Easy Strawberry Crunch Cake
Strawberry crunch cake is a twist on the classic strawberry shortcake ice cream bars. I took all the iconic flavors of the popular ice cream bars - sweet strawberry, creamy vanilla, and strawberry crunch topping - and turned them into a cake!
Servings: 16 servings
Ingredients
Cake
- 4 large eggs
- 1 cup (226g) unsalted butter melted, 2 sticks
- 1 ¼ cup (295ml) milk
- 1 box strawberry jello 3 oz
- 15.25 oz strawberry cake mix
Frosting
- 1 ½ cups (339g) unsalted butter room temperature, 3 sticks
- 1 tsp vanilla extract
- 2-3 cups (227-339g) powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
Topping
- 2 ½ cups Nilla Wafers
- 1 cup Freeze dried strawberries equal to 1 oz
- 4 Tbsp (57g) unsalted butter melted
Instructions
Cake
- Preheat the oven to 350ºF. Spray a 9x13 inch pan with non-stick cooking spray.
- In a mixing bowl combine the eggs, melted butter, milk, strawberry jello powder, and strawberry cake mix. Use an electric mixer to combine.4 large eggs, 1 cup (226g) unsalted butter, 1 ¼ cup (295ml) milk, 1 box strawberry jello, 15.25 oz strawberry cake mix
- Pour the batter into the prepared pan, and bake for 23-28 minutes. Allow the cake to cool completely before adding the frosting.
Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.1 ½ cups (339g) unsalted butter, 1 tsp vanilla extract
- Gradually add the powdered sugar, mixing on low until combined.2-3 cups (227-339g) powdered sugar
- Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.Dash milk or heavy cream if frosting becomes too thick
- Once the cake is cool, spread the frosting over the cake.
- In a ziplock bag combine the nilla wafers and freeze dried strawberries. Zip close and use a rolling pin or similar to crush the mixture.2 ½ cups Nilla Wafers, 1 cup Freeze dried strawberries
- Once the mixture is crushed, add in the melted butter, shake to combine.4 Tbsp (57g) unsalted butter
- Sprinkle the topping mixture evenly over the cake. Slice and serve.
Video
Nutrition
Calories: 637kcal | Carbohydrates: 69g | Protein: 4g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 306mg | Potassium: 268mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1070IU | Vitamin C: 181mg | Calcium: 94mg | Iron: 4mg