Description
Strawberry crunch cake is a delightful dessert that combines fresh strawberries with a crunchy topping, creating a perfect balance of sweetness and texture.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 box (15.25 oz) vanilla cake mix
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup crushed graham crackers
- 2 tsp pure vanilla extract
- 3 large eggs
- 1/2 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, eggs, melted butter, and water; mix until smooth.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- For the crunch topping, mix the crushed graham crackers with melted butter and sugar until crumbly.
- Allow the cake to cool completely before spreading whipped cream on top and sprinkling with the graham cracker mixture evenly.
Notes
- Substitute fresh strawberries with thawed frozen strawberries if needed.
- Add lemon zest for an extra flavor boost.
- Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 118g)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg