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Easy Strawberry Crunch Cake Recipe – No-Bake Summer Dessert

This delightful strawberry crunch cake brings back retro dessert vibes with a modern twist. Featuring layers of fluffy vanilla cake, sweet strawberry filling, and a golden cookie crumble topping, it's the perfect no-bake dessert for warm-weather gatherings and special occasions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 package vanilla cake mix (or make from scratch)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3 cups fresh strawberries, sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups golden cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large mixing bowl, combine the cake mix, flour, sugar, softened butter, eggs, milk, and vanilla extract. Mix until smooth and well combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
  2. In a medium saucepan, combine sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down slightly (about 8-10 minutes). Remove from heat and let cool.
  3. Crush the golden cookies into coarse crumbs. In a bowl, mix the cookie crumbs with melted butter, brown sugar, and cinnamon until well combined. The mixture should be crumbly but hold together when pressed.
  4. Spread the cooled strawberry filling evenly over the cooled cake base. Sprinkle the crunch topping generously over the strawberry layer, covering it completely. Chill in the refrigerator for at least 2 hours before serving to allow the layers to set.

Notes

While fresh strawberries provide the best flavor, you can use frozen strawberries if fresh aren't available. Thaw them first and drain any excess liquid. This cake can be prepared a day in advance. Store it covered in the refrigerator and add the crunch topping just before serving to maintain its crisp texture.