Dessertsbellyfull5.0
Strawberry Crunch Cake
This Strawberry Crunch Cake recipe is inspired by the classic Good Humor strawberry shortcake ice cream bars you got as a kid!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
📝 Preparation Steps
1
Make the cake: Preheat oven to 350F. Coat a 9x13 inch baking dish with nonstick spray. Prepare the cake according to package directions. Let cool completely before frosting.
2
Make the frosting: With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat 1 cup of softened butter on medium speed for about ⏱️ 2 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt, until combined and smooth. Add in 4 cups powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended. Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. (Frosting should be light and fluffy, and easily spreadable, but hold its shape.)
vanilla extract1 tablespoonteaspoon salt1/4powdered sugar4 cups
3
Make the topping: Add 12 Golden Oreo cookies (without the cream filling) and 1 cup freeze-dried strawberries to a Ziploc bag; crush with a rolling pin until you get pea size crumbs.
freeze-dried strawberries1 cup
4
Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.
5
Spread the frosting on top of the cake in an even layer
6
Sprinkle the crunch mix evenly over the frosting.
7
Slice, serve, and enjoy!
Nutrition Facts
calories
691 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
75 g
sodium Content
359 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
94 mg
carbohydrate Content
96 g
saturated Fat Content
16 g
unsaturated Fat Content
13 g
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