Easy Strawberry Crunch Cake

This delightful Strawberry Crunch Cake is a perfect blend of sweet strawberry flavor and a crunchy topping. It’s a simple yet impressive dessert that’s sure to be a hit at any gathering.

Ingredients:

For the Cake:

• 4 large eggs
• 1 cup unsalted butter, melted (2 sticks)
• 1 ¼ cup milk
• 1 box strawberry jello (3 oz)
• 15.25 oz strawberry cake mix

For the Frosting:

• 3 sticks unsalted butter, room temperature (1 ½ cups)
• 1 tsp vanilla extract
• 2-3 cups powdered sugar
• Dash of milk or heavy cream (if frosting becomes too thick)

For the Crunch Topping:

• 2 ½ cups Nilla Wafers
• 1 cup freeze-dried strawberries (equal to 1 oz)
• 4 tbsp unsalted butter, melted

Directions:

1. Preheat the Oven: Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.

2. Prepare the Cake: In a mixing bowl, combine the eggs, melted butter, milk, strawberry jello powder, and strawberry cake mix. Use an electric mixer to combine until smooth.

3. Bake the Cake: Pour the batter into the prepared pan and bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

4. Prepare the Frosting: In a mixing bowl, combine the room temperature butter and vanilla extract. Beat using an electric mixer until fluffy, about 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. Taste and adjust the sweetness as desired. If the frosting becomes too thick, add a dash of milk or heavy cream to reach the desired consistency.

5. Frost the Cake: Once the cake is cool, spread the frosting evenly over the top.

6. Prepare the Crunch Topping: In a ziplock bag, combine the Nilla Wafers and freeze-dried strawberries. Seal the bag and use a rolling pin to crush the mixture into small pieces. Add the melted butter to the bag, reseal, and shake to combine.

7. Finish the Cake: Sprinkle the topping mixture evenly over the frosted cake. Slice and serve.

Prep Time: 15 minutes | Cooking Time: 23-28 minutes | Total Time: 38-43 minutes | Servings: 16

Serving and Storage Tips:

Serving Tips:

• Presentation: For a beautiful presentation, garnish each slice with fresh strawberries and a sprig of mint.
• Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the strawberry flavor.
• Occasions: This cake is perfect for birthdays, summer parties, or any festive occasion where a delightful dessert is needed.

Storage Tips:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The crunchy topping may soften slightly, but the cake will still be delicious.
• Freezing: You can freeze the cake for up to 3 months. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
• Room Temperature: If you plan to serve the cake within 1-2 days, it can be kept at room temperature in an airtight container. However, refrigeration is recommended to keep the frosting fresh.

Variations:

1. Lemon Strawberry Crunch Cake: Swap out the strawberry jello and cake mix for lemon-flavored ones. Add a bit of lemon zest to the frosting for a zesty twist.

2. Chocolate Strawberry Crunch Cake: Use chocolate cake mix and chocolate pudding instead of strawberry. The chocolate and strawberry combination is always a hit.

3. Mixed Berry Crunch Cake: Replace the freeze-dried strawberries in the crunch topping with a mix of freeze-dried berries like blueberries, raspberries, and strawberries.

4. Cream Cheese Frosting: Instead of the butter frosting, use a cream cheese frosting for a tangy contrast to the sweet cake. Combine 1 block of cream cheese (8 oz), 1 stick of butter, 1 tsp vanilla, and 2-3 cups powdered sugar.

5. Gluten-Free Version: Use a gluten-free cake mix and gluten-free cookies for the crunch topping to accommodate dietary restrictions without sacrificing flavor.

6. Vegan Strawberry Crunch Cake: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use vegan butter, and opt for a dairy-free milk like almond or soy milk.

7. Strawberry Shortcake Crunch Cake: Layer the cake with fresh strawberries and whipped cream between the layers for a shortcake-inspired treat.

8. Strawberry Lemonade Cake: Combine the flavors of strawberry and lemonade by adding a bit of lemon juice and zest to the cake batter. Top with a lemon-flavored frosting.

9. Strawberry Cheesecake Crunch Cake: Add a layer of cheesecake filling between two layers of the strawberry cake. Use a graham cracker and freeze-dried strawberry crunch topping for a twist.

10. Strawberry Banana Crunch Cake: Add mashed bananas to the cake batter for a fruity twist. Top with a banana-flavored frosting and the strawberry crunch topping.

11. Almond Strawberry Crunch Cake: Add almond extract to the cake batter and frosting for a nutty flavor. Use crushed almond cookies and freeze-dried strawberries for the topping.

12. Strawberry Coconut Crunch Cake: Incorporate shredded coconut into the cake batter and use a coconut-flavored frosting. Add coconut flakes to the crunch topping for extra texture.

13. Caramel Strawberry Crunch Cake: Drizzle caramel sauce over the frosted cake before adding the crunch topping. Use caramel-flavored cookies for a rich, sweet variation.

14. Strawberry Mint Crunch Cake: Add fresh mint leaves to the cake batter and frosting for a refreshing flavor. Use a mint-flavored cookie for the crunch topping.

15. Peanut Butter Strawberry Crunch Cake: Incorporate peanut butter into the cake batter and frosting. Use crushed peanut butter cookies and freeze-dried strawberries for the topping.

FAQs:

1. Can I use fresh strawberries instead of freeze-dried strawberries for the topping?

• Yes, you can use fresh strawberries, but keep in mind that they may not provide the same crunchy texture as freeze-dried strawberries. You can dehydrate fresh strawberries or use dried strawberries as an alternative.

2. Can I make the cake ahead of time?

• Yes, you can bake the cake and prepare the frosting a day in advance. Store them separately in the refrigerator and assemble them with the crunch topping on the day you plan to serve it.

3. Can I use a different type of cookie for the crunch topping?

• Absolutely! Feel free to experiment with different cookies like graham crackers, shortbread, or even chocolate wafers for a unique twist on the crunch topping.

4. How can I make the cake moister?

• For an extra moist cake, you can add a small package of instant pudding mix (strawberry or vanilla flavor) to the cake batter. Additionally, ensure not to overbake the cake to retain its moisture.

5. Can I use store-bought frosting instead of making my own?

• Yes, you can use store-bought frosting for convenience. However, homemade frosting tends to have a richer flavor and smoother texture.

6. How do I prevent the frosting from becoming too thick?

• If the frosting becomes too thick, add a small amount of milk or heavy cream, a teaspoon at a time, until it reaches the desired consistency. Be careful not to add too much liquid at once.

7. Can I add food coloring to the cake or frosting?

• Yes, you can add food coloring to either the cake batter or frosting to achieve a more vibrant color. Gel food coloring works best as it doesn’t alter the consistency of the batter or frosting.

8. Is it possible to make this cake without eggs?

• Yes, you can replace the eggs with egg substitutes like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers.

9. Can I use butter alternatives in the recipe?

• Yes, you can use margarine or plant-based butter alternatives if you prefer or need a dairy-free option. Ensure they are suitable for baking.

10. How can I transport this cake without ruining the topping?

• To transport the cake, it’s best to keep the cake and the crunch topping separate until you reach your destination. Once there, sprinkle the crunch topping over the frosting just before serving.