Strawberry Shortcake Crunch Cake
A delightful twist on a classic, this Strawberry Shortcake Crunch Cake features fresh strawberries layered atop a moist vanilla cake, all wrapped in luscious cream cheese frosting.
Ingredients
For the Cake
- 1 box vanilla cake mix
- 3 pieces eggs
- 1 cup water
- 1/2 cup vegetable oil
For the Crunch Topping
- 1 cup crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
For the Cream Cheese Frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
For the Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for even baking.
- In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until smooth.
- Pour the batter into a greased 9x13-inch baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely in the pan.
- In a medium bowl, combine crushed graham crackers, melted butter, and sugar until crumbly.
- In another bowl, beat together softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Spread a layer of cream cheese frosting over the cooled cake, then sprinkle crunch topping and sliced strawberries on top.
- Add a dollop of extra frosting on top for final touch.
Notes
You can substitute fresh strawberries with frozen ones, just thaw and pat them dry. This cake can be made a day in advance and stored covered in the fridge for best flavor. Avoid overmixing batter for a fluffier cake.