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Homemade Strawberry Crunch Cake with Strawberry Drizzle photo
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Strawberry Crunch Cake with Strawberry Drizzle

This Strawberry Crunch Cake with Strawberry Drizzle is a delightful treat combining fluffy vanilla cake, fresh strawberries, crunchy topping, and a tangy drizzle!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Crunchy, Easy, Quick, Strawberry, Summer
Servings: 8 servings

Ingredients

Cake Batter

  • 1 box vanilla cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup mashed fresh strawberries

Crunchy Topping

  • 1 cup crushed graham crackers
  • 1/4 cup sugar
  • 1/4 cup unsalted butter melted

Whipped Cream

  • 1 cup heavy cream

Strawberry Drizzle

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup finely chopped or pureed strawberries can use mashed or fresh

Topping Garnish

  • 1 cup sliced fresh strawberries

Instructions

Prepare the Cake Batter

  • In a large bowl, combine the vanilla cake mix, 1 cup of water, 1/2 cup of vegetable oil, and 3 large eggs. Beat with an electric mixer or whisk until smooth and well combined. Fold in 1 cup of mashed fresh strawberries gently.

Bake the Cake

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper. Pour batter evenly into pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

Make the Crunchy Topping

  • While cake cools, combine 1 cup crushed graham crackers, 1/4 cup sugar, and 1/4 cup melted unsalted butter in a bowl. Stir until evenly moistened and crumbly. Set aside to cool slightly.

Whip the Cream

  • In a separate bowl, whip 1 cup heavy cream until stiff peaks form.

Assemble the Cake

  • Once cake is cooled, spread whipped cream evenly over the top. Sprinkle graham cracker mixture generously on top, pressing lightly to stick. Arrange 1 cup sliced fresh strawberries on top.

Prepare the Strawberry Drizzle

  • In a small bowl, mix 1/2 cup powdered sugar with 2 tablespoons fresh lemon juice. Add finely chopped or pureed strawberries and stir until smooth. Drizzle over cake just before serving.

Serve and Enjoy

  • Cut into squares and serve immediately for best texture and flavor.

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • 9x13 inch baking pan
  • Measuring Cups and Spoons
  • Food Processor or Rolling Pin
  • Spatula
  • Knife

Notes

  • Ensure the cake is completely cooled before adding the whipped cream and topping to prevent melting.
  • Use fresh, thawed strawberries in the batter to avoid sogginess.
  • Press the graham cracker topping lightly onto the whipped cream so it adheres well without sinking.
  • Store the cake covered in the refrigerator for up to 2 days; freeze without whipped cream and fresh strawberries.
  • Try seasonal swaps like raspberries for strawberries or digestive biscuits for graham crackers for variety.