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    Home » Recipes » Cakes & Cupcakes

    Published: Aug 30, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Strawberry Crunch Cake

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    5 from 9 votes

    Inspired by the strawberry shortcake ice cream bars, this strawberry crunch cake is made up of a fresh strawberry cake, light mascarpone frosting, and homemade strawberry crunch topping. The light pink color of the cake and crunch topping contrasted with the white frosting make this such a fun and unique summer dessert!

    strawberry crunch cake cut into squares.

    This strawberry crunch cake puts a unique spin on a nostalgic summer treat! Whether you're celebrating a birthday, a summer holiday, or just craving strawberries, this cake is what you need to make. Made with juicy strawberries for a fresh & fruity base and paired with creamy mascarpone and Golden Oreos to add some sweet notes of vanilla, this cake is truly a showstopper fit for a crowd.

    For more strawberry cake recipes, try Gluten Free Strawberry Shortcake Cake, White Cake with Strawberries and Mascarpone Frosting, and Roasted Strawberry Icebox Cake.

    Jump to:
    • Why you'll love this strawberry crunch cake
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other summer dessert recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love this strawberry crunch cake

    • Pillowy Soft Cake: This strawberry cake is incredibly soft and fluffy, making it the perfect base for a fresh and fun summer dessert.
    • Creamy Mascarpone Frosting: Mascarpone is light and creamy on its own, but whipped up with a bit of sugar and heavy cream creates an impossibly smooth frosting that's the perfect touch on top of this cake!
    • Nostalgic Strawberry Crumble: The finishing touch on this cake is a super easy, homemade strawberry crumble that tastes just as yummy as those delicious Good Humor strawberry shortcake ice cream bars we all used to eat as kids (and still do).

    Ingredient Notes

    ingredients for the strawberry crunch cake.
    For the strawberry cake
    ingredients for the mascarpone frosting and strawberry crunch topping.
    For the frosting and crunch topping
    • Golden Oreos: I recommend using golden oreo thins for smaller filling to cookie ratio, but you can absolutely use regular golden oreo cookies if you'd like. 
    • Freeze Dried Strawberries: These are incredibly potent and add that sweet strawberry flavor we're looking for!
    • Mascarpone: Mascarpone cheese is similar to cream cheese in texture but lighter in flavor. Be sure to keep it cold before using for the frosting.
    • Heavy Cream: Use cold, high-quality heavy cream.
    • Unsalted Butter: Use high quality European-style butter for best overall flavor.
    • Flour: Use high quality unbleached all-purpose flour best results.
    • Oil: Use a neutral oil like canola or vegetable oil.
    • Eggs: Bring your eggs to room temperature quickly by placing it in a bowl of warm water for 10 minutes.
    • Vanilla: Add a high quality vanilla extract for optimal flavor.

    See recipe card for full information on ingredients and individual quantities.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this strawberry crunch cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    dry ingredients in a glass bowl.
    STEP 1
    butter mixed into dry ingredients in a glass bowl.
    STEP 2

    STEP 1: Mix dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

    STEP 2: Add butter. Cut up the butter into small cubes and add to the dry ingredient mixture. Mix on low speed until it resembles wet sand.

    fully mixed strawberry crunch cake batter in glass bowl.
    STEP 3
    strawberry cake batter spread into baking pan.
    STEP 4

    STEP 3: Add wet ingredients. Add the oil, buttermilk, strawberry purée, eggs, and vanilla, and mix until just combined.

    STEP 4: Pour and bake. Pour the cake batter into the prepared cake pan. Use an offset spatula to spread it into an even layer. Bake for about 30 minutes or until a toothpick inserted comes out clean. Immediately turn the cake out onto a wire rack to cool completely.

    mascarpone frosting whipped in a glass bowl.
    STEP 5
    close up of mascarpone frosting spread onto cake.
    STEP 6

    STEP 5: Make mascarpone frosting. In a large mixing bowl, add the mascarpone and sugar. Use an electric hand mixer to beat on low speed until smooth. Continue mixing on low speed while pouring in the heavy whipping cream in 2-3 additions. Turn the mixer up to medium speed and beat until stiff peaks form. 

    STEP 6: Spread and chill. Once the cake is cool, spread the frosting on top and smooth out into an even layer. Place the cake in the fridge while you make the strawberry crunch topping.

    ingredients for strawberry crunch topping in a food processor.
    STEP 7
    close up of crushed strawberry topping spread onto cake.
    STEP 8

    STEP 7: Make crunch topping. Combine freeze-dried strawberries, Golden Oreo Thins, melted butter, vanilla, and salt in a food processor, and pulse until it turns into pea-sized crumbs.

    STEP 8: Top and serve. Cover the cake with the strawberry crumble topping. When ready to serve, cut it into 24 squares and enjoy!

