This Strawberry Crunch Cake is the perfect combination of convenience and flavor! It’s a semi-homemade recipe that combines a box of standard white cake mix with the lively flavors of strawberry gelatin. It’s a hit at every gathering, making it the perfect choice of dessert that I can whip up in no time!
The simplicity of this recipe is what truly sets it apart. The ease of using a cake mix paired with the robust strawberry flavor makes this an ideal quick dessert. It’s especially loved during summer when topped with fresh whipped cream and ripe strawberries. My family loves this cake so much (especially the kids), and it’s a great option when I need a dessert in a snap.
If you’re looking for more easy and tasty desserts, I have more dessert options for you to try. This Lime Jello Poke Cake and Watermelon Cupcakes are fun, summer-inspired treats. If you love strawberries, check out this Strawberry Rhubarb Pie. And if you’re a fan of citrus flavors, don’t miss the Lemon Cheesecake Loaf that has a swirl of cheesecake in it, and the easy no-bake Orange Creamsicle Cheesecake that truly tastes like summer!
Why This Recipe Works
- It’s Super Easy: This cake uses a box of cake mix, which means it’s simple to whip up. No fancy baking skills are required here, just follow the box instructions and you’re halfway there!
- No-fail Recipe: Using a cake mix makes this recipe practically foolproof.
- Customizable: This cake is fun as it is, but you can totally make it your own. Serve it without any extras, or add more strawberries, a dollop of whipped cream, or even some white chocolate drizzles!
- White Cake Mix: I used Betty Crocker’s Super Moist White Cake Mix for this recipe. However, any brand of white cake mix will do. This is our main shortcut, it guarantees a moist and fluffy cake without much effort.
- Strawberry Jello Mix: This is what gives our cake that vibrant strawberry flavor. I’ve used the Jello brand in this recipe, but feel free to substitute with any brand of strawberry gelatin you prefer.
- Heavy Whipping Cream: Adds richness and creaminess to the frosting. Make sure it’s cold before whipping for best results.
- Powdered Sugar: Sweetens the whipped cream and helps stabilize it.
- Vanilla Extract: A little bit enhances the flavors of the other ingredients.
- Golden Oreos: Crushed to crumbs, these cookies make a wonderful crunchy topping for our cake. If you can’t find Golden Oreos, any vanilla sandwich cookie would work.
- Butter: Melted and mixed with the cookie crumbs, it helps them hold together and stick to the cake.
- Optional Toppings: For serving, add a dollop of whipped cream and some fresh strawberries. Not only do they make the cake look prettier, but they also add a fresh and light contrast to the rich cake.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Strawberry Crunch Cake
- Prep work: Start by preheating your oven to 350°F (180°C). You’ll also want to grab a 9×13 inch pan and lightly spray it with baking spray.
- Mix the cake batter: Now the fun part. Take your white cake mix and whip it up following the package instructions (add water, egg, etc). Once it’s nice and smooth, stir in a packet of strawberry jello mix. This will give the cake a lovely pink hue and an extra punch of strawberry flavor.
- Bake the cake: Pour that beautiful pink batter into your prepped pan and pop it into the oven. Let it bake for around 30-35 minutes. You’ll know it’s ready when the top is lightly golden and a toothpick inserted in the center comes out clean. Patience is key here, let the cake cool completely before moving onto the frosting step.
- Prepare the frosting: While the cake is cooling, get going on the frosting. Beat cold heavy whipping cream until you see stiff peaks forming. This is what gives the frosting its body. Add powdered sugar and a dash of vanilla extract, and beat it again just until it’s just combined. Too much beating at this stage can make your frosting runny, so take care.
- Frost the cake: Once the cake is completely cool, you can frost it. Don’t be shy with the frosting, it really adds to the cake’s overall richness and flavor.
- Prepare the topping: Here comes the crunch! Add your Golden Oreos to a food processor (or a ziptop bag if you prefer the hand-crushing method). You want them crushed to crumbs. Mix these crumbs with melted butter and another packet of strawberry jello mix. This creates a slightly tangy, crunchy topping that contrasts so well with the soft cake and creamy frosting.
- Finish it off: Sprinkle that strawberry crunch all over your frosted cake. If you’re feeling a bit fancy, you can top it all off with some whipped cream and fresh strawberries before serving.
Tips For Making Strawberry Crunch Cake
- Cold Heavy Cream: Ensure that the heavy whipping cream is cold before you start to beat it. This helps it whip up nicely and hold its shape.
- Allow the Cake to Cool! The cake should be completely cooled before you add the frosting. If the cake is warm, the frosting may melt and slide off.
- Crushing Oreos: When crushing the Golden Oreos, you can use a food processor or place them in a ziptop bag and crush with a rolling pin. The goal is to get them to a crumb consistency.
- When adding the strawberry jello mix to the batter and the cookie crumbs, make sure it’s well combined for an even flavor distribution.
- Variations: You can try different flavors of jello and Oreo cookies for a different twist on this cake. For example, you could use raspberry jello and chocolate Oreos for a chocolate raspberry crunch cake.
Yes, you absolutely can! This recipe is versatile, so feel free to experiment with other flavors like raspberry, lemon, or even peach.
No worries! You can also use two 8 or 9-inch round cake pans, just adjust the baking time as needed. Keep an eye on the cakes, and when they’re golden and a toothpick comes out clean, they’re done.
Yes, this cake can be made a day ahead. Just keep it in the fridge, and it might even taste better as the flavors meld together. However, if you’re making it ahead, it’s best to add the crunchy topping just before serving so it keeps its crunch.
If you have leftover strawberry crunch cake, store it in the refrigerator in an airtight container. It will last for up to 5 days when properly stored.
I really hope you get a chance to try this easy cake recipe soon. I think you’ll find that it’s the perfect easy dessert to serve up all summer long. And when you do make it, be sure to leave a comment below and let me know what you think! Also, don’t forget to pin this recipe on Pinterest so you can share it with all your friends.
Strawberry Crunch Cake Recipe
- 1 15.25 oz box white cake mix plus ingredients listed on the box (usually water, oil, eggs)
- 2 3 oz packets strawberry gelatin such as Jello
- 2 cups heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 22 golden Oreos
- ¼ cup unsalted butter melted
- Whipped cream and fresh strawberries for serving
- Preheat your oven to 350°F (180°C). Prepare a 9×13 inch baking pan by spraying it with non-stick spray.
- In a large mixing bowl, prepare the cake mix batter as per the instructions on the package. Add in one packet of strawberry jello mix and whisk until well combined.
- Transfer the cake batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, beat the cold heavy whipping cream in a bowl until stiff peaks form. Add the powdered sugar and vanilla extract and mix until well combined.
- Once the cake has cooled, spread the frosting evenly over the cake.
- For the crunch topping, pulse the golden Oreos in a food processor until you achieve a crumbly texture. Alternatively, you can place the cookies in a ziploc bag and crush them using a rolling pin or by hand.
- Add the melted butter and the remaining packet of strawberry jello mix to the cookie crumbs and mix well.
- Sprinkle the cookie crumb mixture evenly over the frosted cake.
- Serve as is or top with whipped cream and fresh strawberries, if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.