Strawberry Crunch Cake is a layer cake version of one of my favorite ice cream bars!
Strawberry Crunch Cake
This Strawberry Crunch Cake is a towering four-layer concoction based on my favorite ice cream bar. I’m a big fan of turning my favorite junk foods into amazing, one of a kind desserts. I did it here, with my yummy Raspberry Zinger Cake and again HERE, with my Sno-Ball Brownies. This cake is stunning and delicious, with a nod to the good old days of chasing down the ice cream truck for a Strawberry Crunch Bar.
What’s the Best Mix of Cake and Frosting Flavors for Strawberry Crunch Cake?
- I went with cake mixes here, specifically strawberry and vanilla. This cake has a lot of steps, so I went with the easier option. Whatever you want to do, cake mix or homemade cakes, this cake will be a stunner!
- I made a tangy strawberry frosting and spread that between cake layers. It adds a pretty pop of pastel pink (try saying that 5 times fast) and tastes AMAZING.
- I frosted the whole cake with a sturdy cream cheese frosting. I wanted it to really hold up under the crunch coating. I’m obviously a huge fan of cream cheese in all its forms, so I was excited to use it here!
Wondering How to Make That Strawberry Crunch Coating?
I really wanted that alternating buttery vanilla and tangy strawberry flavor that the Strawberry Crunch ice cream bar has. I was surprised to see that replicating the crunchy ice cream bar coating isn’t terribly difficult — all you need is a few ingredients and a food processor. I pulsed together Golden Oreo’s, shortbread cookies and melted butter first, and then added in dehydrated strawberries until everything was combined and had a crumble type texture.
To apply the crunch coating, I cupped the mixture in my hands and gently pressed the coating into the cream cheese frosting. I worked my way across the top and all the way around the cake until totally coated. This was the easiest method I found. If you found a different way to apply, I’d love for you to share in the comments!
Craving Even More Strawberry Desserts?
- 2 (8 inch round) French vanilla cake layers, baked and cooled
- 2 (8 inch round) strawberry cake layers, baked and cooled
- Strawberry Crunch:
- 12 Golden Oreo cookies
- 12 shortbread cookies (I used Lorna Doone)
- 3 Tablespoons salted butter, melted
- 1 cup freeze dried strawberries
- Strawberry frosting:
- 1 cup salted butter, softened
- 2 Tablespoons heavy cream
- 1 cup frozen strawberries, thawed and pureed (alternatively, you could use fresh)
- 4 cups powdered sugar
- Cream cheese frosting:
- 4 oz cream cheese, softened
- 1/2 cup salted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- In the bowl of your food processor, pulse Golden Oreos and shortbread cookies until they are in coarse crumbs. Add melted butter and pulse until combined. Add freeze-dried strawberries and pulse until combined.
- In the bowl of your mixer, beat butter on medium speed until smooth. Add heavy cream and strawberry puree, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute.
- Place one strawberry cake layer on a plate and frost generously with 1/3 of strawberry frosting. Repeat, alternating layers until assembled.
- In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add heavy cream and vanilla, mixing on medium-low and scraping the sides of the bowl as needed until combined. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost the outside of the cake (don't worry if it doesn't look perfect -- you'll cover it all in crumbs)
- Add strawberry crunch: Cupping some of the crumb mixture in your hand, work your way around the cake, gently pressing the crumb mixture into the frosting. Repeat until entire top and sides of cake is covered in crumbs.
Store uneaten cake in the refrigerator.
Enjoy and have a great day!