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Strawberry Crunch Cake The Ultimate Nostalgia Dessert

Strawberry Crunch Cake

Rebecca Blumer
This strawberry crunch cake transforms simple ingredients into a nostalgic masterpiece, combining vanilla-strawberry marbled cake with cream cheese frosting and a signature Golden Oreo-strawberry crunch topping.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 420 kcal

Equipment

  • 9x13-inch Pan
  • Mixer
  • Blender
  • Parchment Paper

Ingredients
 

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt

Wet Ingredients

  • 1/2 cup neutral oil (canola or vegetable)
  • 1/2 cup unsalted butter melted and cooled
  • 3 large eggs room temperature
  • 1 cup full-fat sour cream
  • 3/4 cup whole milk
  • 1 tbsp pure vanilla extract
  • 1/2 tsp almond extract (optional)

Strawberry Components

  • 1 cup strawberry puree from about 2 cups fresh strawberries, hulled and blended
  • 2 tbsp strawberry jam or preserves
  • 1–2 drops red or pink gel food coloring (optional for color pop)

Cream Cheese Frosting

  • 8 oz cream cheese cold
  • 1/2 cup unsalted butter room temperature
  • 3 1/2–4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • pinch of salt
  • 2–3 tbsp heavy cream as needed

Strawberry Crunch Topping

  • 24 Golden Oreos about 2 1/2 cups crumbs
  • 1 1/4 cups freeze-dried strawberries
  • 4 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
  • 1/8 tsp salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
  • Blend strawberries into a puree and simmer 5–7 minutes to reduce. Let cool.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, whisk oil, melted butter, eggs, sour cream, milk, vanilla, and almond extract.
  • Combine wet and dry ingredients until just mixed. Divide the batter in half.
  • Fold strawberry puree, jam, and food coloring into one half of the batter.
  • Dollop batters alternately in the pan and swirl with a knife. Bake for 32–38 minutes.
  • Cool in the pan for 15 minutes, then lift to cool completely.
  • Beat butter until creamy, then add cream cheese and beat until smooth. Add sugar, vanilla, salt, and cream as needed.
  • Pulse Golden Oreos and strawberries separately. Mix with sugar, salt, and melted butter until crumbly.
  • Frost the cake, press crunch topping over it, and chill for 15–20 minutes before serving.

Notes

Substitute with boxed mix or adjust ingredients for variations. Keeps best refrigerated for 4–5 days.

Nutrition

Calories: 420kcalCarbohydrates: 56gProtein: 5gFat: 21gSaturated Fat: 11gCholesterol: 75mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 36gVitamin A: 400IUVitamin C: 8mgCalcium: 60mgIron: 2.1mg
Keyword Crunch Cake, Strawberry
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