Strawberry Crunch Cake

5 from 1 vote

This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: strawberry cake, Strawberry Crunch Cake

Servings: Servings

Author: Alyssa Rivers

Ingredients

Cake

1 box strawberry cake mix
1 (3 ounce) box strawberry jello
4 eggs
½ cup vegetable oil
1 cup milk (1% or 2%)

Crunch Topping

1 dozen golden Oreos (filling removed)
1 ounce freeze dried strawberries

Whipped Topping

8 ounces cream cheese room temperature
2 tablespoons powdered sugar
8 ounces whipped topping, thawed

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking dish with pan spray. Set aside.
Add the cake mix, jello powder, eggs, oil, and milk to a large bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
Add the batter to the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean from the center and the center springs back when lightly pressed on. Let the cake cool completely.
To prepare the topping, beat the cream cheese and powdered sugar in a bowl until smooth. Add ⅓ of the whipped topping and stir until smooth.
Fold in the remaining whipped topping and spread evenly over the top of the cooled cake.
Add the golden Oreos (without the filling) and the freeze-dried strawberries to a large ziplock bag and crush them with a rolling pin. You can crush them as much or as little as you’d like. I like a combination of chunky bits and crumbs. Sprinkle as much or as little as you’d like over the cake. I used about half of the mixture.

Nutrition

QR code

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