Whether you're celebrating a special occasion or craving a sweet dessert, this Strawberry Crunch Cake is a must try! It's the perfect balance of sweetness and crunch.
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Strawberry crunch cake is a delicious dessert that combines strawberries, cake, whipped cream, and granola into one irresistible treat. What makes this cake truly unique is the crunchy twist. A mixture of granola, melted butter, brown sugar, and vanilla extract is sprinkled on top of the whipped cream.
Enjoy it at a special gathering or treating yourself!
Why You'll Love This Recipe
- The use of dehydrated strawberries in the cake batter infuses every bite with a sweet and fruity taste.
- This recipe starts with a white cake mix, which means you'll have a homemade-style dessert without the hassle of measuring and mixing all the ingredients from scratch.
- The addition of fresh strawberries on top adds a pop of color and freshness to the cake.
Ingredients You'll Need
- White Cake Mix: Provides a neutral canvas for the strawberry flavor to shine.
- Dehydrated Strawberries: Roughly chopped and folded into the cake batter.
- Milk: Added to the cake mix to create a moist and tender crumb.
- Granola: Adds a delightful crunch to the cake.
- Butter & Brown Sugar: Combined with the granola to create a caramelized and sweet coating.
- Vanilla Extract: Adds a subtle hint of warmth and enhances the overall flavor profile.
- Whipped Cream: Adds a light and smooth texture to the cake.
- Fresh Strawberries: Sliced and arranged on top of the cake.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 °F and lightly grease a 9x13 inch baking pan.
Step 2: In a large mixing bowl, prepare the cake mix according to the instructions on the box. Once done, fold in the chopped dehydrated strawberries.
Step 3: Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 4: In a separate mixing bowl, combine the granola, melted butter, brown sugar, and vanilla extract. Stir until the mixture is well combined.
Step 5: Spread the whipped cream over the cooled cake, then sprinkle the granola mixture on top.
Step 6: Slice the fresh strawberries and arrange them on top of the cake.
Step 7: Chill the cake in the refrigerator for at least an hour before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- It's important to let the cake cool completely before adding the whipped cream and granola topping. This will prevent the whipped cream from melting and the granola from becoming soggy.
- After assembling the cake with the whipped cream, granola, and fresh strawberries, refrigerate it for at least an hour before serving.
Variations
- Chocolate Strawberry: Add a layer of chocolate ganache between the cake and the whipped cream. You can also sprinkle some chocolate shavings on top of the granola for added chocolate flavor.
- Lemon Strawberry: Add some lemon zest or a splash of lemon juice to the cake batter for a citrus twist. You can also incorporate lemon flavored whipped cream or a drizzle of lemon glaze on top of the cake.
- Berry Medley: Instead of using only strawberries, mix in a variety of fresh berries, such as blueberries, raspberries, and blackberries.
- Strawberry Cheesecake: Prepare a layer of no-bake cheesecake filling and spread it on top of the cake before adding the whipped cream and granola.
Storing & Freezing
Storing: Cover the cake tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: It's best to freeze without the whipped cream topping. The whipped cream may not retain its texture and may become watery when thawed. Wrap the cooled cake with plastic wrap or aluminum foil, then place in an airtight container or freezer safe bag. Store in the freezer for up to 2-3 months.
Thawing: Transfer the cake from the freezer to the refrigerator and allow it to thaw slowly overnight or for a few hours.
Recipe FAQ's
Yes, you can use fresh strawberries instead of dehydrated strawberries in the cake. Chop the fresh strawberries into small pieces and fold them into the cake batter.
Absolutely! If you prefer to make the cake batter from scratch, you can replace the boxed mix with your favorite white cake recipe.
If you prefer not to use granola, you can substitute it with crushed cookies, crushed graham crackers, or even crushed nuts for a different texture and flavor.
More Cake Recipes You'll Love
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Strawberry Crunch Cake
Ingredients
- 15.25 ounces white cake mix including ingredients to make cake
- 1 cup dehydrated strawberries roughly chopped
- 1 cup milk
- 1 cup granola
- ¼ cup unsalted butter melted
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- Fresh strawberries, for topping
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13 inch baking pan.
- In a large mixing bowl, prepare the cake mix according to the instructions on the box. Once done, fold in the chopped dehydrated strawberries.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- In a separate mixing bowl, combine the granola, melted butter, brown sugar, and vanilla extract. Stir until the mixture is well combined.
- Spread the whipped cream over the cooled cake, then sprinkle the granola mixture on top.
- Slice the fresh strawberries and arrange them on top of the cake.
- Chill the cake in the refrigerator for at least an hour before serving.
Notes
- It's important to let the cake cool completely before adding the whipped cream and granola topping. This will prevent the whipped cream from melting and the granola from becoming soggy.
- After assembling the cake with the whipped cream, granola, and fresh strawberries, refrigerate it for at least an hour before serving.
- Storing: Cover the cake tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: It's best to freeze without the whipped cream topping. The whipped cream may not retain its texture and may become watery when thawed. Wrap the cooled cake with plastic wrap or aluminum foil, then place in an airtight container or freezer safe bag. Store in the freezer for up to 2-3 months.
- Thawing: Transfer the cake from the freezer to the refrigerator and allow it to thaw slowly overnight or for a few hours.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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