Imported from Instagram
Easy Strawberry Crunch Cake
A moist strawberry cake topped with a nostalgic, buttery strawberry-cookie crunch inspired by the classic ice cream bars.
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Ingredients
- 1 box strawberry cake mix (standard size, approx 15.25 oz)
- 4 eggs (large)
- 1 cup milk
- 0.5 cup vegetable oil
- 0.25 cup sour cream
- 20 Golden Oreos (crushed)
- 3 oz strawberry Jell-O powder (1 box, dry)
- 3 tbsp butter (melted)
- 1 container strawberry icing (approx 16 oz)
Steps
- 1
Preheat your oven according to the cake mix directions (typically 350°F / 175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- 2
In a large bowl, combine the strawberry cake mix, 4 large eggs, 1 cup milk, and 1/2 cup vegetable oil. Mix until the batter is smooth and no large lumps remain.
- 3
Pour the batter into the prepared baking dish and bake according to the package directions, or until a toothpick inserted in the center comes out clean.
- 4
Remove the cake from the oven and let it cool completely in the pan.
- 5
While the cake cools, prepare the strawberry crunch topping by mixing the crushed Golden Oreos, dry strawberry Jell-O powder, and 3 tbsp melted butter in a medium bowl until well combined and crumbly.
- 6
Once the cake is fully cooled, spread an even layer of strawberry icing over the top.
- 7
Sprinkle the strawberry crunch mixture generously over the frosting, gently pressing it down with your hands or a spatula so it sticks to the icing.
- 8
Slice into squares, serve, and enjoy!
Notes
Tip: Chill the cake for 30–60 minutes before serving to help the frosting set and make the crunch topping stay in place.
Nutrition per serving
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