Valentine’s Day is all about sharing sweet moments with the ones you love, and this Strawberry Crunch Cake is the perfect way to do just that.
With its soft, moist cake and crunchy, golden topping, it’s a treat that will bring a smile to anyone’s face.
The mix of sweet strawberries and buttery crunch makes every bite feel extra special, making it a great choice for a Valentine’s Day dessert.
Whether you’re celebrating with family, friends, or that special someone, this cake is sure to make the day even sweeter.
And if you’re looking for something savory to balance out the sweetness, try pairing it with Sticky Sesame Chickpeas & Broccoli.
The savory sesame flavor and roasted broccoli perfectly complement the cake, giving you a meal that’s both delicious and surprising.
When I first tried this cake, I was hooked! The soft cake with that crispy topping was just the right combo, and I knew it would be perfect for any Valentine’s celebration.
What Makes This Recipe Special?
- Fresh strawberries bring the sweetness that’s just right—balanced, vibrant, and never overpowering.
- The buttery crunch topping adds texture and an extra burst of flavor that makes this cake stand out.
- Easy to customize: I’ve added crushed nuts or swapped the strawberry gelatin for a different flavor depending on the season.
Strawberry Crunch Cake Recipe
Strawberry Crunch Cake is a fun, no-bake dessert featuring layers of buttery cake, creamy cheesecake filling, and a crunchy strawberry topping. It's the perfect sweet treat for any occasion, combining smooth, tangy flavors with a satisfying crunch. Enjoy it chilled for a refreshing finish!
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Calories: 609kcal
Servings: 12
Equipment
- 9×13″ baking pan
- Baking spray
- Large mixing bowl
- Hand Mixer or Stand Mixer
- Toothpick (for testing cake doneness)
- Food Processor
Ingredients
- 1 white cake mix
- 1 box 3 ounces strawberry gelatin
- 4 eggs
- ½ cup unsalted butter melted and cooled
- 1 cup milk
Strawberry Crunch Topping*
- 1 package vanilla sandwich cookies Golden Oreos
- 1 ounce freeze-dried strawberries
- ¼ cup unsalted butter
Cream Cheese Frosting
- 1 package 8 ounces cream cheese softened
- ¾ cup unsalted butter softened
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F and spray a 9×13 baking pan with baking spray.
- Mix cake mix, strawberry gelatin, eggs, butter, and milk with a hand mixer until smooth (about 2 minutes).
- Pour batter into the prepared pan and bake for 28-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, crush the cookies in a food processor to make crumbs.
- Blend freeze-dried strawberries into a powder and mix with the cookie crumbs.
- Drizzle melted butter over the crumbs and stir to combine. Let the mixture dry on wax paper for 20-25 minutes.
- Beat cream cheese, butter, and salt until smooth. Slowly add powdered sugar and milk to achieve desired frosting consistency.
- Once the cake is cooled, spread the cream cheese frosting on top and sprinkle with the strawberry crunch topping. Refrigerate until ready to serve.
Nutrition
Calories: 609kcal | Carbohydrates: 64g | Protein: 6g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 310mg | Potassium: 143mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1077IU | Vitamin C: 29mg | Calcium: 78mg | Iron: 2mg
Variations that Are a Must-Try for You!
- Berry Medley Crunch: Swap the freeze-dried strawberries with freeze-dried raspberries or blueberries for a tangy twist. You can even mix different freeze-dried berries for a vibrant flavor and color combo.
- Chocolate Strawberry Crunch: Add 1/4 cup cocoa powder to the cake batter for a chocolate-strawberry base. Replace the vanilla sandwich cookies with chocolate sandwich cookies in the crunch topping for a rich, chocolatey flair.
- Citrus Strawberry Cake: Add 1 teaspoon of lemon or orange zest to the cake batter to brighten up the flavors. You can also mix freeze-dried orange or lemon slices into the topping for a citrusy contrast.
- Nutty Crunch Variation: Stir in 1/4 cup of finely chopped pecans, almonds, or pistachios into the strawberry crunch topping for added texture and flavor.
- Mini Cupcake Version: Transform the recipe into individual servings by baking the batter in cupcake liners. Top each cupcake with cream cheese frosting and a sprinkle of crunch topping for portable, party-ready treats.
- Strawberry Shortcake Layers: Bake the cake in two round pans and layer with cream cheese frosting and fresh strawberry slices. Add crunch topping between layers for extra texture.
- Gluten-Free Twist: Use a gluten-free white cake mix and gluten-free sandwich cookies for the topping to make this recipe accessible to everyone.
