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strawberry-crunch-cake-recipe---belly-full-recipe_feature

Easy Strawberry Crunch Cake: The Ultimate Retro Dessert Recipe

This nostalgic strawberry crunch cake combines fresh strawberries, creamy filling, and a buttery crumble topping for the perfect retro dessert. It's easy to make with no baking skills required, perfect for parties or satisfying your sweet tooth.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold butter, cubed
  • 1/2 cup crushed shortbread cookies or vanilla wafers
  • 1/4 teaspoon salt
  • 2 cups fresh strawberries, sliced
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounces whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 1 pre-made vanilla cake layer or angel food cake

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine flour, sugar, cookie crumbs, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Bake on baking sheet for 12-15 minutes until golden brown and let cool completely.
  2. Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Gently fold in whipped topping until creamy. Fold in half of sliced strawberries.
  3. Place pre-made cake layer in bottom of 9x13 inch baking dish. Spread strawberry cream cheese mixture evenly over cake. Top with remaining sliced strawberries and sprinkle cooled crunch topping generously.
  4. Refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and cake to set.

Notes

Choose ripe strawberries for best flavor. The cake tastes better the next day and can be made gluten-free by using gluten-free cake and cookies. Store leftovers covered in refrigerator for up to 3 days.