    Expert Baking Tips

    • To make the strawberry purée... Add fresh strawberries to a blender (or use an immersion blender) to blend them until smooth. 
    • Store leftover cake in the fridge. This frosting needs to be stored in the fridge to last, but it also thickens up into a cheesecake-like consistency! 
    overhead view of strawberry crunch cake cut into squares.

    Recipe FAQs

    Can I make this cake ahead of time?

    This cake stays moist for several days, so it's a great make ahead dessert! Make the cake layer the day before, then wrap it in plastic wrap and store in the fridge. The next day, make the toppings and assemble it just before serving! You can also freeze the cake layer for up to three months. Be sure to let the cake thaw overnight at room temperature.

    Do I have to use a food processor for the crunch topping?

    For ease and simplicity, I would recommend it. But you can also place all of the ingredients in a double lined ziplock bag and use a rolling pin to crush them until they reach the desired crumb size.

    Can I use regular Golden Oreos?

    I recommend using Golden Oreo thins for a smaller filling to cookie ratio, but you can absolutely use regular Golden Oreos if you'd like.

    Storage Tips:

    Store this strawberry crunch cake in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.

    head-on view of strawberry crunch cake cut into squares.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other summer dessert recipes you'll love

    • olive oil lemon cake on white plate.
      Olive Oil Lemon Upside Down Cake
    • strawberry icebox cake with fresh strawberries on top.
      Roasted Strawberry Icebox Cake
    • almond peach galette with a scoop of vanilla ice cream on top.
      Almond Peach Galette
    • piece of chocolate mousse pie on plate.
      No Bake Chocolate Mousse Pie

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    strawberry crunch cake cut into squares.
    5 from 9 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Strawberry Crunch Cake

    Inspired by the strawberry shortcake ice cream bars, this strawberry crunch cake is made up of a fresh strawberry cake, light mascarpone frosting, and homemade strawberry crunch topping. The light pink color of the cake and crunch topping contrasted with the white frosting make this such a fun and unique summer dessert!
    Prep Time 1 hour hr
    Cook Time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Servings24 slices
    Coursecake
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Electric Hand Mixer
    9x13 Cake Pan

    Ingredients

    For the fresh strawberry cake:

    • 360 g (3 cups) all-purpose flour
    • 250 g (1 ¼ cup) granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 113 g (8 tablespoon) unsalted butter, room temp
    • 74 g (¼ cup + 2 tbsp) neutral oil
    • 113 g (½ cup) buttermilk, room temp
    • 340 g (1 ½ cup) strawberry purée
    • 2 eggs, room temp
    • 2 teaspoon vanilla extract

    For the mascarpone frosting:

    • 340 g (1 ½ cup) mascarpone, cold
    • 150 g (¾ cup) granulated sugar
    • 340 g (1 ½ cup) heavy cream, cold

    For the strawberry crunch topping:

    • 236 g (about 32) golden oreo thins
    • 28 g (1 cup) freeze dried strawberries
    • ½ teaspoon kosher salt
    • 56 g (4 tablespoon) unsalted butter, melted
    • 1 teaspoon vanilla extract

    Instructions

    For the fresh strawberry cake:

    • Preheat the oven to 325 degrees F. Line a 9x13 cake pan with parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
    • Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
    • Add the oil, buttermilk, strawberry purée, eggs, and vanilla, and mix until just combined.
    • Pour the cake batter into the prepared cake pan. Use an offset spatula to spread it into an even layer.
    • Bake for about 30 minutes or until a toothpick inserted comes out clean. Immediately turn the cake out onto a wire rack to cool completely.

    For the mascarpone frosting:

    • In a large bowl, add the mascarpone and sugar. Use an electric hand mixer to beat on low speed until smooth.
    • Continue mixing on low speed while pouring in the heavy cream in 2-3 additions. Turn the mixer up to medium speed and beat until stiff peaks form.
    • Once the cake is cool, spread the frosting on top and smooth out into an even layer. Place the cake in the fridge while you make the strawberry crunch topping.

    For the strawberry crunch topping:

    • Combine all ingredients in a food processor, and pulse until it turns into pea-sized crumbs.
    • Cover the cake with the strawberry crunch topping. When ready to serve, cut it into 24 squares and enjoy!

    Notes

    • To make the strawberry purée... Add fresh strawberries to a blender (or use an immersion blender) to blend them until smooth. 
    • Store leftover cake in the fridge. This frosting needs to be stored in the fridge to last, but it also thickens up into a cheesecake-like consistency! 

    Nutrition Facts

    Serving: 1slice | Calories: 375kcal | Carbohydrates: 38g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 260mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 612IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 1mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

    Learn more about me →

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