Inspired by the classic Good Humor strawberry shortcake ice cream bars, this Strawberry Crunch Cake is made with a moist strawberry cake, vanilla icing, and an irresistible crunch topping. It’s super easy to make and every bite reminds me of my childhood!

A slice of strawberry crunch cake on a plate

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Remember as a kid running to the ice cream truck on a super hot day hoping the ice cream man still had your favorite flavor? All my friends always wanted the Drumstick, but I loved the orange creamsicles and the strawberry shortcake dream bars. This strawberry crunch cake recipe is based on the strawberry crunch bars, made with a strawberry cake, vanilla frosting, and an awesome crunch topping. It’s got all the flavors of the ice cream bar and so easy to make! It’s great for a Sunday brunch or potluck.

Helpful Tips

Strawberry cake mix. Be sure to check the ounces listed on the box, as some brands have changed their quantities.
Use homemade cake instead. If you have a homemade strawberry cake recipe that you love, you can use it for this recipe instead of a box mix.
Store-bought frosting shortcut. I make the vanilla buttercream frosting from scratch for this recipe, but feel free to use a container of store-bought vanilla frosting instead.
Golden Oreos – The cream needs to be removed from the center of the cookies.
Freeze-dried strawberries – These can usually be found in the dried fruit section, near the raisins.

Strawberry Crunch Cake

This Strawberry Crunch Cake recipe is inspired by the classic Good Humor strawberry shortcake ice cream bars you got as a kid!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 slices

Ingredients

FOR THE CAKE

1 box (13.25 ounce) strawberry cake mix (see note below)
1 cup water
1/3 cup vegetable oil
3 large eggs

FOR THE FROSTING

1 cup unsalted butter , softened to room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar
2-4 tablespoons heavy whipping cream , room temperature

FOR THE CRUNCH TOPPING

12 Golden Oreos , separated and cream middles removed
1 cup freeze-dried strawberries
4 tablespoons unsalted butter , melted

Instructions

Make the cake: Preheat oven to 350F. Coat a 9×13 inch baking dish with nonstick spray. Prepare the cake according to package directions. Let cool completely before frosting.
Make the frosting: With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat 1 cup of softened butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt, until combined and smooth. Add in 4 cups powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended. Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. (Frosting should be light and fluffy, and easily spreadable, but hold its shape.)
Make the topping: Add 12 Golden Oreo cookies (without the cream filling) and 1 cup freeze-dried strawberries to a Ziploc bag; crush with a rolling pin until you get pea size crumbs.
Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.
Spread the frosting on top of the cake in an even layer
Sprinkle the crunch mix evenly over the frosting.
Slice, serve, and enjoy!

Video

Notes

Cake brands. If you have a 15.25 box add in a 1/2 cup oil instead of 1/3. Feel free to use a homemade strawberry cake, if preferred.

Shortcut frosting. For a shortcut version, you can use a container of store bought vanilla frosting.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: strawberry crunch cake

A strawberry crunch cake in a cake pan with serving spatula

Proper Storage

Room temperature. This strawberry crunch cake can be stored at room temperature for up to 3 days. Just keep it covered tightly.
Fridge. It can also be stored in the fridge for up to a week.
Freezer. To freeze the cake, either freeze the entire cake in the pan tightly wrapped or flash-freeze slices on a baking sheet then wrap each slice tightly in plastic wrap. It will keep up to 3 months. Thaw on the counter or in the fridge.

More Easy Cake Recipes

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