Strawberry Shortcake Crunch Cake with Cream Cheese Frosting

This Strawberry Shortcake Crunch Cake is a delicious, indulgent dessert that combines the soft, light texture of a homemade cake with a crunchy topping, fresh strawberries, and a creamy, tangy cream cheese frosting. It’s a perfect dessert for gatherings, special occasions, or just when you need a sweet treat to enjoy with friends and family.

With a delightful blend of flavors and textures, this cake is sure to be a crowd-pleaser. The light sponge cake, fresh strawberry filling, crunchy topping, and smooth cream cheese frosting will leave everyone asking for the recipe. Let’s jump right into the detailed instructions!

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Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temperature)

For the Strawberry Filling:

• 2 cups fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream (more if needed)

For the Crunch Topping:

• 2 cups graham cracker crumbs (or crushed shortbread cookies)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon (optional)

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Equipment Needed

• 9-inch round cake pans (2)
• Hand mixer or stand mixer
• Mixing bowls
• Spatula
• Saucepan (for the strawberry filling)
• Cooling rack
• Whisk
• Measuring cups and spoons
• Piping bag (optional, for frosting decoration)

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Method

Step 1: Prepare the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy, about 4-5 minutes using a hand mixer or stand mixer. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract and mix until incorporated.
5. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the 1 cup of buttermilk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
6. Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Strawberry Filling

1. Prepare the Strawberries: In a medium saucepan, combine the 2 cups of diced fresh strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Stir to combine and cook over medium heat for about 5 minutes, until the strawberries begin to release their juices.
2. Thicken the Filling: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this mixture to the saucepan with the strawberries, and continue to cook for another 2-3 minutes until the mixture thickens. Remove from the heat and allow the filling to cool.

Step 3: Prepare the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a large mixing bowl, beat 8 oz of softened cream cheese and 1/2 cup of softened butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream. Beat until light and fluffy, about 3-5 minutes. Add more cream if the frosting is too thick, or more powdered sugar if it’s too thin.

Step 4: Make the Crunch Topping

1. Prepare the Crunch: In a medium bowl, combine the 2 cups of graham cracker crumbs (or crushed shortbread cookies), 1/2 cup of melted butter, 1/4 cup of granulated sugar, and 1/2 teaspoon of cinnamon (optional). Stir until everything is evenly coated and the mixture is crumbly.

Step 5: Assemble the Cake

1. Layer the Cake: Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top, smoothing it out to the edges.
2. Add the Strawberry Filling: Spoon the cooled strawberry filling onto the frosting, spreading it out evenly. Leave a small border around the edges to prevent the filling from spilling over when you add the second cake layer.
3. Top with the Second Cake Layer: Place the second cake layer on top of the strawberry filling. Gently press down to secure the layers.
4. Frost the Cake: Frost the entire cake with the remaining cream cheese frosting, smoothing it out with a spatula for an even finish. You can leave a rustic, slightly swirled look or smooth it out completely for a polished finish.

Step 6: Add the Crunch Topping

1. Top the Cake: Sprinkle the graham cracker crunch mixture evenly over the top of the cake, pressing down lightly to ensure it sticks to the frosting.

Step 7: Decorate and Serve

1. Optional Garnish: You can garnish the top of the cake with additional fresh strawberry slices or mint leaves for a decorative touch.
2. Chill and Set: Allow the cake to chill in the refrigerator for at least 1 hour before slicing. This helps the frosting firm up and makes the cake easier to cut.
3. Serve: Slice the cake into wedges and serve. The cake will be light, fluffy, and bursting with fresh strawberry flavor, with the perfect amount of creaminess from the frosting and a satisfying crunch from the topping.

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Notes and Tips

• Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. If you can’t find fresh strawberries, you can use frozen strawberries, but be sure to thaw and drain them thoroughly to avoid excess moisture in the filling.
• Customize the Frosting: If you like a tangier frosting, add a bit more cream cheese. For a sweeter frosting, add more powdered sugar.
• Crunch Topping Alternatives: If you don’t have graham crackers, you can use crushed shortbread cookies, biscoff cookies, or even crushed vanilla wafers for a different flavor profile. For a nutty twist, try adding chopped pecans or almonds to the topping.
• Make Ahead: The cake can be made ahead of time. Bake the cake layers and strawberry filling a day before, then assemble and frost the cake the next day.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days.

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Conclusion

This Strawberry Shortcake Crunch Cake with Cream Cheese Frosting is a show-stopping dessert that combines everything you love about strawberry shortcake with an extra layer of decadence. From the fluffy cake to the sweet, tangy strawberry filling, to the creamy frosting and crunchy topping, each bite is a perfect balance of textures and flavors. Whether it’s a holiday, birthday, or just a special treat, this cake is sure to be a favorite at any gathering. Enjoy!