Description
Strawberry Crunch Cake is a delightful dessert combining a moist white cake infused with strawberry flavor and a crunchy topping made from golden Oreos and freeze-dried strawberries, finished with a light whipped topping for a perfect balance of textures and flavors.
Ingredients
Scale
Cake Batter
- 15.25 ounce box white cake mix
- 3 ounces strawberry jello mix
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites
Topping
- 16 ounces whipped topping, thawed
- 12 golden Oreos, cream and cookies separated, cookies crushed
- 1 ounce freeze-dried strawberries, pulverized
- 4 tablespoons salted butter, melted
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick baking spray and set aside.
- Mix Batter: In a large bowl, combine the white cake mix, strawberry jello mix, water, vegetable oil, and egg whites. Using an electric hand mixer or stand mixer fitted with a paddle attachment, stir for 30 seconds, then whip on medium-low speed for 2 minutes until the batter is well combined with no dry patches.
- Pour Batter: Pour the batter into the prepared baking dish and smooth the top evenly.
- Bake Cake: Bake for 35 minutes until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove cake from the oven and let it cool completely in the baking dish.
- Prepare Crunch Topping: In a medium bowl, combine the crushed golden Oreos (without cream), pulverized freeze-dried strawberries, and melted salted butter. Stir well until the mixture resembles crumbs.
- Apply Whipped Topping: Spread the thawed whipped topping evenly over the cooled cake.
- Add Crunch Topping: Sprinkle the prepared crunch topping evenly over the whipped topping layer.
- Serve: Slice the cake into 12 servings and serve chilled.
Notes
- Using a strawberry cake mix is an option but won’t provide as rich a strawberry flavor as doctoring a white cake mix with strawberry jello.
- A food processor is ideal for crushing the Oreos and pulverizing freeze-dried strawberries evenly.
- You can substitute whipped topping with vanilla frosting, though it won’t be as light and fluffy.
- Be sure to remove the cream filling from the Oreos before crushing for the best texture.
- To freeze, wrap the cake tightly and thaw in the refrigerator before serving.
- Keep the cake refrigerated due to the whipped topping to maintain freshness and texture.
