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Strawberry Crunch Cake

A delightful Strawberry Crunch Cake that combines fluffy cake with a crunchy topping and fresh strawberry flavor, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix Can be substituted with a gluten-free option.
  • 1 cup strawberries, pureed
  • 1/2 cup vegetable oil
  • 3 pieces eggs Serves as a binding agent.
  • 1 cup crushed strawberries
  • 1 cup whipped cream For topping.
Crunch Topping
  • 1 cup graham cracker crumbs
  • 1/2 cup unsweetened coconut
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine yellow cake mix, pureed strawberries, vegetable oil, and eggs. Blend thoroughly until smooth.
  3. Grease and flour a cake pan (or use parchment paper).
  4. Pour the batter into the prepared cake pan and bake for about 30 minutes, or until a toothpick comes out clean. Let it cool completely.
Topping Preparation
  1. In a bowl, combine crushed strawberries with whipped cream.
  2. In another bowl, mix graham cracker crumbs, coconut, and powdered sugar.
Assembly
  1. Once the cake has cooled, spread the strawberry and whipped cream mixture on top.
  2. Sprinkle the graham cracker topping generously over the cream.
  3. Slice, serve, and enjoy!

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Freeze (without cream topping) for up to 2 months.