Tender decadent strawberry cake with soft whipped cream, strawberry crumble, and fresh strawberries on top! Based off the classic strawberry crunch ice cream bar, my sheet cake version truly is the best strawberry crunch sheet cake! You are going to LOVE it!

Based off the strawberry crunch ice cream

I loved making a stack cake based off the strawberry crunch ice cream bar in my I’LL BRING THE CAKE cookbook. This time, I made a few changes to the buttercream and baked it right into a sheet cake. With the classic strawberry crumble on top and whipped topping, too, I feel like this delicious cake (although it has no ice cream in it), hits the flavors right out of the park.

Ingredients for the best strawberry sheet cake

To make my strawberry sheet cake, you’ll need a few simple ingredients. And because we’re working with a doctored cake mix, you know this recipe will be soft, tasty, easy to make, and will be the best crowd-pleasing recipe you’ll bring to the table this season. Here’s the ingredients:

  • Strawberry Cake Mix (I used Duncan Hines for the best taste and texture)
  • Freeze Dried Strawberries
  • Buttermilk
  • Sour Cream
  • Eggs
  • Vanilla
  • Vegetable Oil

The directions for mixing are below with the recipe. But the main plus is that you don’t have to use a stand mixer for this. Just use a large bowl and whisk! Also, sifting the cake mix will make everything mix together much better, so don’t skip that step!

The best homemade whipped cream recipe

I use my go-to recipe here all the time. It’s easy, comes together quickly, uses very few ingredients, and makes for a gorgeous component of any dessert you add it to – including this cake!

Here’s what you’ll need:

  • heavy cream
  • powdered sugar
  • vanilla

Tips: Although all the directions are below, here’s a couple tips for making the process super easy.

  • Start with a chilled metal bowl and whisk.
  • Sift your powdered sugar. Normally I don’t, but for whipped cream, I do.
  • Don’t add in the powdered sugar and vanilla unless your heavy cream has fully whipped into stiff peaks.

How to make a strawberry crumble

This is the best part of the recipe – mostly because it gives this cake that signature crumble-taste that we know and love from the ice cream bar. It uses three ingredients:

  • Golden oreos
  • Freeze dried strawberries
  • melted butter

Add everything into a food processor and pulse into a crumble. No pre-baking required. Just add on the no-bake crumble as is! You can find the freeze dried strawberries in the salad mix-in aisle/section, or sometimes in the produce area.

Can this cake be made in advance?

Yes, just leave off the fresh strawberries and make sure you cover it in the fridge. Slice the strawberries and place them on before serving.

Here’s a video of the process:

That’s it! I can’t wait for you to try my strawberry crunch cake! If you do, I’d love for you to tag me @bakingwithblondie #bakingwithblondie, leave a review, or give a 5 star rating below so others can find the recipe, too! I also love to see them on social media so I can join in on all the fun.

Happy Baking!

xo, Mandy

Get the Recipe: Strawberry Crunch Cake

Decadent strawberry sheet cake with whipped cream, strawberry crunch topping, and fresh strawberries.
Servings: 12 square slices
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Ingredients
 

Strawberry Sheet Cake

  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream , room temperature
  • 3 whole large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1oz package freeze dried strawberries
  • 1 15.25 box Strawberry Cake Mix, sifted , I used Duncan Hines for the best taste and texture.

Whipped Cream Topping

  • 4 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 Tablespoon vanilla

Strawberry Crumble

  • 1oz package freeze dried strawberries
  • 1 package (not family size) golden oreos, pulsed to a fine powder
  • 1/4 cup melted unsalted butter

Garnishes

  • sliced strawberries

Equipment

  • Large Star Piping Tip
  • food processor
  • 9×13 cake pan

Instructions
 

For the Strawberry Sheet Cake

  • Preheat the oven to 325 degrees and prep a 9×13 cake pan with a swipe of shortening and dust of flour, baking spray, or cake goop to prevent sticking. Set aside.
  • In a large bowl, hand whisk together all the cake ingredients except for the cake mix. Whisk until combined, then gently stir in the sifted cake mix until combined. Don't overmix.
  • Bake for 25-27 minutes. Let cool completely in the pan.

Whipped Cream

  • While the cake is baking, whip up a batch of whipped cream! Start by placing a metal whisk attachment and metal bowl into the freezer for 5 minutes to chill. Pour the heavy cream into the chilled bowl and whip up on slow speed and gradually increase the speed over 2 minutes to high until stiff peaks form. Add in the powdered sugar and vanilla and stir again to combine. Add some of the whipped cream into a piping bag with a large french start tip. Set aside.

Strawberry Crumble Topping

  • In a food processor, pulse together the cookies and freeze dried strawberries until a crumble forms. Add in the melted butter and pulse to make a crumble.

Assembly

  • Spread on the whipped cream in an even layer, then sprinkle on the strawberry crumble, then pipe on the whipped cream border, then place on the sliced strawberries. Enjoy!
Author: Mandy Merriman – Baking with Blondie