Inspired by my childhood favorite ice cream bar, this Strawberry Crunch Cake is made up of my go-to strawberry and vanilla cake layers, strawberry crunch filling, whipped vanilla buttercream, and is covered in a shortbread cookie strawberry crunch.
This late winter in Utah has me aching to bypass spring and jump feet first into summer. We had snow a week ago, you guys! The second week of April! Simply uncalled for, if you ask me 😉 This California girl will never get used to what people call a Utah “spring.” It’s just an extra long winter. There’s no way to make that sound enjoyable.
As I’ve been dreaming of pool days, I’ve been thinking about new summer-inspired cake flavors I want to whip up. Last year I did a Watermelon Lime Cake, a Root Beer Float Cake, and a Rainbow Sherbet Cake, to name a few. I loved how each one of them turned out. I couldn’t help but think back to my childhood with each bite.
This year, I’m returning to memory lane with my childhood favorite summer treat, the Strawberry Crunch Bar.
Strawberry Crunch Cake
As I thought about turning this yummy treat into a cake, I knew I didn’t want it to have ice cream. (Just goes against everything I stand for ;). ) I wanted to make sure, however, that it had all the same flavors as the bar. It needed to be the perfect blend of strawberry and vanilla with a little crunch.
I looked at Pinterest to see how often this cake has been made and to my surprise, I only found a few layered cakes similar to what I had in mind. One of the cakes that caught my attention was from Confessions of a Cookbook Queen. Her version of this cake was very similar to what I envisioned for my cake: layers of strawberry and vanilla cake with a yummy strawberry crunch coating. I immediately felt like soul sisters 😉
For my version, I whipped up a half batch of my vanilla cake (the base of my Funfetti Cake) and a half batch of my Strawberry Cake. I then made my Strawberry Frosting and threw in some freeze dried strawberries to give it a little texture and flavor dimension.
For the vanilla frosting, I adapted the vanilla frosting from the Milk Bar Birthday Cake. I love how light and fluffy it is and thought it would pair well with the slightly denser strawberry filling.
As for the outer layer of crunch (or crack, as some might say), I toasted shortbread cookie crumbs and then mixed in chopped up freeze dried strawberries. You’ll have some leftover of this, but don’t throw it away. I always save any extra fillings to serve alongside the cake.
The layers of cake are tender and fluffy, and full of flavor. And I love how the two frostings compliment each other with different textures and flavors.
It’s a summer cake worthy of your reliving childhood memories. I hope you love it as much as I do!
And here’s a little behind-the-scenes of how I put together this cake.