Name: Strawberry Crunch Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 Servings
Cuisine: American
Ingredients: 2 boxes Strawberry cake mix; 1 box Vanilla cake mix; 3 cups Water; 9 Eggs; 1 cup Oil; 3 teaspoons Vanilla; 16 ounces Freeze-dried strawberries; 5.5 ounces Nilla wafers; 3 tablespoons butter; Fresh strawberries; 2 cups Butter; 8 cups Powdered sugar; 1 tbsp Pure vanilla extract; 8 tablespoons Heavy cream

If you loved those nostalgic strawberry shortcake ice cream bars as a kid, you’re going to fall head over heels for this Strawberry Crunch Cake recipe. It’s a delightful fusion of moist strawberry cake, creamy vanilla frosting, and a crunchy topping that brings back sweet memories. Perfect for summer gatherings, birthdays, or just because, this cake is as fun to make as it is to eat.

Dessert

1 h 5 m

American

It is a Keeper

March 11, 2026

Itisakeeper.com

From the Cook

1/7

Strawberry Crunch Cake

It is a Keeper Verified

Itisakeeper.com

Ingredients

Warning0 allergens identified

Strawberry Crunch Cake

Cake

2 boxes Strawberry cake mix

1 box Vanilla cake mix

3 cups Water1 cup for each box mix

9 Eggs3 per box mix

1 cup Oil1/3 cup oil per box mix

3 teaspoons Vanilla1 teaspoon per box mix

Strawberry Crunchies

16 ounces Freeze-dried strawberries2 packages

5 ½ ounces Nilla wafers½ box, crushed

3 tablespoons buttermelted

Fresh strawberriesfor garnish

Buttercream

2 cups Buttersoftened

8 cups Powdered sugar

1 tbsp Pure vanilla extract

8 tablespoons Heavy cream

Instructions

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Instructions

Preheat oven to 340℉.

Spray 3, 8-inch round baking pans with non stick spray or use cake release.

Prepare the cake mixes according to package directions.

Divide the batter between pans, baking two strawberry and one vanilla cake.

Bake according to package instructions. Let cakes cool in pans for at least 10 minutes before moving to a wired rack or let them cool in pans completely.

Make the Frosting

Using a hand mixer, beat butter and half of the powdered sugar until smooth.

Add the remaining powdered sugar, vanilla and 6 tablespoons heavy cream. Mix on high for 7 minutes.

If the mixture is too stiff, add more heavy cream.

Make Strawberry Crunch

Blend freeze-dried strawberries and Nilla Wafers in a high impact blender or food processor. Add melted butter and pulse until the mixture is evenly combined.

Assembly

Place a small dollop of frosting onto an 8 or 10 inch cake board.

Lay down a strawberry cake layer, vanilla cake layer and top with the last strawberry cake, adding buttercream in between each layer.

Add strawberry crunchies between the layers. For this next part you will need to work quickly.

Add buttercream to the sides of the cake. It doesn’t need to be perfectly smooth but it should be thick enough to not see cake through the frosting.

Add strawberry crunchies immediately before the frosting “crusts” over making it difficult to get the mix to stick.

Frost the top of the cake and cover with crunchies.

Decorate with buttercream roses and fresh strawberries

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, heavy cream, and butter to room temperature before mixing to ensure smooth, lump-free frosting and better cake crumb structure.
Crush Nilla Wafers at the Last Moment 🍪
Pulse Nilla wafers in a food processor just before assembly to maintain maximum crunchiness and prevent them from becoming soggy or dusty.
Pat Fresh Strawberries Dry 💧
Use paper towels to gently remove excess moisture from fresh strawberries before layering to prevent the cake from becoming waterlogged and soggy.
Chill Between Layers ❄️
Refrigerate the cake for 15-20 minutes after each frosting layer to create clean, defined layers and make the final assembly much easier.
Mix Freeze-Dried Strawberries Into Frosting 🍓
Fold crushed freeze-dried strawberries into the vanilla frosting just before application to add authentic strawberry flavor and visual appeal without adding moisture.