Strawberry Crunch Cake Recipe
Breads & Baked Goods Desserts & Sweets Family-Friendly General Recipe

Strawberry Crunch Cake Recipe – A Sweet and Crunchy Delight

Delight your taste buds with the irresistible combination of luscious strawberries and a delightful crunch in this Strawberry Crunch Cake recipe. This cake is a perfect blend of flavors and textures, featuring moist strawberry cake layers filled with a creamy strawberry filling and topped with a deliciously crunchy streusel topping. With each bite, you’ll experience the burst of sweet strawberry goodness and the satisfying crunch that will keep you coming back for more. Whether you’re celebrating a special occasion or simply craving a slice of fruity bliss, this Strawberry Crunch Cake is sure to impress.

  • Difficulty: Intermediate
  • Prep Time: 30 minutes
  • Cooking Time: 35 minutes
  • Serving: 12
  • Yield: 1 9-inch cake
  • Calories: Varies depending on the recipe


  • 2 1/2 cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk
  • 1 1/2 cups (225g) fresh strawberries, diced

For the Filling:

  • 1 cup (240ml) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, diced

For the Streusel Topping:

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (56g) unsalted butter, melted
  • 1/2 cup (40g) crushed graham crackers


  • Mixing bowls
  • Electric mixer or whisk
  • 9-inch round cake pans
  • Cooling rack
  • Offset spatula

Step-by-Step Guide:

Step 1:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2:
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3:
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4:
Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the diced strawberries.

Step 5:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 6:
While the cakes are baking, prepare the filling. In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Gently fold in the diced strawberries. Refrigerate until ready to use.

Step 7:
In a small bowl, combine the sugar, flour, melted butter, and crushed graham crackers to make the streusel topping. Mix until crumbly and set aside.

Step 8:
Once the cakes have cooled, remove them from the pans. Place one cake layer on a serving plate and spread the strawberry filling evenly over it. Top with the second cake layer.

Step 9:
Generously sprinkle the streusel topping over the top of the cake, covering the entire surface. Gently press the streusel into the filling to ensure it adheres.

Step 10:
Slice and serve the Strawberry Crunch Cake, savoring the delightful combination of moist cake, creamy filling, and crunchy streusel in every bite.

Tips and Tricks:

  • For the freshest flavor, use ripe and juicy strawberries when making the cake and filling.
  • To achieve a moist cake, make sure not to overmix the batter. Mix until just combined to avoid a dense texture.
  • For an extra burst of strawberry flavor, you can add a few drops of strawberry extract to the cake batter.
  • If you prefer a thicker streusel topping, add more crushed graham crackers to the mixture.
  • For an elegant presentation, garnish the cake with fresh strawberry slices and a dusting of powdered sugar.

Nutritional Information:

Calories: Varies depending on the recipe
Fat: Varies depending on the recipe
Carbohydrates: Varies depending on the recipe
Protein: Varies depending on the recipe
Fiber: Varies depending on the recipe

Final Thoughts:

This Strawberry Crunch Cake is a delightful combination of fruity sweetness and satisfying crunch.

Looking for more inspiration? Check out this mouthwatering YouTube video for a visual reference. Prepare to be tempted by the irresistible creations and let your creativity run wild in the kitchen. Elevate your dessert game and impress your loved ones with these delightful sweet treats. Enjoy the journey of exploring new flavors and techniques in the world of desserts!


Q1: Can I use frozen strawberries instead of fresh ones?
A1: While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries as a substitute. Just make sure to thaw and drain them before incorporating them into the recipe.

Q2: Can I make the cake in advance?
A2: Yes, you can make the cake layers in advance. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days. Assemble the cake with the filling and streusel topping just before serving for the best results.

Q3: Can I use a different type of fruit for the filling?
A3: Absolutely! While this recipe focuses on strawberries, you can experiment with other fruits like raspberries, blueberries, or a combination of your favorites. Just ensure that the fruit is diced and not too watery.

Q4: How should I store the leftover cake?
A4: Store any leftover cake in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days. Before serving, you can briefly bring it to room temperature to enhance the flavors.

Q5: Can I use store-bought whipped cream instead of making it from scratch?
A5: Yes, you can use store-bought whipped cream as a time-saving option. However, homemade whipped cream adds a luxurious touch and better flavor.

Q6: Can I use gluten-free flour in this recipe?
A6: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Follow the manufacturer’s instructions for a suitable 1:1 replacement.

Q7: Can I make cupcakes instead of a cake with this recipe?
A7: Absolutely! You can adapt this recipe to make delicious strawberry crunch cupcakes. Adjust the baking time to approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.

Q8: Can I freeze the cake for later use?
A8: Yes, you can freeze the assembled cake without the streusel topping. Wrap it tightly in plastic wrap and place it in an airtight container. It will stay fresh for up to 3 months. Thaw the cake in the refrigerator overnight before adding the streusel topping and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *