Imagine biting into a slice of strawberry crunch cake that practically sings with flavor! The vibrant strawberries dance atop a fluffy cake base, while a buttery, crunchy topping adds a delightful contrast. Each forkful is like a summer picnic on your plate—refreshing and oh-so-satisfying.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What is strawberry crunch cake?
- Can I make this cake ahead of time?
- What can I use instead of strawberries?
- 📖 Recipe Card
Whenever I bake this beauty, it takes me back to family gatherings where laughter filled the air and everyone fought over the last slice. This cake is not just food; it’s memories wrapped in sweetness! Whether it’s for birthdays or just because you deserve some extra joy today, this dessert brings smiles all around.
Four compelling bullet points highlighting the recipe’s standout features without writing or typing dashes:
Why You'll Love This Recipe
- This strawberry crunch cake is incredibly easy to whip up, making it perfect for busy bakers.
- The delightful combination of fresh strawberries and crunchy topping creates an irresistible flavor explosion.
- Visually stunning with its vibrant colors, this dessert looks as good as it tastes!
- It’s versatile enough to be served at picnics, parties, or even as an everyday treat.
Last summer, my friends devoured this cake in record time at my birthday barbecue—definitely a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Look for bright red berries that are plump and firm for maximum flavor.
- Cake Mix: Any vanilla or white cake mix works well; it’s your shortcut to deliciousness.
- Vegetable Oil: This keeps your cake moist; feel free to use canola oil if preferred.
- Eggs: Use large eggs; they help bind everything together beautifully.
- Butter: Unsalted butter gives an amazing richness—melt it for the topping!
- Brown Sugar: This adds caramel notes to your crunchy topping; light or dark works fine.
- Oats: Old-fashioned oats provide texture and crunch; skip instant oats for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray—it’s essential for easy removal later.
Prepare the Cake Batter: In a large bowl, combine the cake mix, oil, water specified on the box, and eggs. Mix until smooth but don’t overdo it; lumps are okay!
Add Fresh Strawberries: Gently fold in chopped fresh strawberries until evenly distributed throughout your batter—this will give you those juicy bites!
Bake It Up!: Pour your lovely batter into the prepared pan and smooth out the top. Bake for about 25-30 minutes until golden brown and a toothpick comes out clean.
Create That Crunchy Topping: While that masterpiece bakes away, melt butter in another bowl. Stir in oats, brown sugar, and flour until crumbly—this is where the magic happens!
Add Topping & Finish Baking: Once your cake is baked and slightly cooled (about 10 minutes), sprinkle that glorious oat mixture evenly over the top. Return it to the oven for another 15-20 minutes until golden brown.
And there you have it! Let cool before serving so those flavors can mingle beautifully. Your family will be begging for seconds before they even finish their first slice!
You Must Know
- Fresh strawberries elevate the flavor, Use ripe, sweet strawberries for the best taste.
- Let the cake cool completely before frosting,A warm cake can melt your frosting into a gooey mess.
- For extra crunch, add crushed cookies to the topping, This gives the cake a delightful texture contrast.
Perfecting the Cooking Process
Start by baking your cake layers while preparing the strawberry filling and frosting. This multitasking keeps you organized and ensures everything is ready at the same time for assembly.
Add Your Touch
Feel free to swap strawberries for other berries or fruits if desired; blueberries or raspberries work beautifully too! You can also experiment with different frostings like cream cheese or whipped cream.
Storing & Reheating
Store any leftover strawberry crunch cake in an airtight container in the fridge for up to five days. For best results, let it come to room temperature before serving again.
Chef's Helpful Tips
- Always sift your flour for a lighter texture; it makes a world of difference!
- When mixing, don’t overbeat; gentle folding retains air for fluffier layers.
- Lastly, use real butter for richer flavor—margarine just doesn’t cut it in this recipe!
When I baked this cake for my niece’s birthday, her eyes lit up as she took her first bite. It’s moments like these that remind me why I love baking so much!
FAQ
What is strawberry crunch cake?
Strawberry crunch cake is a layered dessert featuring strawberry filling and crunchy toppings.
Can I make this cake ahead of time?
Yes, you can bake the layers in advance and freeze them until you’re ready to frost.
What can I use instead of strawberries?
You can substitute strawberries with any berry or fruit you prefer, such as raspberries or peaches.
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📖 Recipe Card
Print
Easy Strawberry Crunch Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
Description
Enjoy a vibrant and delicious strawberry crunch cake that’s easy to make and perfect for any celebration. This delightful dessert combines fluffy cake with fresh strawberries and a satisfying crunchy topping.
Ingredients
- 2 cups fresh strawberries, chopped
- 1 box (15.25 oz) vanilla cake mix
- 1/2 cup vegetable oil
- 1 cup water (as specified on the cake mix box)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray.
- In a large bowl, combine the cake mix, vegetable oil, water, and eggs. Mix until smooth.
- Gently fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan and smooth out the top. Bake for about 25-30 minutes until golden brown and a toothpick comes out clean.
- For the topping, melt butter in a bowl and stir in oats, brown sugar, and flour until crumbly.
- After baking, sprinkle the oat mixture over the warm cake and return it to the oven for another 15-20 minutes until golden brown.
- Let cool before serving to allow flavors to develop.
Notes
- Use ripe strawberries for the best flavor.
- Experiment with other fruits like blueberries or raspberries for variety.
- For added crunch, mix in crushed cookies into the topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
