Description
This Strawberry Crunch Cake is a nostalgic treat inspired by the classic Good Humor strawberry shortcake ice cream bars. With a moist strawberry cake, creamy frosting, and a crunchy topping, it’s a dessert that’s sure to delight everyone!
Ingredients
For the Cake:
-
1 box (13.25 oz) strawberry cake mix
-
1 cup water
-
1/3 cup vegetable oil
-
3 large eggs
For the Frosting:
-
1 cup unsalted butter, softened to room temperature
-
1 tablespoon vanilla extract
-
1/4 teaspoon salt
-
4 cups powdered sugar
-
2-4 tablespoons heavy whipping cream, room temperature
For the Crunch Topping:
-
12 Golden Oreos (separated, cream middles removed)
-
1 cup freeze-dried strawberries
-
4 tablespoons unsalted butter, melted
Instructions
-
Make the Cake:
Preheat oven to 350°F (175°C). Coat a 9×13-inch baking dish with nonstick spray. Prepare the cake mix according to package directions. Let cool completely before frosting. -
Make the Frosting:
Beat 1 cup of softened butter on medium speed for about 2 minutes until creamy and lightened in color. Add 1 tablespoon vanilla extract and ¼ teaspoon salt, beating until smooth. Gradually add in powdered sugar, 1 cup at a time, until fully incorporated. Slowly beat in 2 tablespoons heavy cream, and continue to beat on high for 1 minute, adding more heavy cream if needed for desired consistency. -
Make the Topping:
In a Ziploc bag, crush 12 Golden Oreos (without the cream filling) and 1 cup freeze-dried strawberries until you achieve pea-sized crumbs. Add in 4 tablespoons melted butter and toss to combine. -
Assemble the Cake:
Spread the frosting evenly over the cooled cake. Sprinkle the crunch topping evenly over the frosting.
-
Serve:
Slice, serve, and enjoy this delicious strawberry crunch creation!
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 45g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg