Easy Strawberry Shortcake Crunch Cake
Summer desserts are always a favorite because using fresh fruit makes them extra amazing. This Easy Strawberry Shortcake Crunch Cake is the perfect combination of vanilla pound cake, fresh strawberries, strawberry whipped cream and strawberry crunch topping! Every single bite gives you a bit of sweet and crunch which is perfect with the dense cake and light whipped cream. While it would be extra wonderful during the summer, it would also be the most fabulous holiday bundt cake. It really is a versatile dessert recipe and you are going to want to grab the recipe and start baking.
Do you love strawberry cakes? Try this Strawberry Bundt Poke Cake with Jello!
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Strawberry Crunch Cake
This amazing Strawberry Shortcake Crunch Cake is a cross between traditional strawberry shortcake and the strawberry shortcake ice cream bars that have the amazing topping.
It starts with a soft but dense vanilla pound cake that starts with a cake mix. Baking it in a Bundt pan gives the cake a fun shape and makes it unique which I love.
Fresh strawberries are added to the top of the cake. Using the bottom of the cake as the top gives you more square footage for the ripe sliced strawberries and homemade strawberry whipped cream.
The addition of homemade Strawberry Crunch Topping is what really takes this cake over the top in the best way possible. It adds more strawberry flavor and a crunch that you are going to go crazy for! You need this Strawberry Crunch Cake in your life.
Ingredients Needed
Vanilla Pound Cake
- Vanilla Cake Mix-The perfect starting point for this awesome vanilla pound cake.
- Vanilla Pudding Mix-Added to give the bundt cake a wonderful vanilla flavor and dense texture.
- Milk-Used instead of water for a more rich flavor.
- Vegetable Oil-Melted butter could also be substituted.
- Eggs-Added to help bind the ingredients and give the cake a wonderful texture.
- Sour Cream-Adding a bit of sour cream to a cake recipe helps add moisture and keeps it from being too sweet.
Strawberry Whipped Cream
- Heavy Cream-Cold heavy cream can be whipped to the perfect consistency.
- Powdered Sugar-A wonderful sweetener to use because it doesn’t have a gritty texture.
- Strawberry Puree-5 large strawberries is all you need to get great flavor.
Strawberry Crunch Topping
How to make Strawberry Shortcake Crunch Cake with a Cake Mix
- To prepare cake batter: Mix vanilla cake mix, vanilla pudding mix, milk, vegetable oil and eggs in a medium bowl and stir either by hand or with a hand held mixer until well combined. Pour prepared batter into a greased bundt pan. Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.
- Add 5 strawberries to a food processor and pulse until you have a puree. I like to leave mine with a few chunks but you can go to the consistency that you like. Set aside. Combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes.Pour the strawberry puree into the whipped cream.
- Fold into the whipped cream carefully making sure it is evenly distributed but not deflating the mixture.
- Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter.
- Work the butter into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
Assembly
- Take the cake using the bottom of the cake as the top. Add the sliced fresh strawberries to the top of the cake.
- Top the strawberries with strawberry whipped cream and spread out into an even but thick layer.
- Add strawberry crunch topping to the whipped cream and serve or chill.
Pro Tips for Strawberry Crunch Cake
- Make sure to liberally spray the Bundt pan with nonstick cooking spray. This will allow the cake to release easily from the pan.
- Don’t over bake the vanilla pound cake. It is important the cake is baked all of the way through but not dry. Use a toothpick inserted in the center of the cake. As soon as the toothpick comes out with only a few crumbs {not any raw batter} it is ready to remove.
- Wait until the cake is completely cooled to add the strawberry whipped cream. If you add it while the cake is even a bit warm then it will melt.
- Add a liberal amount of strawberry crunch topping. This gives the cake more strawberry flavor and an amazing crunch factor.
- This cake can be served as soon as it is ready but if you chill it first it gives the cake a whole new dimension that you will love.
Frequently Asked Questions:
How do I prevent the cake from sticking to the Bundt pan?
The best way to keep the cake from sticking to the Bundt pan is to spray it liberally with nonstick cooking spray and start with a good pan. All Bundt pans are not created equal {I love this one}, using a heavy nonstick variety will help so much.
If you are still a bit worried about the cake sticking you can always add a bit of flour to the pan as an extra layer. I have also found that by cooling the cake for the correct amount of time Bundt cakes can easily be removed from the pan.
How do I know when the cake is done?
There are a few ways to tell when the cake is done. You can use a toothpick inserted near the center and once it comes out with only a few crumbs {no raw batter} the cake is ready.
I also use the method of pressing down on the top of the cake with my finger. If the cake springs back it is ready, if it holds the indention the cake needs more time.
What do I do if I don’t have a food processor to make Strawberry Puree?
If you don’t own a food processor and want to make strawberry puree you can use a potato masher. To do so, cut the strawberries into super small pieces. Smash strawberry pieces with a potato masher until you have a puree.
I like to leave a few chunks in my puree but you can make it as smooth as you prefer.
How long does the Strawberry Shortcake Crunch Cake last?
The cake will last for about 4 days in the refrigerator. The strawberry whipped cream layer will need to be refrigerated in order to stay good.
I also think that this cake is best when served chilled but you don’t have to wait.
How do I store the cake?
This Strawberry Shortcake needs to be stored in the refrigerator to keep the strawberry whipped cream cold. The cake and whipped cream can be stored separately until serving if desired.
Can I freeze Strawberry Shortcake Crunch Cake?
The cake itself can easily be frozen but once you add the fresh strawberries, strawberry whipped cream and strawberry crunch topping I don’t suggest it.
Do you love all things Strawberry Crunch? Try these awesome recipes!
- Strawberry Crunch Topping {No Bake}
- Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust
- Easy Strawberry Crunch Cookies
- Strawberry Crunch Cheesecake Cones
Easy Strawberry Shortcake Crunch Cake
Ingredients
Vanilla Pound Cake
- 1 box vanilla cake mix {15.25 ounces}
- 1 box vanilla pudding mix {3.4 ounces}
- 1 cup milk
- ½ cup vegetable oil
- 4 eggs
- â…“ cup sour cream
Strawberry Whipped Cream
- 1 cup heavy cream
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons strawberry puree {about 5 large strawberries}
Strawberry Crunch Topping
- 1 ¼ cups freeze dried strawberries {pulsed to fine powder}
- 1 cup Golden Oreo {crumbs}-about 15 cookies
- 3 Tablespoons butter {softened}
- 4-5 fresh strawberries cut into slices
Instructions
- Preheat oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.
Vanilla Pound Cake
- To prepare cake batter: Â Mix vanilla cake mix, vanilla pudding mix, milk, vegetable oil and eggs in a medium bowl and stir either by hand or with a hand held mixer until well combined. Â Pour prepared batter into a greased bundt pan.
- Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Â Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.
Strawberry Whipped Cream
- Add 5 strawberries to a food processor and pulse until you have a puree. I like to leave mine with a few chunks but you can go to the consistency that you like. Set aside.
- Combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes.
- Pour the strawberry puree into the whipped cream. Fold into the whipped cream carefully making sure it is evenly distributed but not deflating the mixture.
Strawberry Crunch Topping
- Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
Cake Assembly
- Take the cake using the bottom of the cake as the top. Add the sliced fresh strawberries to the top of the cake. Top the strawberries with strawberry whipped cream and spread out into an even but thick layer. Add strawberry crunch topping to the whipped cream and serve or chill. Store in the refrigerator for up to 4 days.
Nutrition
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