What Is Strawberry Crunch Cake Made Of?

Strawberry crunch cake is a beloved layered cake that features a sweet vanilla cake base topped with a creamy strawberry filling and finished with a crunchy crust on top. This dessert combines the best of fresh strawberries and rich cake for an addicting treat that is both fruity and indulgent. The trademark “crunch” comes from the crisp layer of crushed cornflakes, brown sugar, butter and pecans that tops the cake.

Ingredients for the Cake

The main ingredients for the cake portion of strawberry crunch cake include:

All purpose flour – This provides structure and texture to the cake. Most recipes call for around 2 cups of all purpose flour (cite: https://therecipecritic.com/strawberry-crunch-cake/).

Sugar – Usually 1 to 1 1/4 cups of granulated white sugar is used to sweeten the cake batter (cite: https://belleofthekitchen.com/strawberry-crunch-cake/).

Eggs – Eggs help bind the ingredients together and add moisture. 2 to 3 eggs are commonly used (cite: https://therecipecritic.com/strawberry-crunch-cake/).

Milk – Around 1 cup of milk adds tenderness and flavor. Whole milk or 2% milk work well (cite: https://belleofthekitchen.com/strawberry-crunch-cake/).

Vegetable oil – A neutral oil like canola or vegetable oil (about 1/3 cup) is typically used to add moisture.

Baking powder/soda – These help the cake rise properly. Usually 1-2 teaspoons of baking powder or soda are included.

Salt – A pinch or teaspoon of salt enhances the other flavors.

Ingredients for the Filling

The key ingredients that go into making a classic strawberry cake filling are fresh strawberries, sugar, cornstarch, and lemon juice.

Fresh strawberries provide the sweet, juicy berry flavor that makes strawberry cake filling so delicious. Select ripe, red strawberries with a bright color and fresh aroma. Before using, rinse the berries and remove the stems and leaves. Then slice or dice the strawberries to the desired size. Using fresh, whole berries results in a chunky filling, while sliced or puréed berries make a smoother filling.

Sugar adds sweetness and helps release the juices from the strawberries. White granulated sugar works well in most strawberry filling recipes. Superfine sugar can also be used for a very smooth texture.

Cornstarch is essential for thickening the strawberry filling. When combined with the juices released from the cooked strawberries, the cornstarch enables the filling to set up with a lightly thickened, spreadable consistency. About 1-3 tablespoons of cornstarch per cup of sliced berries is typical.

Lemon juice brightens the flavor of the strawberries. Adding a squeeze of fresh lemon juice accents the berries’ sweet-tart taste. Lemon also helps prevent oxidation and browning of the strawberry filling.

Ingredients for the Topping

The crunchy topping is what really makes this cake stand out. It’s made with just a few simple ingredients that when combined create a deliciously sweet and textured layer on top of the cake.^[1]

The main ingredients for the topping are:

• Butter: The butter provides moisture and richness to help bind the ingredients together. Salted or unsalted butter will both work well.
• Brown sugar: Brown sugar adds sweetness as well as a slight molasses flavor. Dark or light brown sugar can be used.
• Oats: Rolled or old-fashioned oats add great texture and crunch. Be sure to use regular oats, not quick oats.
• Nuts (optional): Chopped nuts like pecans or walnuts can be added to the topping for extra crunch and flavor.
• Flour: All-purpose flour helps absorb any extra moisture and holds the topping together when baked.

When combined, these simple pantry ingredients bake up into a sweet, crunchy layer that perfectly complements the strawberry cake.

^[1] https://pickyeaterblog.com/strawberry-crunch-topping/

Step-by-Step Instructions

Making strawberry crunch cake is a multi-step process, but the end result is worth it. Here is an overview of the key steps:

First, make the cake batter by mixing together eggs, oil, milk, flour, baking powder, salt, and vanilla in a large bowl. Grease two 9-inch cake pans and divide the batter between them. Bake at 350°F for around 20-25 minutes until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely before assembling the cake. See this recipe for detailed cake baking instructions.

Next, make the strawberry filling by combining sliced fresh strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until thickened. Allow to cool completely before using as a filling layer in the cake. Refer to this recipe for amounts and full filling directions.

