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Strawberry Crunch Cake

Hey there, fellow baking enthusiasts! If you're a fan of fresh strawberries and delicious cake, then you're going to love this recipe for Strawberry Crunch Cake. This dessert is the perfect combination of fluffy cake layers, sweet strawberries, and a crunchy topping, creating a flavor and texture explosion in every bite. Whether you're looking for a dessert to impress your guests or just want to indulge in a sweet treat, this recipe is a must-try!
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Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 5650 cal

Equipment

  • Two 9-inch cake pans
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Food processor or blender
  • Large saucepan

Ingredients
  

Cake

  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tbsp vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream at room temperature
  • 4 large egg whites at room temperature

Strawberry Filling

  • 2 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup corn starch
  • 1/4 cup water

Crunch Topping

  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 1 cup chopped pecans

Nutrition

Serving Size: 1sliceCalories: 5650calFat: 24gSaturated Fat: 10gCholesterol: 40mgSodium: 440mgCarbohydrates: 84gFiber: 2gSugar: 62gProtein: 5g

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
  • In a large mixing bowl, combine the white cake mix, all-purpose flour, granulated sugar, and salt.
  • Add the water, vegetable oil, vanilla extract, sour cream, and egg whites, and beat on low speed until just combined.
  • Increase the speed to high and beat for an additional 2 minutes.
  • Divide the cake batter evenly between the two prepared cake pans.
  • Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool completely in the pans.
  • In a food processor or blender, puree the sliced strawberries until smooth.
  • In a large saucepan, whisk together the strawberry puree, granulated sugar, cornstarch, and water.
  • Cook the mixture over medium heat until it thickens, stirring constantly.
  • Allow the strawberry filling to cool completely.
  • In a mixing bowl, combine the all-purpose flour, brown sugar, melted butter, and chopped pecans, and stir until fully combined.
  • Divide the crunch topping evenly between the two cooled cakes.
  • Place one cake layer on a serving plate and spread the strawberry filling on top.
  • Place the second cake layer on top of the filling.
  • Sprinkle the remaining crunch topping over the top of the cake.
  • Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

  • This strawberry crunch cake is perfect for any occasion, from birthdays to family gatherings.
  • For an extra pop of flavor, try adding a layer of whipped cream or cream cheese frosting between the cake layers.
  • If you don't have pecans, you can substitute with another nut of your choice, such as almonds or walnuts.
  • This cake can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.
 
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