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Strawberry Crunch Cake

A stunning no-bake layered cake that perfectly captures the nostalgic flavor of the classic strawberry shortcake ice cream bar, featuring a Jell-O-infused cake, creamy filling, and a signature golden cookie and strawberry crunch topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 15 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 380

Ingredients
  

For the Cake
  • 1 box (15.25 oz) strawberry cake mix plus ingredients listed on box (eggs, oil, water)
  • 1 box (3 oz) strawberry Jell-O
  • 1 cup boiling water
For the Cream Layer
  • 1 package (8 oz) cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tub (8 oz) frozen whipped topping like Cool Whip, thawed
For the Strawberry Crunch Topping
  • 1 sleeve (about 30) Golden Oreos
  • 1 oz bag (1 cup) freeze-dried strawberries
  • 5 tbsp unsalted butter melted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • 9x13-inch baking dish
  • Food processor

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. Prepare strawberry cake mix as directed on box. Pour batter into dish and bake for 28-33 min, or until a toothpick comes out clean.
  2. Remove cake and place pan on a wire rack. Immediately poke holes all over the warm cake with a fork or spoon handle, about 1-inch apart.
  3. In a bowl, whisk strawberry Jell-O powder with 1 cup boiling water until dissolved. Slowly pour liquid evenly over the warm cake, aiming for holes. Let cool completely, then refrigerate 1-2 hours.
  4. Make cream layer: Beat softened cream cheese until smooth. Add powdered sugar and vanilla; beat until combined. Gently fold in thawed whipped topping until no streaks remain.
  5. Spread cream mixture evenly over the chilled cake. Return to fridge.
  6. Make topping: In a food processor, pulse Golden Oreos and freeze-dried strawberries into fine crumbs with some texture. Transfer to bowl, add melted butter, and mix until crumbs are moist and clumpy.
  7. Sprinkle crunch topping evenly over cream layer, pressing gently. Cover and refrigerate for at least 4 hours, preferably overnight.
  8. Garnish with fresh strawberry slices if desired. Slice, serve cold, and enjoy!

Notes

For best results, ensure cream cheese is fully softened and use freeze-dried strawberries (not fresh). The overnight chill is highly recommended for perfect sliceability and flavor.