For the oat topping, combine crushed Golden Oreo cookies, dried strawberries, brown sugar, flour, oats, cinnamon, and butter in a medium bowl. Mix well using your fingers until combined. Set aside while you assemble the cake.

To assemble the cake, place one cooled cake layer on a platter or cake stand. Spread with half of the strawberry filling. Top with second cake layer, then spread remaining strawberry filling on top. Sprinkle the oat topping evenly over the top layer. Refrigerate cake at least 2 hours before slicing and serving.

Serving Suggestions

Once you’ve baked your strawberry crunch cake, there are plenty of delicious ways to serve it up. Top each slice with a dollop of fresh whipped cream for an extra creamy treat. Garnish the whipped cream with fresh strawberry slices for a pop of color and natural sweetness. For an indulgent dessert, drizzle the sliced cake with chocolate sauce or fudge topping before serving. The chocolate pairs nicely with the sweet strawberries in the filling and adds another layer of flavor. For a fun twist, add a small scoop of vanilla ice cream alongside a slice of the cake. The cool ice cream is the perfect complement to the warm strawberry crunch cake.

Storage

Properly stored strawberry crunch cake will stay fresh for several days. Here are some tips for storing:

Store cake covered in the refrigerator for 3-4 days. Keep the layers and filling in separate containers so the cake doesn’t get soggy. Tightly cover the containers with plastic wrap or aluminum foil.

The cake can also be frozen for longer term storage. Again, freeze the cake layers and filling separately. This prevents the cake from becoming mushy when thawed. Wrap each component tightly before freezing.

When ready to eat, thaw the cake layers and filling overnight in the refrigerator. Let them come completely to room temperature before assembling and frosting the cake. The strawberry crunch topping can be stored at room temperature in a sealed container for up to 1 week.

Nutrition

Strawberry crunch cake is a delicious dessert, but it does come with a high calorie count. According to nutrition data from Ralph’s, one slice (87g) of strawberry crunch cake contains 250 calories. The majority of these calories come from carbohydrates and fat.

Each slice provides 31g of carbohydrates, accounting for about 10% of the Daily Value (DV). Added sugars make up a significant portion of the carb content. The cake also contains 13g of fat per slice, or 20% DV. The fat comes mainly from butter in the cake layers and whipped topping used in the filling and frosting.

Protein is minimal at just 3g per slice or 6% DV. There are small amounts of micronutrients like calcium and iron, but no significant vitamin content. Overall, while tasty, strawberry crunch cake is considered more of an occasional treat rather than a daily part of a balanced diet.

Variations

There are a number of ways you can vary the strawberry crunch cake recipe to customize it to your taste preferences. Some popular variations include:

Use different berries like blueberries or raspberries in place of the strawberries. The tartness of berries like raspberries would pair nicely with the sweet cream cheese frosting.

Add some lemon zest to the cake batter for a citrusy twist. The brightness of the lemon complements the berries nicely.

Use nuts like chopped pecans or walnuts in the crunchy topping instead of oreo cookies. This gives you a nice mix of textures with the crunch of nuts.

You can play around with the cake flavors too – try a vanilla, chocolate, or lemon cake variation. Just adjust the cake recipe but keep the frosting and topping the same.

Feel free to mix and match combinations of berries, nuts, zests, and cake flavors to create your own custom strawberry crunch cake creation.

Conclusion

In summary, strawberry crunch cake has a simple butter cake base with a sweet strawberry filling and crunchy cereal topping. The main ingredients for the cake are butter, sugar, eggs, flour and milk. For the filling, crushed strawberries are cooked down into a jam-like consistency with sugar and cornstarch. The cereal topping is a mixture of cornflakes, butter, brown sugar and chopped nuts. To assemble, the cake is baked in two rounds, iced with the strawberry filling and then topped with the crunchy cornflake mixture.

This nostalgic dessert is a hit at potlucks and parties. The combination of the soft cake, sweet-tart filling and crispy topping makes it a crowd-pleaser. Strawberry crunch cake is sure to bring back childhood memories of the classic ice cream treat.