Pink strawberry layers, fluffy frosting and that crunchy strawberry coating from your favorite childhood ice cream bar.
Prep35 min
Cook25 min
Total1 hr
Serves12
LevelIntermediate
What makes it special
All-purpose flour
Granulated sugar
Unsalted butter
Cream cheese
When I was little, the ice cream truck meant one thing: a strawberry shortcake bar with that pink, crunchy coating. This cake is my grown-up tribute. Soft strawberry layers, a fluffy frosting and a buttery strawberry crunch pressed all over the outside.
The three parts
The cake. Tender strawberry layers, pink and full of berry flavor.
The frosting. Butter and cream cheese whipped with powdered sugar and vanilla until light and smooth.
The crunch. Vanilla cookies and freeze-dried strawberries pulsed into crumbs and tossed with melted butter. This is the part everyone fights over.
Assembly tips
Cool the layers completely before frosting.
Do a crumb coat. A thin layer of frosting, then 20 minutes in the fridge, keeps crumbs out of the final coat.
Press, don't throw. Use your palm to press the crunch gently onto the sides.
Don't overprocess the crumbs; you want little crunchy bits, not powder.
Variations
Cupcakes: perfect for parties.
Sheet cake: frost the top and cover it with crunch for potlucks.
Chocolate: swap one strawberry layer for chocolate.
Extra berry: add a thin layer of strawberry jam between the layers.
Serving
Serve chilled slices with fresh strawberries and a glass of cold milk. Let it sit out for 20 minutes before serving so the cake softens.
Soft strawberry cake layers with fluffy cream cheese vanilla frosting, covered in a buttery strawberry cookie crunch like the classic ice cream bar.
Desserts Intermediate American
Prep
35 min
Cook
25 min
Total
1 hr
Servings
12
Ingredients 7 items
Tap to check off as you go
Strawberry Cake
Vanilla Frosting
Strawberry Crunch Topping
Instructions 4 steps
1
Bake the strawberry cake layers and let them cool completely.
2
Beat the frosting until light and fluffy.
3
Pulse the cookies and freeze-dried strawberries into crumbs and mix with melted butter for the crunch.
4
Stack the layers with frosting, then cover the cake in frosting and press the crunch onto the sides and top.
Questions, answered
What makes the crunch topping pink?
Freeze-dried strawberries blitzed with vanilla cookies. They give strong flavor and color without adding moisture.
Can I make cupcakes instead?
Yes. Bake the batter in liners, frost and roll the tops in the crunch.
How long does it keep?
Up to 4 days covered in the fridge, but the crunch is best in the first 2 days.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
