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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch glass baking dish.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the strawberry cake.

In a separate medium bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Stir in the milk, strawberry puree, vanilla extract, and red food coloring (if using).

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.

Pour the strawberry cake batter into the prepared baking dish and spread evenly.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the dish on a wire rack. This will take at least 1 hour.

While the cake cools, prepare the strawberry crunch topping. Place the Nilla Wafers and freeze-dried strawberries into a large resealable plastic bag. Using a rolling pin, crush them into a coarse crumb mixture.

Pour the melted unsalted butter into the bag with the crushed mixture. Seal the bag and mix by hand, ensuring the crumbs are evenly coated with butter. Set aside.

Once the cake is completely cool, prepare the creamy vanilla frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Using an offset spatula, generously spread the creamy vanilla frosting evenly over the cooled strawberry cake base.

Liberally sprinkle the prepared strawberry crunch topping over the frosted cake, pressing gently to adhere.

Cut the finished cake into square portions. Garnish with fresh strawberry halves, if desired. Serve immediately or chill until ready to serve. This cake pairs wonderfully with a scoop of vanilla ice cream.


Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch glass baking dish.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the strawberry cake.

In a separate medium bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Stir in the milk, strawberry puree, vanilla extract, and red food coloring (if using).

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.

Pour the strawberry cake batter into the prepared baking dish and spread evenly.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the dish on a wire rack. This will take at least 1 hour.

While the cake cools, prepare the strawberry crunch topping. Place the Nilla Wafers and freeze-dried strawberries into a large resealable plastic bag. Using a rolling pin, crush them into a coarse crumb mixture.

Pour the melted unsalted butter into the bag with the crushed mixture. Seal the bag and mix by hand, ensuring the crumbs are evenly coated with butter. Set aside.

Once the cake is completely cool, prepare the creamy vanilla frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Using an offset spatula, generously spread the creamy vanilla frosting evenly over the cooled strawberry cake base.

Liberally sprinkle the prepared strawberry crunch topping over the frosted cake, pressing gently to adhere.

Cut the finished cake into square portions. Garnish with fresh strawberry halves, if desired. Serve immediately or chill until ready to serve. This cake pairs wonderfully with a scoop of vanilla ice cream.
