Strawberry Crunch Cake
A delightful Strawberry Crunch Cake that blends fluffy vanilla cake with fresh strawberries, whipped cream, and a crunchy granola topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups strawberries, chopped
- 1 box vanilla cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup whipped cream
- 1 cup granola
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Mix the cake mix, eggs, vegetable oil, and water in a large bowl until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Slice the cake in half horizontally.
- Spread half of the whipped cream over the bottom half of the cake.
- Add half of the chopped strawberries on top of the whipped cream layer.
- Assemble the second half of the cake on top of the first half.
- Decorate the top with remaining whipped cream, strawberries, and granola.
- Chill the cake in the refrigerator for at least an hour before serving.
Notes
For an extra touch, serve with an extra dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/08/07/strawberry-crunch-cake/