Irresistible Strawberry Crunch Cake Recipe You Must Try!
This irresistible Strawberry Crunch Cake recipe combines moist strawberry cake with a buttery icing and a crunchy Oreo topping for a delightful dessert experience.
Equipment
- - Mixing bowl
- - Baking dish
- Ziploc Bag
- - Offset spatula
Ingredients
For the Cake
- 1 box Super Moist Strawberry Cake Mix
- 1/2 packet Strawberry Jello
- 1 cup Water
- 1/3 cup Melted Butter
- 1 tablespoon Vanilla Extract
- 3 large Eggs
For the Icing
- 1/2 cup Butter (softened)
- 1 pinch Salt
- 1/4 cup Whole Milk
- 2 cups Powdered Sugar
- 1 tablespoon Vanilla Extract
- 1/2 packet Strawberry Jello
For the Topping
- 1 package Golden Oreos
- 2 tablespoons Melted Butter
Instructions
Preparation
- In a large mixing bowl, mix the cake mix with half of one box of strawberry jello, 1/3 cup melted butter, 1 tablespoon vanilla extract, water, and the eggs. Beat on high for about 2 minutes until well blended.
- Grease a 9 x 13 baking dish with non-stick spray or butter. Pour in the cake batter, smoothing it out evenly, then bake at 350°F for approximately 35 minutes, or until a toothpick comes out clean.
- In another bowl, beat the softened butter on high until light and fluffy. Add the remaining tablespoon of vanilla extract, milk, the salt, and the whole packet of strawberry jello. Beat well, adding powdered sugar gradually until you reach your desired icing texture.
- Crush the Golden Oreos in a Ziploc bag. Add the remaining 1/2 packet of jello and the 2 tablespoons of melted butter, then shake the bag well to ensure all pieces are coated.
- Once the cake has cooled, generously spread the icing on top. Now, sprinkle the crushed Oreo mixture across the icing. Refrigerate before serving, but avoid serving it ice cold for the best flavor.
Notes
Optional: Garnish with extra strawberry slices for a beautiful presentation. Store leftovers in an airtight container in the fridge for up to 3 days.