This strawberry crunch cake recipe is one of my faves to make. I love that you get a mix of vanilla and strawberry pound cake all in one. It’s moist and just melts when you take a bite. Plus the topping has a nice crunch of strawberry golden Oreos. Y’all know I tend to favor all of my pound cakes but this one is really something special. If you love the ice cream bar, you will def love this.
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Strawberry Crunch Cake Ingredients
- Butter, Sugar and Eggs: Make sure the butter and eggs are room temp. I also go with unsalted butter but if you only have salted, just leave the salt out in the batter.
- Cake flour, salt and baking soda: You can make homemade cake flour by removing 2 tablespoons of all purpose flour and replacing with cornstarch and sifting three times. If you prefer a more dense tight crumb, leave out the baking soda.
- Sour Cream and Vanilla: You can also use greek yogurt as a sub for the sour cream. I prefer not using artificial vanilla extract in my cakes.
- Strawberries: I use freeze-dried which you can grab at most grocery stores. Just blend them until fine before adding to the recipe.
- Powdered Sugar: Give it a sift to make sure it won’t end up clumpy before making your icing.
- Milk: Use any milk you have on hand here.
- Golden Oreos & freeze-dried strawberries – I like to use a rolling pin to crush all of these. For the freeze-dried strawberries, you can find them in the dried fruit section of your grocery store or through an online retailer.
How to make Strawberry Crunch Cake
Mix the Batter
Step 1: In the bowl of your stand mixer, add butter and sugar and mix for 3-4 minutes on high speed until pale yellow and fluffy.
Step 2: Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Step 3: Reduce the speed to low, and slowly add flour in two increments, then salt and baking soda. Be careful not to overmix.
Step 4: Lastly, add in sour cream and vanilla, scrape down sides.
Step 5: Mix until just combined and turn off the mixer.
Assemble the Two Batters and Bake
Step 6: Remove half of the batter from the stand mixer and place in a large bowl. Stir in the pink dye and ground strawberries.
Step 7: Mix until evenly combined.
Step 8: Next add the crushed strawberries to give little bits of strawberry all throughout the cake.
Step 9: Don’t over mix.
Step 10: Alternate adding each batter to the prepared pan to get a swirl effect.
Step 11: Gently mix the two batters in a small figure 8 (no need to go overboard as little pops of color and ombré are beautiful!)
Step 12: Bake for 1 hour 10-15 minutes or until an inserted toothpick comes out clean. Cool in pan on a wire rack for 10 minutes, then invert the cake on a serving platter for at least an hour, or until the cake is cool to the touch.
Garnish and Glaze the Cake
Step 13: Whisk ingredients together in a small bowl until smooth.
Step 14: To make the crunch topping, combine freeze-dried strawberries and Oreos in a ziptop bag and crush gently. Pour in melted butter and work into a crumble.
Step 15: Drizzle glaze on top of cooled cake. Sprinkle on top of the glaze before it sets. Slice and serve.
Strawberry Crunch Cake Recipe
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Ingredients
For the Cake
- 1 ½ cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup sour cream room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon pink liquid food coloring optional*
- ½ cup crushed freeze-dried strawberries
For the Glaze
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the Crunch Topping
- 8 Golden Oreos
- ¼ 1.2 ounces cup freeze-dried strawberries
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 325°F and place the rack in the middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray or coat with my Homemade Cake Release.
- In the bowl of your stand mixer, add butter and sugar and mix for 3-4 minutes on high speed until pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Reduce the speed to low, and slowly add flour in two increments, then salt and baking soda. Be careful not to overmix.
- Lastly, add in sour cream and vanilla, scrape down sides and mix until just combined and turn off the mixer.
- Remove half of the batter from the stand mixer and place in a large bowl. Stir in the pink dye and ground strawberries until evenly mixed, followed by the crushed strawberries to give little bits of strawberry all throughout the cake. Do not over mix.
- Alternate adding each batter to the prepared pan to get a swirl effect. Gently mix the two batters in a small figure 8 (no need to go overboard as little pops of color and ombré are beautiful!)
- Bake for 1 hour 10-15 minutes or until an inserted toothpick comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert the cake on a serving platter for at least an hour, or until the cake is cool to the touch.
- For the glaze, whisk ingredients together in a small bowl until smooth. Drizzle glaze on top of cooled cake.
- To make the crunch topping, combine freeze-dried strawberries and Oreos in a ziptop bag and crush gently. Pour in melted butter and work into a crumble. Sprinkle on top of the glaze before it sets. Slice and serve.
Notes
Nutrition
Recipe Tips
- Adding Dye: Pink food dye can be hard to find so either leave it out for a natural pink color or use just a little red to create pink.
- Grind it Up: Add freeze-dried strawberries to a small blender to create a fine powder before using in the recipe.
- Room temp: Make sure the butter, eggs and sour cream are room temp before mixing your batter.
- Grease well: I like to grease my pans with my homemade cake release instead of using baking spray to make sure the cake comes right out.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
You definitely can. I only add a little but if you like a more dense cake, leave it out.
If they aren’t in the grocery store, you can order online or in a serious pinch, replace with strawberry jello powder. This isn’t my fave swap but it works if nothing else is available.
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