Strawberry Crunch Cake

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Strawberry Crunch Cake

A moist strawberry cake topped with a creamy Cool Whip layer and a sweet, crunchy strawberry-Oreo topping. Perfect for gatherings, birthdays, or anytime you want a nostalgic dessert.

Ingredients

For the Cake:

  • 1 box strawberry cake mix (typically requires 3 eggs, 1/2 cup oil, and 1 cup water — confirm with box instructions)
  • 1 box (3 oz) strawberry Jello (divided, as part will be used for the topping)
  • 1 capful of vegetable oil (for the crunch topping)

For the Crunch Topping:

  • 1 bag (16 oz) frozen strawberries (you’ll need about 1½ cups once crushed; don’t thaw)
  • 1 package Golden Oreos (approximately 36 cookies; reserve a few whole ones for decoration, if desired)
  • 3/4 of the strawberry Jello mix
  • 1 capful of vegetable oil

For the Frosting:

  • 1 tub (12 oz) Cool Whip, thawed

Equipment Needed

  • 9″x13″ baking dish (or two 8-inch round pans for a layered cake)
  • Large mixing bowl
  • Whisk or hand mixer
  • Blender or food processor (for crushing toppings)
  • Offset spatula or butter knife
  • Plastic wrap or aluminum foil (for covering the cake)

Instructions

Step 1: Bake the Strawberry Cake

  1. Prepare the Oven:
    • Preheat your oven to 350°F (or the temperature directed on your cake mix box).
    • Grease and lightly flour your baking dish (or line with parchment paper for easy removal).
  2. Mix the Cake Batter:
    • In a large mixing bowl, prepare the cake mix according to the package instructions, using the eggs, oil, and water as directed.
    • Optional: For a stronger strawberry flavor, stir in 1–2 tablespoons of the strawberry Jello powder into the batter.
  3. Bake:
    • Pour the batter into the prepared dish, spreading it evenly.
    • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool Completely:
    • Remove the cake from the oven and let it cool completely in the pan. This step is crucial for the frosting to adhere without melting.

Step 2: Prepare the Crunch Topping

  1. Crush the Cookies:
    • Place about 10 Golden Oreos into a blender or food processor and pulse until finely crumbled.
    • Alternatively, place the cookies in a resealable plastic bag and crush with a rolling pin or meat mallet.
  2. Crush the Strawberries:
    • Add the frozen strawberries to the blender or food processor and pulse briefly. You want small chunks, not a puree.
    • If a blender isn’t available, chop the strawberries by hand or crush them in a resealable bag.
  3. Combine Ingredients:
    • In a large mixing bowl, combine the crushed Oreos, crushed strawberries, 3/4 of the strawberry Jello powder, and 1 capful of vegetable oil.
    • Stir until the mixture is evenly combined. Adjust the balance of ingredients to taste—add more crushed cookies if too wet or more strawberries if too dry.

Step 3: Assemble the Cake

  1. Frost the Cake:
    • Spread a generous layer of Cool Whip evenly over the cooled cake. Use an offset spatula or butter knife to ensure an even coating.
  2. Add the Crunch Topping:
    • Sprinkle the prepared crunch topping evenly over the Cool Whip layer.
    • Gently press the topping into the frosting to help it adhere.

Step 4: Chill and Serve

  1. Refrigerate:
    • Cover the cake loosely with plastic wrap or aluminum foil and refrigerate for at least 1-2 hours. This allows the flavors to meld and the topping to set.
  2. Garnish (Optional):
    • Before serving, decorate the cake with fresh strawberries, whole Golden Oreos, or a drizzle of white chocolate for an extra touch.
  3. Slice and Enjoy:
    • Use a sharp knife to cut the cake into slices. Serve chilled for the best texture and flavor.

Tips for Success

  • Strawberry Jello Tip: Adding a small amount of Jello powder to the cake batter gives it a vibrant pink color and enhances the strawberry flavor.
  • Cool Whip Substitute: If you prefer homemade whipped cream, whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  • Balancing the Topping: The topping should have a crumbly, slightly moist texture. Adjust with extra Oreos or strawberries as needed.
  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

This recipe is a showstopper for any occasion, combining the nostalgic sweetness of strawberry shortcake with a delightful crunch! 🍓🎂

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