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Easy Strawberry Crunch Cake Recipe: Childhood Dessert Perfection

This nostalgic Easy Strawberry Crunch Cake combines fluffy vanilla cake layers with fresh strawberry goodness and an irresistible cookie crumble topping. Perfect for summer parties and family gatherings, it captures childhood dessert magic in every bite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 4 cups fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 cup golden Oreo cookies, crushed
  • ½ cup vanilla wafers, crushed
  • ¼ cup melted butter
  • 2 tbsp brown sugar

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
  4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  5. Spread cake batter evenly in prepared pan. Bake for 25-30 minutes until golden and a toothpick comes out clean.
  6. While cake bakes, prepare strawberry filling. Combine sliced strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened (about 10 minutes).
  7. For the crunch topping, combine crushed cookies, melted butter, and brown sugar until mixture resembles coarse crumbs.
  8. Once cake is baked, spread strawberry filling over warm cake, then sprinkle generously with cookie crumble topping.
  9. Return to oven for 10 minutes to set topping. Cool completely before serving.

Notes

Don't overmix the cake batter for best texture. Use ripe but firm strawberries. Prepare cake layers and strawberry filling up to a day in advance.