Strawberry Crunch Cake
A delightful summer cake layered with whipped cream and fresh strawberries, topped with graham cracker crunch.
- 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
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1 cup strawberries, sliced
- 1 cup whipped cream or Cool Whip
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Mix the vanilla cake mix, eggs, and water. Whisk until combined.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely after removing from the oven.
- Slice the cake in half horizontally.
- Layer the bottom with 1/2 of the whipped cream and sliced strawberries.
- Assemble by placing the other half of the cake on top.
- Mix the crushed graham crackers, melted butter, and sugar until crumbly.
- Spread the remaining whipped cream on top and sprinkle the graham cracker mixture.
- Chill the cake in the fridge before serving.
Notes
For best results, use fresh strawberries. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.pennykitchenz.com/strawberry-crunch-cake/