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Easy Strawberry Crunch Cake

Easy Strawberry Crunch Cake: A Delightful Dessert Recipe finished dish
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This Easy Strawberry Crunch Cake is a delightful dessert that combines the sweetness of strawberry cake with a creamy frosting and a crunchy topping. Perfect for any occasion, this cake is simple to make and sure to impress your guests with its vibrant flavor and texture.

Ingredients

Scale
  • 1 cup unsalted butter, melted (2 sticks)
  • 1 ¼ cup milk
  • 4 large eggs
  • 1 box strawberry jello (3 oz)
  • 15.25 oz strawberry cake mix
  • 3 sticks unsalted butter, room temperature (1 ½ cups)
  • 1 tsp vanilla extract
  • 2–3 cups powdered sugar
  • Dash of milk or heavy cream
  • 2 ½ cups Nilla Wafers
  • 4 tbsp unsalted butter, melted
  • 1 cup freeze-dried strawberries (equal to 1 oz)

Instructions

  1. Preheat the oven to 350ºF. Spray a 9×13 inch pan with non-stick cooking spray.
  2. In a mixing bowl, combine the melted butter, milk, eggs, strawberry jello powder, and strawberry cake mix. Use an electric mixer to blend until smooth. Pour the batter into the prepared pan.
  3. Bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
  4. In a mixing bowl, combine the room temperature butter and vanilla extract. Beat using an electric mixer until fluffy, about 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. If the frosting becomes too thick, add a dash of milk or heavy cream.
  5. Once the cake is cool, spread the frosting evenly over the top.
  6. In a ziplock bag, combine the Nilla Wafers and freeze-dried strawberries. Seal the bag and use a rolling pin to crush the mixture into small pieces. Add the melted butter to the bag, reseal, and shake to combine.
  7. Sprinkle the topping mixture evenly over the frosted cake. Slice and serve.

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