Strawberry Crunch Cake
A delightful cake combining fresh strawberries and a crunchy graham cracker topping, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 95 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup fresh strawberries, pureed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package strawberry gelatine
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup whipped cream
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine the cake mix, pureed strawberries, vegetable oil, and eggs in a large bowl until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Mix the crushed graham crackers, melted butter, and strawberry gelatine until crumbly for the topping.
- Spread whipped cream evenly over the cooled cake.
- Sprinkle the graham cracker mixture evenly over the whipped cream.
- Garnish with fresh strawberries.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
For a fun twist, consider adding lemon zest to the whipped cream or substituting half of the yellow cake mix with chocolate cake mix.
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg