Strawberry Crunch Cake

Slice of a Strawberry Crunch Cake with a bite taken out.

5 from 1 review

This strawberry crunch cake is made with strawberry jello and crushed cookies! An easy 9×13 pink dessert that’s perfect for spring and summer.


For the Cake:

  • 1 stick unsalted butter, at room temperature
  • 1 granulated sugar
  • 3 eggs, at room temperature
  • 2/3 cup half and half, at room temperature
  • 1 package (3 oz) strawberry jello
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt

For the Frosting:

  • 2 sticks unsalted butter, at room temperature
  • 10 oz sweetened condensed milk
  • 8 oz block of cream cheese, at room temperature

For the Crunch Topping:

  • 1 ½ cups shortbread cookies, crushed (or Golden Oreos, or graham crackers)
  • 1 package (3 oz) strawberry jello
  • 4 tablespoon unsalted butter, melted
  • Fresh strawberries, for garnish


Make the Strawberry Crunch Topping

  • Preheat oven to 350°F. Line the baking sheet with parchment paper.
  • In a medium bowl, mix together the crumbled cookies with strawberry jello and melted butter.
  • Spread the mixture onto the prepared baking sheet, and bake for 7-8 minutes. Take it out of the oven and let it cool.

Make the Strawberry Cake

  • Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.
  • In a large mixing bowl, beat together the butter until smooth, then add sugar and eggs, and beat until fluffy, for about 2-3 minutes on high speed.
  • Pour in half and half, jello, and beat until combined. In a separate large bowl, mix together all-purpose flour with baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and beat on low speed until just combined.
  • Pour the batter into the baking pan and bake it for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before frosting.

Make the Frosting & Assemble the Cake

  • Beat the butter and sweetened condensed milk together on high speed for approximately 5-7 minutes until it appears lightened in color and fluffy.
  • Then, add the softened cream cheese gradually, one tablespoon at a time, while mixing on medium-high speed. Beat for an additional 3 minutes or until the mixture becomes smooth with no lumps.
  • Spread the frosting evenly over the cake’s top, then sprinkle the crunch topping over the frosting.
  • Chill the cake for at least 1 hour to allow the frosting to firm up.
  • Once the frosting has set, slice and serve! I recommend topping each piece of cake with fresh strawberry slices.

Keywords: strawberry crunch cake, strawberry crunch, strawberry jello cake