Today’s Strawberry Crunch Cake is a decadent Strawberry Layer Cake inspired by the nostalgic flavors of a Good Humour Strawberry Crunch Bar with it’s crunchy crumb coating, vanilla frosting and fluffy strawberry cake layers.

Strawberry Crunch Cake Recipe

I’m definitely showing my age but is anyone else a bit nostalgic for the days when ice cream carts would actually drive through the neighborhood?

Now, I only ever see them at tourist attractions and they are crazy overpriced. One of my favorites used to be Good Humor’s Strawberry Crunch ice cream bars, but I wasn’t about to pay $10 for a single ice cream… but I think today’s dessert recreates the flavors pretty well!

I remember the Strawberry Crunch bars featuring a classic pink and white crunchy crumb exterior that gave way to a fluffy not-quite-ice-cream border with a solid strawberry ice interior.

For this layer cake, we made a classic coffee cake crumble but added dehydrated strawberries instead of cinnamon for a fruity flavor, followed with a classic vanilla frosting and strawberry boxed cake mix. We’ve taken the approachable, nostalgic flavors of a Strawberry Crunch bar and elevated them into an elegant dessert – perfect for birthday cakes, a Valentine’s day treat or summer dessert that the whole family will love.

This strawberry crunch cake is perfect option when you’re craving classic summer flavors but want something a little bit different. The perfect summer dessert for a special occasion – or just as a special treat for your family.

How to store strawberry crunch cake: Can be stored at room temperature for 3 days, or refrigerated for up to 5 days. (Keep in mind that refrigeration will make the crunch coating softer.)

To freeze this strawberry crunch cake, wrap well in plastic wrap before either placing in a ziptop freezer bag, airtight freezer container or wrapping with tinfoil. (You want more than just one layer of protection.) Can be frozen up to a month. 

Strawberry Crunch Cake Ingredients

• Strawberry Cake Mix
• Large Eggs
• Unsalted Butter, softened
• Milk

Cake Crumble Ingredients:

• White Sugar
• Brown Sugar
• Cake Flour
• Baking Powder
• Kosher Salt
• Canola Oil
• Vanilla Extract
• Freeze Dried Strawberry Powder

Vanilla Frosting Ingredients:

• Unsalted Butter, softened
• Powdered Confectioner’s Sugar
• Vanilla Extract
• Heavy Whipping Cream

Scroll down to the printable recipe card for full measurements.

Tip: for a quicker cake crumble option, blitz the strawberry powder with a package of Golden OREOs.

Kitchen Tools You May Find Helpful

• 3 round 9″ cake pans
• 3 10″ round cake board
• Measuring Cups and Spoons
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Large Bowl
• Offset Spatula
• Silicone Baking Mat

How to Make Strawberry Crunch Cake

Preheat oven to 350F.

Grease three 9″ round cake pans and set aside.

Beat together the cake mix, eggs, butter and milk together until combined and smooth.

Divide the cake batter evenly between the three prepared pans.

Bake in the oven for 25 minutes or until a toothpick comes out clean.

Allow to cool completely.

Vanilla Frosting Directions:

Using an electric mixer, beat all ingredients until combined, and then beat an additional 2-4 minutes until the frosting is smooth with stiff peaks.

Cake Crumble Directions:

Line a cookie sheet with parchment paper or a silicone baking mat.

Using an electric mixer, combine the sugar, flour, baking powder and salt until combined.

Gradually mix in the oil and vanilla into the mixture and beat until a crumb consistency.

Spread onto lined cookie sheet and bake for 8 minutes.

Allow to cool completely.

Crumble cooled crumb mixture into bite size pieces, then divide half of the mixture into a bowl.

Mix the freeze dried strawberries into the bowl.

Building the cake:

Remove the cakes from the pans onto the cake boards, then use a cake leveler to remove the tops of the cakes to create an even base for the cakes.

Scoop 2 cups of the vanilla frosting onto one layer and smooth evenly.

Place the second layer on top and repeat frosting, then the third layer, using up the remaining frosting to cover the entire cake.

Press the crumb coat over the entire cake.

Place cake in the fridge to set and harden before cutting in and enjoying.

Pin this Decadent Strawberry Crunch Layer Cake for nostalgic summer treat:

Grab your free printable recipe card for our strawberry crunch layer cake:

I hope your family loves our easy strawberry crunch cake recipe!

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