I was craving Strawberry Shortcake Ice Cream treat, so I decided to make a Strawberry Crunch Cake instead. This Strawberry Swirl Bundt Cake is covered in a delicious Strawberry Crunch topping you won’t be able to resist.
What was your favorite ice cream treat as a kid?
It is coming up on that time of year again where the ice cream parlors and makers are their busiest. This is also the time of year when kids rummage through whatever they can to get some change for the ice cream truck. That was me as a kid all day. When I would hear the ice cream truck down the street, I would stop whatever I was doing and beg my mom for the loose change in her purse. I’m getting ready to sound really old, but “back in my day”, you could get an ice cream treat for as low as .25. Now you would probably get the juice popsicles in that annoying plastic tube, but it was something.
I would envy those who could afford more than a Rocket Bomb Pop or the Push Pops. I also wanted to order an ice cream treat from the top end of the menu. That is where the Klondike Bars, Ice Cream Sandwiches, Choco Tacos, and Strawberry Shortcake ice cream treats were. But very rarely would I get close to getting a dollar for the ice cream truck. Because I know the disappointment of that, my son will always order from the top end of the ice cream truck menu. Heck, nowadays you can pay by using your phone, credit card, or Venmo. The sky’s the limit. I do think I am going to have him rummage through the couch seats a few times so he can understand my experience. But today is a good day for the young version of Nicole (me).
Not because I have learned how to make delicious ice cream treats like these Ice Cream Stuffed Cannolis, but I have also created a cake that will always put a smile on my face Not because of the taste, but because it reminds of the one treat I could never get, which was the Strawberry Shortcake treat. I have made a Strawberry Crunch Cake that the kids on my block would prefer over there expensive treats any day.
How I made this Strawberry Crunch Cake
I know what you are wondering, “ How did I make the topping of this Strawberry Crunch Cake?” It’s simple, freeze-dried strawberries and Vanilla Cream Cookies. Yep! I kid you not. All I did was pulse those two ingredients together for a little bit, added some melted butter, and mixed until coarse crumbs occurred. As far as the Strawberry Crunch Cake itself goes, I made a simple Strawberry Swirl Cake, which is the same recipe as my Marble Bundt Cake Recipe. You will need Strawberry Extract for this recipe. The extract I used was already colored. If yours doesn’t come in red color. You can use red gel food color to get the red color you want.
You’ll add dollops of the different cake battles and swirl them using a knife or a toothpick and bake for about 40-45 minutes. Once I have let my cake cooled, I made a very simple buttercream frosting that acts as the glue for the cake for the Strawberry Crunch topping to stick to the cake. Once I have applied the frosting I then took the topping and patted it on the sides and top of the cake. That’s it!
My husband and son KILLED this cake! They loved it. I am sure this is one of the best cakes and favorite cakes I ever made if you ask my husband. I must say, it was very moist and easy to want seconds. This Strawberry Crunch Cake recipe is a great cake to make for your spring and summer dinners, especially for cookouts!
- 2 sticks unsalted butter, softened
- 2 c. sugar
- 6 eggs, room temperature
- 3 c. flour
- 2 tsp. Baking soda
- 2 tsp. Baking powder
- 1 tsp. Salt
- 2 tbsp. Vanilla extract
- ¾ c. warm milk
- 1 c. sour cream
- 1 ½ tbsp. Strawberry extract
- 20 Vanilla Cream Sandwich Cookies ( I used Golden Oreos)
- 1 oz. Freeze Dried Strawberries
- 4 tbsp. Melted butter
- 4 tbsp. Butter, softened
- ½ c. powdered sugar
- 1 tbsp. Milk
- ½ tsp vanilla extract
- Preheat oven to 350 Degrees
- In a large mixing bowl, blend the butter and sugar together using a handheld or standing mixer until light and fluffy. Add the eggs one at a time being sure to blend each one into the batter. Add the flour a cup at a time while interchanging with the warm milk. Mix until creamy and add the vanilla extract, baking powder, baking soda, salt, and sour cream. Mix just until no streaks from the sour cream.
- Remove 2 ½ cups of the batter into a separate bowl and add the strawberry extract. Mix well together. Spray a bundt cake pan well with non stick spray. Use an ice cream scoop and start with a layer of the white cake mix and add the strawberry cake batter and continue to layer until all cake batter is used. Use a knife or a large toothpick and swirl the batter until it marbelizes. Bake for 40-45 minutes. A toothpick should be inserted and come out clean. Allow to cool completely.
- While the cake cools, add the freeze dried strawberries and the cookies in a food processor. Pulse the mixture until crumbly. Pour in a bowl and add the melted butter and mix until medium crumbs appear. Set aside.
- In a small bowl, combine butter and powdered sugar. Mix until large crumbs occur. Add the milk and it should appear as frosting. Add milk a ½ tablespoon at a time until desired consistency occurs. Add the vanilla extract and salt. Mix well together. Apply to cake being sure to coat evenly. Pat the strawberry crumbs around the cake. Continue to reuse the crumbs that fall off the cake until the cake is completely covered. Serve as desired.