Inspired by my childhood favorite ice cream bar, this Strawberry Crunch Cake is made up of my go-to strawberry and vanilla cake layers, strawberry crunch filling, whipped vanilla buttercream, and is covered in a shortbread cookie strawberry crunch. It’s completely homemade, moist and so darn tasty you won’t want to stop eating it.
It’s a summer cake worthy of your reliving childhood memories. It’s so good and perfect for the strawberry lover in your life! I’m a big, big fan and I hope you love it as much as we did!
Every single layer is full of flavor and brings out the perfect strawberry and vanilla flavor in every bite. And I love how the two layers of cake compliment each other with different flavors. I could not love this Strawberry Crunchy Layer Cake more!
For Vanilla Cake Layer:
1 box vanilla cake mix
1 cup water
⅓ cup vegetable oil
1 tsp vanilla extract
For Strawberry Cake Layers:
2 tsp vanilla extract
2 boxes strawberry cake mix
⅔ cups vegetable oil
2 cups water
6 tbsp heavy whipping cream
2 cups unsalted butter, room temperature
1 tbsp vanilla extract
8 cups powdered sugar
For Strawberry Crumbles:
3 tbsp unsalted butter, melted
2 (8-ounce) pkg freeze-dried strawberries
2 cups vanilla wafers
6 to 8 strawberries
FOR THE CAKE:
Preheat your oven to 350 degrees F. Prepare 3 round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper, and spraying the parchment paper with the non-stick spray as well. Set aside.
Add the vanilla cake batter with 1 cup water, ⅓ cup vegetable oil, 1 egg, and 1 teaspoon vanilla extract in a large bowl. Mix well to combine.
Pour the vanilla mix into one of the prepared cake pans.
In a large mixing bowl, add the two strawberry cake mixes with 2 cups water, ⅔ cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract. Mix together until all the ingredíєnts are thoroughly incorporated.
Divide the batter evenly between the remaining two cake pans.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool.
FOR THE FROSTING:
In the bowl of a stand mixer, beat together the butter and ½ of the powdered sugar for 2 minutes until light and fluffy.
With the mixer on high speed, gradually the remaining powdered sugar, vanilla extract, and heavy cream and mix for 7 minutes until smooth.
FOR STRAWBERRY CRUNCH:
In a food processor or blender, pulse the freeze-dried strawberries and vanilla wafers until they are crumbs. Add the melted butter and mix until combined.
Place one strawberry cake onto a cake board. Spread an even layer of buttercream over the cake layer.
Place a vanilla cake layer on top of the buttercream and spread another layer of buttercream over the vanilla cake layer. And then place the final strawberry cake layer on top.
Cover the entire cake with an even layer of buttercream.
Then scoop the crumbles with your hand and press them on the sides to evenly coat them.
Continue scooping and pressing crumbs onto the cake’s top until cover the entire cake in the crumbs.
Pipe dollops of buttercream around the top of the cake and fresh strawberries on top of each dollop.