Strawberry Crunch Cake Recipe

A light, fluffy 2-layer vanilla cake filled with fresh strawberry filling, topped with whipped cream frosting and Golden Oreo crunch. A nostalgic homemade dessert that’s crunchy, creamy, and fruity all at once!

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Course: Dessert

Cuisine: American, Homemade

Prep Time: 25

Cook Time: 30

Chill & Assemble: 45

Total Time: 1 40

Servings: slices

Calories: 420kcal

Cost: $12

Equipment

2 9-inch round cake pans
Mixing bowls
1 Hand mixer or stand mixer
1 Spatula
1 Wire cooling rack
1 Serrated knife

Ingredients

Vanilla Cake Layers

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup unsalted butter softened
3 large eggs room temperature
1 cup whole milk
0.5 cup sour cream
2 teaspoon vanilla extract
2 teaspoon baking powder
0.5 teaspoon salt

Strawberry Filling

2 cups fresh strawberries diced
0.25 cup granulated sugar
2 tablespoon cornstarch
1 tablespoon lemon juice

Crunch Topping

1 sleeve Golden Oreo cookies crushed
3 tablespoon butter melted
2 tablespoon powdered sugar

Whipped Cream Frosting

2 cups heavy whipping cream
0.5 cup powdered sugar
1 teaspoon vanilla extract
4 oz cream cheese softened

Instructions

Preheat the oven and grease two 9-inch round cake pans.
Cream together butter and sugar. Add eggs and vanilla extract.
Alternate adding flour and milk to the mixture, then fold in sour cream.
Divide batter between pans and bake for 25–30 minutes at 350°F (175°C).
Cool cakes on a wire rack and remove from pans.
For the filling: Cook strawberries, sugar, cornstarch, and lemon juice until thickened. Let cool.
For the frosting: Beat cream, powdered sugar, vanilla, and cream cheese until fluffy.
Assemble the cake by layering vanilla cake, strawberry filling, and whipped frosting.
Top with Golden Oreo crunch and fresh strawberries if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition