 minutes or until toothpick comes out clean.
7. Allow cakes to cool completely before drizzling with melted white chocolate.
Cooking Time: 18-20 minutes
Strawberry Crunch Sheet Cake with Vanilla Buttercream
This refreshing sheet cake combines sweet strawberries with a crunchy oat topping and creamy vanilla buttercream frosting, perfect for springtime celebrations or potlucks.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups whole milk
– 2 cups sliced strawberries
For the topping:
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 6 tablespoons unsalted butter, melted
For the frosting:
– 2 cups powdered sugar
– 1/2 cup unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined.
3. Beat in eggs, milk, and sliced strawberries.
4. Pour batter into prepared pan and smooth top.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. While cake is baking, prepare topping by mixing oats, brown sugar, cinnamon, and nutmeg. Stir in melted butter.
7. Remove cake from oven and sprinkle with topping.
8. Allow cake to cool completely before spreading vanilla buttercream frosting.
Cooking Time: 25-30 minutes
Strawberry Crunch Cake Trifle with Layers of Custard
Elevate your dessert game with this show-stopping trifle featuring layers of moist strawberry cake, crunchy streusel topping, and creamy custard.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 2 cups hulled and sliced strawberries
– 1/2 cup streusel topping (see below)
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
Streusel Topping:
– 1/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Prepare the cake by whisking together flour, sugar, baking powder, and salt. Add softened butter, eggs, and milk; whisk until smooth. Pour into prepared dish and bake for 30-35 minutes or until golden brown.
3. Assemble the trifle by spreading a layer of custard (see below), followed by cake, strawberries, and streusel topping. Repeat two more times, finishing with custard on top.
4. Chill in refrigerator for at least 2 hours before serving.
Custard:
1. In a medium saucepan, combine heavy cream, sugar, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon.
Summary
Get ready to indulge in the sweet and crunchy world of strawberry cakes! This article presents 17 irresistible recipes that combine the freshness of strawberries with the satisfying crunch of various textures. From classic pound cake to innovative icebox cake, and from cheesecake to coffee cake, these delicious desserts are sure to satisfy your cravings. Whether you’re a fan of vegan or gluten-free options, there’s something for everyone in this collection of strawberry crunch cakes. So go ahead, get baking, and indulge in the sweet life!
