Strawberry Crunch Cake

Total Time Prep Time: 30 mins. Cook Time: 30 mins. + cooling
Yield 12 slices
Test Kitchen Approved
Dress up this moist strawberry cake with creamy vanilla frosting and a crunchy topping. Here's how to make a strawberry crunch cake inspired by the nostalgic ice cream treat!

Ingredients

  • CAKE:
  • 2 pounds fresh strawberries
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature, beaten
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • FROSTING:
  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 2 teaspoons vanilla extract
  • CRUNCH TOPPING:
  • 2 cups vanilla wafers
  • 1 cup freeze-dried strawberries

Directions

  1. Place strawberries in a food processor; pulse until smooth. Transfer to a small saucepan; cook over low heat 25-30 minutes or until mixture reduces by half, stirring occasionally. Transfer to a bowl or jar; chill in refrigerator until cool.
  2. Preheat oven to 350°. Place a circular piece of parchment paper in the bottom of 2 8-in. round cake pans. Coat with cooking spray; set aside.
  3. In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
  4. In another large bowl, beat butter and sugar on medium speed until pale and fluffy, 3-4 minutes. Mix in whole eggs, egg white and vanilla extract until combined. Mix in 1/3 of the flour mixture, 1/2 of the milk, and other 1/3 of the flour mixture. Mix in remaining milk and finish with remaining flour mixture until just combined. Fold in cooled strawberry puree.
  5. Divide cake batter into the two prepared cake pans. Bake 28-30 minutes or until a toothpick inserted into the center comes clean. Remove the cakes; allow to cool 15 minutes. Remove cake from cake pans; finish cooling on a wire rack.
  6. In the bowl of a stand mixer fitted with the paddle attachment beat butter until fluffy, 3-5 minutes. Beat in half of the confectioners' sugar, milk and vanilla extract. Gradually mix in remaining confectioners' sugar; whip until fluffy, 2-3 minutes.
  7. Combine vanilla wafers and freeze-dried strawberries in a food processor; pulse into crumbs.
  8. Frost the top of one cake. Stack the other cake on top; frost the top and sides to make a 2-layer cake. Place the cake on a baking sheet. Gently sprinkle and press strawberry crunch topping all over the cake.
This strawberry crunch cake re-creates your childhood favorite Strawberry Shortcake ice cream bars from Good Humor. Fresh strawberries create the first moist layer, which then gets dressed up with creamy vanilla frosting and a crunchy topping for a fun texture in every bite. —Molly Allen, Hood River, Oregon
Recipe Creator

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