Strawberry Crunch Cake
This Strawberry Crunch Cake is a delightful dessert that combines a soft, strawberry-infused cake with a sweet, crunchy topping and a creamy cream cheese frosting. It’s the perfect balance of flavors and textures, making it an irresistible treat for any occasion. Quick and easy to make, this cake is sure to impress your guests and satisfy your sweet cravings! 🍓🍰
Equipment
- 9x13-inch baking pan (or similar size)
- Mixing bowls (small and large)
- Whisk or electric mixer
- Spatula (for spreading)
- Oven (preheated to 350°F/175°C)
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 1 box of yellow cake mix or strawberry cake mix for extra flavor
- 1/2 cup unsalted butter melted
- 1 cup water
- 2 eggs
- 1 cup fresh strawberries pureed
For the Crunch Topping:
- 1 ½ cups crushed Graham crackers or cornflakes for extra crunch
- 1/2 cup butter melted
- 1/4 cup sugar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream optional for extra richness
Instructions
- Preheat the oven to 350°F (175°C) and grease your 9x13-inch pan.
- Prepare the cake batter: In a large bowl, combine the yellow cake mix, melted butter, water, eggs, and pureed strawberries. Mix until smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
- Make the crunch topping: In a separate bowl, combine crushed Graham crackers, melted butter, and sugar. Stir until well combined. Once the cake is cool, spread the crunch topping evenly over the cake.
- Prepare the frosting: In a mixing bowl, beat together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
- Assemble the cake: Spread the cream cheese frosting over the cooled cake, topped with the crunch topping.
- Serve: Cut into squares, serve, and enjoy your delicious Strawberry Crunch Cake!
Notes
- Make it gluten-free: Substitute the cake mix and Graham crackers with gluten-free options.
- Add more flavor: Feel free to swap the yellow cake mix with a strawberry-flavored cake mix for an even more intense strawberry taste.
- For extra richness: Add more heavy cream to the frosting for a silkier texture.
- Cake storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.