STRAWBERRY CRUNCH CAKE
Ingredients
For the Cake Layers:
1 box white cake mix (or homemade vanilla cake)
1 box strawberry cake mix
Ingredients listed on both box mixes (usually eggs, oil, and water)
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For the Strawberry Filling:
2 cups fresh strawberries, sliced
¼ cup sugar
1 tbsp lemon juice
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For the Strawberry Mousse Layer:
1 (3.4 oz) box strawberry Jello
1 cup boiling water
1 cup cold water
1½ cups whipped cream or Cool Whip
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For the Whipped Topping:
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
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For the Crunch Topping:
¾ cup golden Oreos, crushed
¾ cup freeze-dried strawberries, crushed
3 tbsp melted butter
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Instructions
1. Bake the Cakes:
Prepare both vanilla and strawberry cake layers in separate pans according to box instructions.
Let cool completely, then slice each into 1 thin layer (for 2 total).
2. Make the Filling:
Toss sliced strawberries with sugar and lemon juice.
Let sit for 10 minutes. Drain excess juice.
3. Strawberry Mousse:
Dissolve Jello in boiling water. Stir in cold water.
Chill until slightly thickened, then fold in whipped cream.
Chill for 30 minutes to set.
4. Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Crunch Topping:
Mix crushed Oreos, strawberries, and melted butter. Set aside.
6. Assemble the Cake:
Layer vanilla cake, mousse, sliced strawberries, strawberry cake, whipped topping.
Top with more whipped cream, fresh strawberries, and crunchy topping.
7. Chill for 2–4 hours before slicing for the best texture.