Strawberry Crunch Cake

Mark and I went to Seafood Lady, a popular seafood restaurant in Louisville that was featured on an episode of Diners, Drive-Ins and Dives. The food was really good (and expensive!) but what really kept us coming back was the strawberry crunch cake. After a little detective work, I figured out that the restaurant bought the pre-cut slices from a local woman who made the cake out of her home. After reaching out to her with no luck, I decided to figure the shit out for myself. I’ve tried multiple versions and this is what we’ve settled on.

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Serving Size: 15 servings

Chef: giftofhospitality.com

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Strawberry Crunch Cake

So unbelievably good.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

For the Cake

• 1 package white cake mix
• 1 (3-oz) box strawberry gelatin
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup water

For the Strawberry Crunch

• 4 tablespoons butter, melted
• 1 (3-oz) box strawberry gelatin
• 24 Golden Oreos

For the Frosting

• 4 tablespoons butter, softened
• 4 oz. cream cheese, softened
• 3 cups powdered sugar
• 1-2 tablespoons milk

Instructions

1. Preheat oven to 350°F. Grease a 13x9” baking dish with cooking spray.
2. In a large bowl, combine the white cake mix, one box of strawberry gelatin, eggs, vegetable oil, and water. Beat with a hand mixer for 2 minutes.
3. Pour into the greased pan, and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
4. While the cake is baking, crush the Golden Oreos into small crumbles. You can use either a food processor or place the Oreos in a plastic bag and pound them with a meat mallet or rolling pin.
5. Place the crumbled Oreos in a medium bowl and add one box of strawberry gelatin and 4 tablespoons melted butter. Mix gently to combine.
6. Spread the mixture onto a greased baking sheet (or top the baking sheet with parchment paper or a silicone mat first). Bake for 8 minutes at 350°F. Let cool.
7. Once the cake is cool, place the 4 tablespoons softened butter, softened cream cheese, powdered sugar, and 1 tablespoon of milk in a large bowl. Beat with a hand mixer until light and fluffy. Add an additional tablespoon of milk if the frosting is too stiff.
8. Top the cooled cake with the frosting, then sprinkle the strawberry crunch on top. Cut into slices and serve!

Notes

I like to make a stacked cake with two 9x13" layers. In this case, make two cakes and then 2 batches of frosting and strawberry crunch.

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